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Flavour and Fragrance Chemistry - Herausgegeben:Taglialatela-Scafati, Orazio; Lanzotti, Virginia
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Herausgegeben:Taglialatela-Scafati, Orazio; Lanzotti, Virginia:

Flavour and Fragrance Chemistry - Pasta blanda

2010, ISBN: 9789048154142

[ED: Softcover], [PU: Springer / Springer Netherlands], The volume deals with several aspects of the chemistry of both synthetic and natural organic compounds related to flavours and frag… Más…

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Flavour and Fragrance Chemistry - Virginia Lanzotti
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Virginia Lanzotti:

Flavour and Fragrance Chemistry - Pasta blanda

ISBN: 9789048154142

Paperback, [PU: Springer], The volume deals with several aspects of the chemistry of both synthetic and natural organic compounds related to flavours and fragrances. It presents very re… Más…

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Flavour and Fragrance Chemistry - Taglialatela-Scafati, Orazio (Herausgeber); Lanzotti, Virginia (Herausgeber)
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Taglialatela-Scafati, Orazio (Herausgeber); Lanzotti, Virginia (Herausgeber):
Flavour and Fragrance Chemistry - Pasta blanda

2010

ISBN: 9048154146

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Softcover reprint of hardcover 1st ed. 2000 Kartoniert / Broschiert Organische Chemie, Metabolite; biochemistry; ethers; hydrocarbons; medicine; plants; Processing; Spectroscopy; Organi… Más…

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Flavour and Fragrance Chemistry - Taglialatela-Scafati, Orazio (Herausgeber); Lanzotti, Virginia (Herausgeber)
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Taglialatela-Scafati, Orazio (Herausgeber); Lanzotti, Virginia (Herausgeber):
Flavour and Fragrance Chemistry - Pasta blanda

2010, ISBN: 9048154146

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Softcover reprint of hardcover 1st ed. 2000 Kartoniert / Broschiert Organische Chemie, Metabolite; biochemistry; ethers; FoodScience; hydrocarbons; medicine; OrganicChemistry; plants; P… Más…

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Flavour and Fragrance Chemistry - Virginia Lanzotti; Orazio Taglialatela-Scafati
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Virginia Lanzotti; Orazio Taglialatela-Scafati:
Flavour and Fragrance Chemistry - Pasta blanda

2010, ISBN: 9789048154142

Buch, Softcover, Softcover reprint of hardcover 1st ed. 2000, [PU: Springer], Springer, 2010

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Detalles del libro
Flavour and Fragrance Chemistry
Autor:
Título:
ISBN:

9789048154142


The volume deals with several aspects of the chemistry of both synthetic and natural organic compounds related to flavours and fragrances. It presents very recent results, some of them previously unpublished, and findings related to the chemistry of flavours and fragrances. It is organized in four sections: flavours and fragrances of foodstuffs, essential oils and other natural products from plants, applied aspects of flavour and fragrance production and detection, analytical aspects of flavour and fragrance isolation and identification. It should be of interest to academic and applied scientists in the field of organic chemistry, phytochemistry, analytical chemistry and food science.

Detalles del libro - Flavour and Fragrance Chemistry


EAN (ISBN-13): 9789048154142
ISBN (ISBN-10): 9048154146
Tapa dura
Tapa blanda
Año de publicación: 2010
Editorial: Springer
276 Páginas
Peso: 0,421 kg
Idioma: eng/Englisch

Libro en la base de datos desde 2011-07-18T10:02:03-05:00 (Mexico City)
Página de detalles modificada por última vez el 2023-12-26T02:08:02-06:00 (Mexico City)
ISBN/EAN: 9789048154142

ISBN - escritura alterna:
90-481-5414-6, 978-90-481-5414-2
Mode alterno de escritura y términos de búsqueda relacionados:
Autor del libro: taglia, orazio
Título del libro: fragrance, the flavour

Datos del la editorial

Autor: Virginia Lanzotti; Orazio Taglialatela-Scafati
Título: Proceedings of the Phytochemical Society of Europe; Flavour and Fragrance Chemistry
Editorial: Springer; Springer Netherland
256 Páginas
Año de publicación: 2010-12-05
Dordrecht; NL
Impreso en
Idioma: Inglés
106,99 € (DE)
109,99 € (AT)
118,00 CHF (CH)
POD
XVI, 256 p.

BC; Hardcover, Softcover / Technik/Chemische Technik; Lebensmittel- und Getränketechnologie; Verstehen; Metabolite; biochemistry; chemistry; ethers; food science; hydrocarbons; medicine; organic chemistry; plants; processing; spectroscopy; Food Science; Organic Chemistry; Organische Chemie; BB; EA

List of contributors. Section 1: Flavours and Fragrances of Foodstuffs. 1. Biochemistry and Chemistry of Volatile Compounds Affecting Consumers' Attitudes towards Virgin Olive Oil; R. Aparicio, et al. 2. Hot and Spicy Compounds: from Ancient Recipes to Molecular Medicine; G. Appendino. 3. A Rational Design of New Intensive Sweeteners from Natural Compounds; A. Bassoli, et al. 4. Chemical Constituents of Tuber. The Case of Tuber borchii Vitt.; V. Lanzotti, M. Iorizzi. 5. Occurrence and Sensory Correlations of Peptides in Parma Ham; R. Marchelli, et al. Section 2: Essential Oils and Other Natural Products from Plants. 6. Synthesis of Fragrance Compounds Isolated from Essential Oils; P. Weyerstahl. 7. The Effects of Processing on the Constituents and Enantiomeric Composition of Bergamot Essential Oil; P. Kiwanuka, et al. 8. Chemical Components of Capsicum annuum L. var. acuminatum and their Activity on Stored Product Insect Pests; M. Iorizzi, et al. 9. Bioactive Sapogenins and Saponins from Allium porrum L.; E. Fattorusso, et al. 10. Chlorosulfonic Acid as a Cyclization Agent for Preparing Cyclic Ether Odorants; P. Linares, et al. 11. Alkaloids from Some Species of Amaryllidaceae; A. Evidente. 12. A Preliminary Study on the Essential Oil of Vetiveria zizanioides Linn.; L. Ferrar, D. Montesano. Section 3: Applied Aspects of Flavour and Fragrance Production and Detection. 13. Biogeneration of Aromas: Mechanistic Aspects of the Microbial Generation of Several Aroma Components and Authentication of their Origin Using the 2H NMR Spectroscopy; M. Cisero, et al. 14. Production of High-value Metabolites by Cell Cultures of Hypericum perforatum; A. Kirakosyan. 15. Secretion Constituents of Leaf Glandular Trichomes of Ocimum basilicum L.; L.M. Bini, etal. 16. Detection of Defects in Virgin Olive Oil by Electronic Nose; M.T. Morales, et al. 17. The Phenolic and Volatile Compounds of Virgin Olive Oil: Relationships with the Endogenous Oxidoreductases During the Mechanical Oil Extraction process; M. Servili, et al. Section 4: Analytical Aspects of Flavour and Fragrance Isolation and Identification. 18. Derivatized Cyclodextrins in Enantiomer GC Separation of Volatiles; C. Bicchi. 19. Screening, Isolation and Identification of Antioxidants from Lithuanian and Bulgarian Herbs; A. Dapkevicius, et al. 20. Studies on the Interactions Between Some Flavonols and Cyclodextrins; M.C. Bergonzi, et al. 21. Volatile Compounds of Virgin Olive Oil Evaluated by Solid Phase Microextraction: an Application in the Discrimination of Virgin Olive Oils According to the Cultivar and Area; M. Servili, et al. 22. The Role of Non-Volatile Compounds in Flavour Science: Applications of HPLC-Mass Spectrometry Technique; D. Cagni, C. Ghizzoni. 23. Identification of Sesquiterpene Hydrocarbons by Gas Phase Analytical Methods; W.A. König, et al. Index.

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