Science and Technology of Aroma, Flavor, and Fragrance in Rice, Verma Deepak Kumar, Srivastav Prem Prakash

Автор: Jackson John F., Linskens H.F.
Название: Analysis of Taste and Aroma
ISBN: 3540417532 ISBN-13(EAN): 9783540417538
Издательство: Springer
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Цена: 149060.00 T
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Описание: The series Molecular Methods of Plant Analysis launches the former 'Modern Methods' into the 'molecular' era with this volume on "Taste and Aroma". Analysis of the plant components interacting with these two senses, so important for the very survival of human beings and, in more recent times, the key to their enjoyment of life as well, is presented with examples of the use of molecular approaches. These include DNA microarrays, antisense technology and RNA gel blot analysis.Some recent advances in plant analysis technology embrace amongst others the use of electroantennography in the detection of physiologically important flower volatiles. An introductory chapter explains what we know about the molecular biology of human taste and aroma receptors, as this has implications for the analysis of plant components interacting with these receptors. As the first volume in the molecular series, this book lays the foundation for others to come.

Автор: K.A. Swift
Название: Current Topics in Flavours and Fragrances
ISBN: 9401057753 ISBN-13(EAN): 9789401057752
Издательство: Springer
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Цена: 113190.00 T
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Описание: This chapter aims to highlight the creative and elegant chemistry that has been performed by some of the worlds greatest chemists in their quest to synthesise one of the five naturnl products reviewed in the chapter.

Название: Flavor, Fragrance, and Odor Analysis
ISBN: 1138198579 ISBN-13(EAN): 9781138198579
Издательство: Taylor&Francis
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Цена: 91860.00 T
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Описание:

There are many advantages to stir bar sorptive extraction (SBSE) for isolating and concentrating flavor-active chemicals from foods, including its simplicity and wide application appeal. Written from a practical, problem-solving perspective, the second edition of Flavor, Fragrance, and Odor Analysis highlights this powerful technique and emphasizes the range of applications available.

Topics discussed include

• Sequential SBSE, a novel extraction procedure
• A simplified method for switching from one-dimensional to two-dimensional GC-MS
• How analytical sensitivity and recovery of phenolic compounds can be improved using aqueous acylation prior to SBSE GC-MS
• Analyzing and combating off-flavors caused by metabolites from microorganisms
• A technique for measuring synergy effects between odorants
• The identification of the characterizing aroma-active compounds of tropical fruits with high economic potential
• The parameters utilized during the production of aqueous formulations rich in pyrazines
• How spectral deconvolution can be used to speciate the subtle differences in essential oil content and track key ingredients through the manufacturing process

The final chapter summarizes chemical identities of characterizing aroma chemicals in fruits, vegetables, nuts, herbs and spices, and savory and dairy flavors. It also provides a brief compendium of the characterization of off-flavors and taints that are reported in foods.

With contributions from a distinguished panel of international experts, this volume provides chemists and researchers with the latest techniques for analyzing and enhancing food flavor and fragrance.

Автор: Choi
Название: How Flavor Works? The Science of Taste and Aroma
ISBN: 1118865472 ISBN-13(EAN): 9781118865477
Издательство: Wiley
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Цена: 73870.00 T
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Описание: Taste is the number one driving force in the decision to purchase a food product and food consumption is the most critical function for living organisms to obtain the energy and resources essential to their vitality.

Автор: Swift, K.A.D
Название: Advances in Flavours and Fragrances : From the Sensation to the Synthesis
ISBN: 0854048219 ISBN-13(EAN): 9780854048212
Издательство: Royal Society of Chemistry
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Цена: 119680.00 T
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Описание: The chemistry of flavours and fragrances is of great interest to academics and industrialists alike and this book presents the most recent research in this key area

Автор: Manfred Rothe
Название: Introduction to Aroma Research
ISBN: 9401071357 ISBN-13(EAN): 9789401071352
Издательство: Springer
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Цена: 81050.00 T
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Автор: R.G. Berger; Jan A.M.de Bont; P.S.J. Cheetham; R.
Название: Biotechnology of Aroma Compounds
ISBN: 3662148285 ISBN-13(EAN): 9783662148280
Издательство: Springer
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Цена: 113190.00 T
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Название: Techniques for analyzing food aroma
ISBN: 0367401169 ISBN-13(EAN): 9780367401160
Издательство: Taylor&Francis
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Цена: 65320.00 T
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Описание: Covers important methods and recent developments in food-aroma analysis. The text discusses the problem-solving capabilities of analytical methods for food flavours and aromas, showing how to select appropriate techniques for resolving the problems of major food trends. It includes a treatment of off-flavour and malodor analyses and new polymer sen

Автор: Ralf G?nter Berger
Название: Flavours and Fragrances
ISBN: 364208043X ISBN-13(EAN): 9783642080432
Издательство: Springer
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Цена: 148010.00 T
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Описание: This book is an introduction to the world of aroma chemicals, essential oils, fragrances and flavour compositions for the food, cosmetics and pharmaceutical industry. The book has an integrated and interdisciplinary approach on future industrial production and the issues related to this topic.

Автор: Ralf G. Berger
Название: Aroma Biotechnology
ISBN: 3642793754 ISBN-13(EAN): 9783642793752
Издательство: Springer
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Цена: 87070.00 T
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Описание: Aroma biotechnology opens access to natural volatile flavors. The author describes biocatalyzed reactions and biogenetic routes leading to aroma and flavor compounds and he depicts in detail their utilisation in industrial scale processes.

Название: Food Aroma Evolution
ISBN: 1138338249 ISBN-13(EAN): 9781138338241
Издательство: Taylor&Francis
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Цена: 224570.00 T
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Описание: Of the five senses, smell is the most direct and food aromas are the key drivers of our flavor experience. They are crucial for the synergy of food and drinks. Up to 80% of what we call taste is actually aroma. This book deals with how food aromas are developed and affected during food processing, cooking, and aging.

Автор: A. Koedam; M.S. Margaris; D. Vokou
Название: Aromatic Plants
ISBN: 9400976445 ISBN-13(EAN): 9789400976443
Издательство: Springer
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Цена: 81050.00 T
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Описание: The use of aromatic plants has been practised since ancient times as is evidenced by records of Chinese, Egyptian, Mesopotamian, Greek and Roman origin;