Editors Y.H. Hui PhD, Feng Chen, L.M. Nollet Ph.D., Raquel P. F. Guin Ph.D

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 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.

Download File Size:14.7 MB

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