MARC状态：审校 文献类型：西文图书 浏览次数：155
- 题名/责任者:
- Handbook of fruit and vegetable flavors / edited by Y.H. Hui ; associate editors, Raquel P.F. Guiné ... [et al.].
- 出版发行项:
- Hoboken, N.J. : Wiley, c2010.
- ISBN:
- 9780470227213 (hbk.)
- 载体形态项:
- xx, 1095 p. : ill. ; 26 cm.
- 附加个人名称:
- Hui, Y. H. (Yiu H.)
- 论题主题:
- Fruit-Flavor and odor-Handbooks, manuals, etc.
- 论题主题:
- Vegetables-Flavor and odor-Handbooks, manuals, etc.
- 论题主题:
- Oils and fats-Flavor and odor-Handbooks, manuals, etc.
- 论题主题:
- Food-Sensory evaluation-Handbooks, manuals, etc.
- 中图法分类号:
- TS264.3-62
- 书目附注:
- Includes bibliographical references and index.
- 摘要附注:
- "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."--Provided by publisher.
- 摘要附注:
- "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."--Provided by publisher.
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