Fruit and vegetable flavour recent advances and future prospects

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 vege...

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Bibliographic Details
Other Authors: Brückner, Bernhard., Wyllie, S. Grant.
Format: eBook
Language: English
Published: Boca Raton : Cambridge, England : CRC Press ; Woodhead Pub., 2008.
Series: Woodhead Publishing in food science and technology.
Subjects:
Flavoring essences > Biotechnology.
Fruit > Flavor and odor.
Vegetables > Flavor and odor.
elektronické knihy
electronic books
ISBN: 9781845694296
9781601196064
9781420076004
9781845691837
9781306381970
Physical Description: 1 online zdroj (xiii, 317 p.) : ill.

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Table of contents

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245 0 0 |a Fruit and vegetable flavour  |h [elektronický zdroj] :  |b recent advances and future prospects /  |c edited by Bernhard Brückner and S. Grant Wyllie. 
260 |a Boca Raton :  |b CRC Press ;  |a Cambridge, England :  |b Woodhead Pub.,  |c 2008. 
300 |a 1 online zdroj (xiii, 317 p.) :  |b ill. 
336 |a text  |b txt  |2 rdacontent 
337 |a počítač  |b c  |2 rdamedia 
338 |a online zdroj  |b cr  |2 rdacarrier 
490 1 |a Woodhead Publishing in food science and technology 
504 |a Includes bibliographical references and index. 
520 |a 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 improvementDiscusses the possibilities and limitations for flavour enhancement by selection and breedingIllustrates how knowledge of the genetic background of quality attributes can be applied to flavour improvement. 
590 |a Knovel Library  |b ACADEMIC - Food Science 
506 |a Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty univerzity 
650 0 |a Flavoring essences  |x Biotechnology. 
650 0 |a Fruit  |x Flavor and odor. 
650 0 |a Vegetables  |x Flavor and odor. 
655 7 |a elektronické knihy  |7 fd186907  |2 czenas 
655 9 |a electronic books  |2 eczenas 
700 1 |a Brückner, Bernhard. 
700 1 |a Wyllie, S. Grant. 
776 0 8 |i Print version:  |t Fruit and vegetable flavour.  |d Boca Raton, FL : CRC Press ; Cambridge, England : Woodhead Pub., c2008  |z 9781845691837  |z 1845691830  |w (OCoLC)239252960 
830 0 |a Woodhead Publishing in food science and technology. 
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992 |a BK  |c KNOVEL 
999 |c 79396  |d 79396 
993 |x NEPOSILAT  |y EIZ 

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