This book provides a comprehensive reference on the flavor science and technology of fruits and vegetables, spices, and oils. Beginning with an introduction on the specific flavors and their commercialization, the book then details the technical aspects including biology, biotechnology, chemistry, physiochemistry, processing, analysis, extraction, commodities, and requirements for application as food additives. Regulatory considerations are discussed in relation to sanitation and safety in a flavor manufacturing establishment.
- ISBN: 978-0-470-22721-3
- Editorial: John Wiley & Sons
- Encuadernacion: Cartoné
- Páginas: 1120
- Fecha Publicación: 23/07/2010
- Nº Volúmenes: 1
- Idioma: Inglés