LEADER 01598cam0-2200529---450- 001 990000054810203316 005 19930618 010 $a88-7058-335-X 020 $aIT$b91-11658 035 $a0005481 035 $aUSA010005481 035 $a(ALEPH)000005481USA01 035 $a0005481 100 $a19930618d1989----|||y0itay0103----ba 101 1 $aita 102 $aIT 105 $aa---||||001yy 200 1 $a<> sistema e la città$earchitettura fortificata dell'Europa moderna dai trattati alle realizzazioni, 1464-1794$fAmelio Fara 210 $aGenova$cSagep$d1989 215 $a267 p.$cill.$d29 cm 225 2 $aCittà difese e architettura 410 0$a12001$a$12001_$aCitt… difese e architettura 610 $aFortificazioni$aEuropa$aSec.15.18. 676 $a725.18094$v19 700 1$aFARA,$bAmelio$039168 801 $aIT$bSALBC$gISBD 912 $a990000054810203316 951 $a725.18094 FAR$b151567 L.M.$dY 959 $aBK 979 $c20000914$lUSA01$h1724 979 $c20000919$lUSA01$h1047 979 $c20000919$lUSA01$h1520 979 $c20001019$lUSA01$h1055 979 $c20001019$lUSA01$h1452 979 $c20001019$lUSA01$h1500 979 $c20001019$lUSA01$h1537 979 $c20001024$lUSA01$h1513 979 $c20001027$lUSA01$h1518 979 $c20001027$lUSA01$h1522 979 $c20001110$lUSA01$h1709 979 $c20001124$lUSA01$h1206 979 $c20020403$lUSA01$h1613 979 $aPATRY$b90$c20040406$lUSA01$h1605 996 $aSistema e la citta$9351783 997 $aUNISA DB $aUSA01 SYS ID$a5481 LEADER 06155nam 22008893u 450 001 9910830042703321 005 20230725050856.0 010 $a1-283-17823-0 010 $a9786613178237 010 $a1-4443-4313-0 010 $a1-4443-4314-9 035 $a(CKB)2550000000041242 035 $a(EBL)819254 035 $a(OCoLC)739118513 035 $a(SSID)ssj0000540249 035 $a(PQKBManifestationID)11314747 035 $a(PQKBTitleCode)TC0000540249 035 $a(PQKBWorkID)10586173 035 $a(PQKB)10164038 035 $a(MiAaPQ)EBC819254 035 $a(iGPub)WILEYB0025391 035 $a(EXLCZ)992550000000041242 100 $a20131014d2011|||| u|| | 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 10$aPractical Analysis of Flavor and Fragrance Materials$b[electronic resource] 205 $a1st ed. 210 $aHoboken $cWiley$d2011 215 $a1 online resource (250 p.) 300 $aDescription based upon print version of record. 311 $a1-4051-3916-1 327 $aPractical Analysis of Flavor and Fragrance Materials; Contents; Preface; About the Editors; List of Contributors; 1 Overview of Flavor and Fragrance Materials; 1.1 Flavor Aroma Chemicals; 1.1.1 Nature Identical; 1.1.1.1 Alcohols; 1.1.1.2 Acids; 1.1.1.3 Esters; 1.1.1.4 Lactones; 1.1.1.5 Aldehydes; 1.1.1.6 Ketones; 1.1.2 Heterocycles; 1.1.2.1 Oxygen-containing; 1.1.2.2 Nitrogen-containing; 1.1.2.3 Sulfur-containing; 1.1.3 Sulfur Compounds; 1.1.3.1 Mercaptans; 1.1.3.2 Sulfides; 1.2 Flavor Synthetics; 1.3 Natural Aroma Chemicals; 1.3.1 Isolates; 1.3.2 Biotechnology; 1.3.3 'Soft Chemistry' 327 $a1.4 Fragrance Aroma Chemicals1.4.1 Musks; 1.4.2 Amber; 1.4.3 Florals; 1.4.4 'Woodies'; 1.4.5 Acetals and Nitriles; 1.5 Materials of Natural Origin; 1.5.1 Essential Oils; 1.5.1.1 Cold-pressing - Citrus Oils; 1.5.1.2 Steam-distilled Oils; 1.5.1.3 A Note on 'Adulteration'; 1.5.2 Absolutes and Other Extracts; Acknowledgments; References; 2 Sample Preparation; 2.1 Introduction; 2.2 PDMS; 2.3 Static Headspace Extraction; 2.3.1 Advantages and Disadvantages; 2.4 Dynamic Headspace Extraction; 2.4.1 Advantages; 2.4.2 Disadvantages; 2.5 Solid Phase Microextraction (SPME); 2.5.1 Research; 2.5.2 Practical 327 $a2.5.3 Advantages2.5.4 Disadvantages; 2.6 Stir Bar Sorptive Extraction; 2.6.1 Research; 2.6.2 Practical; 2.6.3 Advantages; 2.6.4 Disadvantages; 2.7 PDMS Foam and Microvial; 2.7.1 PDMS Foam; 2.7.2 Microvial; 2.8 Solvent Extraction; 2.8.1 MIXXOR; 2.8.2 Soxhlet Extraction; 2.8.3 Solvent Assisted Flavor Evaporation (SAFE); 2.9 Summary; References; 3 Traditional Flavor and Fragrance Analysis of Raw Materials and Finished Products; 3.1 Overview; 3.2 Physical Attribute Evaluation; 3.2.1 Color - Optical Methods; 3.2.2 Turbidity; 3.2.3 Water Activity; 3.2.4 Moisture Content; 3.2.4.1 Karl Fischer Method 327 $a3.2.4.2 Secondary Moisture Determination Methods3.2.5 Optical Rotation; 3.2.6 Specific Gravity; 3.2.7 Refractive Index; 3.2.8 Sugars/Soluble Solids; 3.2.9 Viscosity; 3.3 Instrumental Analysis; 3.3.1 Separation Techniques; 3.3.1.1 Gas Chromatography (GC); 3.3.1.2 GC Retention Data; 3.3.1.3 Standardized Retention Index Systems; 3.3.1.4 GC Injection; 3.3.1.5 GC Columns (Stationary Phases); 3.3.1.6 GC Detectors; 3.3.2 Identification Techniques; 3.3.2.1 Retention Index Approach; 3.3.2.2 GC-MS; 3.3.2.3 MS/MS; References; 4 Gas Chromatography/Olfactometry (GC/O); 4.1 Introduction 327 $a4.2 Odor Assessors' Selection and Training4.3 Sensory Vocabulary; 4.4 GC/Olfactometers (Sniffers); 4.5 Practical Considerations; 4.6 Types of GC/Olfactometry; 4.6.1 Dilution Analysis; 4.6.2 Time Intensity; 4.6.3 Detection Frequency; 4.6.4 Posterior Intensity Method; 4.7 Sample Introduction; 4.8 Identification of Aroma-active Peaks; 4.8.1 Standardized Retention Index Values; 4.8.2 Aroma Description Matching; 4.8.3 MS Identifications; 4.8.4 Use of Authentic Standards; 4.9 Conclusion; References; 5 Multivariate Techniques; 5.1 Introduction; 5.2 Hierarchical Cluster Analysis (HCA) 327 $a5.3 Principal Component Analysis (PCA) 330 $aModern flavours and fragrances are complex formulated products containing blends of aroma compounds with auxiliary materials, enabling desirable flavours or fragrances to be added to a huge range of products. The flavour and fragrance industry is a key part of the worldwide specialty chemicals industry, yet most technical recruits have minimal exposure to flavours and fragrances before recruitment. The analytical chemistry of flavour and fragrance materials presents specific challenges to the analytical chemist, as most of the chemicals involved are highly volatile, present in very small amoun 606 $aFlavor - Analysis 606 $aFlavor -- Analysis 606 $aFlavor - Biotechnology 606 $aFlavor -- Biotechnology 606 $aFlavoring essences - Analysis 606 $aFlavoring essences -- Analysis 606 $aFlavor$xAnalysis 606 $aFlavoring essences$xAnalysis 606 $aFlavor$xBiotechnology 606 $aChemical & Materials Engineering$2HILCC 606 $aEngineering & Applied Sciences$2HILCC 606 $aChemical Engineering$2HILCC 615 4$aFlavor - Analysis. 615 4$aFlavor -- Analysis. 615 4$aFlavor - Biotechnology. 615 4$aFlavor -- Biotechnology. 615 4$aFlavoring essences - Analysis. 615 4$aFlavoring essences -- Analysis. 615 0$aFlavor$xAnalysis 615 0$aFlavoring essences$xAnalysis 615 0$aFlavor$xBiotechnology 615 7$aChemical & Materials Engineering 615 7$aEngineering & Applied Sciences 615 7$aChemical Engineering 676 $a664.07 676 $a664.5 676 $a664/.07 700 $aGoodner$b Kevin$01680443 701 $aRouseff$b Russell$01680444 801 0$bAU-PeEL 801 1$bAU-PeEL 801 2$bAU-PeEL 906 $aBOOK 912 $a9910830042703321 996 $aPractical Analysis of Flavor and Fragrance Materials$94049151 997 $aUNINA LEADER 01834oam 2200505I 450 001 9910153131303321 005 20240501164323.0 010 $a1-315-62223-8 010 $a1-317-22239-3 010 $a1-317-22240-7 024 7 $a10.4324/9781315622231 035 $a(CKB)3710000000960220 035 $a(MiAaPQ)EBC4748603 035 $a(OCoLC)967138124 035 $a(EXLCZ)993710000000960220 100 $a20180706d2017 uy 0 101 0 $aeng 135 $aurcnu|||||||| 181 $2rdacontent 182 $2rdamedia 183 $2rdacarrier 200 10$aJungian film studies $ethe essential guide /$fHelena Bassil-Morozow and Luke Hockley 205 $a1st ed. 210 1$aMilton Park, Abingdon, Oxon ;$aNew York, N.Y. :$cRoutledge,$d2017. 215 $a1 online resource (211 pages) 225 0 $aJung : The Essential Guides 311 08$a0-415-53145-4 311 08$a0-415-53144-6 320 $aIncludes bibliographical references and index. 327 $apt. I. Methods -- pt. II. Applications. 330 $aHelena Bassil-Morozow and Luke Hockley present Jungian Film Studies: The essential guide, the first book to bring together all the different strands, issues and arguments in the discipline, and guide the reader through the various ways in which Jungian psychology can be applied to moving images. 606 $aMotion pictures$xPsychologoical aspects 606 $aJungian psychology 615 0$aMotion pictures$xPsychologoical aspects. 615 0$aJungian psychology. 676 $a791.4301/9 700 $aBassil-Morozow$b Helena Victor$f1978-,$0934486 701 $aHockley$b Luke$0741495 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910153131303321 996 $aJungian film studies$92104376 997 $aUNINA