Berger R.G. (ed.) Flavours and Fragrances. Chemistry, Bioprocessing and Sustainability

  1. Файлы
  2. Академическая и специальная литература
  3. Пищевая промышленность
  4. Пищевая биотехнология
Пищевая биотехнология
Пищевая промышленность
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Berger R.G. (ed.) Flavours and Fragrances. Chemistry, Bioprocessing and Sustainability
Springer. 2007. 649 p.

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
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  1. Академическая и специальная литература
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  3. Микробиология и биотехнология
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