000			01760nam a2200301Ia 4500
003			00IHBT
005			20140908102152.0
008			130910s9999 xx 000 0 und d
020			_a9781845691837
040			_cIHBT
041			_hENG
082			_a547.7
100			_aBruckner, Bernhard [Ed.] _99476
245			_aFruit and Vegetable Flavour: Recent Advances and Future Prospects _cEdited by Bernhard Brückner, S. Grant Wyllie
260			_aCambridge _bWoodhead Publishing Limited _c2008
300			_axiii, 317p.
440			_aWoodhead publishing in food science and technology _98592
500			_aConsumer 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.
650			_aBusiness & Economics _96132
650			_aIndustries _99477
650			_aFood Industry _99478
650			_aFlavour _93749
650			_aPostharvest _96521
650			_aVegetable _99479
650			_aFruit _96460
700			_aWyllie, S. Grant [Ed.] _99480
942			_cBOOK _2ddc
999			_c4973 _d4973
856			_uhttp://14.139.59.218:80/cgi-bin/koha/opac-detail.pl?biblionumber=4973 _yhttp://14.139.59.218:80/cgi-bin/koha/opac-detail.pl?biblionumber=4973