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Flavourings
The demand for flavourings has been constantly increasing over the last years as a result of the dramatic changes caused by a more and more industrialised life-style: The consumer is drawn to interesting, healthy, pleasurable, exciting or completely new taste experiences. This book draws on the expert knowledge of nearly 40 contributors with backgrounds in both industry and academia and provides a comprehensive insight into the production, processing and application of various food flavourings. Established flavours produced commercially are summarized on a large scale. Methods of quality control and quality management are discussed in detail. The authors also focus on conventional and innovative analytical methods employed in this field and, last but not least, on toxicological, legal, and ethical aspects. Up-to-date references to pertinent literature and an in-depth subject index complete the book.
Flavour Science
Flavor science is continually evolving. Remaining current with the latest research and establishing a broad and sound understanding of the major developments and breakthroughs can be a challenge. The Weurman Flavour Research Symposium has long been regarded as the premier professional meeting focused on the science of flavor. Flavour Science, an extensive review of the most recent symposium, presents the latest in flavor research, enriching the chemistry-based vision of most flavorists and flavor chemists with understanding from a broad range of fields, including human physiology, ethology, psychophysics, genetics, bioinformatics or metabolomics. This book is ideal for all flavor scientists, food chemists and sensory scientists and has a strong audience among enologists as well. - Focuses on the rapidly changing field of flavor science - Includes the latest information on the physiology, chemistry and measurement of flavor - Presents practical information on the flavor industry and emerging trends
Citrus Oils
World production of citrus fruits is still growing. At present, about 30 percent of that yield is devoted to industrial production, mostly on those essential oils and juices used in foods, pharmaceuticals, and cosmetics. Covering research reported in the literature over the past ten years, this book presents the most current research available
Organic and Bio-molecular Chemistry - Volume II
Organic And Bio-Molecular Chemistry is the component of Encyclopedia of Chemical Sciences, Engineering and Technology Resources in the global Encyclopedia of Life Support Systems (EOLSS), which is an integrated compendium of twenty one Encyclopedias. The Theme on Organic And Bio-Molecular Chemistry in the Encyclopedia of Chemical Sciences, Engineering and Technology Resources deal with the discipline that studies the molecules of life, which are made by carbon atoms, and includes also all the synthetic compounds the skeletons of which contain carbon atoms. The first chapter describes in general terms, for not expert readers, what Organic and Bio-molecular chemistry is, the nature and behavio...
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Orangeriekultur im Bodenseeraum
Diese Publikation dokumentiert die Ergebnisse der 32. Jahrestagung des Arbeitskreises Orangerien in Deutschland e.V., die 2011 auf der Insel Mainau stattfand. Zunächst wird der Garten- und Orangeriekultur auf der Insel Mainau nachgegangen, welche eine sehr lange Tradition aufweist und im besonderen Maße mit den Mitgliedern der Familie Bernadotte verknüpft ist. Den zweiten Schwerpunkt bilden die Orangerien und Pflanzenhäuser allgemein in Baden-Württemberg und dem Bodenseeraum. Einem Überblick über den württembergischen Denkmalbestand folgen Einzelberichte zu Rastatt und Favorite sowie dem Palmenhaus im Konstanzer Paradies. In den folgenden vier Beiträgen kommen Experten zu Wort, die seit Jahren mit Orangeriepflanzen arbeiten, namentlich auf der Insel Mainau und im Barockgarten Großsedlitz bei Dresden. Sie zeigen Möglichkeiten des natürlichen Pflanzenschutzes mit Hilfe von Pflanzenstärkungs- und Bodenhilfsmitteln auf und stellen die Gattung Zitrus mit all ihren botanischen Besonderheiten vor. Neuere Forschungen zu Johann Christoph Volkamer, gewissermaßen im Nachgang zu den vorangegangenen Bänden, beschließen den Band.
Flavor Analysis
Filled with practical examples, this volume illustrates innovative flavor analysis techniques used by today's leaders in food chemistry. It covers flavor analysis for apples, beef, citrus, coffee, cheese, extruded pet foods, fungi, milk, and Maillard reaction systems, and the researchers come from throughout the industrialized world. Eleven of the chapters illustrate techniques for isolating volatile compounds from complex food matrices, including micro-scale liquid-liquid extraction, headspace sampling, solid phase microextraction, supercritical fluid extraction, and thermo desorption. The chapters devoted to analytical characterization include analyses of Amadori compounds, sulfur compounds, chiral compounds, coumarins and psoralens, flavor precursors, and natural products by GC, GC-MS, HPLC-MS, CCC (countercurrent chromatography), and GC-IRMS (gas chromatography isotope ration mass spectrometry). The final section covers sensory characterization and describes examples using the gas chromatography-olfactory techniques OSME and AEDA as well as the new GC-SOMMSA (selective odorant measurement by multisensor array).
