Handbook of Fruit and Vegetable Flavors

Bibliographic Details
Main Author: Hui, YH
Publication Date: 2010
Other Authors: Chen, F, Nollet, LML, Guiné, Raquel, Martín-Belloso, O, Mínguez-Mosquera, MI, Poliyath, D, Pessoa, FLP, Le Quéré, J-L, Sidhu, JS, Sinha, N, Stanfield, P
Format: Book
Language: eng
Source: Repositórios Científicos de Acesso Aberto de Portugal (RCAAP)
Download full: http://hdl.handle.net/10400.19/1263
Summary: 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.
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spelling Handbook of Fruit and Vegetable FlavorsFlavorActing 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.John Wiley & SonsInstituto Politécnico de ViseuHui, YHChen, FNollet, LMLGuiné, RaquelMartín-Belloso, OMínguez-Mosquera, MIPoliyath, DPessoa, FLPLe Quéré, J-LSidhu, JSSinha, NStanfield, P2013-01-04T12:06:25Z20102010-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/bookapplication/pdfhttp://hdl.handle.net/10400.19/1263enginfo:eu-repo/semantics/openAccessreponame:Repositórios Científicos de Acesso Aberto de Portugal (RCAAP)instname:FCCN, serviços digitais da FCT – Fundação para a Ciência e a Tecnologiainstacron:RCAAP2025-03-06T14:06:23Zoai:repositorio.ipv.pt:10400.19/1263Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireinfo@rcaap.ptopendoar:https://opendoar.ac.uk/repository/71602025-05-29T00:16:15.010613Repositórios Científicos de Acesso Aberto de Portugal (RCAAP) - FCCN, serviços digitais da FCT – Fundação para a Ciência e a Tecnologiafalse
dc.title.none.fl_str_mv Handbook of Fruit and Vegetable Flavors
title Handbook of Fruit and Vegetable Flavors
spellingShingle Handbook of Fruit and Vegetable Flavors
Hui, YH
Flavor
title_short Handbook of Fruit and Vegetable Flavors
title_full Handbook of Fruit and Vegetable Flavors
title_fullStr Handbook of Fruit and Vegetable Flavors
title_full_unstemmed Handbook of Fruit and Vegetable Flavors
title_sort Handbook of Fruit and Vegetable Flavors
author Hui, YH
author_facet Hui, YH
Chen, F
Nollet, LML
Guiné, Raquel
Martín-Belloso, O
Mínguez-Mosquera, MI
Poliyath, D
Pessoa, FLP
Le Quéré, J-L
Sidhu, JS
Sinha, N
Stanfield, P
author_role author
author2 Chen, F
Nollet, LML
Guiné, Raquel
Martín-Belloso, O
Mínguez-Mosquera, MI
Poliyath, D
Pessoa, FLP
Le Quéré, J-L
Sidhu, JS
Sinha, N
Stanfield, P
author2_role author
author
author
author
author
author
author
author
author
author
author
dc.contributor.none.fl_str_mv Instituto Politécnico de Viseu
dc.contributor.author.fl_str_mv Hui, YH
Chen, F
Nollet, LML
Guiné, Raquel
Martín-Belloso, O
Mínguez-Mosquera, MI
Poliyath, D
Pessoa, FLP
Le Quéré, J-L
Sidhu, JS
Sinha, N
Stanfield, P
dc.subject.por.fl_str_mv Flavor
topic Flavor
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.
publishDate 2010
dc.date.none.fl_str_mv 2010
2010-01-01T00:00:00Z
2013-01-04T12:06:25Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/book
format book
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/10400.19/1263
url http://hdl.handle.net/10400.19/1263
dc.language.iso.fl_str_mv eng
language eng
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv John Wiley & Sons
publisher.none.fl_str_mv John Wiley & Sons
dc.source.none.fl_str_mv reponame:Repositórios Científicos de Acesso Aberto de Portugal (RCAAP)
instname:FCCN, serviços digitais da FCT – Fundação para a Ciência e a Tecnologia
instacron:RCAAP
instname_str FCCN, serviços digitais da FCT – Fundação para a Ciência e a Tecnologia
instacron_str RCAAP
institution RCAAP
reponame_str Repositórios Científicos de Acesso Aberto de Portugal (RCAAP)
collection Repositórios Científicos de Acesso Aberto de Portugal (RCAAP)
repository.name.fl_str_mv Repositórios Científicos de Acesso Aberto de Portugal (RCAAP) - FCCN, serviços digitais da FCT – Fundação para a Ciência e a Tecnologia
repository.mail.fl_str_mv info@rcaap.pt
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