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 :	[Thesagri] arôme [Thesagri] arôme du vin [Thesagri] boisson [Thesagri] fruit [Thesagri] fruit tropical [Thesagri] légume [Thesagri] parfum [Thesagri] spiritueux [Thesagri] vanille (plante) [Thesagri] 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 :	[Thesagri] arôme [Thesagri] arôme du vin [Thesagri] boisson [Thesagri] fruit [Thesagri] fruit tropical [Thesagri] légume [Thesagri] parfum [Thesagri] spiritueux [Thesagri] vanille (plante) [Thesagri] 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