Handbook of Fruit and Vegetable Flavors

Y. H. Hui (Editor), Feng Chen (Technical Editor), Leo M. L. Nollet (Technical Editor), Raquel P. F. Guin� (Associate Editor), Olga Mart�n-Belloso (Associate Editor), M. Isabel M�nguez-Mosquera (Associate Editor), Gopinadhan Paliyath (Associate Editor), Fernando L. P. Pessoa (Associate Editor), Jean-Luc Le Qu�r� (Associate Editor), Jiwan S. Sidhu (Associate Editor), Nirmal K. Sinha (Associate Editor), Peggy Stanfield (Associate Editor)

ISBN: 978-0-470-22721-3

Hardcover

1120 pages

July 2010

List Price:	US $368.25
Government Price:	US $247.64
Enter Quantity: Buy

Handbook of Fruit and Vegetable Flavors (0470227214) cover image

< >

Acting as chemical messengers for olfactory cells, food flavor materials are organic compounds that give off a strong, typically pleasant smells. Handbook of Fruit and Vegetable Flavors explores the flavor science and technology of fruits and vegetables, spices, and oils by first introducing specific flavors and their commercialization, then detailing the technical aspects, including biology, biotechnology, chemistry, physiochemistry, processing, analysis, extraction, commodities, and requirements for application as food additives. With chapter authors representing more than ten different countries, this handy reference provides a comprehensive view of this evolving science.