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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.
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
Flavour Science
The flavor of a food is often the most desirable quality characteristic for the consumer, yet the understanding of flavour is a fascinatingly complicated subject, which calls for interdisciplinary research efforts. This latest volume presents the proceedings of the 11th Weurman Flavour Research Symposium and describes the most recent and original research advances related to the flavour of foods and beverages with contributions of experts from 25 countries world-wide.* Efficiently summarises the current front line research within food flavor* Highlights the modern approaches to flavor production using biotechnology, enzymes and gene-technology * The dynamic effects of manipulation of food in the mouth during consumption influencing the release of flavour compounds is discussed in detail
Practical Methods for Biocatalysis and Biotransformations 3
Biocatalysts are increasingly used by chemists engaged in fine chemical synthesis within both industry and academia. Today, there exists a huge choice of high-tech enzymes and whole cell biocatalysts, which add enormously to the repertoire of synthetic possibilities. Practical Methods for Biocatalysis and Biotransformations 3 will be a companion book to Practical Methods for Biocatalysis and Biotransformations (2009) and Practical Methods for Biocatalysis and Biotransformations 2 (2012). Following the successful format of the two volumes, it will be a “how-to” guide focusing on commercially available enzymes and strains of microorganisms that are readily obtained from culture collections...
Modern Biooxidation
Filling a gap in the literature, leading expert editors and top international authors present the field of biooxidation from an academic and industrial point of view, taking many examples from modern pharmaceutical research. Topics range from the application of different monooxygenases to applications in the pharmaceutical industry, making this volume of high interest not only for those working in biotechnology but also for organic synthetic chemists, among others.
Practical Methods for Biocatalysis and Biotransformations
Biocatalysts are increasingly used by chemists engaged in fine chemical synthesis within both industry and academia. Today, there exists a huge choice of high-tech enzymes and whole cell biocatalysts, which add enormously to the repertoire of synthetic possibilities. Practical Methods for Biocatalysis and Biotransformations is a “how-to” guide focussing on commercially available enzymes and strains of microorganisms that are readily obtained from culture collections. The source of starting materials and reagents, hints, tips and safety advice (where appropriate) are given to ensure, as far as possible, that the procedures are reproducible. Comparisons to alternative methodology are given...
Methanol: The Basic Chemical and Energy Feedstock of the Future
Methanol - The Chemical and Energy Feedstock of the Future offers a visionary yet unbiased view of methanol technology. Based on the groundbreaking 1986 publication "Methanol" by Friedrich Asinger, this book includes contributions by more than 40 experts from industry and academia. The authors and editors provide a comprehensive exposition of methanol chemistry and technology which is useful for a wide variety of scientists working in chemistry and energy related industries as well as academic researchers and even decision-makers and organisations concerned with the future of chemical and energy feedstocks.
The Next 500 Years
An argument that we have a moral duty to explore other planets and solar systems--because human life on Earth has an expiration date. Inevitably, life on Earth will come to an end, whether by climate disaster, cataclysmic war, or the death of the sun in a few billion years. To avoid extinction, we will have to find a new home planet, perhaps even a new solar system, to inhabit. In this provocative and fascinating book, Christopher Mason argues that we have a moral duty to do just that. As the only species aware that life on Earth has an expiration date, we have a responsibility to act as the shepherd of life-forms--not only for our species but for all species on which we depend and for those...
