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| Artikel-Nr.: 5667A-9783540493389 Herst.-Nr.: 9783540493389 EAN/GTIN: 9783540493389 |
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| The Flavour and Fragrance Industry--Past, Present, and Future.- Flavours: the Legal Framework.- Olfaction, where Nutrition, Memory and Immunity Intersect.- Chemistry of Essential Oils.- Bioactivity of Essential Oils and Their Components.- Citrus Flavour.- Fruits and Vegetables of Moderate Climate.- Tropical Fruit Flavour.- Vanilla.- Flavour of Spirit Drinks: Raw Materials, Fermentation, Distillation, and Ageing.- Wine Aroma.- The Maillard Reaction: Source of Flavour in Thermally Processed Foods.- Chemical Conversions of Natural Precursors.- Industrial Quality Control.- Advanced Instrumental Analysis and Electronic Noses.- Gas Chromatography--Olfactometry of Aroma Compounds.- Enantioselective and Isotope Analysis--Key Steps to Flavour Authentication.- Flavour-Isolation Techniques.- Aroma Recovery by Organophilic Pervaporation.- Encapsulation of Fragrances and Flavours: a Way to Control Odour and Aroma in Consumer Products.- Creation and Production of Liquid and Dry Flavours.- Enzymes and Flavour Biotechnology.- Microbial Flavour Production.- Microbial Processes.- The Production of Flavours by Plant Cell Cultures.- Genetic Engineering of Plants and Microbial Cells for Flavour Production. Weitere Informationen: | | Author: | Ralf Günter Berger | Verlag: | Springer Berlin | Sprache: | eng |
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| Weitere Suchbegriffe: Aroma - Aromatherapie, Chemie (organisch), Organische Chemie, Essential Oils; fermentation; Genetic Engeneering; biotechnology; Chromatography; enzymes; Food; genetic engineering; Pharmaceutical; plants; Processing; Reaction; transgen, Essential Oils, Fermentation, Genetic Engeneering, biotechnology, chemistry, chromatography, enzymes |
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