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|All Authors / Contributors:||
Bernhard Brückner; S Grant Wyllie
|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.|