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| 008 |
110524s2010 nju eng |
| 020 |
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|a 0470227214 (hardcover : alk. paper)
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| 020 |
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|a 9780470227213 (hardcover : alk. paper)
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| 050 |
0 |
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|a TP440
|b .H36 2010
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| 090 |
0 |
0 |
|a TP440
|b .H36 2010
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| 245 |
0 |
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|a Handbook of fruit and vegetable flavors
|c edited by Y. H. Hui ; associate editors, Raquel P. F. Guine ... [et al.]
|
| 246 |
1 |
0 |
|a Fruit and vegetable flavors
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| 260 |
|
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|a Hoboken, New Jersey :
|b John Wiley & Sons ,
|c c2010
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| 300 |
|
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|a xx, 1095 p. :
|b ill. ;
|c 26 cm.
|
| 504 |
|
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|a Includes bibliographical references and index
|
| 505 |
0 |
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|a 1. Fruit flavors: biology, chemistry, and physiochemistry -- 2. Fruits flavors: biotechnology -- 3. Fruit flavors: analyticmethodology and chemical characterizations -- 4. Flavors for fruit commodities -- 5. Flavors of selected dried fruits -- 6. Vegetable flavors: biology, chemistry, physiochemistry, and biotechnology -- 7. Vegetable commodities -- 8. Other vegetables and vegetable products
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| 520 |
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|a "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."
|
| 520 |
|
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|a "This book provides a comprehensive reference on the flavor science and technology of fruits and vegetables, spices, and oils. Beginning with an introduction on the specific flavors and their commercialization, the book then details the technical aspects including biology, biotechnology, chemistry, physiochemistry, processing, analysis, extraction, commodities, and requirements for application as food additives. Regulatory considerations are discussed in relation to sanitation and safety in a flavor manufacturing establishment."
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| 650 |
|
0 |
|a Food
|x Sensory evaluation
|v Handbooks, manuals, etc.
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| 650 |
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0 |
|a Fruit
|x Flavor and odor
|v Handbooks, manuals, etc.
|
| 650 |
|
0 |
|a Oils and fats
|x Flavor and odor
|v Handbooks, manuals, etc.
|
| 650 |
|
0 |
|a Vegetables
|x Flavor and odor
|v Handbooks, manuals, etc.
|
| 700 |
1 |
|
|a Hui, Y. H. [
|q (Yiu H.)] ,
|e author
|
| 856 |
4 |
2 |
|3 Cover image
|u http://catalogimages.wiley.com/images/db/jimages/9780470227213.jpg
|
| 999 |
|
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|a 1000139479
|b Book
|c OPEN SHELF (30 DAYS)
|e Tembila Campus
|
