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Fruit and vegetable flavour : recent advances and future prospects

Author: Bernhard Brückner; S Grant Wyllie
Publisher: Boca Raton : CRC Press, ©2008.
Edition/Format:   Print book : EnglishView all editions and formats
Database:WorldCat
Summary:

Reviews the chemical basis of fruit and vegetable flavour and methods for improving the flavour of fruit and vegetable products. This book examines the formation of fruit and vegetable flavour and  Read more...

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Document Type: Book
All Authors / Contributors: Bernhard Brückner; S Grant Wyllie
ISBN: 9781420076004 1420076000
OCLC Number: 181142668
Description: xiii, 317 pages : illustrations ; 25 cm
Contents: Introduction. Flavour Quality of Fruit and Vegetables: Are We on the Brink of Major Advances? Consumer Acceptance of Fruit and Vegetables: The Role of Flavour and Other Quality Attributes. Economic Valuation of Fruit and Vegetable Taste: Issues and Challenges. Flavour Formation During Growth and Post Harvest Flavour Changes. Formation of Fruit Flavour. Formation of Vegetable Flavour. Postharvest Flavour Deployment and Degradation in Fruits and Vegetables. Importance of Texture in Fruit and Vegetables and Its Interaction with Flavour. Production of Off-Flavours in Fruit and Vegetables Under Fermentative Conditions. Flavour Management. Fruit and Vegetable Flavour Improvement by Selection and Breeding: Possibilities and Limitations. Role of Maturity for Improved Fruit Flavour. Process Flavours of Allium Vegetables. Genetic Background and Future Prospects. Genetic Background of Flavour: The Case of the Tomato. Genes Involved in the Biosynthesis of Aroma Volatiles in Fruit and Vegetables and Biotechnological Applications. Role of the Metabolome Diversity in Fruit and Vegetable Quality: Multifunctional Enzymes and Volatiles. High Throughput Flavour Profiling of Fruit.
Responsibility: edited by Bernhard Brückner and S. Grant Wyllie.

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