Y. H. Hui Ph.D Feng Chen L. M. Nollet Ph.D. Raquel P. F. Guin? Ph.D. Olga Martin-Belloso Ph.D. M. Isabel Menguez-Mosquera Ph.D. Gopinadhan Paliyath Ph.D. Fernando L. P. Pessoa Ph.D. Jiwan S. Sidhu Ph.D. Nirmal Sinha Ph.D. Peggy Stanfield R.D. M.S.

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دانلود کتاب Handbook of Fruit and Vegetable Flavors

Name: Handbook of Fruit and Vegetable Flavors
Availability: InStock
Author: Y. H. Hui Ph.D
ISBN: 0470227214, 9780470227213

by Y. H. Hui Ph.D, Feng Chen, L. M. Nollet Ph.D., Raquel P. F. Guin? Ph.D., Olga Martin-Belloso Ph.D., M. Isabel Menguez-Mosquera Ph.D., Gopinadhan Paliyath Ph.D., Fernando L. P. Pessoa Ph.D., Jiwan S. Sidhu Ph.D., Nirmal Sinha Ph.D., Peggy Stanfield R.D. M.S.

عنوان فارسی: کتاب میوه و طعم سبزیجات
ناشر: Wiley
سال: 2010
ویرایش: 1
زبان: انگلیسی
تعداد صفحه (نسخه چاپی - نسخه الکترونیکی): 1117-1117
شابک: 0470227214, 9780470227213
نوع فایل: PDF دانلود نرم افزار مطالعه
حجم: 7.00 مگابایت

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جزییات کتاب

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.