LEADER 01471nam2 22003253i 450 001 SUN0093585 005 20130509030133.56 100 $a20130508d1985 |0frec50 ba 101 $afre$aLAT 102 $aFR 105 $a|||| ||||| 200 1 $aˆ1: ‰1.-4.$fOvide$gtexte établi et traduit par Georges Lafaye 205 $a7. tir.$fpar J. Fabre 210 $aParis$cLes belles lettres$d1985 215 $aXXXIV, 147 p.$cin gran parte doppie$d20 cm. 461 1$1001SUN0093586$12001 $aˆLes ‰Métamorphoses$fOvide$gtexte établi et traduit par Georges Lafaye$v1$1205 $aParis : Les belles lettres$1210 $dv. ; 20 cm$1215 $aTrad. francese a fronte. 620 $dParis$3SUNL000046 700 1$aOvidius Naso$b, Publius$3SUNV029248$0154954 702 1$aLafaye$b, Georges$3SUNV074759 712 $aLes belles lettres$3SUNV001952$4650 790 0$aOvid$zOvidius Naso, Publius$3SUNV029249 790 1$aOvidio Nasone, Publio$zOvidius Naso, Publius$3SUNV029250 790 0$aOvidio$zOvidius Naso, Publius$3SUNV029251 790 0$aOvidiu$zOvidius Naso, Publius$3SUNV029252 801 $aIT$bSOL$c20181109$gRICA 912 $aSUN0093585 950 $aUFFICIO DI BIBLIOTECA DEL DIPARTIMENTO DI GIURISPRUDENZA$d00 CONS XVIII.R.122 $e00 2642 995 $aUFFICIO DI BIBLIOTECA DEL DIPARTIMENTO DI GIURISPRUDENZA$h2642$kCONS XVIII.R.122$oc$qa 996 $a1.-4$91433784 997 $aUNICAMPANIA LEADER 03605nam 2200985z- 450 001 9910557371603321 005 20220111 035 $a(CKB)5400000000042175 035 $a(oapen)https://directory.doabooks.org/handle/20.500.12854/76593 035 $a(oapen)doab76593 035 $a(EXLCZ)995400000000042175 100 $a20202201d2021 |y 0 101 0 $aeng 135 $aurmn|---annan 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 00$aRecent Developments in Identification of Genuine Odor- and Taste-Active Compounds in Foods 210 $aBasel, Switzerland$cMDPI - Multidisciplinary Digital Publishing Institute$d2021 215 $a1 online resource (147 p.) 311 08$a3-0365-1668-9 311 08$a3-0365-1667-0 330 $aBoth aroma and taste are important quality criteria for food products, and they have a great influence on our consumption behaviours. In recent years, a significant increase in the number of studies related to the identification of the characteristic odor- and taste-active compounds of particular foods has been observed.In this book, you can find nine valuable scientific contributions, which deal with the more recent analytical developments for the identification of some compounds responsible for odor and taste in foods such as ham, beer, strawberry, Amontillado sherry wine and others, in order to authenticate them or evaluate the effect of different techniques or making stages on their aroma and taste. 606 $aMathematics & science$2bicssc 606 $aResearch & information: general$2bicssc 610 $a1,3-pentadiene 610 $aageing 610 $aAmontillado 610 $aanthocyanins 610 $aantioxidant activity 610 $aantioxidants 610 $aaroma 610 $aaroma precursors 610 $aartificial neural network 610 $aauthentication 610 $abeer 610 $ablueberry 610 $aBox-Behnken design 610 $aBrandy de Jerez 610 $aenzymes 610 $afatty acids 610 $afeeding 610 $afood-preservation 610 $agrapes 610 $aheadspace sorptive extraction 610 $aHPLC-DAD 610 $aHPLC-qTOF-MS 610 $aHSCCC 610 $aIberian ham 610 $aintact glycosides 610 $an/a 610 $aoak wood 610 $aoleic acid 610 $apellicular maceration 610 $aphenolic compounds 610 $aresponse surface methodology 610 $asensory analysis 610 $aSherry Cask® 610 $asherry wine 610 $asoilless system 610 $asorbate 610 $aspoilage-yeast 610 $astir bar sorptive extraction 610 $astrains-selection 610 $astrawberry 610 $asupra-extraction 610 $aUHPLC 610 $aultra-high-performance liquid chromatography 610 $aUV-Vis 610 $aVaccinium corymbosum L. 610 $avariety 610 $avolatile compounds 610 $avolatile profile 610 $ayeasts 610 $a?-glycosidase 615 7$aMathematics & science 615 7$aResearch & information: general 700 $aCastro-Meji?as$b Remedios$4edt$00 702 $aDura?n-Guerrero$b Enrique$4edt 702 $aCastro-Meji?as$b Remedios$4oth 702 $aDura?n-Guerrero$b Enrique$4oth 906 $aBOOK 912 $a9910557371603321 996 $aRecent Developments in Identification of Genuine Odor- and Taste-Active Compounds in Foods$93030711 997 $aUNINA