عنوان
پدید آورنده
موضوع
رده
TP440 .H357 2010
TP440
.
H357
2010
کتابخانه
محل استقرار
INTERNATIONAL STANDARD BOOK NUMBER
(Number (ISBN
0470227214 (hardback)
(Number (ISBN
9780470227213 (hardback)
NATIONAL BIBLIOGRAPHY NUMBER
Number
b529271
TITLE AND STATEMENT OF RESPONSIBILITY
Title Proper
Handbook of fruit and vegetable flavors /
General Material Designation
[Book]
First Statement of Responsibility
edited by Y.H. Hui ; associate editors, Raquel P.F. Guiné ... [et al.]
.PUBLICATION, DISTRIBUTION, ETC
Place of Publication, Distribution, etc.
Hoboken, N.J. :
Name of Publisher, Distributor, etc.
Wiley,
Date of Publication, Distribution, etc.
c2010
PHYSICAL DESCRIPTION
Specific Material Designation and Extent of Item
xx, 1095 p. :
Other Physical Details
ill. ;
Dimensions
26 cm
INTERNAL BIBLIOGRAPHIES/INDEXES NOTE
Text of Note
Includes bibliographical references and index
SUMMARY OR ABSTRACT
Text of Note
"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."--
Text of Note
"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."--
TOPICAL NAME USED AS SUBJECT
Food-- Sensory evaluation, Handbooks, manuals, etc
Fruit-- Flavor and odor, Handbooks, manuals, etc
Oils and fats-- Flavor and odor, Handbooks, manuals, etc
Vegetables-- Flavor and odor, Handbooks, manuals, etc
DEWEY DECIMAL CLASSIFICATION
Number
664/
.
5
Edition
22
LIBRARY OF CONGRESS CLASSIFICATION
Class number
TP440
Book number
.
H357
2010
PERSONAL NAME - ALTERNATIVE RESPONSIBILITY
Hui, Y. H., (Yiu H.)
ORIGINATING SOURCE
Date of Transaction
20100823234229.0
ELECTRONIC LOCATION AND ACCESS
Electronic name
مطالعه متن کتاب [Book]
Y
