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Fruit and Vegetable Flavour: Recent Advances and Future Prospects

By: Contributor(s): Material type: TextTextOriginal language: ENG Series: Woodhead publishing in food science and technologyPublication details: Cambridge Woodhead Publishing Limited 2008Description: xiii, 317pISBN:
  • 9781845691837
Subject(s): DDC classification:
  • 547.7
Online resources:
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Item type Current library Call number Status Barcode
BOOK CSIR-Institute of Himalayan Bioresource Technology 547.7 FRU (Browse shelf(Opens below)) Available 4998

Consumer acceptance of food is highly dependent on flavor. This important collection reviews the chemical basis of fruit and vegetable flavor and current methods for improving the flavor of fruit and vegetable products.

Opening chapters outline the economic importance of flavor in fruit and vegetables. Ensuing chapters investigate the formation of fruit and vegetable flavor and how it deteriorates after harvest. They also look at flavor management during horticultural and postharvest operations, the role of maturing for improved fruit and vegetable flavor and discuss the possibilities and limitations for flavor improvement by selection and breeding. The book concludes with a discussion of emerging trends in flavor manipulation, especially how knowledge of the genetic background of quality attributes can be applied to flavor improvement.

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