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Handbook of Fruit and Vegetable Flavors

dc.contributor.authorHui, YH
dc.contributor.authorChen, F
dc.contributor.authorNollet, LML
dc.contributor.authorGuiné, Raquel
dc.contributor.authorMartín-Belloso, O
dc.contributor.authorMínguez-Mosquera, MI
dc.contributor.authorPoliyath, D
dc.contributor.authorPessoa, FLP
dc.contributor.authorLe Quéré, J-L
dc.contributor.authorSidhu, JS
dc.contributor.authorSinha, N
dc.contributor.authorStanfield, P
dc.date.accessioned2013-01-04T12:06:25Z
dc.date.available2013-01-04T12:06:25Z
dc.date.issued2010
dc.description.abstractActing 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.por
dc.identifier.citationHui YH, Chen F, Nollet LML, Guiné RPF, Martín-Belloso O, Mínguez-Mosquera MI, Poliyath D, Pessoa FLP, Le Quéré J-L, Sidhu JS, Sinha N, Stanfield P (Eds.) (2010) Handbook of Fruit and Vegetable Flavors. John Wiley & Sons, USpor
dc.identifier.urihttp://hdl.handle.net/10400.19/1263
dc.language.isoengpor
dc.peerreviewedyespor
dc.publisherJohn Wiley & Sonspor
dc.subjectFlavorpor
dc.titleHandbook of Fruit and Vegetable Flavorspor
dc.typebook
dspace.entity.typePublication
oaire.citation.conferencePlaceUSApor
rcaap.rightsopenAccesspor
rcaap.typebookpor

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