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Food flavors and chemistry : advances of the new millennium /
This product is not available separately, it is only sold as part of a set. There are 750 products in the set and these are all sold as one entity.
| Clasificación: | Libro Electrónico |
|---|---|
| Autor Corporativo: | |
| Otros Autores: | |
| Formato: | Electrónico Congresos, conferencias eBook |
| Idioma: | Inglés |
| Publicado: |
Cambridge :
Royal Society of Chemistry,
©2001.
|
| Colección: | Special publication (Royal Society of Chemistry (Great Britain)) ;
no. 274. |
| Temas: | |
| Acceso en línea: | Texto completo |
MARC
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| 008 | 080515s2001 enka ob 111 0 eng | ||
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| 050 | 4 | |a TP372.5 |b .I56 2000 | |
| 070 | |a TP372.5 |b .I56 2000 | ||
| 072 | 7 | |a TEC |x 012000 |2 bisacsh | |
| 072 | 0 | |a Q400 | |
| 072 | 7 | |a PN |2 bicssc | |
| 072 | 7 | |a SCI |2 eflch | |
| 082 | 0 | 4 | |a 664.5 |2 21 |
| 049 | |a UAMI | ||
| 111 | 2 | |a International Flavor Conference |n (10th : |d 2000 : |c Paros, Greece) | |
| 245 | 1 | 0 | |a Food flavors and chemistry : |b advances of the new millennium / |c edited by A.M. Spanier [and others]. |
| 246 | 3 | |a Food flavours and chemistry | |
| 260 | |a Cambridge : |b Royal Society of Chemistry, |c ©2001. | ||
| 300 | |a 1 online resource (xii, 654 pages) : |b illustrations | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 490 | 1 | |a Special publication ; |v no. 274 | |
| 500 | |a "The second annual George Charalambous Memorial Symposium was 10th in the series of International Flavor Conferences ... held 2-7 July 2000 on the Greek island of Paros"--Preface | ||
| 504 | |a Includes bibliographical references and index. | ||
| 505 | 0 | |a The new U.S. patent law : what impact on chemical inventions? -- Olestra versus natural lipids : a critical review -- Human gustation and flavor -- Advances in dairy flavor chemistry -- Perceivable odorants in fresh and heated sweet cream butters -- The effect of manipulating ripening temperatures on Cheddar cheese flavor -- Relationships between the odor and flavor attributes and the volatile composition and gross composition of cheese -- Determination of the cause of off-flavors in milk by dynamic headspace GC/MS and multivariate data analysis -- Determination of taste-active compounds in a bitter Camembert cheese and evolution of their impact on taste during ripening -- Characterization of volatile flavors in enzyme-modified and natural Cheddar cheese -- Development of characteristic flavor in idiazabal cheese adding commercial lipases -- Effect of milk composition and heating on flavor and aroma of yogurt -- Flavor characteristics of tempe -- Compositions and contents of catechins in various kinds of fresh tea leaves : comparisons between Assam variety and China variety -- Quantitative change of glycosides as aroma precursors during the oolong tea manufacturing process -- The application of HPLC analysis of anthocyanins to differentiate red grapes and wines -- Enantiomeric distribution of [alpha]-pinene, [beta]-pinene, sabinene and limonene in various citrus essential oils -- GC/O studies on the volatile components of shadberry (amelanchier arborea nutt.) fruit -- Headspace composition of virgin olive oil evaluated by solid phase microextraction : relationship with the oil sensory characteristics -- Headspace analysis of volatile flavor compounds of olive oils from Lianolia variety -- The olive biophenols : hedonic-sensory descriptors of EVOO and WOTOs in the mediterranean aliment culture -- Headspace aroma of "wild onion" trees -- Flavor profiling of 12 edible European truffles -- SDE-GC-MS profiling of short- and long-term ripened fermented sausages -- Chemistry of fried food flavors -- Formation of geraniol-related compounds in ginger -- Role of L-serine and L-threonine in the generation of sugar-specific reactive intermediates during the Maillard reaction -- Production of short chain fatty acid esters by Pseudomonas fragi CRDA 037 grown on a synthetic medium -- Production of representative cooked mussel extracts and evaluation by GC/O of the aroma characteristics of mussels during their storage -- Determination of seasonal and thermal processing changes in grapefruit juice aroma active components using GC-olfactometry -- Quality and sensory acceptance of a potassium chloride added fish sauce -- Optimization for the analysis of pyrazines in aqueous solution by direct immersion-solid phase microextraction -- Development of a trapping system for isolation of volatile flavor compounds from different food matrices -- Optimization of vacuum distillation methods for the extraction of volatile compounds of oysters Crassostrea gigas -- Preparative separations of [alpha]-ionone and [alpha]-damascone enantiomers with simulated moving bed chromatography -- Gas chromatography/olfactometry panel training : a time-intensity approach for odor evaluation -- Identification of alcoholic beverages by coupling gas chromatography and electronic nose -- Application of electronic nose for coffee and ready to drink beverage -- Use of nuclear techniques for the measurement of trace elements in food, part 2 -- The suitability of Fourier transform infrared methodology for the prediction of dimethylamine content in frozen minced hake -- Application of fast atom bombardment (FAB) and atmospheric pressure chemical ionization (APCI) mass spectrometry for the identification of lipids and their oxidation products -- A two-method comparative analytical approach for the spectrophotometric determination of total iron content in various Greek red and white wines -- Confirmation of synthetic (fossil fuel) origin of individual components in a complex flavor by GC/C/IRMS d13C and accelerator mass spectrometry 14C measurement -- Considerations in the development of food processing and products for long-term space missions in a near self-sufficient environment -- Quality characteristics and storage stability of virgin olive oil -- Organoleptic, microbiological and physicochemical changes of dry-salted olives of Thassos variety stored under different conditions -- Comparative organoleptic evaluation of different types of black table olives -- Stability of microencapsulated caraway (Carum Carvie L.) essential oil -- Recent findings on the quality of high fructose corn syrup -- Diets of whole versus partitioned food : caloric dilution and disease risk : a review -- Flavor, health and nutritional quality of pre-germinated brown rice -- Hepatic acute-phase response of healthy and partially hepatectomized rats to mycotoxin -- Aroma and antioxidant properties of Roman chamomile (Anthemis Nobilis L.) -- Changes in antioxidant concentration of virgin olive oil during thermal oxidation -- Canola/Rapeseed hull phenolics as potential free radical scavengers -- Radical-scavenging activities of citrus essential oils and their components : detection using 1, 1-diphenyl-2-picrylhydrazyl -- Occurrence and antioxidative activity of 1'-acetoxychavicol acetate and its related compounds in the rhizomes of Alpinia galanga during cooking -- Mass transport properties of foods -- Development of an analytical method to establish criteria for PET recycling for direct food contact applications -- Influence of polymer packaging on the aroma of strawberry syrup -- Active polymer packagings to increase the time of food safety theoretical. | |
| 520 | |a This product is not available separately, it is only sold as part of a set. There are 750 products in the set and these are all sold as one entity. |b Food may be nutritious, visually appealing and easy to prepare but if it does not possess desirable flavors, it will not be consumed. Food Flavors and Chemistry: Advances of the New Millennium primarily focuses on food flavors and their use in foods. Coverage also includes other important topics in food chemistry and production such as analytical methods, packaging, storage, safety and patents. Positive flavor notes are described, including ways of enhancing them in food. Conversely, methods for eliminating and reducing undesirable flavors are also proposed. Packaging aspects of foods, with respect to controlling sensory attributes, appearance and microbiological safety are discussed in detail. There is also a section concentrating on the most recent developments in dairy flavor chemistry. This book will be an important read for all postgraduate students, academics and industrial researchers wanting to keep abreast of food flavors and their chemistry. | ||
| 588 | 0 | |a Print version record. | |
| 506 | |a University staff and students only. Requires University Computer Account login off-campus. | ||
| 590 | |a Knovel |b ACADEMIC - Food Science | ||
| 650 | 0 | |a Flavor |v Congresses. | |
| 650 | 6 | |a Saveur |v Congrès. | |
| 650 | 7 | |a Chemistry. |2 bicssc | |
| 650 | 7 | |a TECHNOLOGY & ENGINEERING |x Food Science. |2 bisacsh | |
| 650 | 7 | |a Science. |2 eflch | |
| 650 | 7 | |a Flavor |2 fast | |
| 655 | 7 | |a Festschriften |2 fast | |
| 655 | 7 | |a Conference papers and proceedings |2 fast | |
| 655 | 7 | |a Festschriften. |2 lcgft | |
| 700 | 1 | |a Spanier, A. M. |q (Arthur M.), |d 1948- | |
| 776 | 0 | 8 | |i Print version: |z 0854048758 |w (DLC) 2005432671 |w (OCoLC)48235850 |
| 830 | 0 | |a Special publication (Royal Society of Chemistry (Great Britain)) ; |v no. 274. | |
| 856 | 4 | 0 | |u https://appknovel.uam.elogim.com/kn/resources/kpFFCANM03/toc |z Texto completo |
| 938 | |a Askews and Holts Library Services |b ASKH |n AH30548007 | ||
| 938 | |a ProQuest Ebook Central |b EBLB |n EBL1185527 | ||
| 938 | |a ebrary |b EBRY |n ebr10621283 | ||
| 938 | |a EBSCOhost |b EBSC |n 496170 | ||
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