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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…mehr

Produktbeschreibung
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.
  • Produktdetails
  • Verlag: John Wiley & Sons / WILEY
  • Seitenzahl: 1120
  • Erscheinungstermin: Juli 2010
  • Englisch
  • Abmessung: 258mm x 193mm x 48mm
  • Gewicht: 1846g
  • ISBN-13: 9780470227213
  • ISBN-10: 0470227214
  • Artikelnr.: 30589453
Autorenporträt
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.
Inhaltsangabe
PREFACE. CONTRIBUTORS. LIST OF ABBREVIATIONS. SECTION A: FRUIT FLAVORS. PART I: FRUIT FLAVORS: BIOLOGY
CHEMISTRY
AND PHYSIOCHEMISTRY. 1. Fruits and Fruit Flavor: Classifi cation and Biological Characterization (Yueming Jiang and Jun Song). 2. Physiology and Biochemistry of Fruit Flavors (Sonia Osorio
Cristina Muñoz
and Victoriano Valpuesta). 3. Sensory Evaluation of Fruit and Vegetable Flavors (Sara Bayarri and Elvira Costell). 4. Fermentation and Fruit Flavor Production (Gabriela Alves Macedo
Juliana Alves Macedo
and Luciana Francisco Fleuri). 5. Environmental Effects on Flavor Changes (Clara Pelayo-Zaldívar). PART II: FRUIT FLAVORS: BIOTECHNOLOGY. 6. Cell Culture for Flavor Production (Adriane B.P. Medeiros
Suzan C. Rossi
and Carlos R. Soccol). 7. Genetic Engineering of Fruit Flavors (Asaph Aharoni and Efraim Lewinsohn). 8. Bioconversion of Flavors (P.F.F. Amaral
M.H.M. Rocha-Leão
and M.A.Z. Coelho). 9. Plant Metabolic Pathways and Flavor Biosynthesis (Carlos Sanz and Ana G. Pérez). PART III: FRUIT FLAVORS: ANALYTIC METHODOLOGY AND CHEMICAL CHARACTERIZATIONS. 10. History and Principles of Flavor Analysis (F. Gutiérrez-Rosales). 11. Advanced Analytic Methodology (Jean-Luc Le Quéré). 12. Extraction and Distillation (Fernando L.P. Pessoa
Marisa F. Mendes
Eduardo M. Queiroz
and Silvio A.B. Vieira De Melo). 13. Flavor Extraction: Headspace
SDE
or SFE (Gerson L.V. Coelho
Marisa F. Mendes
and Fernando L.P. Pessoa). PART IV: FLAVORS FOR FRUIT COMMODITIES. 14. Annona Fruits (Jorge A. Pino). 15. Apple (Malus × domestica Borkh.) (Maria Luisa López Fructuoso and Gemma Echeverría Cortada). 16. Citrus Fruits and Oranges (L.M.C. Cabral
A. Bravo
M. Freire JR.
H.R. Bizzo
and V.M. Matta). 17. Flavor in Grapes: Its Characterization and Commercial Applications (N.R. Bhat
B.B. Desai
and M.K. Suleiman). 18. The Aroma of Wine (Juan Cacho and Vicente Ferreira). 19. Mango Flavor (O.P. Chauhan
P.S. Raju
and A.S. Bawa). 20. Passion Fruit (Narendra Narain
Nisha Nigam
and Mércia de Sousa Galvão). 21. Pineapple (Ananas comosus [L.] Merril) Flavor (Marta Montero-Calderón
M. Alejandra Rojas-Graü
and Olga Martín-Belloso). 22. The Flavor of Plums (E. Gómez-Plaza and C. Ledbetter). 23. Strawberry Flavor (Ana G. Pérez and Carlos Sanz). 24. Temperate Fruit Juice Flavors (Terri D. Boylston). 25. Fruits from Central and South America (Jiwan S. Sidhu and Yearul Kabir). PART V: FLAVORS OF SELECTED DRIED FRUITS. 26. Overview of Flavors and Fruit Dehydration (Regina Nabais). 27. Flavors of Dried Apples (Elena Venir). 28. Flavors of Dried Apricots (Mustafa Z. Özel and Fahrettin Gögüs). 29. Flavors of Dried Bananas (Juan Wang
Bing Du
and Gong Ming Yang). 30. Volatile Aroma/Flavor Components of Raisins (Dried Grapes) (Ron G. Buttery). 31. Flavors of Dried Pears (Dra~enka Komes and Karin KovacevicGanic). SECTION B: VEGETABLE FLAVORS. PART VI VEGETABLE FLAVORS: BIOLOGY
CHEMISTRY
PHYSIOCHEMISTRY
AND BIOTECHNOLOGY. 32. Chemistry and Biochemistry of Some Vegetable Flavors (Qayyum Husain). 33. Traditional and New Analytical Methodology (Emira Mehinagic and Jean-Luc Le Quéré) 34. Vegetable Flavors from Cell Culture (María Asunción Longo and María Angeles Sanromán). 35. Flavor from Transgenic Vegetables (Moustapha Oke and Gopinadhan Paliyath). 36. Genetic Engineering of Fruit Flavors (Jingyu Lin
Ningning Wang
Vincent P. Pantalone
and Feng Chen). 37. Metabolic Factory for Flavors in Fruits and Vegetables (Yoko Iijima). PART VII: VEGETABLE COMMODITIES. 38. Avocado (Persea Americana Mill.) Oil (Suely P. Freitas
Neusa P. Arruda
Clarice N. Gobbi
and Cláudia M. De Resende). 39. Cabbage Flavor (Theodore J.K. Radovich). 40. Carrot Flavor (Ahmad Sulaeman and Judy A. Driskell). 41. Chili Flavor (P.S. Raju
O.P. Chauhan
and A.S. Bawa). 42. Corn Flavor (Linda Pollak). 43. Olive and Olive Oil (Diego Luis García-González
María Teresa Morales
and Ramón Aparicio). 44. Flavors in Onion: Characterization and Commercial Applications (N.R. Bhat
B.B. Desai
and M.K. Suleiman). 45. Onion: A Food
Spice
and Remedy in the Middle Eastern Gastronomy (Pervin Basaran and Nese-Basaran-Akgul). 46. Mushrooms in the Middle Eastern Diet (Nese B. Akgul
Pervin Basaran
and Jiwan S. Sidhu). 47. Flavoring Compounds in Red Pepper Fruits (Capsicum genus) and Processed Products (Elisabet Fernández-García and Antonio Pérez-Gálvez). 48. Potato Flavor (Shelley H. Jansky). PART VIII: OTHER VEGETABLES AND VEGETABLE PRODUCTS. 49. Mexican Pickled Jalapeño Pepper (María Eugenia Jaramillo-Flores
Lidia Dorantes-Alvarez
Raquel García-Barrientos
and Jorge Welti-Chanes). 50. Dried Western Vegetable Products (Leo Nollet). 51. Understanding Peanut Flavor: A Current Review (E.R. Neta
T. Sanders
and M.A. Drake). 52. Spices
Seasonings
and Essential Oils (Marisa F. Mendes and Fernando L.P. Pessoa). 53. Flavor of Canola Oil (Silvana Martini). 54. Flavors of Palm Oil (Ainie Kuntom and Abd. Azis Ariffin). 55. Sesame Oil (Neusa P. Arruda
Cláudia M. de Resende
and Suely P. Freitas). INDEX.