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Flavours and Fragrances
  • Language: en
  • Pages: 649

Flavours and Fragrances

This book is an introduction to the world of aroma chemicals, essential oils, fragrances and flavour compositions for the food, cosmetics and pharmaceutical industry. Present technology, the future use of resources and biotechnological approaches for the production of the respective chemical compounds are described. The book has an integrated and interdisciplinary approach on future industrial production and the issues related to this topic.

Understanding Wine Chemistry
  • Language: en
  • Pages: 565

Understanding Wine Chemistry

Understanding Wine Chemistry Understand the reactions behind the world’s most alluring beverages The immense variety of wines on the market is the product of multiple chemical processes – whether acting on components arising in the vineyard, during fermentation, or throughout storage. Winemaking decisions alter the chemistry of finished wines, affecting the flavor, color, stability, and other aspects of the final product. Knowledge of these chemical and biochemical processes is integral to the art and science of winemaking. Understanding Wine Chemistry has served as the definitive introduction to the chemical components of wine, their properties, and their reaction mechanisms. It equips ...

The Flavonoids
  • Language: en
  • Pages: 630

The Flavonoids

  • Type: Book
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  • Published: 2013-11-11
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  • Publisher: Springer

The major purpose ofthis third volume in The Flavonoidsseries is to provide a detailed review of progress in the field during the five years, 1981-1985 inclusive. It thus continues the comprehensive coverage of the literature on these fascinating and important plant pigments which began in 1975 with the publication of The Flavonoids and which was followed in 1982 with The Flavonoids: Advances in Research. As with the two previous vo1umes, this one is entire1y se1f-contained and where necessary tabu1ar data and references from earlier vo1umes are included and expanded here. A unique feature is the complete listing in the Appendix ofall known flavonoids, which now number over 4000 structures; ...

Advanced Spectroscopic Techniques for Food Quality
  • Language: en
  • Pages: 261

Advanced Spectroscopic Techniques for Food Quality

This informative volume presents the application of advanced spectroscopic techniques in the analysis of food quality for novice researchers and professionals looking for cross comparison of techniques.

Fetal Alcohol Spectrum Disorder
  • Language: en
  • Pages: 386

Fetal Alcohol Spectrum Disorder

This volume provides current state-of-the-art methods for screening, diagnosis, management, and prevention of fetal alcohol spectrum disorder (and FASD). Chapters detail animal models, mechanism of ethanol teratogenesis, genetic mechanisms, clinical perspectives, physical traits in children with FASD, managing behavior, FASD and the correction system, nutritional influences aiding FASD prevention, prenatal alcohol screening, the use of dental signatures in FASD diagnosis, the experiences of FASD research and clinical practices in Australia, Canada, UK, USA, adult FASD diagnosis, FASD and children in care, FASD and the healing journey. Authoritative and cutting-edge, Advances in Fetal Alcohol Spectrum Disorder aims to be a useful practical guide to researchers and clinicians to help further their study in this field.

Handbook of Fruit and Vegetable Flavors
  • Language: en
  • Pages: 1118

Handbook of Fruit and Vegetable Flavors

HANDBOOK of Fruit and Vegetable Flavors A global PERSPECTIVE on the latest SCIENCE, TECHNOLOGY, and APPLICATIONS The demand for new flavors continues to rise. Today’s consumers want interesting, healthy, pleasurable, and exciting taste experiences, creating new challenges for today’s food and flavor scientists. Fortunately, they can turn to this comprehensive reference on the flavor science and technology of fruits, vegetables, spices, and oils for guidance on everything from basic science to new technologies to commercialization. Handbook of Fruit and Vegetable Flavors is divided into two sections. The first section, dedicated to fruit flavor, is organized into five parts: Part I: Biolo...

Volatile Compounds and Smell Chemicals (Odor and Aroma) of Food
  • Language: en
  • Pages: 362

Volatile Compounds and Smell Chemicals (Odor and Aroma) of Food

  • Type: Book
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  • Published: 2021-04-29
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  • Publisher: MDPI

Among the constituents of food, volatile compounds are a particularly intriguing group of molecules, because they give rise to odor and aroma. Indeed, olfaction is one of the main aspects influencing the appreciation or dislike of particular food items. Volatile compounds are perceived through the smell sensory organs of the nasal cavity, and evoke numerous associations and emotions, even before the food is tasted. Such a reaction occurs because the information from these receptors is directed to the hippocampus and amygdala, and the key regions of the brain involved in learning and memory. In addition to identifying the odor active compounds, the analysis of the volatile compounds in food is also applicable for detecting the ripening, senescence, and decay in fruit and vegetables, as well as monitoring and controlling the changes during food processing and storage (i.e., preservation, fermentation, cooking, and packaging). I warmly invite colleagues to submit their original research or review articles covering all aspects of volatile compounds research in the food sector (excluding pesticides), and/or the analytical methods used to identify, measure, and monitor these molecules.

Comprehensive Biomaterials
  • Language: en
  • Pages: 3659

Comprehensive Biomaterials

  • Type: Book
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  • Published: 2015-08-28
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  • Publisher: Elsevier

Comprehensive Biomaterials brings together the myriad facets of biomaterials into one, major series of six edited volumes that would cover the field of biomaterials in a major, extensive fashion: Volume 1: Metallic, Ceramic and Polymeric BiomaterialsVolume 2: Biologically Inspired and Biomolecular MaterialsVolume 3: Methods of AnalysisVolume 4: Biocompatibility, Surface Engineering, and Delivery Of Drugs, Genes and Other MoleculesVolume 5: Tissue and Organ EngineeringVolume 6: Biomaterials and Clinical Use Experts from around the world in hundreds of related biomaterials areas have contributed to this publication, resulting in a continuum of rich information appropriate for many audiences. T...

Comprehensive Natural Products Chemistry
  • Language: en
  • Pages: 8492

Comprehensive Natural Products Chemistry

  • Type: Book
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  • Published: 1999-02-18
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  • Publisher: Newnes

Comprehensive Natural Products Chemistry

Detection and Typing Strategies for Pathogenic Escherichia coli
  • Language: en
  • Pages: 114

Detection and Typing Strategies for Pathogenic Escherichia coli

  • Type: Book
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  • Published: 2015-01-28
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  • Publisher: Springer

This Brief will review the methods that are currently available for the detection, isolation, and typing of pathogenic E. coli with a particular focus on foodborne diseases caused by the Shiga toxigenic E. coli group, which have been implicated in a number of significant outbreaks in recent years. Pathogenic forms of E. coli can cause a variety of diarrheal diseases in hosts due to the presence of specific colonization and virulence factors, and pathogenicity-associated genes, which are generally not present in other E. coli. Six pathotypes of pathogenic E. coli are recognized (Shiga toxigenic E. coli, Enteropathogenic E. coli, Enterotoxigenic E. coli, Enteroinvasive E. coli, Enteroaggregative E. coli and Diffusely Adherent E. coli) and certain strains among these groups are major public health concerns due to the severity of disease that they can cause. Methods to detect and isolate these pathogens from a variety of sources are constantly evolving. In addition, the accumulation of knowledge on these pathogens allows for improved intervention strategies.