Fruit and Vegetable Flavour

Fruit and Vegetable Flavour
Author: B Brückner,S G Wyllie
Publsiher: Elsevier
Total Pages: 336
Release: 2008-02-29
ISBN 10: 1845694295
ISBN 13: 9781845694296
Language: EN, FR, DE, ES & NL

Fruit and Vegetable Flavour Book Review:

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
Publsiher: John Wiley and Sons
Total Pages: 1120
Release: 2010-12-01
ISBN 10: 9781118031858
ISBN 13: 1118031857
Language: EN, FR, DE, ES & NL

Handbook of Fruit and Vegetable Flavors Book Review:

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
Publsiher: CRC Press
Total Pages: 480
Release: 2002-02-14
ISBN 10: 1420031872
ISBN 13: 9781420031874
Language: EN, FR, DE, ES & NL

Fresh Cut Fruits and Vegetables Book Review:

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.

Heirloom Flavor

Heirloom Flavor
Author: Doreen G. Howard
Publsiher: Unknown
Total Pages: 256
Release: 2013-09-15
ISBN 10: 1591864895
ISBN 13: 9781591864899
Language: EN, FR, DE, ES & NL

Heirloom Flavor Book Review:

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.

Generation of Aromas and Flavours

Generation of Aromas and Flavours
Author: Alice Vilela
Publsiher: BoD – Books on Demand
Total Pages: 82
Release: 2018-11-14
ISBN 10: 1789844525
ISBN 13: 9781789844528
Language: EN, FR, DE, ES & NL

Generation of Aromas and Flavours Book Review:

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.

The Vegetarian Flavor Bible

The Vegetarian Flavor Bible
Author: Karen Page
Publsiher: Little, Brown
Total Pages: 576
Release: 2014-10-14
ISBN 10: 0316244171
ISBN 13: 9780316244176
Language: EN, FR, DE, ES & NL

The Vegetarian Flavor Bible Book Review:

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 Flavour Technology

Food Flavour Technology
Author: Andrew J. Taylor,Robert S. T. Linforth
Publsiher: John Wiley & Sons
Total Pages: 376
Release: 2009-12-15
ISBN 10: 9781444317787
ISBN 13: 1444317784
Language: EN, FR, DE, ES & NL

Food Flavour Technology Book Review:

Food flavour technology is of key importance for the food industry.Increasingly, food products must comply with legal requirements andconform to consumer demands for “natural” products, butthe simple fact is that, if foods do not taste good, they will notbe consumed and any nutritional benefit will be lost. Thereis therefore keen interest throughout the world in the production,utilisation and analysis of flavours. The second edition of this successful book offers a broadintroduction to the formulation, origins, analysis and performanceof food flavours, updating the original chapters and addingvaluable new material that introduces some of the newermethodologies and recent advances. The creation of flavourings is the starting point for the book,outlining the methodology and constraints faced byflavourists. Further constraints are considered in a chapterdealing with international legislation. The origins of flavours aredescribed in three chapters covering thermal generation,biogeneration and natural sources, keeping in mind the adjustmentsthat manufacturers have had to make to their raw materials andprocesses to meet the demand for natural products whilst complyingwith cost issues. Delivery of flavours using encapsulation orthrough an understanding of the properties of the food matrix isdescribed in the next two chapters, and this section is followed bychapters describing the different ways to analyse flavours usinginstrumental, modelling and sensory techniques. The book is aimedat food scientists and technologists, ingredients suppliers,quality assurance personnel, analytical chemists andbiotechnologists.

Ottolenghi Flavor

Ottolenghi Flavor
Author: Yotam Ottolenghi,Ixta Belfrage,Tara Wigley
Publsiher: Appetite by Random House
Total Pages: 320
Release: 2020-10-13
ISBN 10: 0525610146
ISBN 13: 9780525610144
Language: EN, FR, DE, ES & NL

Ottolenghi Flavor Book Review:

NEW YORK TIMES BESTSELLER NATIONAL BESTSELLER The New York Times-bestselling author of Plenty breaks down the three factors that create flavor to deliver more than 100 super-delicious recipes for innovative ways to cook vegetables. Yotam Ottolenghi--the beloved chef who captured the hearts of home cooks looking for inspiration and great-tasting, plant-based food for weeknight cooking--is back with another collection of instant-hit recipes, with 60 percent of them ideal for the rapidly growing vegan market. Ottolenghi's landmark book Plenty ushered in a new era of vegetable cooking and, with Plenty More, he focused on vegetable-cooking techniques. Now, in Ottolenghi Flavor, he details what makes vegetables distinct and how to maximize their flavors by following the "three P's": • Process: Key reactions that happen when vegetables or supporting ingredients are cooked. • Pairing: What you match a vegetable with to accentuate its defining qualities. • Produce: Understanding the sheer depth of flavor that certain vegetables naturally possess. With surefire hits such as Celeriac and Goat's Cheese Tacos with Date Barbecue Sauce, Mushroom Lasagne, and Vegetable Schnitzel, plus mouthwatering photographs of nearly every one of the more than 100 recipes, Ottolenghi Flavor is the exciting, next-level approach to vegetable cooking that Ottolenghi fans and vegetable lovers everywhere have been craving.

Handbook of Vegetable Preservation and Processing

Handbook of Vegetable Preservation and Processing
Author: Y. H. Hui,Sue Ghazala,Dee M. Graham,K.D. Murrell,Wai-Kit Nip
Publsiher: CRC Press
Total Pages: 752
Release: 2003-09-12
ISBN 10: 9780203912911
ISBN 13: 0203912918
Language: EN, FR, DE, ES & NL

Handbook of Vegetable Preservation and Processing Book Review:

Representing the vanguard in the field with research from more than 35 international experts spanning governmental, industrial, and academic sectors, the Handbook of Vegetable Preservation and Processing compiles the latest science and technology in the processing and preservation of vegetables and vegetable products. This reference serves as the only guide to compile key tools used in the United States to safeguard and protect the quality of fresh and processed vegetables. A vast and contemporary source, it considers recent issues in vegetable processing safety such as modified atmosphere packaging, macroanalytical methods, and new technologies in microbial inactivation.

The Flavor Bible

The Flavor Bible
Author: Karen Page,Andrew Dornenburg
Publsiher: Little, Brown
Total Pages: 392
Release: 2008-09-16
ISBN 10: 0316039845
ISBN 13: 9780316039840
Language: EN, FR, DE, ES & NL

The Flavor Bible Book Review:

Winner of the 2009 James Beard Book Award for Best Book: Reference and Scholarship A groundbreaking guide to modern flavor pairings that will revolutionize the way you cook. Great cooking goes beyond following a recipe -- it's knowing how to season ingredients to coax the greatest possible flavor from them. Drawing on dozens of leading chefs' combined experience in top restaurants across the country, Karen Page and Andrew Dornenburg present the definitive guide to creating "deliciousness" in any dish. Thousands of ingredient entries, organized alphabetically and cross-referenced, provide a treasure trove of spectacular flavor combinations. Readers will learn to work more intuitively and effectively with ingredients; experiment with temperature and texture; excite the nose and palate with herbs, spices, and other seasonings; and balance the sensual, emotional, and spiritual elements of an extraordinary meal. Seasoned with tips, anecdotes, and signature dishes from America's most imaginative chefs, The Flavor Bible is an essentialreference for every kitchen.

Fruit Vegetable Gardening

Fruit   Vegetable Gardening
Author: Michael Pollock
Publsiher: Unknown
Total Pages: 272
Release: 2002
ISBN 10:
ISBN 13: CORNELL:31924094813890
Language: EN, FR, DE, ES & NL

Fruit Vegetable Gardening Book Review:

Taking a fresh look at kitchen gardens, this definitive guide provides the latest advice and specialist tips from the RHS team of experts on growing healthy and tasty crops. Using a blend of cutting-edge, organic and traditional techniques specifically chosen for their simplicity and reliability, this accessible volume is essential for all kitchen gardeners.

Flavor Chemistry

Flavor Chemistry
Author: Roy Teranishi,Emily L. Wick,Irwin Hornstein
Publsiher: Springer Science & Business Media
Total Pages: 439
Release: 2012-12-06
ISBN 10: 1461546931
ISBN 13: 9781461546931
Language: EN, FR, DE, ES & NL

Flavor Chemistry Book Review:

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 Vegetable Biotechnology

Fruit and Vegetable Biotechnology
Author: V Valpuesta
Publsiher: Woodhead Publishing
Total Pages: 338
Release: 2002-03-15
ISBN 10: 9781855734678
ISBN 13: 1855734672
Language: EN, FR, DE, ES & NL

Fruit and Vegetable Biotechnology Book Review:

Genetic modification is one of the most important and controversial issues facing the food industry today. Drawing on an international team of contributors, this book explores its major impact on fruit and vegetable cultivation and subsequent food processing. The introduction analyzes the available tools and methods, from the selection and isolation of genes to safety issues such as the stability of transgenes. The contributors then discuss the range of properties that have been the subject of genetic enhancement, including agronomic traits such as fruit quality and resistance to environmental stresses, as well as sensory properties such as color, flavor, processing functionality, and nutritional quality. The text also examines the use of molecular markers in plant breeding. Subsequent chapters consider how biotechnology can improve plant defense mechanisms and also extend the post-harvest life of fruit and vegetables. Thorough case studies illustrate the efforts involved and the positive effects resulting from genetic modification, and also offer insight into future applications. To complete the survey of this field, the editor explores the vital issues of consumer attitudes and risk assessment. -Examines how biotechnology can improve the quality and productivity of fruit and vegetable cultivation -Considers current commercial developments with the transgenic potato -Explores consumer attitudes, consumer confidence, and risk assessment -Lists references at the end of each chapter for further exploration

Flavour Science

Flavour Science
Author: Vicente Ferreira,Ricardo Lopez
Publsiher: Academic Press
Total Pages: 742
Release: 2013-07-29
ISBN 10: 012401724X
ISBN 13: 9780124017245
Language: EN, FR, DE, ES & NL

Flavour Science Book Review:

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

Local Flavors

Local Flavors
Author: Deborah Madison
Publsiher: Ten Speed Press
Total Pages: 432
Release: 2012-06-27
ISBN 10: 0307885658
ISBN 13: 9780307885654
Language: EN, FR, DE, ES & NL

Local Flavors Book Review:

First published in hardcover in 2002, Local Flavors was a book ahead of its time. Now, imported food scares and a countrywide infatuation with fresh, local, organic produce has caught up with this groundbreaking cookbook, available for the first time in paperback. Deborah Madison celebrates the glories of the farmers’ markets of America in a richly illustrated collection of seasonal recipes for a profusion of produce grown coast to coast. As more and more people shun industrially produced foods and instead choose to go local and organic, this is the ideal cookbook to capitalize on a major and growing trend. Local Flavors emphasizes seasonal, regional ingredients found in farmers’ markets and roadside farm stands and awakens the reader to the real joy of making a direct connection with the food we eat and the person who grows it. Deborah Madison’s 350 full-flavored recipes and accompanying menus include dishes as diverse as Pea and Spinach Soup with Coconut Milk; Rustic Onion Tart with Walnuts; Risotto with Sorrel; Mustard Greens Braised with Ginger, Cilantro, and Rice; Poached Chicken with Leeks and Salsa Verde; Soy Glazed Sweet Potatoes; Cherry Apricot Crisp; and Plum Kuchen with Crushed Walnut Topping. Covering markets around the country from Vermont to Hawaii, Deborah Madison reveals the astonishing range of produce and other foods available and the sheer pleasure of shopping for them. A celebration of farmers and their bounty, Local Flavors is a must-have cookbook for anyone who loves fresh, seasonal food simply and imaginatively prepared.

Fruit and Vegetable Phytochemicals

Fruit and Vegetable Phytochemicals
Author: Elhadi M. Yahia
Publsiher: John Wiley & Sons
Total Pages: 1488
Release: 2017-08-29
ISBN 10: 111915796X
ISBN 13: 9781119157960
Language: EN, FR, DE, ES & NL

Fruit and Vegetable Phytochemicals Book Review:

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.

Improving the Health Promoting Properties of Fruit and Vegetable Products

Improving the Health Promoting Properties of Fruit and Vegetable Products
Author: F A Tomás-Barberán,M I Gil
Publsiher: Elsevier
Total Pages: 584
Release: 2008-04-23
ISBN 10: 1845694287
ISBN 13: 9781845694289
Language: EN, FR, DE, ES & NL

Improving the Health Promoting Properties of Fruit and Vegetable Products Book Review:

Consumers are advised to increase fruit and vegetable consumption, but the health effects of increased intake are not fully understood. This important collection brings together information on the health-promoting properties of fruit and vegetables. Introductory chapters provide an overview of fruit and vegetable bioactives and consumer attitudes towards fruit and vegetables. Part two discusses the health effects of fruit and vegetables in relation to specific diseases, including cancer, cardiovascular disease, diabetes, obesity and neurodegenerative diseases. The focus in Part three is on understanding fruit and vegetable phytochemicals. Chapters cover physiological and ecological functions and biosynthesis of health-promoting compounds in fruit and vegetables, rapid analysis of phytochemicals in fruit and vegetables and clinical evidence for biological activity of fruit and vegetable phytochemicals. Part four chapters review the effect of pre- and post-harvest technologies on the health-promoting properties of fruit and vegetables. Topics covered include traditional breeding and modern processing techniques and their effect on fruit and vegetable phytochemicals; genetic manipulation of vegetable crops to alleviate diet-related diseases; agronomy and the nutritional quality of fruit; storage and handling of fruit and vegetables for optimal health-related quality and postharvest enhancement of bioactive compounds in fresh produce using abiotic stresses. The final chapters in Part five look at the nutritional quality of particular fruit and vegetable products, such as fresh-cut fruit and vegetables and organic fruit and vegetables. Improving the health-promoting properties of fruit and vegetable products is a valuable reference for those working in the fresh and processed fruit and vegetable sector of the food industry. Provides an overview of fruit and vegetable bioactives Discusses the health effects of fruit and vegetables in relation to specific diseases Reviews the impact of agronomy, post-harvest treatments and processing on the nutritional quality of fresh fruit and vegetables

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
Publsiher: Elsevier
Total Pages: 448
Release: 2014-11-21
ISBN 10: 1782421114
ISBN 13: 9781782421115
Language: EN, FR, DE, ES & NL

Flavour Development Analysis and Perception in Food and Beverages Book Review:

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

The Integrated View on Fruits and Vegetables Quality

The Integrated View on Fruits and Vegetables Quality
Author: Anonim
Publsiher: Unknown
Total Pages: 329
Release: 2006
ISBN 10:
ISBN 13: WISC:89092945575
Language: EN, FR, DE, ES & NL

The Integrated View on Fruits and Vegetables Quality Book Review:

Postharvest Handling

Postharvest Handling
Author: Ibrahim Kahramanoglu
Publsiher: BoD – Books on Demand
Total Pages: 206
Release: 2017-09-13
ISBN 10: 9535135333
ISBN 13: 9789535135333
Language: EN, FR, DE, ES & NL

Postharvest Handling Book Review:

The world population has been increasing day by day, and demand for food is rising. Despite that, the natural resources are decreasing, and production of food is getting difficult. At the same time, about one-quarter of what is produced never reaches the consumers due to the postharvest losses. Therefore, it is of utmost importance to efficiently handle, store, and utilize produce to be able to feed the world, reduce the use of natural resources, and help to ensure sustainability. At this point, postharvest handling is becoming more important, which is the main determinant of the postharvest losses. Hence, the present book is intended to provide useful and scientific information about postharvest handling of different produce.