Fruit and Vegetable Flavour Book

Fruit and Vegetable Flavour


  • Author : B Brückner
  • Publisher : Elsevier
  • Release Date : 2008-02-29
  • Genre: Technology & Engineering
  • Pages : 336
  • ISBN 10 : 9781845694296

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Fruit and Vegetable Flavour Book Description :

Consumer acceptance of food is highly dependent on flavour. This important collection reviews the chemical basis of fruit and vegetable flavour and current methods for improving the flavour of fruit and vegetable products. Opening chapters outline the economic importance of flavour in fruit and vegetables. Part one investigates the formation of fruit and vegetable flavour and how it deteriorates after harvest. Part three contains chapters on flavour management during horticultural and postharvest operations. Chapters discuss the possibilities and limitations for flavour improvement by selection and breeding, and the role of maturity for improved fruit and vegetable flavour. Part four concludes the volume with a discussion of emerging trends in flavour manipulation, especially how knowledge of the genetic background of quality attributes can be applied to flavour improvement. With its team of experienced international contributors Fruit and vegetable flavour: recent advances and future prospects is an essential reference for all those working in the food industry concerned with improving flavour in fruit and vegetables. Reviews the chemical basis of fruit and vegetable flavour and current methods for improvement Discusses the possibilities and limitations for flavour enhancement by selection and breeding Illustrates how knowledge of the genetic background of quality attributes can be applied to flavour improvement

Handbook of Fruit and Vegetable Flavors Book

Handbook of Fruit and Vegetable Flavors


  • Author : Y. H. Hui
  • Publisher : John Wiley and Sons
  • Release Date : 2010-12-01
  • Genre: Technology & Engineering
  • Pages : 1120
  • ISBN 10 : 1118031857

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Handbook of Fruit and Vegetable Flavors Book Description :

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.

Fresh Cut Fruits and Vegetables Book

Fresh Cut Fruits and Vegetables


  • Author : Olusola Lamikanra
  • Publisher : CRC Press
  • Release Date : 2002-02-14
  • Genre: Technology & Engineering
  • Pages : 480
  • ISBN 10 : 9781420031874

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Fresh Cut Fruits and Vegetables Book Description :

Fresh-cut Fruits and Vegetables: Science, Technology, and Market provides a comprehensive reference source for the emerging fresh-cut fruits and vegetables industry. It focuses on the unique biochemical, physiological, microbiological, and quality changes in fresh-cut processing and storage and on the distinct equipment design, packaging requirements, production economics, and marketing considerations for fresh-cut products. Based on the extensive research in this area during the past 10 years, this reference is the first to cover the complete spectrum of science, technology, and marketing issues related to this field, including production, processing, physiology, biochemistry, microbiology, safety, engineering, sensory, biotechnology, and economics. ABOUT THE EDITOR: Olusola Lamikanra, Ph.D., is a Research Chemist and Lead Scientist at the U.S. Department of Agriculture, Agricultural Research Service, Southern Regional Research Center, New Orleans, Louisiana. He received his B.S. degree from the University of Lagos, Nigeria, and his Ph.D. from the University of Leeds, England. He was Professor in the Division of Agricultural Sciences and Director of the Center for Viticultural Science and Small Farm Development at Florida A&M University, Tallahassee. Dr. Lamikanra is the author of more than 100 publications.

Heirloom Flavor Book

Heirloom Flavor


  • Author : Doreen G. Howard
  • Publisher :
  • Release Date : 2013-09-15
  • Genre: Cooking
  • Pages : 256
  • ISBN 10 : 9781591864899

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Heirloom Flavor Book Description :

A full-color guide showcases 18 different heirloom vegetables, herbs and fruits, providing background information on their history and benefits and explaining how to plant, grow and harvest the produce, as well as how to save the seeds for next year's crop. Original.

Generation of Aromas and Flavours Book

Generation of Aromas and Flavours


  • Author : Alice Vilela
  • Publisher : BoD – Books on Demand
  • Release Date : 2018-11-14
  • Genre: Science
  • Pages : 82
  • ISBN 10 : 9781789844528

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Generation of Aromas and Flavours Book Description :

Consumer product acceptance and market success are dependent on the product's aroma/flavour. Flavours can be produced through chemical synthesis, microbial biocatalysis or by extraction from plants and animal sources. In recent times, chemical synthesis is not as desirable as this is not eco-friendly. So, in the food industry, natural ingredients are added to preparations for efficiency, softness or emotional appeal. Microbiology, bioengineering and biochemistry have enabled the elucidation of metabolic pathways; genetic engineering is expected to help in identifying metabolic blockages and creating novel high-yielding strains, while proteomics help in the application of analytical techniques. All these sciences, old and new, will lead to innovative ideas in the quest for better, sustainable and consumer-approved flavours and aromas.

The Australian Fruit   Vegetable Garden Book

The Australian Fruit Vegetable Garden


  • Author : Clive Blazey
  • Publisher :
  • Release Date : 2006
  • Genre: Food crops
  • Pages : 144
  • ISBN 10 : CORNELL:31924104777788

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The Australian Fruit Vegetable Garden Book Description :

This new, totally updated fruit and vegetable book has the most detailed guidance on how to grow vegetables and fruit successfully in your own back yard. It is written by Australians for Australian conditions. Based on 30 years of experience at the Digger's Club gardens, it covers over 240 vegetables and herbs, and 188 fruits, nuts and berries. This is a guide for all climates and even the tiniest garden spaces. It explains how to make compost, and shows how you can save $1,000's growing your own produce.

Food Flavours Technology Handbook Book

Food Flavours Technology Handbook


  • Author : NIIR Board
  • Publisher : NIIR PROJECT CONSULTANCY SERVICES
  • Release Date : 2004-02-25
  • Genre: Flavor
  • Pages : 544
  • ISBN 10 : 9788186623855

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Food Flavours Technology Handbook Book Description :

No doubt flavour is one of the most important attributes of the food products we eat in our daily life. Man does not eat simply to live but even more so lives to eat. Flavourings are focused on altering or enhancing the flavours of natural food product or creating flavour for food products that do not have the desired flavours for example bakery goods and other snacks. Flavour is generally defined in terms of three components; odour, taste and texture. Its characterization is concern with the similarities in human flavour perception using methods that designed to average out the differences. The flavour of foods may be classified as natural flavour (pre existing in diet particularly in fruits, vegetables and spices), process flavour (arising in end products as a result of conventional processes), compounded flavour (intentionally added flavouring), taste modifiers and abnormal taste and taints. Some of the flavouring materials produced by processing are chocolate, cheese, blue cheese, yogurt, wine, aroma chemicals etc. The flavour industry has become a vital element in the growth and success of food and beverage industries worldwide. The flavours industry remains very country specific and complex, with product formulations and flavours varying from country to country, as well as from region to region within countries. Processed foods, their flavours and textures, are adapted to local consumer preferences. Local or traditional foods have unique flavours evolving from the indigenous climate, land, etc. Generally speaking, trends in flavours closely mirror those in the packaged food and drink market. This includes the trends toward premium quality, savoury, natural and authentic, and health and wellness. The global flavour industry can be characterized as highly technical, specialized, and innovative. This industry is highly competitive and concentrated, compared to other product categories within the food and beverage market. The global flavours market is predicted to

Fruit and Vegetable Phytochemicals Book

Fruit and Vegetable Phytochemicals


  • Author : Elhadi M. Yahia
  • Publisher : John Wiley & Sons
  • Release Date : 2017-11-06
  • Genre: Science
  • Pages : 1488
  • ISBN 10 : 9781119157946

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Fruit and Vegetable Phytochemicals Book Description :

Enlarged edition of: Fruit and vegetable phytochemicals: chemistry, nutritional value and stability / [editors] Laura A. de la Rosa, Emilio Alvarez-Parrilla, Gustavo A. Gonzaalez-Aguilar. Ames,, Iowa: Wiley-Blackwell, 2010

Controlled Atmosphere Storage of Fruits and Vegetables Book

Controlled Atmosphere Storage of Fruits and Vegetables


  • Author : A. Keith Thompson
  • Publisher : CABI
  • Release Date : 2010-08-01
  • Genre: Technology & Engineering
  • Pages : 288
  • ISBN 10 : 9781845936471

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Controlled Atmosphere Storage of Fruits and Vegetables Book Description :

This book covers the history and current technology reported and used in controlled atmosphere (CA) storage and modified atmosphere (MA) packaging, and its applicability and restrictions for use in a variety of crops in different situations. An introduction to the history of CA storage (chapter 1) is provided. Other subjects discussed are presented under the following headings: effects and interactions of CA storage (chapter 2); CA technology (chapter 3); harvest and preharvest factors (chapter 4); pre-storage treatments (chapter 5); flavour, quality and physiology (chapter 6); pests and diseases (chapter 7); modified atmosphere packaging (chapter 8); recommended CA storage conditions for selected crops (chapter 9); and CA transport technology (chapter 10). This book provides an easily accessible reference source for those studying agriculture, horticulture, food science and technology, and food marketing. It will also be useful to researchers in this area, giving an overview of our present knowledge of CA storage, which will indicate areas where there is a need for further research.

Flavour Science Book

Flavour Science


  • Author : Vicente Ferreira
  • Publisher : Academic Press
  • Release Date : 2013-07-29
  • Genre: Technology & Engineering
  • Pages : 742
  • ISBN 10 : 9780124017245

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Flavour Science Book Description :

Flavor science is continually evolving. Remaining current with the latest research and establishing a broad and sound understanding of the major developments and breakthroughs can be a challenge. The Weurman Flavour Research Symposium has long been regarded as the premier professional meeting focused on the science of flavor. Flavour Science, an extensive review of the most recent symposium, presents the latest in flavor research, enriching the chemistry-based vision of most flavorists and flavor chemists with understanding from a broad range of fields, including human physiology, ethology, psychophysics, genetics, bioinformatics or metabolomics. This book is ideal for all flavor scientists, food chemists and sensory scientists and has a strong audience among enologists as well. Focuses on the rapidly changing field of flavor science Includes the latest information on the physiology, chemistry and measurement of flavor Presents practical information on the flavor industry and emerging trends

Fruit and Vegetable Biotechnology Book

Fruit and Vegetable Biotechnology


  • Author : V Valpuesta
  • Publisher : Woodhead Publishing
  • Release Date : 2002-03-15
  • Genre: Technology & Engineering
  • Pages : 338
  • ISBN 10 : 1855734672

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Fruit and Vegetable Biotechnology Book Description :

Genetic modification is one of the most important and controversial issues facing the food industry today. Drawing on an international team of contributors, this book explores its major impact on fruit and vegetable cultivation and subsequent food processing. The introduction analyzes the available tools and methods, from the selection and isolation of genes to safety issues such as the stability of transgenes. The contributors then discuss the range of properties that have been the subject of genetic enhancement, including agronomic traits such as fruit quality and resistance to environmental stresses, as well as sensory properties such as color, flavor, processing functionality, and nutritional quality. The text also examines the use of molecular markers in plant breeding. Subsequent chapters consider how biotechnology can improve plant defense mechanisms and also extend the post-harvest life of fruit and vegetables. Thorough case studies illustrate the efforts involved and the positive effects resulting from genetic modification, and also offer insight into future applications. To complete the survey of this field, the editor explores the vital issues of consumer attitudes and risk assessment. -Examines how biotechnology can improve the quality and productivity of fruit and vegetable cultivation -Considers current commercial developments with the transgenic potato -Explores consumer attitudes, consumer confidence, and risk assessment -Lists references at the end of each chapter for further exploration

Flavours and Fragrances Book
Score: 5
From 1 Ratings

Flavours and Fragrances


  • Author : Ralf Günter Berger
  • Publisher : Springer Science & Business Media
  • Release Date : 2007-03-06
  • Genre: Science
  • Pages : 648
  • ISBN 10 : 9783540493396

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Flavours and Fragrances Book Description :

This book is an introduction to the world of aroma chemicals, essential oils, fragrances and flavour compositions for the food, cosmetics and pharmaceutical industry. Present technology, the future use of resources and biotechnological approaches for the production of the respective chemical compounds are described. The book has an integrated and interdisciplinary approach on future industrial production and the issues related to this topic.

Fruit and Vegetables Book

Fruit and Vegetables


  • Author : R. B. Duckworth
  • Publisher : Elsevier
  • Release Date : 2013-10-22
  • Genre: Technology & Engineering
  • Pages : 330
  • ISBN 10 : 9781483140421

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Fruit and Vegetables Book Description :

Fruit and Vegetables provides comprehensive information on fruits and vegetables, which are deemed to be an important part of diets in every part of the world. The book is intended to be a primary source of information for advanced food science students and readers interested in the deep appreciation and understanding of food. The text illustrates the wide range of background material on the study of fruits and vegetables. Subjects on the chemical constitution and structure of fruits and vegetables are covered in Part I, Concerning the Nature of Fruit and Vegetables. Part II deals with the utilization, production, processing and trade of fruits and vegetables. Food technologists, food scientists, chefs, nutritionists, students and those in the food industry will find this book a good reference material.

The Vegetarian Flavor Bible Book

The Vegetarian Flavor Bible


  • Author : Karen Page
  • Publisher : Little, Brown
  • Release Date : 2014-10-14
  • Genre: Cooking
  • Pages : 576
  • ISBN 10 : 9780316244176

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The Vegetarian Flavor Bible Book Description :

Throughout time, people have chosen to adopt a vegetarian or vegan diet for a variety of reasons, from ethics to economy to personal and planetary well-being. Experts now suggest a new reason for doing so: maximizing flavor -- which is too often masked by meat-based stocks or butter and cream. The Vegetarian Flavor Bible is an essential guide to culinary creativity, based on insights from dozens of leading American chefs, representing such acclaimed restaurants as Crossroads and M.A.K.E. in Los Angeles; Candle 79, Dirt Candy, and Kajitsu in New York City, Green Zebra in Chicago, Greens and Millennium in San Francisco, Natural Selection and Portobello in Portland, Plum Bistro in Seattle, and Vedge in Philadelphia. Emphasizing plant-based whole foods including vegetables, fruits, grains, legumes, nuts, and seeds, the book provides an A-to-Z listing of hundreds of ingredients, from avßav? to zucchini blossoms, cross-referenced with the herbs, spices, and other seasonings that best enhance their flavor, resulting in thousands of recommended pairings. The Vegetarian Flavor Bible is the ideal reference for the way millions of people cook and eat today -- vegetarians, vegans, and omnivores alike. This groundbreaking book will empower both home cooks and professional chefs to create more compassionate, healthful, and flavorful cuisine.

Flavor Chemistry Book

Flavor Chemistry


  • Author : Roy Teranishi
  • Publisher : Springer Science & Business Media
  • Release Date : 2012-12-06
  • Genre: Technology & Engineering
  • Pages : 439
  • ISBN 10 : 9781461546931

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Flavor Chemistry Book Description :

Celebrating the founding of the Flavor Subdivision of the Agriculture and Food Chemistry Division of the American Chemical Society, this book provides an overview of progress made during the past 30-40 years in various aspects of flavor chemistry as seen by internationally renowned scientists in the forefront of their respective fields. In addition, it presents up-to-date findings in the areas of flavor chemistry, analytical methods, thermally produced flavors and precursors, enzymatically produced flavors and precursors, and sensory methods and results.

Flavour Development  Analysis and Perception in Food and Beverages Book

Flavour Development Analysis and Perception in Food and Beverages


  • Author : J K Parker
  • Publisher : Elsevier
  • Release Date : 2014-11-21
  • Genre: Technology & Engineering
  • Pages : 448
  • ISBN 10 : 9781782421115

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Flavour Development Analysis and Perception in Food and Beverages Book Description :

Flavour is a critical aspect of food production and processing, requiring careful design, monitoring and testing in order to create an appealing food product. This book looks at flavour generation, flavour analysis and sensory perception of food flavour and how these techniques can be used in the food industry to create new and improve existing products. Part one covers established and emerging methods of characterising and analysing taste and aroma compounds. Part two looks at different factors in the generation of aroma. Finally, part three focuses on sensory analysis of food flavour. Covers the analysis and characterisation of aromas and taste compounds Examines how aromas can be created and predicted Reviews how different flavours are perceived

Biotechnology in Flavor Production Book

Biotechnology in Flavor Production


  • Author : Daphna Havkin-Frenkel
  • Publisher : John Wiley & Sons
  • Release Date : 2016-08-29
  • Genre: Technology & Engineering
  • Pages : 336
  • ISBN 10 : 9781118354063

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Biotechnology in Flavor Production Book Description :

Throughout history, human beings have sought ways to enhance the flavor of the foods they eat. In the 21st century, biotechnology plays an important role in the flavor improvement of many types of foods. This book covers many of the biotechnological approaches currently being applied to flavor enhancement. The contribution of microbial metabolism to flavor development in fermented beverages and dairy products has been exploited for thousands of years, but the recent availability of whole genome sequences of the yeasts and bacteria involved in these processes is stimulating targeted approaches to flavor enhancement. Chapters discuss recent developments in the flavor modification of wine, beer, and dairy products through the manipulation of the microbial species involved. Biotechnological approaches to the production of specific flavor molecules in microbes and plant tissue cultures, and the challenges that have been encountered, are also covered, along with the metabolic engineering of food crops for flavor enhancement - also a current area of research. Biotechnology is also being applied to crop breeding through marker-assisted selection for important traits, including flavor, and the book looks at the application of the biotechnological approach to breeding for enhanced flavor in rice, apple, and basil. These techniques are subject to governmental regulation, and this is addressed in a dedicated chapter. This updated second edition features five brand new chapters, and the topics covered in the book will be of interest to those in the flavor and food industries as well as to academic researchers interested in flavors.

Postharvest Physiology and Biochemistry of Fruits and Vegetables Book

Postharvest Physiology and Biochemistry of Fruits and Vegetables


  • Author : Elhadi M. Yahia
  • Publisher : Woodhead Publishing
  • Release Date : 2018-10-31
  • Genre: Technology & Engineering
  • Pages : 510
  • ISBN 10 : 9780128132791

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Postharvest Physiology and Biochemistry of Fruits and Vegetables Book Description :

Postharvest Physiology and Biochemistry of Fruits and Vegetables presents an updated, interrelated and sequenced view of the contribution of fruits and vegetables on human health, their aspects of plant metabolism, physical and chemical/compositional changes during the entire fruit development lifecycle, the physiological disorders and biochemical effects of modified/controlled atmospheres, and the biotechnology of horticultural crops. The book is written specifically for those interested in preharvest and postharvest crop science and the impact of physiological and biochemical changes on their roles as functional foods. Deals with the developmental aspects of the lifecycle in whole fruits Describes issues, such as the morphology and anatomy of fruits, beginning with the structural organization of the whole plant and explaining the fruit structure and its botanical classification Addresses biotechnological concepts that control firmness, quality and the nutritional value of fruits

Food Flavour Technology Book

Food Flavour Technology


  • Author : Andrew J. Taylor
  • Publisher : John Wiley & Sons
  • Release Date : 2009-12-15
  • Genre: Technology & Engineering
  • Pages : 376
  • ISBN 10 : 1444317784

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Food Flavour Technology Book Description :

Food flavour technology is of key importance for the food industry.Increasingly, food products must comply with legal requirements andconform to consumer demands for “natural” products, butthe simple fact is that, if foods do not taste good, they will notbe consumed and any nutritional benefit will be lost. Thereis therefore keen interest throughout the world in the production,utilisation and analysis of flavours. The second edition of this successful book offers a broadintroduction to the formulation, origins, analysis and performanceof food flavours, updating the original chapters and addingvaluable new material that introduces some of the newermethodologies and recent advances. The creation of flavourings is the starting point for the book,outlining the methodology and constraints faced byflavourists. Further constraints are considered in a chapterdealing with international legislation. The origins of flavours aredescribed in three chapters covering thermal generation,biogeneration and natural sources, keeping in mind the adjustmentsthat manufacturers have had to make to their raw materials andprocesses to meet the demand for natural products whilst complyingwith cost issues. Delivery of flavours using encapsulation orthrough an understanding of the properties of the food matrix isdescribed in the next two chapters, and this section is followed bychapters describing the different ways to analyse flavours usinginstrumental, modelling and sensory techniques. The book is aimedat food scientists and technologists, ingredients suppliers,quality assurance personnel, analytical chemists andbiotechnologists.

Growing Your Own Fruit and Veg For Dummies Book

Growing Your Own Fruit and Veg For Dummies


  • Author : Geoff Stebbings
  • Publisher : John Wiley & Sons
  • Release Date : 2010-11-18
  • Genre: Gardening
  • Pages : 428
  • ISBN 10 : 9781119992233

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Growing Your Own Fruit and Veg For Dummies Book Description :

Save money and eat fresh with this hands-on guide to home-growing Growing you own produce is the only way to enjoy delicious, garden-fresh fruit and veg all year round. This practical manual gives you the lowdown on everything from finding the right tools and choosing which plants to grow, to nurturing your crops and bringing in your first harvest. The easy-to-follow advice will help you get started straight away and become a confident and successful kitchen gardener. • Get going with growing – discover which plants are best for you and how to make the most of your outdoor space • Prepare your plot – learn how to set up and maintain healthy beds for your fruit and vegetables • Grow tasty veg – choose your favourite veggies from asparagus and broccoli to courgettes, sweet corn and many more • Grow your own fruit salad – get quick results from fast-growing berries and learn to nurture slow-growing tree fruit and exotic greenhouse produce