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Herausgegeben von Lanzotti, Virginia Taglialatela-Scafati, Orazio:

Flavour and Fragrance Chemistry - pocketboek

2010, ISBN: 9789048154142

[ED: Softcover], [PU: Springer Netherlands], The volume deals with several aspects of the chemistry of both synthetic and natural organic compounds related to flavours and fragrances. It … Meer...

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Virginia Lanzotti; Orazio Taglialatela-Scafati:

Flavour and Fragrance Chemistry - pocketboek

ISBN: 9789048154142

The volume deals with several aspects of the chemistry of both synthetic and natural organic compounds related to flavours and fragrances. It presents very recent results, some of them pr… Meer...

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ISBN: 9789048154142

The volume deals with several aspects of the chemistry of both synthetic and natural organic compounds related to flavours and fragrances. It presents very recent results, some of them … Meer...

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Lanzotti, Virginia (Herausgeber); Taglialatela-Scafati, Orazio (Herausgeber):
Flavour and Fragrance Chemistry - pocketboek

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… Meer...

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Virginia Lanzotti; Orazio Taglialatela-Scafati:
Flavour and Fragrance Chemistry - pocketboek

2010, ISBN: 9789048154142

Buch, Softcover, Softcover reprint of hardcover 1st ed. 2000, [PU: Springer], Springer, 2010

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Bijzonderheden over het boek
Flavour and Fragrance Chemistry

The volume deals with several aspects of the chemistry of both synthetic and natural organic compounds related to flavours and fragrances. It presents very recent results, some of them previously unpublished, and findings related to the chemistry of flavours and fragrances. It is organized in four sections: flavours and fragrances of foodstuffs, essential oils and other natural products from plants, applied aspects of flavour and fragrance production and detection, analytical aspects of flavour and fragrance isolation and identification. It should be of interest to academic and applied scientists in the field of organic chemistry, phytochemistry, analytical chemistry and food science.

Gedetalleerde informatie over het boek. - Flavour and Fragrance Chemistry


EAN (ISBN-13): 9789048154142
ISBN (ISBN-10): 9048154146
Gebonden uitgave
pocket book
Verschijningsjaar: 2010
Uitgever: Springer
276 Bladzijden
Gewicht: 0,421 kg
Taal: eng/Englisch

Boek bevindt zich in het datenbestand sinds 2011-07-18T17:02:03+02:00 (Amsterdam)
Detailpagina laatst gewijzigd op 2021-05-02T15:22:00+02:00 (Amsterdam)
ISBN/EAN: 9789048154142

ISBN - alternatieve schrijfwijzen:
90-481-5414-6, 978-90-481-5414-2


Gegevens van de uitgever

Auteur: Virginia Lanzotti; Orazio Taglialatela-Scafati
Titel: Proceedings of the Phytochemical Society of Europe; Flavour and Fragrance Chemistry
Uitgeverij: Springer; Springer Netherland
256 Bladzijden
Verschijningsjaar: 2010-12-05
Dordrecht; NL
Gedrukt / Gemaakt in
Gewicht: 0,423 kg
Taal: Engels
139,99 € (DE)
143,91 € (AT)
154,50 CHF (CH)
POD

BC; Previously published in hardcover; Hardcover, Softcover / Technik/Chemische Technik; Lebensmittel- und Getränketechnologie; Verstehen; Metabolite; biochemistry; chemistry; ethers; food science; hydrocarbons; medicine; organic chemistry; plants; processing; spectroscopy; B; Food Science; Organic Chemistry; Food Science; Organic Chemistry; Chemistry and Materials Science; Organische Chemie; BB

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, et al. 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.

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Laatste soortgelijke boek:
9780792362111 Flavour and Fragrance Chemistry (Lanzotti, Virginia (Herausgeber); Taglialatela-Scafati, Orazio (Herausgeber))


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