Flavor chemistry : industrial and academic research /

Annotation

Bibliographic Details
Other Authors:	Risch, Sara J., 1958-, Ho, Chi-Tang, 1944-
Format:	eBook
Language:	English
Language Notes:	English.
Published:	Washington, DC : American Chemical Society, 2000.
Series:	ACS symposium series ; 756.
Subjects:	Flavor > Congresses. Flavoring essences > Congresses. Food > Odor > Congresses. Food > Analysis. Food containers. Gas chromatography. Maillard reaction. Food Analysis Flavoring Agents > chemistry Food-Processing Industry Lipids > analysis Lipids > chemistry Dairy Products > analysis Plant Extracts > biosynthesis Enzymes > chemistry Food Packaging Citrus > chemistry Chromatography, Gas Olfactometry Maillard Reaction Taste Perception Saveur > Congrès. Aromatisants > Congrès. Aliments > Odeur > Congrès. Aliments > Analyse. Aliments > Emballages. Chromatographie en phase gazeuse. Réaction de Maillard. gas chromatography. TECHNOLOGY & ENGINEERING > Food Science. Maillard reaction Gas chromatography Food containers Food > Analysis Flavor Flavoring essences Food > Odor Geschmacksstoff Kongress Aromastoff Aroma Aliments > Saveur et odeur. Aromatisants. Electronic books. Conference papers and proceedings
Online Access:	Connect to the full text of this electronic book

MARC

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245	0	0	\|a Flavor chemistry : \|b industrial and academic research / \|c Sara Risch, Chi-Tang Ho, editors.
260			\|a Washington, DC : \|b American Chemical Society, \|c 2000.
300			\|a 1 online resource (x, 180 pages) : \|b illustrations
336			\|a text \|b txt \|2 rdacontent
337			\|a computer \|b c \|2 rdamedia
338			\|a online resource \|b cr \|2 rdacarrier
490	1		\|a ACS symposium series ; \|v 756
500			\|a Title from PDF title page (ACS publications, viewed August 20, 2009).
504			\|a Includes bibliographical references and index.
505	0		\|a Trends in industrial flavor research / Charles H. Manley -- Recent developments in academic flavor research / Gary A. Reineccius -- Lipids in flavor formation / Fereidoon Shahidi -- Critical flavor compounds in dairy products / T.H. Parliment and R.J. McGorrin -- Biosynthesis of plant flavors : analysis and biotechnological approach / Wilfried Schwab -- Natural flavor production using enzymes / Thomas A. Konar -- Flavor and package interactions / Sara J. Risch -- Citrus flavor stability / Russell Rouseff and Michael Naim -- Issues in gas chromatography-olfactometry methodologies / Jane E. Friedrich and Terry E. Acree -- Studies on potent aroma compounds generated in Maillard-type reactions using the odor-activity-value concept / Peter Schieberle, Thomas Hofmann, and Petra Münch -- Flavor release and flavor perception / A.J. Taylor [and others].
538			\|a Master and use copy. Digital master created according to Benchmark for Faithful Digital Reproductions of Monographs and Serials, Version 1. Digital Library Federation, December 2002. \|u http://purl.oclc.org/DLF/benchrepro0212 \|5 MiAaHDL
583	1		\|a digitized \|c 2010 \|h HathiTrust Digital Library \|l committed to preserve \|2 pda \|5 MiAaHDL
520	8		\|a Annotation \|b This book presents the first collaboration between the ACS's Division of Agriculture and Food Chemistry and the Institute of Food Technologists. The latest developments in flavor chemistry, including new research in reaction flavors, encapsulation techniques, flavor formations via lipids, flavor analysis, and challenges in flavoring nutraceuticals, are presented in papers from leading workers in these fields. This collection investigates many of the current topics in flavor chemistry and will be a welcome contribution to this fascinating science.
546			\|a English.
650		0	\|a Flavor \|v Congresses.
650		0	\|a Flavoring essences \|v Congresses.
650		0	\|a Food \|x Odor \|v Congresses.
650		0	\|a Food \|x Analysis.
650		0	\|a Food containers.
650		0	\|a Gas chromatography.
650		0	\|a Maillard reaction.
650		0	\|a Flavor \|x Congresses.
650		0	\|a Flavoring essences \|x Congresses.
650		0	\|a Food \|x Odor \|x Congresses.
650		2	\|a Food Analysis
650		2	\|a Flavoring Agents \|x chemistry
650		2	\|a Food-Processing Industry
650		2	\|a Lipids \|x analysis
650		2	\|a Lipids \|x chemistry
650		2	\|a Dairy Products \|x analysis
650		2	\|a Plant Extracts \|x biosynthesis
650		2	\|a Enzymes \|x chemistry
650		2	\|a Food Packaging
650		2	\|a Citrus \|x chemistry
650		2	\|a Chromatography, Gas
650		2	\|a Olfactometry
650		2	\|a Maillard Reaction
650		2	\|a Taste Perception
650		6	\|a Saveur \|x Congrès.
650		6	\|a Aromatisants \|x Congrès.
650		6	\|a Aliments \|x Odeur \|x Congrès.
650		6	\|a Saveur \|v Congrès.
650		6	\|a Aromatisants \|v Congrès.
650		6	\|a Aliments \|x Odeur \|v Congrès.
650		6	\|a Aliments \|x Analyse.
650		6	\|a Aliments \|x Emballages.
650		6	\|a Chromatographie en phase gazeuse.
650		6	\|a Réaction de Maillard.
650		7	\|a gas chromatography. \|2 aat
650		7	\|a TECHNOLOGY & ENGINEERING \|x Food Science. \|2 bisacsh
650		7	\|a Maillard reaction \|2 fast
650		7	\|a Gas chromatography \|2 fast
650		7	\|a Food containers \|2 fast
650		7	\|a Food \|x Analysis \|2 fast
650		7	\|a Flavor \|2 fast
650		7	\|a Flavoring essences \|2 fast
650		7	\|a Food \|x Odor \|2 fast
650		7	\|a Geschmacksstoff \|2 gnd
650		7	\|a Kongress \|2 gnd
650		7	\|a Aromastoff \|2 gnd
650		7	\|a Aroma \|2 gnd
650		7	\|a Aliments \|x Saveur et odeur. \|2 ram
650		7	\|a Aromatisants. \|2 ram
655		7	\|a Electronic books. \|2 local
655		7	\|a Conference papers and proceedings \|2 fast
700	1		\|a Risch, Sara J., \|d 1958- \|1 https://id.oclc.org/worldcat/entity/E39PCjMqFJp6BmrqWH7hRVcqXq
700	1		\|a Ho, Chi-Tang, \|d 1944- \|1 https://id.oclc.org/worldcat/entity/E39PBJcWqrcQCcGhwvwRf6bfMP
758			\|i has work: \|a Flavor chemistry (Text) \|1 https://id.oclc.org/worldcat/entity/E39PCG3b9rrmQKR7vCk33WFTxP \|4 https://id.oclc.org/worldcat/ontology/hasWork
776	0	8	\|i Print version: \|t Flavor chemistry. \|d Washington, DC : American Chemical Society, 2000 \|z 0841236402 \|w (DLC) 99058097 \|w (OCoLC)42813049
830		0	\|a ACS symposium series ; \|v 756.
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