LEADER 01045cam0-22003851i-450- 001 990001164330403321 005 20060727124458.0 010 $a88-7005-482-9 035 $a000116433 035 $aFED01000116433 035 $a(Aleph)000116433FED01 035 $a000116433 100 $a20001205d1983----km-y0itay50------ba 101 0 $aita 102 $aIT 105 $aa-------001yy 200 1 $aMicroelaboratori$efondamenti$fAldo Cavalcoli, Tommaso Leone, Carlo Offelli 205 $a2. ed. 210 $aMilano$cCLUP$d1983 215 $a337 p.$cill.$d24 cm 225 1 $aCollana di informatica 610 0 $aMicroelaboratori elettronici 676 $a004.16 700 1$aCavalcoli,$bAldo$05456 701 1$aLeone,$bTommaso$0332572 701 1$aOffelli,$bCarlo$0332573 801 0$aIT$bUNINA$gRICA$2UNIMARC 901 $aBK 912 $a990001164330403321 952 $a110-D-14$b944$fMA1 952 $a13 F 76 12$b3663$fFINBC 959 $aMA1 959 $aFINBC 996 $aMicroelaboratori$9345887 997 $aUNINA LEADER 05154nam 2200613Ia 450 001 9910830632203321 005 20170809173720.0 010 $a1-280-21299-3 010 $a9786610212996 010 $a1-4443-0551-4 010 $a1-4051-4807-1 035 $a(CKB)1000000000342078 035 $a(EBL)238371 035 $a(OCoLC)475948056 035 $a(SSID)ssj0000120541 035 $a(PQKBManifestationID)11141409 035 $a(PQKBTitleCode)TC0000120541 035 $a(PQKBWorkID)10102324 035 $a(PQKB)11366259 035 $a(MiAaPQ)EBC238371 035 $a(PPN)14039561X 035 $a(EXLCZ)991000000000342078 100 $a20040502d2005 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 00$aChemistry and technology of flavors and fragrances$b[electronic resource] /$fedited by David J. Rowe 210 $aOxford $cBlackwell$d2005 215 $a1 online resource (352 p.) 300 $aDescription based upon print version of record. 311 $a1-4051-1450-9 320 $aIncludes bibliographical references and index. 327 $aHalf title; Title; Contents; Contributors; Preface; 1 Introduction, David J. Rowe; 1.1 History: in the beginning; 1.2 The classical world; 1.3 The mediaeval world; 1.4 From the Renaissance to the Enlightment; 1.5 The industrial age; 1.6 The post-war world; 1.6.1 Technical factors; 1.6.2 Social factors; 1.7 The future; 1.8 The structure of the flavour and fragrance industry; 1.9 A note on regulations; 1.10 A note on quality; References; 2 Identification of Aroma Chemicals, Neil C. Da Costa and Sanja Eri; 2.1 Introduction; 2.2 Isolation of aroma chemicals; 2.2.1 Solvent extraction 327 $a2.2.2 Steam distillation methods2.2.3 Headspace techniques; 2.2.4 Direct thermal desorption (DTD); 2.2.5 Sorptive techniques; 2.3 Gas chromatography-olfactometry; 2.4 Techniques for identification of aroma compounds; 2.5 A case study: Generessence®; 2.5.1 Sample preparation; 2.5.2 Valencia orange; 2.5.3 Roast chicken; 2.5.4 Narcissus; 2.5.5 Post-analysis work; References; 3 Flavor Generation in Food, Liam O'Hare and John Grigor; 3.1 Introduction; 3.2 Taste and aroma; 3.3 Cooked meat; 3.3.1 Flavour precursors; 3.3.2 Influence of method of cooking; 3.4 Cheese 327 $a3.4.1 Lactose and citrate fermentation3.4.2 Protein degradation; 3.4.3 Lipid degradation; Acknowledgements; References; 4 Aroma Chemicals I: C, H, O Compounds, David J. Rowe; 4.1 Introduction; 4.2 Alcohols; 4.2.1 Saturated alkyl alcohols; 4.2.2 Unsaturated alkyl alcohols; 4.2.3 Complex fragrance alcohols; 4.2.4 Aromatic and aralkyl alcohols; 4.2.5 Phenolics; 4.3 Acids; 4.3.1 Saturated aliphatic acids; 4.3.2 Unsaturated acids; 4.3.3 Aromatic acids; 4.4 Esters; 4.4.1 Saturated esters; 4.4.2 Unsaturated esters; 4.4.3 Aromatic esters; 4.4.4 Lactones - gamma and delta; 4.4.5 Synthesis of esters 327 $a4.5 Aldehydes4.5.1 Aliphatic aldehydes; 4.5.2 Unsaturated aldehydes; 4.5.3 Acetals; 4.5.4 Aromatics; 4.5.5 Nitriles; 4.6 Ketones; 4.6.1 Carotenoids, ionones, irones, damascones and related compounds; 4.7 Hydrocarbons; Acknowledgements; References; 5 Aroma Chemicals II: Heterocycles, Michael Zviely; 5.1 Introduction; 5.2 Introduction to heterocyclic compounds; 5.2.1 Terminology of heterocycles; 5.2.2 Non-aromatic heterocyclic compounds; 5.3 Oxygen-containing heterocyclic aroma chemicals; 5.4 Heterocyclic compounds containing nitrogen and/or sulfur; References 327 $a6 Aroma Chemicals III: Sulfur Compounds, Simon B. Jameson6.1 Thiols and thioesters; 6.2 Acyclic sulfides and polysulfides; 6.3 Saturated heterocyclic sulfur compounds; 6.4 Quality and stability; Acknowledgements; References; Bibliography; Websites; 7 Aroma Chemicals IV: Musks, Philip Kraft; 7.1 Introduction; 7.2 Natural musks; 7.3 Nitro musks; 7.4 PCM - Polycyclic aromatic musks; 7.5 Evolution of the industrial synthesis of macrocycles; 7.6 Modern macrocyclic musks; 7.7 New musk structures; Acknowledgements; References; 8 Aroma Chemicals V: Natural Aroma Chemials, John Margetts 327 $a8.1 Introduction 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. From the identification and synthesis of materials such as cinnamaldehyde and vanillin in the 19th Century to the current application of advanced analytical techniques for identification of trace aroma compounds present in natural materials, the flavour and fragrance industry has developed as a key part of the worldwide specialty chemicals industry. With contributions mainl 606 $aFlavor$xAnalysis 606 $aOdors 615 0$aFlavor$xAnalysis. 615 0$aOdors. 676 $a664.5 701 $aRowe$b David J$g(David John),$f1958-$0881271 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910830632203321 996 $aChemistry and technology of flavors and fragrances$91968202 997 $aUNINA LEADER 02548oas 2200997 a 450 001 9910285052603321 005 20251217184328.0 011 $a1573-3424 035 $a(DE-599)ZDB2016160-8 035 $a(DE-599)2016160-8 035 $a(OCoLC)44461463 035 $a(CONSER) 2003263079 035 $a(CKB)954925603758 035 $a(EXLCZ)99954925603758 100 $a20000623a19949999 sy 101 0 $aeng 135 $aurmnu|||||||| 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 10$aInternational journal of stress management 210 $aNew York, N.Y. $cKluwer Academic/Plenum Publishers 300 $aRefereed/Peer-reviewed 300 $aPublished: Washington D.C : Educational Publishing Foundation, 2003- 311 08$a1072-5245 517 1 $aIJSM 606 $aStress management$vPeriodicals 606 $aStress, Psychological$xprevention & control 606 $aGestion du stress$vPe?riodiques 606 $aStress management$2fast$3(OCoLC)fst01134967 606 $aEstrès (Fisiologia)$2thub 606 $aEstrès (Psicologia)$2thub 608 $aPeriodical. 608 $aperiodicals.$2aat 608 $aPeriodicals.$2fast 608 $aPeriodicals.$2lcgft 608 $aPe?riodiques.$2rvmgf 608 $aRevistes electròniques.$2thub 615 0$aStress management 615 2$aStress, Psychological$xprevention & control. 615 6$aGestion du stress 615 7$aStress management. 615 7$aEstrès (Fisiologia) 615 7$aEstrès (Psicologia) 676 $a155.9042 712 02$aInternational Stress Management Association 801 0$bOH1 801 1$bOH1 801 2$bOCLCQ 801 2$bRBN 801 2$bMUQ 801 2$bOCLCQ 801 2$bTXA 801 2$bOCLCQ 801 2$bF#A 801 2$bOCLCQ 801 2$bMYG 801 2$bOCLCQ 801 2$bOCLCF 801 2$bOCLCQ 801 2$bZ5A 801 2$bOCLCO 801 2$bUEJ 801 2$bOCLCQ 801 2$bOCLCO 801 2$bOCLCQ 801 2$bOCLCA 801 2$bBUF 801 2$bAU@ 801 2$bOCLCO 801 2$bWYU 801 2$bVT2 801 2$bU3W 801 2$bNJT 801 2$bOCLCO 801 2$bOCLCQ 801 2$bOCLCO 801 2$bOCLCQ 801 2$bUAB 801 2$bSFB 801 2$bOCLCL 801 2$bOCLCQ 906 $aJOURNAL 912 $a9910285052603321 996 $aInternational journal of stress management$92153089 997 $aUNINA