Author: A. H. Spurlock
Publisher:
ISBN:
Category : Agricultural costs
Languages : en
Pages : 1342

Get Book Here

Book Description

Author: David F. Davidson
Publisher: Geological Society of America
ISBN: 0813720907
Category : Geochemie
Languages : en
Pages : 81

Get Book Here

Book Description

Author: D. K. Salunkhe
Publisher: CRC Press
ISBN: 1482269872
Category : Technology & Engineering
Languages : en
Pages : 740

Get Book Here

Book Description
"Furnishes exhaustive, single-source coverage of the production and postharvest technology of more than 70 major and minor vegetables grown in tropical, subtropical, and temperate regions throughout the world. Provides comparative data for each vegetable presented. "

Author: National Research Council (U.S.). Committee on Survey of Food and Nutrition Research
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 746

Get Book Here

Book Description
A Compilation or Research Pertaining to Foods and Nutrition in Academic, Gevernmental and Industrial Laboratories.

Author: United States. Congress. House
Publisher:
ISBN:
Category :
Languages : en
Pages : 890

Get Book Here

Book Description

Author: United States. Congress. House. Select Committee to Investigate the Use of Chemicals in Food Products
Publisher:
ISBN:
Category : Fertilizers
Languages : en
Pages : 898

Get Book Here

Book Description

Author: National Research Council (U.S.). Committee on Survey of Food and Nutrition Research
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 352

Get Book Here

Book Description

Author: Charles N. Bebee
Publisher:
ISBN:
Category : Plants, Protection of
Languages : en
Pages : 136

Get Book Here

Book Description

Author: United States. Office of Experiment Stations
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 432

Get Book Here

Book Description

Author: Y. H. Hui
Publisher: John Wiley and Sons
ISBN: 1118031857
Category : Technology & Engineering
Languages : en
Pages : 1118

Get Book Here

Book Description
HANDBOOK of Fruit and Vegetable Flavors 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.