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This book is an introduction to the fascinating world of aroma chemicals, essential oils, fragrances and flavour compositions for the food, cosmetics and pharmaceutical industry. The present state-of-the-art technology, the future use of resources and biotechnological approaches for the production of the respective chemical compounds are described. A large section is devoted to the description of the renewable resources of flavours: spice plants, fruits from moderate to tropical climates, vegetables, fermented and heated plants. Analytical methods, such as gas chromatography coupled to human or electronic noses or to a mass spectrometer, are outlined and consumer trends, legal and safety aspects are described. Novel renewable resources come from biotechnology. Enzymes, for example, bio-transform cheap substrates to produce flavours de novo; plant cells in culture may serve as a rich resource of genes coding for metabolic activities in transgenic producers. The book will be of great interest to scientists and engineers in the food, flavour, fragrance and pharmaceutical industries and all respective researchers in academia.
Flavoring essences. --- Food --- Perfumes, Synthetic. --- Industrial microbiology. --- Odor. --- Microbiology --- Microorganisms --- Biotechnology --- Synthetic perfumes --- Synthetic products --- Aroma of food --- Food odor --- Food odors --- Odors --- Essences and essential oils --- Food additives --- Industrial applications --- Chemistry, Organic. --- Chemical engineering. --- Biotechnology. --- Food science. --- Organic Chemistry. --- Industrial Chemistry/Chemical Engineering. --- Food Science. --- Science --- Chemical engineering --- Genetic engineering --- Chemistry, Industrial --- Engineering, Chemical --- Industrial chemistry --- Engineering --- Chemistry, Technical --- Metallurgy --- Organic chemistry --- Chemistry --- Organic chemistry. --- Food—Biotechnology.
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Aroma compounds and fragrances play a decisive role in the determination of the quality and marketability of a wide variety of merchandises such as foods and food products, cosmetics, pharmaceutical preparations, etc. The exact knowledge of the composition of these compounds and the contribution of the individual components to the overall acceptability of the product is of paramount importance not only for scientific research but also for the large-scale industrial production. The book is a new milestone in this rapidly developing field including both theoretical and applied research as well as industrial applications.
Chromatographic analysis. --- Essences and essential oils -- Analysis. --- Flavor -- Analysis. --- Food -- Odor -- Analysis. --- Odors -- Analysis. --- Chromatographic analysis --- Food --- Flavor --- Essences and essential oils --- Odors --- Chemistry --- Analytical Chemistry --- Physical Sciences & Mathematics --- Analysis --- Odor --- Analysis. --- Tastes --- Analysis of food --- Chemistry of food --- Food, Chemistry of --- Food chemistry --- Chemistry. --- Analytical chemistry. --- Biotechnology. --- Chemical engineering. --- Analytical Chemistry. --- Food Science. --- Industrial Chemistry/Chemical Engineering. --- Sensory evaluation --- Taste --- Chemistry, Technical --- Sanitary chemistry --- Composition
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An invaluable source for students in all areas of food science, as well as in biological, organic and analytical chemistry and a good addition to any food technologist's bookshelf.
Flavor. --- Food --- Food biotechnology --- Biotechnology --- Genetically modified foods --- Chemistry of food --- Food, Chemistry of --- Food chemistry --- Analysis of food --- Chemistry, Technical --- Sanitary chemistry --- Tastes --- Sensory evaluation --- Taste --- Analysis. --- Composition. --- Biotechnology. --- Chemistry --- Analysis --- Composition --- Flavour --- Food industry --- Agroindustrial sector --- Flavour compounds --- Aroma precursors --- Organoleptic analysis --- Organoleptic properties --- food composition --- Food processing --- Analytical methods --- Flavor --- Flavoring essences. --- Flavoring Agents. --- Taste. --- Chemical senses --- Saveur --- Essences (Art culinaire) --- Chémoréception --- Biology --- Food science and technology --- Chemical senses. --- Odor. --- Aroma of food --- Food odor --- Food odors --- Odors --- Chemoreception --- Senses and sensation --- Chemoreceptors --- Essences and essential oils --- Food additives
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