{"product_id":"handbook-of-fruit-and-vegetable-flavors-isbn-9780470227213","title":"Handbook of Fruit and Vegetable Flavors","description":"\u003cb\u003eHANDBOOK of Fruit and Vegetable Flavors\u003c\/b\u003e \u003cp\u003e\u003cb\u003eA global PERSPECTIVE on the latest SCIENCE, TECHNOLOGY, and APPLICATIONS\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003eThe 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. \u003c\/p\u003e\u003cp\u003e\u003ci\u003eHandbook of Fruit and Vegetable Flavors\u003c\/i\u003e is divided into two sections. The first section, dedicated to fruit flavor, is organized into five parts: \u003c\/p\u003e\u003cul\u003e\n\u003cli\u003ePart I: Biology, Chemistry, and Physiochemistry\u003c\/li\u003e \u003cli\u003ePart II: Biotechnology\u003c\/li\u003e \u003cli\u003ePart III: Analytic Methodology and Chemical Characterizations\u003c\/li\u003e \u003cli\u003ePart IV: Flavors for Fruit Commodities\u003c\/li\u003e \u003cli\u003ePart V: Flavors of Selected Dried Fruits  \u003c\/li\u003e\n\u003c\/ul\u003e \u003cp\u003eThe 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. \u003c\/p\u003e\u003cp\u003eEach 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. \u003c\/p\u003e\u003cp\u003ePreface xi\u003c\/p\u003e \u003cp\u003eContributors xiii\u003c\/p\u003e \u003cp\u003eList of Abbreviations xix\u003c\/p\u003e \u003cp\u003e\u003cb\u003eSection A: Fruit Flavors 1\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart I Fruit Flavors: Biology, Chemistry, and Physiochemistry 1\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e1. Fruits and Fruit Flavor: Classification and Biological Characterization 3\u003cbr\u003e\u003ci\u003eYueming Jiang and Jun Song\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e2. Physiology and Biochemistry of Fruit Flavors 25\u003cbr\u003e\u003ci\u003eSonia Osorio, Cristina Muñoz, and Victoriano Valpuesta\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e3. Sensory Evaluation of Fruit and Vegetable Flavors 45\u003cbr\u003e\u003ci\u003eSara Bayarri and Elvira Costell\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e4. Fermentation and Fruit Flavor Production 59\u003cbr\u003e\u003ci\u003eGabriela Alves Macedo, Juliana Alves Macedo, and Luciana Francisco Fleuri\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e5. Environmental Effects on Flavor Changes 73\u003cbr\u003e\u003ci\u003eClara Pelayo-Zaldívar\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart II Fruit Flavors: Biotechnology 93\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e6. Cell Culture for Flavor Production 95\u003cbr\u003e\u003ci\u003eAdriane B.P. Medeiros, Suzan C. Rossi, and Carlos R. Soccol\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e7. Genetic Engineering of Fruit Flavors 101\u003cbr\u003e\u003ci\u003eAsaph Aharoni and Efraim Lewinsohn\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e8. Bioconversion of Flavors 115\u003cbr\u003e\u003ci\u003eP.F.F. Amaral, M.H.M. Rocha-Leão, and M.A.Z. Coelho\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e9. Plant Metabolic Pathways and Flavor Biosynthesis 129\u003cbr\u003e\u003ci\u003eCarlos Sanz and Ana G. Pérez\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart III Fruit Flavors: Analytic Methodology and Chemical Characterizations 157\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e10. History and Principles of Flavor Analysis 159\u003cbr\u003e\u003ci\u003eF. Gutiérrez-Rosales\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e11. Advanced Analytic Methodology 177\u003cbr\u003e\u003ci\u003eJean-Luc Le Quéré\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e12. Extraction and Distillation 195\u003cbr\u003e\u003ci\u003eFernando L.P. Pessoa, Marisa F. Mendes, Eduardo M. Queiroz, and Silvio A.B. Vieira De Melo\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e13. Flavor Extraction: Headspace, SDE, or SFE 211\u003cbr\u003e\u003ci\u003eGerson L.V. Coelho, Marisa F. Mendes, and Fernando L.P. Pessoa\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart IV Flavors For Fruit Commodities 229\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e14. Annona Fruits 231\u003cbr\u003e\u003ci\u003eJorge A. Pino\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e15. Apple (\u003ci\u003eMalus \u003c\/i\u003e× \u003ci\u003edomestica \u003c\/i\u003eBorkh.) 247\u003cbr\u003e\u003ci\u003eMaria Luisa López Fructuoso and Gemma Echeverría Cortada\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e16. Citrus Fruits and Oranges 265\u003cbr\u003e\u003ci\u003eL.M.C. Cabral, A. Bravo, M. Freire JR., H.R. Bizzo, and V.M. Matta\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e17. Flavor in Grapes: Its Characterization and Commercial Applications 279\u003cbr\u003e\u003ci\u003eN.R. Bhat, B.B. Desai, and M.K. Suleiman\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e18. The Aroma of Wine 303\u003cbr\u003e\u003ci\u003eJuan Cacho and Vicente Ferreira\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e19. Mango Flavor 319\u003cbr\u003e\u003ci\u003eO.P. Chauhan, P.S. Raju, and A.S. Bawa\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e20. Passion Fruit 345\u003cbr\u003e\u003ci\u003eNarendra Narain, Nisha Nigam, and Mércia de Sousa Galvão\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e21. Pineapple (\u003ci\u003eAnanas comosus \u003c\/i\u003e[L.] Merril) Flavor 391\u003cbr\u003e\u003ci\u003eMarta Montero-Calderón, M. Alejandra Rojas-Graü, and Olga Martín-Belloso\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e22. The Flavor of Plums 415\u003cbr\u003e\u003ci\u003eE. Gómez-Plaza and C. Ledbetter\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e23. Strawberry Flavor 431\u003cbr\u003e\u003ci\u003eAna G. Pérez and Carlos Sanz\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e24. Temperate Fruit Juice Flavors 451\u003cbr\u003e\u003ci\u003eTerri D. Boylston\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e25. Fruits from Central and South America 463\u003cbr\u003e\u003ci\u003eJiwan S. Sidhu and Yearul Kabir\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart V Flavors of Selected Dried Fruits 485\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e26. Overview of Flavors and Fruit Dehydration 487\u003cbr\u003e\u003ci\u003eRegina Nabais\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e27. Flavors of Dried Apples 515\u003cbr\u003e\u003ci\u003eElena Venir\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e28. Flavors of Dried Apricots 531\u003cbr\u003e\u003ci\u003eMustafa Z. Özel and Fahrettin Gögüs\u003c\/i\u003e¸\u003c\/p\u003e \u003cp\u003e29. Flavors of Dried Bananas 543\u003cbr\u003e\u003ci\u003eJuan Wang, Bing Du, and Gong Ming Yang\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e30. Volatile Aroma\/Flavor Components of Raisins (Dried Grapes) 549\u003cbr\u003e\u003ci\u003eRon G. Buttery\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e31. Flavors of Dried Pears 557\u003cbr\u003e\u003ci\u003eDraženka Komes and Karin Kovacevic\u003c\/i\u003e´ \u003ci\u003eGanic\u003c\/i\u003e´\u003c\/p\u003e \u003cp\u003e\u003cb\u003eSection B: Vegetable Flavors 573\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart VI Vegetable Flavors: Biology, Chemistry, Physiochemistry, and Biotechnology 573\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e32. Chemistry and Biochemistry of Some Vegetable Flavors 575\u003cbr\u003e\u003ci\u003eQayyum Husain\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e33. Traditional and New Analytical Methodology 627\u003cbr\u003e\u003ci\u003eEmira Mehinagic and Jean-Luc Le Quéré\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e34. Vegetable Flavors from Cell Culture 663\u003cbr\u003e\u003ci\u003eMaría Asunción Longo and María Angeles Sanromán\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e35. Flavor from Transgenic Vegetables 681\u003cbr\u003e\u003ci\u003eMoustapha Oke and Gopinadhan Paliyath\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e36. Genetic Engineering of Fruit Flavors 693\u003cbr\u003e\u003ci\u003eJingyu Lin, Ningning Wang, Vincent P. Pantalone, and Feng Chen\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e37. Metabolic Factory for Flavors in Fruits and Vegetables 705\u003cbr\u003e\u003ci\u003eYoko Iijima\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart VII Vegetable Commodities 729\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e38. Avocado (\u003ci\u003ePersea Americana \u003c\/i\u003eMill.) Oil 731\u003cbr\u003e\u003ci\u003eSuely P. Freitas, Neusa P. Arruda, Clarice N. Gobbi, and Cláudia M. De Resende\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e39. Cabbage Flavor 741\u003cbr\u003e\u003ci\u003eTheodore J.K. Radovich\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e40. Carrot Flavor 751\u003cbr\u003e\u003ci\u003eAhmad Sulaeman and Judy A. Driskell\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e41. Chili Flavor 775\u003cbr\u003e\u003ci\u003eP.S. Raju, O.P. Chauhan, and A.S. Bawa\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e42. Corn Flavor 803\u003cbr\u003e\u003ci\u003eLinda Pollak\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e43. Olive and Olive Oil 821\u003cbr\u003e\u003ci\u003eDiego Luis García-González, María Teresa Morales, and Ramón Aparicio\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e44. Flavors in Onion: Characterization and Commercial Applications 849\u003cbr\u003e\u003ci\u003eN.R. Bhat, B.B. Desai, and M.K. Suleiman\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e45. Onion: A Food, Spice, and Remedy in the Middle Eastern Gastronomy 873\u003cbr\u003e\u003ci\u003ePervin Basaran and Nese-Basaran-Akgul\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e46. Mushrooms in the Middle Eastern Diet 889\u003cbr\u003e\u003ci\u003eNese B. Akgul, Pervin Basaran, and Jiwan S. Sidhu\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e47. Flavoring Compounds in Red Pepper Fruits (\u003ci\u003eCapsicum \u003c\/i\u003egenus) and Processed Products 909\u003cbr\u003e\u003ci\u003eElisabet Fernández-García and Antonio Pérez-Gálvez\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e48. Potato Flavor 935\u003cbr\u003e\u003ci\u003eShelley H. Jansky\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart VIII Other Vegetables and Vegetable Products 947\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e49. Mexican Pickled Jalapeño Pepper 949\u003cbr\u003e\u003ci\u003eMaría Eugenia Jaramillo-Flores, Lidia Dorantes-Alvarez, Raquel García-Barrientos, and Jorge Welti-Chanes\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e50. Dried Western Vegetable Products 963\u003cbr\u003e\u003ci\u003eLeo Nollet\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e51. Understanding Peanut Flavor: A Current Review 985\u003cbr\u003e\u003ci\u003eE.R. Neta, T. Sanders, and M.A. Drake\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e52. Spices, Seasonings, and Essential Oils 1023\u003cbr\u003e\u003ci\u003eMarisa F. Mendes and Fernando L.P. Pessoa\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e53. Flavor of Canola Oil 1033\u003cbr\u003e\u003ci\u003eSilvana Martini\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e54. Flavors of Palm Oil 1051\u003cbr\u003e\u003ci\u003eAinie Kuntom and Abd. Azis Ariffin\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e55. Sesame Oil 1071\u003cbr\u003e\u003ci\u003eNeusa P. Arruda, Cláudia M. de Resende, and Suely P. Freitas\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eIndex 1083\u003c\/p\u003e \"This book explores the flavour science of fruits, vegetables, spices and oils, by 1st introducing specific flavours and their commercialization, and then detailing the technical aspects.\" (International Food Information Service, 1 August 2011)  \u003cp\u003e \"With chapter authors representing more than ten different countries, this handy reference\u003cbr\u003eprovides a comprehensive view of this evolving science.\". (Dublin Business Wire, 28 October 2010)\u003cbr\u003e\"With chapter authors representing more than ten different countries, this handy reference provides a comprehensive view of this evolving science.\" (Quote.com, 28 October 2010)\u003c\/p\u003e  \u003cp\u003e \"With chapter authors representing more than ten different countries, this handy reference provides a comprehensive view of this evolving science.\" (Forbes.com, 28 October 2010)\u003c\/p\u003e \u003cp\u003e\u003cb\u003eY. H. HUI, P\u003csmall\u003eH\u003c\/small\u003eD, \u003c\/b\u003eis the Senior Scientist at Science Technology System and has been the author and editor of many books in the field of food science and technology.\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eA global PERSPECTIVE on the latest SCIENCE, TECHNOLOGY, and APPLICATIONS\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eThe 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. \u003c\/p\u003e\u003cp\u003e\u003ci\u003eHandbook of Fruit and Vegetable Flavors\u003c\/i\u003e is divided into two sections. The first section, dedicated to fruit flavor, is organized into five parts: \u003c\/p\u003e\u003cul\u003e\n\u003cli\u003ePart I: Biology, Chemistry, and Physiochemistry\u003c\/li\u003e \u003cli\u003ePart II: Biotechnology\u003c\/li\u003e \u003cli\u003ePart III: Analytic Methodology and Chemical Characterizations\u003c\/li\u003e \u003cli\u003ePart IV: Flavors for Fruit Commodities\u003c\/li\u003e \u003cli\u003ePart V: Flavors of Selected Dried Fruits  \u003c\/li\u003e\n\u003c\/ul\u003e \u003cp\u003eThe 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. \u003c\/p\u003e\u003cp\u003eEach 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.\u003c\/p\u003e","brand":"Wiley","offers":[{"title":"Default Title","offer_id":47989332508901,"sku":"NP9780470227213","price":386.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9780470227213.jpg?v=1761783702","url":"https:\/\/k12savings.com\/es\/products\/handbook-of-fruit-and-vegetable-flavors-isbn-9780470227213","provider":"K12savings","version":"1.0","type":"link"}