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Common fragrance and flavor materials : preparation, properties and uses / Kurt Bauer, Dorothea Garbe, Horst Surburg
| Common fragrance and flavor materials : preparation, properties and uses / Kurt Bauer, Dorothea Garbe, Horst Surburg |
| Autore | Bauer, Kurt |
| Edizione | [4., complet. rev. ed.] |
| Pubbl/distr/stampa | Weinheim...[etc] : Wiley-VCH, c2001 |
| Descrizione fisica | XII, 293 p. ; 25 cm. |
| Disciplina | 664.52 |
| Altri autori (Persone) |
Garbe, Dorothea
Surburg, Horst |
| Soggetto topico | Essenze |
| ISBN | 3-527-30364-2 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNIBAS-000011951 |
Bauer, Kurt
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| Weinheim...[etc] : Wiley-VCH, c2001 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. della Basilicata | ||
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Common fragrance and flavor materials : preparation, properties and uses / Kurt Bauer, Dorothea Garbe, Horst Surburg
| Common fragrance and flavor materials : preparation, properties and uses / Kurt Bauer, Dorothea Garbe, Horst Surburg |
| Autore | BAUER, Kurt |
| Edizione | [3. ed.] |
| Pubbl/distr/stampa | Weinheim : Wiley-VCH, 1997 |
| Descrizione fisica | XII,278 p. ; 25 cm. |
| Disciplina | 664.52 |
| Altri autori (Persone) |
GARBE, Dorothea
SURBURG, Horst |
| Soggetto non controllato | Essenze |
| ISBN | 3-527-28850-3 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNISA-990000065740203316 |
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BAUER, Kurt
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| Weinheim : Wiley-VCH, 1997 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. di Salerno | ||
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Common fragrance and flavor materials : preparation, properties and uses / Kurt Bauer, Dorothea Garbe
| Common fragrance and flavor materials : preparation, properties and uses / Kurt Bauer, Dorothea Garbe |
| Autore | Bauer, Kurt |
| Pubbl/distr/stampa | Weinheim : VCH, c1985 |
| Descrizione fisica | VIII, 213 p. ; 25 cm. |
| Disciplina | 664.52 |
| Altri autori (Persone) | Garbe, Dorothea |
| Soggetto topico | Essenze |
| ISBN | 3-527-26038-2 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNIBAS-000014726 |
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Bauer, Kurt
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| Weinheim : VCH, c1985 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. della Basilicata | ||
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Common fragrance and flavor materials : preparation, properties, and uses / Horst Surburg and Johannes Panten
| Common fragrance and flavor materials : preparation, properties, and uses / Horst Surburg and Johannes Panten |
| Autore | Surburg, Horst |
| Edizione | [5th, completely rev. and enl. ed.] |
| Pubbl/distr/stampa | Weinheim : WILEY-VCH, c2006 |
| Descrizione fisica | xii, 318 p. : ill. ; 25 cm |
| Disciplina | 664.52 |
| Altri autori (Persone) | Panten, Johannesauthor |
| Soggetto topico |
Flavoring essences
Essences and essential oils Odors |
| ISBN | 352731315X |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNISALENTO-991001642889707536 |
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Surburg, Horst
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| Weinheim : WILEY-VCH, c2006 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. del Salento | ||
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Flavourings [[electronic resource] ] : production, composition, applications, regulations
| Flavourings [[electronic resource] ] : production, composition, applications, regulations |
| Edizione | [2nd ed.] |
| Pubbl/distr/stampa | Weinheim, : Wiley-VCH |
| Descrizione fisica | 1 online resource (854 p.) |
| Disciplina |
664.5
664.52 |
| Altri autori (Persone) | ZieglerHerta |
| Soggetto topico |
Flavoring essences industry
Flavoring essences |
| Soggetto genere / forma | Electronic books. |
| ISBN |
1-281-08791-2
9786611087913 3-527-61145-2 3-527-61146-0 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Flavourings; Preface to the Second Edition; Preface to the First Edition; Contents; Index of Authors; List of Companies / Institutes and Authors; 1 Introduction; A Dynamic Business With Taste - The Flavour Industry; 2 Manufacturing Processes; 2.1 Physical Processes; 2.1.1 Extraction; 2.1.1.1 Introduction; 2.1.1.2 Solid-Liquid Extraction; 2.1.1.3 Liquid-Liquid Extraction; 2.1.2 Supercritical Fluid Extraction (SFE); 2.1.2.1 Solvent Evaluation; 2.1.2.2 Near Critical Gas Solvents; 2.1.2.3 Solvent Character of CO(2); 2.1.2.4 Selectivity; 2.1.2.5 CO(2)-Extraction Process
2.1.2.6 Extraction of Flavourings2.1.2.7 Economic Considerations; 2.1.2.8 Other Applications; 2.1.3 Distillation; 2.1.3.1 Introduction; 2.1.3.2 Fundamental Considerations; 2.1.3.3 Thermodynamic Fundamentals of Mixtures; 2.1.3.4 Equipment; 2.1.4 Spray Drying and Other Methods for Encapsulation of Flavourings; 2.1.4.1 General Introduction; 2.1.4.2 Spray Drying and 'Complementary' Procedures; 2.1.4.3 New Methods for Encapsulation; 2.1.4.4 Outlook; 2.1.5 Freeze Drying; 2.1.5.1 General Remarks on Drying; 2.1.5.2 The Freeze Drying Process; 2.1.5.3 The Quality of Freeze-dried Products 2.2 Biotechnological Processes2.2.1 Introduction; 2.2.2 Flavour Generation by Fermentation of Food Raw Materials; 2.2.3 Flavour Generation in Bioreactors; 2.2.4 Surface Fermentation; 2.2.5 Submerged Fermentation; 2.2.6 Downstream Processing; 2.2.7 Enzyme Reactors; 2.2.8 Cell Culture Reactors; 2.2.9 Genetic Engineering; 3 Raw Materials for Flavourings; 3.1 Introduction; 3.2 Flavouring Ingredients; 3.2.1 Chemically Defined Flavouring Substances; 3.2.1.1 Natural Flavouring Substances; 3.2.1.2 Nature-Identical and Artificial Flavouring Substances 3.2.2 Flavouring Preparations and Some Source Materials3.2.2.1 Fruit Juices and Fruit Juice Concentrates; 3.2.2.2 Citrus Oils; 3.2.2.3 Herbs, Spices and Essential Oils; 3.2.2.4 Flavouring Preparations Based on Biotechnology; 3.2.3 Process Flavourings; 3.2.3.1 Introduction; 3.2.3.2 Definition and General Guidelines; 3.2.3.3 Process Flavour Chemistry; 3.2.3.4 Industrial Process Flavourings; 3.2.3.5 Outlook; 3.2.4 Smoke Flavourings; 3.2.4.1 Nature, Preparation and Application; 3.2.4.2 Situation in Europe; 3.3 Non-flavouring Ingredients; 3.3.1 Extraction Solvents 3.3.2 Permitted Carriers and Carrier Solvents3.3.3 Emulsifiers - Stabilisers - Enzymes; 3.3.3.1 Emulisfiers; 3.3.3.2 Stabilisers; 3.3.3.3 Enzymes; 3.3.4 Flavour Modifiers; 3.3.4.1 Definition and Classification; 3.3.4.2 Monosodium Glutamate, Purine 5'-Ribonucleotides, and Related Substances; 3.3.4.3 Maltol and Ethyl Maltol; 3.3.4.4 Furanones and Cyclopentenolones; 3.3.4.5 Vanillin and Ethyl Vanillin; 3.3.4.6 Other Flavour Modifiers; 3.3.4.7 Final Remarks; 3.3.5 Antioxidants and Preservatives; 3.3.5.1 Antioxidants; 3.3.5.2 Preservatives; 4 Blended Flavourings; 4.1 Introduction 4.1.1 Flavour Analysis |
| Record Nr. | UNINA-9910144333403321 |
| Weinheim, : Wiley-VCH | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Flavourings [[electronic resource] ] : production, composition, applications, regulations
| Flavourings [[electronic resource] ] : production, composition, applications, regulations |
| Edizione | [2nd ed.] |
| Pubbl/distr/stampa | Weinheim, : Wiley-VCH |
| Descrizione fisica | 1 online resource (854 p.) |
| Disciplina |
664.5
664.52 |
| Altri autori (Persone) | ZieglerHerta |
| Soggetto topico |
Flavoring essences industry
Flavoring essences |
| ISBN |
1-281-08791-2
9786611087913 3-527-61145-2 3-527-61146-0 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Flavourings; Preface to the Second Edition; Preface to the First Edition; Contents; Index of Authors; List of Companies / Institutes and Authors; 1 Introduction; A Dynamic Business With Taste - The Flavour Industry; 2 Manufacturing Processes; 2.1 Physical Processes; 2.1.1 Extraction; 2.1.1.1 Introduction; 2.1.1.2 Solid-Liquid Extraction; 2.1.1.3 Liquid-Liquid Extraction; 2.1.2 Supercritical Fluid Extraction (SFE); 2.1.2.1 Solvent Evaluation; 2.1.2.2 Near Critical Gas Solvents; 2.1.2.3 Solvent Character of CO(2); 2.1.2.4 Selectivity; 2.1.2.5 CO(2)-Extraction Process
2.1.2.6 Extraction of Flavourings2.1.2.7 Economic Considerations; 2.1.2.8 Other Applications; 2.1.3 Distillation; 2.1.3.1 Introduction; 2.1.3.2 Fundamental Considerations; 2.1.3.3 Thermodynamic Fundamentals of Mixtures; 2.1.3.4 Equipment; 2.1.4 Spray Drying and Other Methods for Encapsulation of Flavourings; 2.1.4.1 General Introduction; 2.1.4.2 Spray Drying and 'Complementary' Procedures; 2.1.4.3 New Methods for Encapsulation; 2.1.4.4 Outlook; 2.1.5 Freeze Drying; 2.1.5.1 General Remarks on Drying; 2.1.5.2 The Freeze Drying Process; 2.1.5.3 The Quality of Freeze-dried Products 2.2 Biotechnological Processes2.2.1 Introduction; 2.2.2 Flavour Generation by Fermentation of Food Raw Materials; 2.2.3 Flavour Generation in Bioreactors; 2.2.4 Surface Fermentation; 2.2.5 Submerged Fermentation; 2.2.6 Downstream Processing; 2.2.7 Enzyme Reactors; 2.2.8 Cell Culture Reactors; 2.2.9 Genetic Engineering; 3 Raw Materials for Flavourings; 3.1 Introduction; 3.2 Flavouring Ingredients; 3.2.1 Chemically Defined Flavouring Substances; 3.2.1.1 Natural Flavouring Substances; 3.2.1.2 Nature-Identical and Artificial Flavouring Substances 3.2.2 Flavouring Preparations and Some Source Materials3.2.2.1 Fruit Juices and Fruit Juice Concentrates; 3.2.2.2 Citrus Oils; 3.2.2.3 Herbs, Spices and Essential Oils; 3.2.2.4 Flavouring Preparations Based on Biotechnology; 3.2.3 Process Flavourings; 3.2.3.1 Introduction; 3.2.3.2 Definition and General Guidelines; 3.2.3.3 Process Flavour Chemistry; 3.2.3.4 Industrial Process Flavourings; 3.2.3.5 Outlook; 3.2.4 Smoke Flavourings; 3.2.4.1 Nature, Preparation and Application; 3.2.4.2 Situation in Europe; 3.3 Non-flavouring Ingredients; 3.3.1 Extraction Solvents 3.3.2 Permitted Carriers and Carrier Solvents3.3.3 Emulsifiers - Stabilisers - Enzymes; 3.3.3.1 Emulisfiers; 3.3.3.2 Stabilisers; 3.3.3.3 Enzymes; 3.3.4 Flavour Modifiers; 3.3.4.1 Definition and Classification; 3.3.4.2 Monosodium Glutamate, Purine 5'-Ribonucleotides, and Related Substances; 3.3.4.3 Maltol and Ethyl Maltol; 3.3.4.4 Furanones and Cyclopentenolones; 3.3.4.5 Vanillin and Ethyl Vanillin; 3.3.4.6 Other Flavour Modifiers; 3.3.4.7 Final Remarks; 3.3.5 Antioxidants and Preservatives; 3.3.5.1 Antioxidants; 3.3.5.2 Preservatives; 4 Blended Flavourings; 4.1 Introduction 4.1.1 Flavour Analysis |
| Record Nr. | UNINA-9910830328503321 |
| Weinheim, : Wiley-VCH | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Flavourings : production, composition, applications, regulations
| Flavourings : production, composition, applications, regulations |
| Edizione | [2nd, completely rev ed. /] |
| Pubbl/distr/stampa | Weinheim, : Wiley-VCH |
| Descrizione fisica | 1 online resource (854 p.) |
| Disciplina |
664.5
664.52 |
| Altri autori (Persone) | ZieglerHerta |
| Soggetto topico |
Flavoring essences industry
Flavoring essences |
| ISBN |
9786611087913
9781281087911 1281087912 9783527611454 3527611452 9783527611461 3527611460 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Flavourings; Preface to the Second Edition; Preface to the First Edition; Contents; Index of Authors; List of Companies / Institutes and Authors; 1 Introduction; A Dynamic Business With Taste - The Flavour Industry; 2 Manufacturing Processes; 2.1 Physical Processes; 2.1.1 Extraction; 2.1.1.1 Introduction; 2.1.1.2 Solid-Liquid Extraction; 2.1.1.3 Liquid-Liquid Extraction; 2.1.2 Supercritical Fluid Extraction (SFE); 2.1.2.1 Solvent Evaluation; 2.1.2.2 Near Critical Gas Solvents; 2.1.2.3 Solvent Character of CO(2); 2.1.2.4 Selectivity; 2.1.2.5 CO(2)-Extraction Process
2.1.2.6 Extraction of Flavourings2.1.2.7 Economic Considerations; 2.1.2.8 Other Applications; 2.1.3 Distillation; 2.1.3.1 Introduction; 2.1.3.2 Fundamental Considerations; 2.1.3.3 Thermodynamic Fundamentals of Mixtures; 2.1.3.4 Equipment; 2.1.4 Spray Drying and Other Methods for Encapsulation of Flavourings; 2.1.4.1 General Introduction; 2.1.4.2 Spray Drying and 'Complementary' Procedures; 2.1.4.3 New Methods for Encapsulation; 2.1.4.4 Outlook; 2.1.5 Freeze Drying; 2.1.5.1 General Remarks on Drying; 2.1.5.2 The Freeze Drying Process; 2.1.5.3 The Quality of Freeze-dried Products 2.2 Biotechnological Processes2.2.1 Introduction; 2.2.2 Flavour Generation by Fermentation of Food Raw Materials; 2.2.3 Flavour Generation in Bioreactors; 2.2.4 Surface Fermentation; 2.2.5 Submerged Fermentation; 2.2.6 Downstream Processing; 2.2.7 Enzyme Reactors; 2.2.8 Cell Culture Reactors; 2.2.9 Genetic Engineering; 3 Raw Materials for Flavourings; 3.1 Introduction; 3.2 Flavouring Ingredients; 3.2.1 Chemically Defined Flavouring Substances; 3.2.1.1 Natural Flavouring Substances; 3.2.1.2 Nature-Identical and Artificial Flavouring Substances 3.2.2 Flavouring Preparations and Some Source Materials3.2.2.1 Fruit Juices and Fruit Juice Concentrates; 3.2.2.2 Citrus Oils; 3.2.2.3 Herbs, Spices and Essential Oils; 3.2.2.4 Flavouring Preparations Based on Biotechnology; 3.2.3 Process Flavourings; 3.2.3.1 Introduction; 3.2.3.2 Definition and General Guidelines; 3.2.3.3 Process Flavour Chemistry; 3.2.3.4 Industrial Process Flavourings; 3.2.3.5 Outlook; 3.2.4 Smoke Flavourings; 3.2.4.1 Nature, Preparation and Application; 3.2.4.2 Situation in Europe; 3.3 Non-flavouring Ingredients; 3.3.1 Extraction Solvents 3.3.2 Permitted Carriers and Carrier Solvents3.3.3 Emulsifiers - Stabilisers - Enzymes; 3.3.3.1 Emulisfiers; 3.3.3.2 Stabilisers; 3.3.3.3 Enzymes; 3.3.4 Flavour Modifiers; 3.3.4.1 Definition and Classification; 3.3.4.2 Monosodium Glutamate, Purine 5'-Ribonucleotides, and Related Substances; 3.3.4.3 Maltol and Ethyl Maltol; 3.3.4.4 Furanones and Cyclopentenolones; 3.3.4.5 Vanillin and Ethyl Vanillin; 3.3.4.6 Other Flavour Modifiers; 3.3.4.7 Final Remarks; 3.3.5 Antioxidants and Preservatives; 3.3.5.1 Antioxidants; 3.3.5.2 Preservatives; 4 Blended Flavourings; 4.1 Introduction 4.1.1 Flavour Analysis |
| Record Nr. | UNINA-9911019515803321 |
| Weinheim, : Wiley-VCH | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||