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Cheese --- Cheese --- Off flavours --- Off flavours
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Thesis accompanied with 5 original publications
PHY Physiology & Biochemistry --- thesis --- flavours --- Hippophae rhamnoides --- Elaeagnaceae
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Agrotechnology and Food Sciences. Food Sciences --- Food Chemistry --- Flavours.
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Agrotechnology and Food Sciences. Food Sciences --- Smell. --- Food Chemistry --- Flavours.
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Agrotechnology and Food Sciences. Food Sciences --- Food Chemistry --- Flavours --- Flavours. --- Natural products. --- Essences --- Flavoring agents --- Perfumes --- Terpenes
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Flavoring essences. --- Agrotechnology and Food Sciences. Food Sciences --- Food Chemistry --- Flavours --- Flavours. --- Flavoring essences --- Essences and essential oils --- Food additives
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Potato products --- Potato products --- Antioxidants --- Antioxidants --- processing --- processing --- storage --- storage --- Off flavours --- Off flavours --- Smell --- Smell --- Organosulphur compounds --- Organosulphur compounds
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piglets --- piglets --- castration. --- castration --- Alternative methods --- Alternative methods --- Skatole --- Skatole --- Indoles --- Indoles --- Off flavours --- Off flavours --- Potato starch --- Potato starch
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Flavor --- Flavoring essences --- Chemical & Materials Engineering --- Engineering & Applied Sciences --- Chemical Engineering --- Congresses --- Agrotechnology and Food Sciences. Food Sciences --- Congresses. --- Food Chemistry --- Flavours --- Flavours.
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"Acting as chemical messengers for olfactory cells, food flavor materials are organic compounds that give off a strong, typically pleasant smells. Handbook of Fruit and Vegetable Flavors explores the flavor science and technology of fruits and vegetables, spices, and oils by first introducing specific flavors and their commercialization, then detailing the technical aspects, including biology, biotechnology, chemistry, physiochemistry, processing, analysis, extraction, commodities, and requirements for application as food additives. With chapter authors representing more than ten different countries, this handy reference provides a comprehensive view of this evolving science."-- "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."--
Food --- Fruit --- Oils and fats --- Vegetables --- Agrotechnology and Food Sciences. Food Sciences --- Sensory evaluation --- Flavor and odor --- Food Chemistry --- Flavours --- Flavours.
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