Hui, Y. H. (Yiu H.) text bibliography nju Hoboken, N.J Wiley c2010 2010 monographic eng

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xx, 1095 p. : ill. ; 26 cm. "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."-- "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."-- edited by Y.H. Hui ; associate editors, Raquel P.F. Guiné ... [et al.]. Includes bibliographical references and index. Fruit Flavor and odor Handbooks, manuals, etc Vegetables Flavor and odor Handbooks, manuals, etc Oils and fats Flavor and odor Handbooks, manuals, etc Food Sensory evaluation Handbooks, manuals, etc TP440 .H357 2010 664.5 HUI/H 9780470227213 (hc) 0470227214 (hc) 2010016633 http://catalogimages.wiley.com/images/db/jimages/9780470227213.jpg http://catalogimages.wiley.com/images/db/jimages/9780470227213.jpg DLC 100423 20221007094043.0 16201084