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Quatrième de couverture :
A global perspective on the latest science, technology, and applications
Revue de presse :
The demand for new flavors continues to rise. Today′s consumers want interesting, healthy, pleasurable, and exciting taste experiences, creating new challenges for today′s food and flavor scientists. Fortunately, they can turn to this comprehensive reference on the flavor science and technology of fruits, vegetables, spices, and oils for guidance on everything from basic science to new technologies to commercialization.
Handbook of Fruit and Vegetable Flavors is divided into two sections. The first section, dedicated to fruit flavor, is organized into five parts:
-
Part I: Biology, Chemistry, and Physiochemistry
-
Part II: Biotechnology
-
Part III: Analytic Methodology and Chemical Characterizations
-
Part IV: Flavors for Fruit Commodities
-
Part V: Flavors of Selected Dried Fruits
The second section, dedicated to vegetable flavor, is divided into two parts, covering biology, chemistry, physiochemistry, and biotechnology in the first part and flavor for vegetable commodities in the second part. Both the fruit flavor and vegetable flavor sections provide detailed coverage of such important topics as processing, extraction, flavor biosynthesis, and genetic engineering. Moreover, readers will find important details on regulations and requirements governing flavor additives as well as sanitation and safety in flavor manufacturing.
Each of the chapters has been written by one or more leading experts in food and flavor science. The authors represent more than ten countries, giving food and flavor scientists a unique global perspective on the latest flavor science, technology, and applications.
"This book explores the flavour science of fruits, vegetables, spices and oils, by 1st introducing specific flavours and their commercialization, and then detailing the technical aspects." (International Food Information Service, 1 August 2011)
"With chapter authors representing more than ten different countries, this handy reference
provides a comprehensive view of this evolving science.". (Dublin Business Wire, 28 October 2010)
"With chapter authors representing more than ten different countries, this handy reference provides a comprehensive view of this evolving science." (Quote.com, 28 October 2010)
"With chapter authors representing more than ten different countries, this handy reference provides a comprehensive view of this evolving science." (Forbes.com, 28 October 2010)
Les informations fournies dans la section « A propos du livre » peuvent faire référence à une autre édition de ce titre.
- ÉditeurJohn Wiley & Sons Inc
- Date d'édition2010
- ISBN 10 0470227214
- ISBN 13 9780470227213
- ReliureRelié
- Nombre de pages1120
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Handbook of Fruit and Vegetable Flavors
Edité par
John Wiley & Sons
(2010)
ISBN 10 : 0470227214
ISBN 13 : 9780470227213
Neuf
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Description du livre Etat : New. Y. H. HUI, PhD, is the Senior Scientist at Science Technology System and has been the author and editor of many books in the field of food science and technology.A global perspective on the latest science, technology, and applicationsThe demand for new . N° de réf. du vendeur 556554800
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Handbook of Fruit and Vegetable Flavors (Hardcover)
Edité par
John Wiley & Sons Inc, New York
(2010)
ISBN 10 : 0470227214
ISBN 13 : 9780470227213
Neuf
Couverture rigide
Edition originale
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Description du livre Hardcover. Etat : new. Hardcover. HANDBOOK of Fruit and Vegetable Flavors A global PERSPECTIVE on the latest SCIENCE, TECHNOLOGY, and APPLICATIONS The demand for new flavors continues to rise. Todays consumers want interesting, healthy, pleasurable, and exciting taste experiences, creating new challenges for todays food and flavor scientists. Fortunately, they can turn to this comprehensive reference on the flavor science and technology of fruits, vegetables, spices, and oils for guidance on everything from basic science to new technologies to commercialization. Handbook of Fruit and Vegetable Flavors is divided into two sections. The first section, dedicated to fruit flavor, is organized into five parts: Part I: Biology, Chemistry, and PhysiochemistryPart II: BiotechnologyPart III: Analytic Methodology and Chemical CharacterizationsPart IV: Flavors for Fruit CommoditiesPart V: Flavors of Selected Dried Fruits The second section, dedicated to vegetable flavor, is divided into two parts, covering biology, chemistry, physiochemistry, and biotechnology in the first part and flavor for vegetable commodities in the second part. Both the fruit flavor and vegetable flavor sections provide detailed coverage of such important topics as processing, extraction, flavor biosynthesis, and genetic engineering. Moreover, readers will find important details on regulations and requirements governing flavor additives as well as sanitation and safety in flavor manufacturing. Each of the chapters has been written by one or more leading experts in food and flavor science. The authors represent more than ten countries, giving food and flavor scientists a unique global perspective on the latest flavor science, technology, and applications. Acting as chemical messengers for olfactory cells, food flavor materials are organic compounds that give off a strong, typically pleasant smells. Shipping may be from multiple locations in the US or from the UK, depending on stock availability. N° de réf. du vendeur 9780470227213
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Handbook of Fruit and Vegetable Flavors
Edité par
John Wiley and Sons Ltd
(2010)
ISBN 10 : 0470227214
ISBN 13 : 9780470227213
Neuf
Couverture rigide
Edition originale
Quantité disponible : 15
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Description du livre Etat : New. Acting as chemical messengers for olfactory cells, food flavor materials are organic compounds that give off a strong, typically pleasant smells. Editor(s): Hui, Y. H. Num Pages: 1096 pages, Illustrations. BIC Classification: TDCT. Category: (P) Professional & Vocational. Dimension: 261 x 189 x 46. Weight in Grams: 1852. . 2010. 1st Edition. Hardcover. . . . . N° de réf. du vendeur V9780470227213
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Handbook of Fruit and Vegetable Flavors
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(2010)
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ISBN 13 : 9780470227213
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Description du livre Etat : New. Buy with confidence! Book is in new, never-used condition. N° de réf. du vendeur bk0470227214xvz189zvxnew
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Handbook of Fruit and Vegetable Flavors
Edité par
Wiley
(2010)
ISBN 10 : 0470227214
ISBN 13 : 9780470227213
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Description du livre Etat : New. New! This book is in the same immaculate condition as when it was published. N° de réf. du vendeur 353-0470227214-new
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Handbook of Fruit and Vegetable Flavors (Hardcover)
Edité par
John Wiley & Sons Inc, New York
(2010)
ISBN 10 : 0470227214
ISBN 13 : 9780470227213
Neuf
Couverture rigide
Edition originale
Quantité disponible : 1
Vendeur :
Evaluation vendeur
Description du livre Hardcover. Etat : new. Hardcover. HANDBOOK of Fruit and Vegetable Flavors A global PERSPECTIVE on the latest SCIENCE, TECHNOLOGY, and APPLICATIONS The demand for new flavors continues to rise. Todays consumers want interesting, healthy, pleasurable, and exciting taste experiences, creating new challenges for todays food and flavor scientists. Fortunately, they can turn to this comprehensive reference on the flavor science and technology of fruits, vegetables, spices, and oils for guidance on everything from basic science to new technologies to commercialization. Handbook of Fruit and Vegetable Flavors is divided into two sections. The first section, dedicated to fruit flavor, is organized into five parts: Part I: Biology, Chemistry, and PhysiochemistryPart II: BiotechnologyPart III: Analytic Methodology and Chemical CharacterizationsPart IV: Flavors for Fruit CommoditiesPart V: Flavors of Selected Dried Fruits The second section, dedicated to vegetable flavor, is divided into two parts, covering biology, chemistry, physiochemistry, and biotechnology in the first part and flavor for vegetable commodities in the second part. Both the fruit flavor and vegetable flavor sections provide detailed coverage of such important topics as processing, extraction, flavor biosynthesis, and genetic engineering. Moreover, readers will find important details on regulations and requirements governing flavor additives as well as sanitation and safety in flavor manufacturing. Each of the chapters has been written by one or more leading experts in food and flavor science. The authors represent more than ten countries, giving food and flavor scientists a unique global perspective on the latest flavor science, technology, and applications. Acting as chemical messengers for olfactory cells, food flavor materials are organic compounds that give off a strong, typically pleasant smells. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability. N° de réf. du vendeur 9780470227213
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EUR 426,67
Autre devise
Image d'archives
Handbook of Fruit and Vegetable Flavors (Hardcover)
Edité par
John Wiley & Sons Inc, New York
(2010)
ISBN 10 : 0470227214
ISBN 13 : 9780470227213
Neuf
Couverture rigide
Edition originale
Quantité disponible : 1
Vendeur :
Evaluation vendeur
Description du livre Hardcover. Etat : new. Hardcover. HANDBOOK of Fruit and Vegetable Flavors A global PERSPECTIVE on the latest SCIENCE, TECHNOLOGY, and APPLICATIONS The demand for new flavors continues to rise. Todays consumers want interesting, healthy, pleasurable, and exciting taste experiences, creating new challenges for todays food and flavor scientists. Fortunately, they can turn to this comprehensive reference on the flavor science and technology of fruits, vegetables, spices, and oils for guidance on everything from basic science to new technologies to commercialization. Handbook of Fruit and Vegetable Flavors is divided into two sections. The first section, dedicated to fruit flavor, is organized into five parts: Part I: Biology, Chemistry, and PhysiochemistryPart II: BiotechnologyPart III: Analytic Methodology and Chemical CharacterizationsPart IV: Flavors for Fruit CommoditiesPart V: Flavors of Selected Dried Fruits The second section, dedicated to vegetable flavor, is divided into two parts, covering biology, chemistry, physiochemistry, and biotechnology in the first part and flavor for vegetable commodities in the second part. Both the fruit flavor and vegetable flavor sections provide detailed coverage of such important topics as processing, extraction, flavor biosynthesis, and genetic engineering. Moreover, readers will find important details on regulations and requirements governing flavor additives as well as sanitation and safety in flavor manufacturing. Each of the chapters has been written by one or more leading experts in food and flavor science. The authors represent more than ten countries, giving food and flavor scientists a unique global perspective on the latest flavor science, technology, and applications. Acting as chemical messengers for olfactory cells, food flavor materials are organic compounds that give off a strong, typically pleasant smells. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability. N° de réf. du vendeur 9780470227213
Acheter neuf
EUR 491,22
Autre devise
Image d'archives
Handbook of Fruit and Vegetable Flavors
Edité par
John Wiley and Sons Ltd
(2010)
ISBN 10 : 0470227214
ISBN 13 : 9780470227213
Neuf
Couverture rigide
Quantité disponible : 15
Vendeur :
Evaluation vendeur
Description du livre Etat : New. Acting as chemical messengers for olfactory cells, food flavor materials are organic compounds that give off a strong, typically pleasant smells. Editor(s): Hui, Y. H. Num Pages: 1096 pages, Illustrations. BIC Classification: TDCT. Category: (P) Professional & Vocational. Dimension: 261 x 189 x 46. Weight in Grams: 1852. . 2010. 1st Edition. Hardcover. . . . . Books ship from the US and Ireland. N° de réf. du vendeur V9780470227213
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EUR 551,81
Autre devise