2010, ISBN: 9789048154142
[ED: Softcover], [PU: Springer / Springer Netherlands], The volume deals with several aspects of the chemistry of both synthetic and natural organic compounds related to flavours and frag… Mehr…
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ISBN: 9789048154142
Paperback, [PU: Springer], The volume deals with several aspects of the chemistry of both synthetic and natural organic compounds related to flavours and fragrances. It presents very re… Mehr…
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2010, ISBN: 9048154146
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2010, ISBN: 9048154146
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Softcover reprint of hardcover 1st ed. 2000 Kartoniert / Broschiert Organische Chemie, Metabolite; biochemistry; ethers; FoodScience; hydrocarbons; medicine; OrganicChemistry; plants; P… Mehr…
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2010, ISBN: 9789048154142
Buch, Softcover, Softcover reprint of hardcover 1st ed. 2000, [PU: Springer], Springer, 2010
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2010, ISBN: 9789048154142
[ED: Softcover], [PU: Springer / Springer Netherlands], The volume deals with several aspects of the chemistry of both synthetic and natural organic compounds related to flavours and frag… Mehr…
ISBN: 9789048154142
Paperback, [PU: Springer], The volume deals with several aspects of the chemistry of both synthetic and natural organic compounds related to flavours and fragrances. It presents very re… Mehr…
2010
ISBN: 9048154146
Gebundene Ausgabe
Softcover reprint of hardcover 1st ed. 2000 Kartoniert / Broschiert Organische Chemie, Metabolite; biochemistry; ethers; hydrocarbons; medicine; plants; Processing; Spectroscopy; Organi… Mehr…
2010, ISBN: 9048154146
Gebundene Ausgabe
Softcover reprint of hardcover 1st ed. 2000 Kartoniert / Broschiert Organische Chemie, Metabolite; biochemistry; ethers; FoodScience; hydrocarbons; medicine; OrganicChemistry; plants; P… Mehr…
2010, ISBN: 9789048154142
Buch, Softcover, Softcover reprint of hardcover 1st ed. 2000, [PU: Springer], Springer, 2010
Bibliographische Daten des bestpassenden Buches
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Detailangaben zum Buch - Flavour and Fragrance Chemistry
EAN (ISBN-13): 9789048154142
ISBN (ISBN-10): 9048154146
Gebundene Ausgabe
Taschenbuch
Erscheinungsjahr: 2010
Herausgeber: Springer
276 Seiten
Gewicht: 0,421 kg
Sprache: eng/Englisch
Buch in der Datenbank seit 2011-07-18T17:02:03+02:00 (Vienna)
Detailseite zuletzt geändert am 2023-12-26T09:08:02+01:00 (Vienna)
ISBN/EAN: 9789048154142
ISBN - alternative Schreibweisen:
90-481-5414-6, 978-90-481-5414-2
Alternative Schreibweisen und verwandte Suchbegriffe:
Autor des Buches: taglia, orazio
Titel des Buches: fragrance, the flavour
Daten vom Verlag:
Autor/in: Virginia Lanzotti; Orazio Taglialatela-Scafati
Titel: Proceedings of the Phytochemical Society of Europe; Flavour and Fragrance Chemistry
Verlag: Springer; Springer Netherland
256 Seiten
Erscheinungsjahr: 2010-12-05
Dordrecht; NL
Gedruckt / Hergestellt in Niederlande.
Sprache: Englisch
106,99 € (DE)
109,99 € (AT)
118,00 CHF (CH)
POD
XVI, 256 p.
BC; Hardcover, Softcover / Technik/Chemische Technik; Lebensmittel- und Getränketechnologie; Verstehen; Metabolite; biochemistry; chemistry; ethers; food science; hydrocarbons; medicine; organic chemistry; plants; processing; spectroscopy; Food Science; Organic Chemistry; Organische Chemie; BB; EA
List of contributors. Section 1: Flavours and Fragrances of Foodstuffs. 1. Biochemistry and Chemistry of Volatile Compounds Affecting Consumers' Attitudes towards Virgin Olive Oil; R. Aparicio, et al. 2. Hot and Spicy Compounds: from Ancient Recipes to Molecular Medicine; G. Appendino. 3. A Rational Design of New Intensive Sweeteners from Natural Compounds; A. Bassoli, et al. 4. Chemical Constituents of Tuber. The Case of Tuber borchii Vitt.; V. Lanzotti, M. Iorizzi. 5. Occurrence and Sensory Correlations of Peptides in Parma Ham; R. Marchelli, et al. Section 2: Essential Oils and Other Natural Products from Plants. 6. Synthesis of Fragrance Compounds Isolated from Essential Oils; P. Weyerstahl. 7. The Effects of Processing on the Constituents and Enantiomeric Composition of Bergamot Essential Oil; P. Kiwanuka, et al. 8. Chemical Components of Capsicum annuum L. var. acuminatum and their Activity on Stored Product Insect Pests; M. Iorizzi, et al. 9. Bioactive Sapogenins and Saponins from Allium porrum L.; E. Fattorusso, et al. 10. Chlorosulfonic Acid as a Cyclization Agent for Preparing Cyclic Ether Odorants; P. Linares, et al. 11. Alkaloids from Some Species of Amaryllidaceae; A. Evidente. 12. A Preliminary Study on the Essential Oil of Vetiveria zizanioides Linn.; L. Ferrar, D. Montesano. Section 3: Applied Aspects of Flavour and Fragrance Production and Detection. 13. Biogeneration of Aromas: Mechanistic Aspects of the Microbial Generation of Several Aroma Components and Authentication of their Origin Using the 2H NMR Spectroscopy; M. Cisero, et al. 14. Production of High-value Metabolites by Cell Cultures of Hypericum perforatum; A. Kirakosyan. 15. Secretion Constituents of Leaf Glandular Trichomes of Ocimum basilicum L.; L.M. Bini, etal. 16. Detection of Defects in Virgin Olive Oil by Electronic Nose; M.T. Morales, et al. 17. The Phenolic and Volatile Compounds of Virgin Olive Oil: Relationships with the Endogenous Oxidoreductases During the Mechanical Oil Extraction process; M. Servili, et al. Section 4: Analytical Aspects of Flavour and Fragrance Isolation and Identification. 18. Derivatized Cyclodextrins in Enantiomer GC Separation of Volatiles; C. Bicchi. 19. Screening, Isolation and Identification of Antioxidants from Lithuanian and Bulgarian Herbs; A. Dapkevicius, et al. 20. Studies on the Interactions Between Some Flavonols and Cyclodextrins; M.C. Bergonzi, et al. 21. Volatile Compounds of Virgin Olive Oil Evaluated by Solid Phase Microextraction: an Application in the Discrimination of Virgin Olive Oils According to the Cultivar and Area; M. Servili, et al. 22. The Role of Non-Volatile Compounds in Flavour Science: Applications of HPLC-Mass Spectrometry Technique; D. Cagni, C. Ghizzoni. 23. Identification of Sesquiterpene Hydrocarbons by Gas Phase Analytical Methods; W.A. König, et al. Index.Weitere, andere Bücher, die diesem Buch sehr ähnlich sein könnten:
Neuestes ähnliches Buch:
9780792362111 Flavour and Fragrance Chemistry (Lanzotti, Virginia und Orazio Taglialatela-Scafati)
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