UID:
edoccha_9960072735502883
Format:
1 online resource (333 p.)
ISBN:
1-84569-429-5
,
1-60119-606-7
Series Statement:
Woodhead Publishing Series in Food Science, Technology and Nutrition
Content:
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
Note:
Description based upon print version of record.
,
pt. 1. Introduction -- pt. 2. Flavour formation during growth and postharvest flavour changes -- pt. 3. Flavour management -- pt. 4. Genetic background and future prospects.
,
English
Additional Edition:
ISBN 1-84569-183-0
Additional Edition:
ISBN 1-4200-7600-0
Language:
English
