Handbook of Fruit and Vegetable Flavors
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Описание:
A global perspective on the latest science, technology, and applications 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...Похожие книги
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