6533b82efe1ef96bd1292f70

RESEARCH PRODUCT

Handbook of fruit and vegetable flavors

Y.h. HuiFeng ChenLeo M. NolletRaquel Pinho Ferreira GuinéOlga Martin-bellosoIsabel M. Minguez-mosqueraGopinadhan PaliyathFernando L. P. PessoaJean-luc Le QuéréJiwan S. SidhuNirmal SinhaPeggy Stanfield

subject

[SDV.AEN] Life Sciences [q-bio]/Food and Nutritiongénie industriel alimentaireindustries agro-alimentaires[ SDV.AEN ] Life Sciences [q-bio]/Food and Nutritionproduits nouveaux alimentairesadditifédulcorantaromebiochimiebiotechnologie[SDV.AEN]Life Sciences [q-bio]/Food and Nutrition

description

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.

yearjournalcountryeditionlanguage
2010-01-01
https://hal.archives-ouvertes.fr/hal-01595584