| Titre : |
Flavours and Fragrances: Chemistry, Bioprocessing and Sustainability |
| Type de document : |
Ouvrage |
| Auteurs : |
Ralf Günter Berger, Auteur |
| Editeur : |
New York : Springer |
| Année de publication : |
2007 |
| Importance : |
648 p |
| ISBN/ISSN/EAN : |
978-3-540-49338-9 |
| Langues : |
Anglais (eng) |
| Catégories : |
[Motbis 2025] arôme
[Motbis 2025] arôme du vin
[Motbis 2025] boisson
[Motbis 2025] fruit
[Motbis 2025] fruit tropical
[Motbis 2025] légume
[Motbis 2025] parfum
[Motbis 2025] spiritueux
[Motbis 2025] vanille (plante)
[Motbis 2025] vin
|
| Index. décimale : |
RK-0 Généralités |
| Note de contenu : |
1 - The Flavour and Fragrance Industry—Past, Present, and Future
2 - Flavours: the Legal Framework
3 - Olfaction, where Nutrition, Memory and Immunity Intersect
4 - Chemistry of Essential Oils
5 - Bioactivity of Essential Oils and Their Components
6 - Citrus Flavour
7 - Fruits and Vegetables of Moderate Climat
8 - Tropical Fruit Flavour
9 - Vanilla
10 - Flavour of Spirit Drinks: Raw Materials, Fermentation, Distillation, and Ageing
11 - Wine Aroma
12 - The Maillard Reaction: Source of Flavour in Thermally Processed Foods
13 - Chemical Conversions of Natural Precursors
14 - Industrial Quality Control
15 - Advanced Instrumental Analysis and Electronic Noses
16 - Gas Chromatography–Olfactometry of Aroma Compounds
17 - Enantioselective and Isotope Analysis—Key Steps to Flavour Authentication
18 - Flavour-Isolation Techniques
19 - Aroma Recovery by Organophilic Pervaporation
20 - Encapsulation of Fragrances and Flavours: a Way to Control Odour and Aroma in Consumer Products
21 - Creation and Production of Liquid and Dry Flavour
22 - Enzymes and Flavour Biotechnology
23 - Microbial Flavour Production
24 - Microbial Processes
25 - The Production of Flavours by Plant Cell Cultures
26 - Genetic Engineering of Plants and Microbial Cells for Flavour Production
|
Flavours and Fragrances: Chemistry, Bioprocessing and Sustainability [Ouvrage] / Ralf Günter Berger, Auteur . - New York : Springer, 2007 . - 648 p. ISBN : 978-3-540-49338-9 Langues : Anglais ( eng)
| Catégories : |
[Motbis 2025] arôme
[Motbis 2025] arôme du vin
[Motbis 2025] boisson
[Motbis 2025] fruit
[Motbis 2025] fruit tropical
[Motbis 2025] légume
[Motbis 2025] parfum
[Motbis 2025] spiritueux
[Motbis 2025] vanille (plante)
[Motbis 2025] vin
|
| Index. décimale : |
RK-0 Généralités |
| Note de contenu : |
1 - The Flavour and Fragrance Industry—Past, Present, and Future
2 - Flavours: the Legal Framework
3 - Olfaction, where Nutrition, Memory and Immunity Intersect
4 - Chemistry of Essential Oils
5 - Bioactivity of Essential Oils and Their Components
6 - Citrus Flavour
7 - Fruits and Vegetables of Moderate Climat
8 - Tropical Fruit Flavour
9 - Vanilla
10 - Flavour of Spirit Drinks: Raw Materials, Fermentation, Distillation, and Ageing
11 - Wine Aroma
12 - The Maillard Reaction: Source of Flavour in Thermally Processed Foods
13 - Chemical Conversions of Natural Precursors
14 - Industrial Quality Control
15 - Advanced Instrumental Analysis and Electronic Noses
16 - Gas Chromatography–Olfactometry of Aroma Compounds
17 - Enantioselective and Isotope Analysis—Key Steps to Flavour Authentication
18 - Flavour-Isolation Techniques
19 - Aroma Recovery by Organophilic Pervaporation
20 - Encapsulation of Fragrances and Flavours: a Way to Control Odour and Aroma in Consumer Products
21 - Creation and Production of Liquid and Dry Flavour
22 - Enzymes and Flavour Biotechnology
23 - Microbial Flavour Production
24 - Microbial Processes
25 - The Production of Flavours by Plant Cell Cultures
26 - Genetic Engineering of Plants and Microbial Cells for Flavour Production
|
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