Flavours and Fragrances : Chemistry, Bioprocessing and Sustainability
This book is an introduction to the fascinating world of aroma chemicals, essential oils, fragrances and flavour compositions for the food, cosmetics and pharmaceutical industry. The present state-of-the-art technology, the future use of resources and biotechnological approaches for the production o...
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| Tác giả chính: | |
|---|---|
| Định dạng: | Livre numérique |
| Ngôn ngữ: | Anglais |
| Được phát hành: |
Berlin, Heidelberg :
Springer Berlin Heidelberg : Imprint: Springer
[20..].
Cham : Springer Nature |
| Truy cập trực tuyến: | Accès sur la plateforme de l'éditeur Accès sur la plateforme Istex Accès Université d'Orléans Accès INSA CVL |
| Chú thích: |
Archives Springer e-books (Licence nationale) Archives Springer e-books (Licence nationale) |
| Autres localisations: | Voir dans le Sudoc |
| Edition sous un autre format: | • Flavours and Fragrances, Texte imprimé, 9783540832980 • Flavours and Fragrances, Texte imprimé, 9783642080432 • Flavours and fragrances, chemistry, bioprocessing and sustainability, R.G. Berger (ed.), Berlin, Springer, 2007, 1 vol.(XVI-648 p.), 978-3-540-49338-9 • Flavours and Fragrances, Texte imprimé, 9783662601556 |
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| 100 | 1 | |a Berger, Ralf Günter. | |
| 245 | 1 | 0 | |a Flavours and Fragrances : |b Chemistry, Bioprocessing and Sustainability |c edited by Ralf Günter Berger. |
| 260 | |a Berlin, Heidelberg : |b Springer Berlin Heidelberg : |b Imprint: Springer. | ||
| 260 | |a Cham : |b Springer Nature, |c [20..]. | ||
| 500 | |a Archives Springer e-books (Licence nationale) | ||
| 500 | |a Archives Springer e-books (Licence nationale) | ||
| 505 | 1 | |a 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. | |
| 506 | |a Accès en ligne pour les établissements français bénéficiaires des licences nationales | ||
| 506 | |a Accès soumis à abonnement pour tout autre établissement | ||
| 506 | |a Conditions particulières de réutilisation pour les bénéficiaires des licences nationales. https://www.licencesnationales.fr/springer-nature-ebooks-contrat-licence-ln-2017 | ||
| 520 | |a This book is an introduction to the fascinating world of aroma chemicals, essential oils, fragrances and flavour compositions for the food, cosmetics and pharmaceutical industry. The present state-of-the-art technology, the future use of resources and biotechnological approaches for the production of the respective chemical compounds are described. A large section is devoted to the description of the renewable resources of flavours: spice plants, fruits from moderate to tropical climates, vegetables, fermented and heated plants. Analytical methods, such as gas chromatography coupled to human or electronic noses or to a mass spectrometer, are outlined and consumer trends, legal and safety aspects are described. Novel renewable resources come from biotechnology. Enzymes, for example, bio-transform cheap substrates to produce flavours de novo; plant cells in culture may serve as a rich resource of genes coding for metabolic activities in transgenic producers. The book will be of great interest to scientists and engineers in the food, flavour, fragrance and pharmaceutical industries and all respective researchers in academia. | ||
| 700 | 1 | |a Berger, Ralf Günter. |4 edt | |
| 776 | 0 | |t Flavours and Fragrances |b Texte imprimé |z 9783540832980 | |
| 776 | 0 | |t Flavours and Fragrances |b Texte imprimé |z 9783642080432 | |
| 776 | 0 | |0 119862085 |t Flavours and fragrances |o chemistry, bioprocessing and sustainability |f R.G. Berger (ed.) |c Berlin |n Springer |d 2007 |p 1 vol.(XVI-648 p.) |z 978-3-540-49338-9 | |
| 776 | 0 | |t Flavours and Fragrances |b Texte imprimé |z 9783662601556 | |
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