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Fruit and Vegetable Flavour

Fruit and Vegetable Flavour
  • Author : B Brückner,S G Wyllie
  • Publisher :Unknown
  • Release Date :2008-02-29
  • Total pages :336
  • ISBN : 9781845694296
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Summary : 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

Handbook of Fruit and Vegetable Flavors
  • Author : Y. H. Hui,Feng Chen,Leo M. L. Nollet
  • Publisher :Unknown
  • Release Date :2010-12-01
  • Total pages :1120
  • ISBN : 1118031857
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Summary : 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

Fresh-Cut Fruits and Vegetables
  • Author : Olusola Lamikanra
  • Publisher :Unknown
  • Release Date :2002-02-14
  • Total pages :480
  • ISBN : 9781420031874
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Summary : 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.

Generation of Aromas and Flavours

Generation of Aromas and Flavours
  • Author : Alice Vilela
  • Publisher :Unknown
  • Release Date :2018-11-14
  • Total pages :82
  • ISBN : 9781789844528
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Summary : 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.

Heirloom Flavor

Heirloom Flavor
  • Author : Doreen G. Howard
  • Publisher :Unknown
  • Release Date :2013-09-15
  • Total pages :256
  • ISBN : 9781591864899
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Summary : 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.

Fruit and Vegetable Phytochemicals

Fruit and Vegetable Phytochemicals
  • Author : Elhadi M. Yahia
  • Publisher :Unknown
  • Release Date :2017-11-06
  • Total pages :1488
  • ISBN : 9781119157946
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Summary : 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

Flavours and Fragrances

Flavours and Fragrances
  • Author : Ralf Günter Berger
  • Publisher :Unknown
  • Release Date :2007-03-06
  • Total pages :648
  • ISBN : 9783540493396
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Summary : 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.

Controlled Atmosphere Storage of Fruits and Vegetables

Controlled Atmosphere Storage of Fruits and Vegetables
  • Author : A. Keith Thompson
  • Publisher :Unknown
  • Release Date :2010-08-01
  • Total pages :288
  • ISBN : 9781845936471
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Summary : 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.

The Vegetarian Flavor Bible

The Vegetarian Flavor Bible
  • Author : Karen Page
  • Publisher :Unknown
  • Release Date :2014-10-14
  • Total pages :576
  • ISBN : 9780316244176
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Summary : 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.

Food Flavours Technology Handbook

Food Flavours Technology Handbook
  • Author : NIIR Board
  • Publisher :Unknown
  • Release Date :2004-02-25
  • Total pages :544
  • ISBN : 9788186623855
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Summary : 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 grow at a Compound Annual Growth Rate (CAGR) of 2% per annum. This book majorly deals with flavour in fruits and vegetables, additional pathways for vegetable flavour, change in food flavour after processing, flavours formed via fermentation, odd flavours in foods, odd flavours due to chemical changes in the food, relationships between the food and flavour manufacturers, flavour characters of herbs preparation of herbs for marketing, flavour constituents of grapes and wine, dried inactive yeast powder, synthetic flavouring materials, flavour potentiators, baked goods and bakery products, sugar and chocolate confectionery, techniques of sensory testing, fruit based products, gas chromatography, microbiological analysis The present book contains formulae, processes of various flavours applied in food and beverage industries. This book is intended to be a practical companion to the flavourist, technologists, entrepreneurs, libraries or for those who are already in the field of manufacturing.

Growing Your Own Fruit and Veg For Dummies

Growing Your Own Fruit and Veg For Dummies
  • Author : Geoff Stebbings
  • Publisher :Unknown
  • Release Date :2010-11-18
  • Total pages :428
  • ISBN : 9781119992233
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Summary : 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

Fruit and Vegetable Phytochemicals

Fruit and Vegetable Phytochemicals
  • Author : Elhadi M. Yahia
  • Publisher :Unknown
  • Release Date :2017-08-29
  • Total pages :1488
  • ISBN : 9781119157960
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Summary : Now in two volumes and containing more than seventy chapters, the second edition of Fruit and Vegetable Phytochemicals: Chemistry, Nutritional Value and Stability has been greatly revised and expanded. Written by hundreds of experts from across the world, the chapters cover diverse aspects of chemistry and biological functions, the influence of postharvest technologies, analysis methods and important phytochemicals in more than thirty fruits and vegetables. Providing readers with a comprehensive and cutting-edge description of the metabolism and molecular mechanisms associated with the beneficial effects of phytochemicals for human health, this is the perfect resource not only for students and teachers but also researchers, physicians and the public in general.

Flavour Development, Analysis and Perception in Food and Beverages

Flavour Development, Analysis and Perception in Food and Beverages
  • Author : J K Parker,Stephen Elmore,Lisa Methven
  • Publisher :Unknown
  • Release Date :2014-11-21
  • Total pages :448
  • ISBN : 9781782421115
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Summary : 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

Biotechnology in Flavor Production
  • Author : Daphna Havkin-Frenkel,Nativ Dudai
  • Publisher :Unknown
  • Release Date :2016-08-29
  • Total pages :336
  • ISBN : 9781118354063
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Summary : 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.

Flavor Chemistry

Flavor Chemistry
  • Author : Roy Teranishi,Emily L. Wick,Irwin Hornstein
  • Publisher :Unknown
  • Release Date :2012-12-06
  • Total pages :439
  • ISBN : 9781461546931
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Summary : 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.

Fruit and Vegetables

Fruit and Vegetables
  • Author : R. B. Duckworth
  • Publisher :Unknown
  • Release Date :2013-10-22
  • Total pages :330
  • ISBN : 9781483140421
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Summary : 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.

Postharvest Physiology and Biochemistry of Fruits and Vegetables

Postharvest Physiology and Biochemistry of Fruits and Vegetables
  • Author : Elhadi M. Yahia,Armando Carrillo-Lopez
  • Publisher :Unknown
  • Release Date :2018-10-31
  • Total pages :510
  • ISBN : 9780128132791
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Summary : 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

Hand Book Of Flavours & Food Colourants Technology

Hand Book Of Flavours & Food Colourants Technology
  • Author : Anonim
  • Publisher :Unknown
  • Release Date :2008-01-01
  • Total pages :515
  • ISBN : 9788189765118
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Summary : The Book Hand Book Of Flavours & Food Colourants Technology Covers Flavours And Its Study, Changes In Food Flavour Due To Processing, Flavouring Mate Rials Made By Processing, Production Of Cocoa Powder, Imitation Meat Flavours, Cheese & Butter Flavours, Yogurt Flavour, Biotechnology, Flavouring Materials Of Natural Origin, Flavour Characters Of Herbs, Black Tea Flavour, Flavour Of Onion And Garlic, Natural Flavouring Materials, Fruit Flavours, Citrus Products, Spices Products, Peppormint, Saffron, Vanilla, Vegetables, Manufacturing Technology Of Flavours, Food Colourants, Certified Food Colours, Characteristics Of The Certified Food Colours, Natural Colourants And Many Other Details. Eiri A Pioneer Industrial Consultant Working Over 28 Years In Preparation Of Project Reports, Market Survey Cum Detailed Techno Economic Feasibility Reports, Market Survey Reports And Practical Project Execution Know How Reports . Apart From These, Eiri Is Also Known For Industrial Process Technology Books And Trade Directories With Liasioning Services.

Flavour Science

Flavour Science
  • Author : Vicente Ferreira,Ricardo Lopez
  • Publisher :Unknown
  • Release Date :2013-07-29
  • Total pages :742
  • ISBN : 9780124017245
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Summary : 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

The Australian Fruit & Vegetable Garden

The Australian Fruit & Vegetable Garden
  • Author : Clive Blazey,Jane Varkulevicius
  • Publisher :Unknown
  • Release Date :2006
  • Total pages :144
  • ISBN : CORNELL:31924104777788
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Summary : 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.

First Bite

First Bite
  • Author : Bee Wilson
  • Publisher :Unknown
  • Release Date :2015-12-01
  • Total pages :352
  • ISBN : 9780465073900
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Summary : We do not come into the world with an innate sense of taste and nutrition; as omnivores, we have to learn how and what to eat, how sweet is too sweet, and what food will give us the most energy for the coming day. But how does this education happen? What are the origins of taste? In First Bite, the beloved food writer Bee Wilson draws on the latest research from food psychologists, neuroscientists, and nutritionists to reveal that our food habits are shaped by a whole host of factors: family and culture, memory and gender, hunger and love. An exploration of the extraordinary and surprising origins of our tastes and eating habits—from people who can only eat foods of a certain color to an amnesiac who can eat meal after meal without getting full—First Bite also shows us how we can change our palates to lead healthier, happier lives.