Info
- Utilizzare la checkbox di selezione a fianco di ciascun documento per attivare le funzionalità di stampa, invio email, download nei formati disponibili del (i) record.
Analysis of volatiles [[electronic resource] ] : methods and applications : proceedings, international workshop, Würzburg, Federal Republic of Germany, September 28-30, 1983 / / editor, Peter Schreier
| Analysis of volatiles [[electronic resource] ] : methods and applications : proceedings, international workshop, Würzburg, Federal Republic of Germany, September 28-30, 1983 / / editor, Peter Schreier |
| Edizione | [Reprint 2011] |
| Pubbl/distr/stampa | Berlin ; ; New York, : W. de Gruyter, 1984 |
| Descrizione fisica | xi, 469 p. : ill |
| Disciplina | 664/.07 |
| Altri autori (Persone) | SchreierPeter <1942-> |
| Soggetto topico |
Food - Analysis
Flavor Food - Odor |
| Soggetto genere / forma | Electronic books. |
| ISBN | 3-11-085594-1 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Front matter -- PREFACE -- ACKNOWLEDGEMENTS -- SAMPLE PREPARATION -- PREREQUISITES FOR SAMPLE PREPARATION IN FLAVOUR ANALYSIS / Sugisawa, Hiroshi -- COMPARISON OF METHODS FOR THE ISOLATION OF VOLATILE COMPOUNDS FROM AQUEOUS MODEL SYSTEMS / Leahy, M.M. / Reineccius, G.A. -- SELECTIVE ENRICHMENT OF VOLATILES BY GAS-WATER PARTITION IN CON- AND COUNTERCURRENT COLUMNS / Piringer, Otto / Sköries, Heinrich -- ANALYTICAL TECHNIQUES -- STATE-OF-THE-ART FUSED SILICA CAPILLARY GAS CHROMATOGRAPHY: FLAVOR PROBLEM APPLICATIONS / Jennings, Walter / Takeoka, Gary -- NEW DEVELOPMENTS IN ENANTIOMER SEPARATION BY CAPILLARY GAS CHROMATOGRAPHY / König, Wilfried Α. -- COMPARISON OF GLC CAPILLARIES / Günther, W. / Klöckner, Κ. -- THE USE OF ATD-50 SYSTEM WITH FUSED SILICA CAPILLARIES IN DYNAMIC HEADSPACE ANALYSIS / Kristensson, Jan -- COUPLED GAS CHROMATOGRAPHIC METHODS FOR SEPARATION, IDENTIFICATION, AND QUANTITATIVE ANALYSIS OF COMPLEX MIXTURES: MDGC, GC-MS, GC-IR, LC-GC / Schomburg, G. / Husmann, H. / Podmaniczky, L. / Weeke, F. -- CONCENTRATION AND GC-MS ANALYSIS OF TRACE VOLATILES BY SORPTION- DESORPTION TECHNIQUES / Nitz, S. / Jülich, E. -- THE ANALYSIS OF TRACE COMPONENTS USING THE TOTAL TRANSFER TECHNIQUE IN COUPLED COLUMN SYSTEMS / Oreans, Manfred / Müller, Friedhelm / Leonhard, Dietrich / Heim, Achim -- CAPILLARY GC-FTIR ANALYSIS OF VOLATILES: HRGC-FTIR / Herres, Werner -- APPLICATION OF DIRECT CARBON-13 NMR SPECTROSCOPY IN THE ANALYSIS OF VOLATILES / Kubeczka, Karl-Heinz / Formácek, Viktor -- APPLICATIONS -- APPLICATION OF HIGH RESOLUTION CAPILLARY COLUMNS ON FLAVOR AND FRAGRANCE ANALYSIS / Shibamoto, Takayuki -- THE ANALYSIS OF ODOR-ACTIVE VOLATILES IN GAS CHROMATOGRAPHIC EFFLUENTS / Acree, Terry E. / Barnard, John -- SIGNIFICANCE OF THE SNIFFING-TECHNIQUE FOR THE DETERMINATION OF ODOUR THRESHOLDS AND DETECTION OF AROMA IMPACTS OF TRACE VOLATILES / Drawert, F. / Christoph, N. -- THE USE OF HRGC-FTIR IN TROPICAL FRUIT FLAVOUR ANALYSIS / Schreier, Peter / Idstein, Heinz / Herres, Werner -- THE APPLICATION OF HIGH AND LOW RESOLUTION MASS SPECTROMETRY IN GC/MS COUPLING FOR ANALYZING COMPLEX VOLATILE MIXTURES OF PLANT TISSUE CULTURES / Lange, Gerda / Schultze, Wulf -- FORMATION AND ANALYSIS OF OPTICALLY ACTIVE AROMA COMPOUNDS / Tressl, Roland / Engel, Karl-Heinz -- STEREOISOMERS OF FRUIT FLAVOUR SUBSTANCES - SOME ASPECTS OF SYNTHESIS AND ANALYSIS / Mosandl, A. / Heusinger, G. -- SIMULTANEOUS DISTILLATION ADSORPTION AND ITS APPLICATION / Sugisawa, Hiroshi / Chen, Chokou / Nabeta, Kensuke -- A "CLOSED-LOOP-STRIPPING" TECHNIQUE AS A VERSATILE TOOL FOR METABOLIC STUDIES OF VOLATILES / Boland, Wilhelm / Ney, Peter / Jaenicke, Lothar / Gassmann, Günter -- APPLICATION OF A DYNAMIC HEADSPACE PROCEDURE IN FRUIT FLAVOUR ANALYSIS / Dirinck, P. / De Pooter, H. / Willaert, G. / Schamp, N. -- HEADSPACE ANALYSIS FOR THE STUDY OF AROMA COMPOUNDS IN MILK AND DAIRY PRODUCTS / Badings, H.T. / Jong, C. de -- SORPTIVE ENRICHMENT AND ANALYSIS OF VOLATILE COMPOUNDS IN DRINKING JUICES / Adam, Sieghard -- VOLATILES IN RELATION TO AROMA IN THE BERRIES OF RUBUS ARCTICUS COLL. / Kallio, Heikki / Lapveteläinen, Anja / Hirvi, Timo / Suihko, Meri / Honkanen, Erkki -- ANALYSIS OF COFFEE HEADSPACE PROFILES BY MULTIVARIATE STATISTICS / Liardon, Rémy / Ott, Ursula / Daget, Nicole -- AUTHOR INDEX -- SUBJECT INDEX -- Backmatter |
| Record Nr. | UNINA-9910461908803321 |
| Berlin ; ; New York, : W. de Gruyter, 1984 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Analysis of volatiles : methods and applications : proceedings, international workshop, Würzburg, Federal Republic of Germany, September 28-30, 1983 / / editor, Peter Schreier
| Analysis of volatiles : methods and applications : proceedings, international workshop, Würzburg, Federal Republic of Germany, September 28-30, 1983 / / editor, Peter Schreier |
| Edizione | [Reprint 2011] |
| Pubbl/distr/stampa | Berlin : , : W. de Gruyter, , 1984 |
| Descrizione fisica | xi, 469 pages : illustrations |
| Disciplina | 664/.07 |
| Altri autori (Persone) | SchreierPeter <1942-> |
| Soggetto topico |
Food - Analysis
Flavor Food - Odor |
| ISBN | 3-11-085594-1 |
| Classificazione | VN 8408 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Front matter -- PREFACE -- ACKNOWLEDGEMENTS -- SAMPLE PREPARATION -- PREREQUISITES FOR SAMPLE PREPARATION IN FLAVOUR ANALYSIS / Sugisawa, Hiroshi -- COMPARISON OF METHODS FOR THE ISOLATION OF VOLATILE COMPOUNDS FROM AQUEOUS MODEL SYSTEMS / Leahy, M.M. / Reineccius, G.A. -- SELECTIVE ENRICHMENT OF VOLATILES BY GAS-WATER PARTITION IN CON- AND COUNTERCURRENT COLUMNS / Piringer, Otto / Sköries, Heinrich -- ANALYTICAL TECHNIQUES -- STATE-OF-THE-ART FUSED SILICA CAPILLARY GAS CHROMATOGRAPHY: FLAVOR PROBLEM APPLICATIONS / Jennings, Walter / Takeoka, Gary -- NEW DEVELOPMENTS IN ENANTIOMER SEPARATION BY CAPILLARY GAS CHROMATOGRAPHY / König, Wilfried Α. -- COMPARISON OF GLC CAPILLARIES / Günther, W. / Klöckner, Κ. -- THE USE OF ATD-50 SYSTEM WITH FUSED SILICA CAPILLARIES IN DYNAMIC HEADSPACE ANALYSIS / Kristensson, Jan -- COUPLED GAS CHROMATOGRAPHIC METHODS FOR SEPARATION, IDENTIFICATION, AND QUANTITATIVE ANALYSIS OF COMPLEX MIXTURES: MDGC, GC-MS, GC-IR, LC-GC / Schomburg, G. / Husmann, H. / Podmaniczky, L. / Weeke, F. -- CONCENTRATION AND GC-MS ANALYSIS OF TRACE VOLATILES BY SORPTION- DESORPTION TECHNIQUES / Nitz, S. / Jülich, E. -- THE ANALYSIS OF TRACE COMPONENTS USING THE TOTAL TRANSFER TECHNIQUE IN COUPLED COLUMN SYSTEMS / Oreans, Manfred / Müller, Friedhelm / Leonhard, Dietrich / Heim, Achim -- CAPILLARY GC-FTIR ANALYSIS OF VOLATILES: HRGC-FTIR / Herres, Werner -- APPLICATION OF DIRECT CARBON-13 NMR SPECTROSCOPY IN THE ANALYSIS OF VOLATILES / Kubeczka, Karl-Heinz / Formácek, Viktor -- APPLICATIONS -- APPLICATION OF HIGH RESOLUTION CAPILLARY COLUMNS ON FLAVOR AND FRAGRANCE ANALYSIS / Shibamoto, Takayuki -- THE ANALYSIS OF ODOR-ACTIVE VOLATILES IN GAS CHROMATOGRAPHIC EFFLUENTS / Acree, Terry E. / Barnard, John -- SIGNIFICANCE OF THE SNIFFING-TECHNIQUE FOR THE DETERMINATION OF ODOUR THRESHOLDS AND DETECTION OF AROMA IMPACTS OF TRACE VOLATILES / Drawert, F. / Christoph, N. -- THE USE OF HRGC-FTIR IN TROPICAL FRUIT FLAVOUR ANALYSIS / Schreier, Peter / Idstein, Heinz / Herres, Werner -- THE APPLICATION OF HIGH AND LOW RESOLUTION MASS SPECTROMETRY IN GC/MS COUPLING FOR ANALYZING COMPLEX VOLATILE MIXTURES OF PLANT TISSUE CULTURES / Lange, Gerda / Schultze, Wulf -- FORMATION AND ANALYSIS OF OPTICALLY ACTIVE AROMA COMPOUNDS / Tressl, Roland / Engel, Karl-Heinz -- STEREOISOMERS OF FRUIT FLAVOUR SUBSTANCES - SOME ASPECTS OF SYNTHESIS AND ANALYSIS / Mosandl, A. / Heusinger, G. -- SIMULTANEOUS DISTILLATION ADSORPTION AND ITS APPLICATION / Sugisawa, Hiroshi / Chen, Chokou / Nabeta, Kensuke -- A "CLOSED-LOOP-STRIPPING" TECHNIQUE AS A VERSATILE TOOL FOR METABOLIC STUDIES OF VOLATILES / Boland, Wilhelm / Ney, Peter / Jaenicke, Lothar / Gassmann, Günter -- APPLICATION OF A DYNAMIC HEADSPACE PROCEDURE IN FRUIT FLAVOUR ANALYSIS / Dirinck, P. / De Pooter, H. / Willaert, G. / Schamp, N. -- HEADSPACE ANALYSIS FOR THE STUDY OF AROMA COMPOUNDS IN MILK AND DAIRY PRODUCTS / Badings, H.T. / Jong, C. de -- SORPTIVE ENRICHMENT AND ANALYSIS OF VOLATILE COMPOUNDS IN DRINKING JUICES / Adam, Sieghard -- VOLATILES IN RELATION TO AROMA IN THE BERRIES OF RUBUS ARCTICUS COLL. / Kallio, Heikki / Lapveteläinen, Anja / Hirvi, Timo / Suihko, Meri / Honkanen, Erkki -- ANALYSIS OF COFFEE HEADSPACE PROFILES BY MULTIVARIATE STATISTICS / Liardon, Rémy / Ott, Ursula / Daget, Nicole -- AUTHOR INDEX -- SUBJECT INDEX -- Backmatter |
| Record Nr. | UNINA-9910785849603321 |
| Berlin : , : W. de Gruyter, , 1984 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Analysis of volatiles : methods and applications : proceedings, international workshop, Würzburg, Federal Republic of Germany, September 28-30, 1983 / / editor, Peter Schreier
| Analysis of volatiles : methods and applications : proceedings, international workshop, Würzburg, Federal Republic of Germany, September 28-30, 1983 / / editor, Peter Schreier |
| Edizione | [Reprint 2011] |
| Pubbl/distr/stampa | Berlin : , : W. de Gruyter, , 1984 |
| Descrizione fisica | xi, 469 pages : illustrations |
| Disciplina | 664/.07 |
| Altri autori (Persone) | SchreierPeter <1942-> |
| Soggetto topico |
Food - Analysis
Flavor Food - Odor |
| ISBN | 3-11-085594-1 |
| Classificazione | VN 8408 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Front matter -- PREFACE -- ACKNOWLEDGEMENTS -- SAMPLE PREPARATION -- PREREQUISITES FOR SAMPLE PREPARATION IN FLAVOUR ANALYSIS / Sugisawa, Hiroshi -- COMPARISON OF METHODS FOR THE ISOLATION OF VOLATILE COMPOUNDS FROM AQUEOUS MODEL SYSTEMS / Leahy, M.M. / Reineccius, G.A. -- SELECTIVE ENRICHMENT OF VOLATILES BY GAS-WATER PARTITION IN CON- AND COUNTERCURRENT COLUMNS / Piringer, Otto / Sköries, Heinrich -- ANALYTICAL TECHNIQUES -- STATE-OF-THE-ART FUSED SILICA CAPILLARY GAS CHROMATOGRAPHY: FLAVOR PROBLEM APPLICATIONS / Jennings, Walter / Takeoka, Gary -- NEW DEVELOPMENTS IN ENANTIOMER SEPARATION BY CAPILLARY GAS CHROMATOGRAPHY / König, Wilfried Α. -- COMPARISON OF GLC CAPILLARIES / Günther, W. / Klöckner, Κ. -- THE USE OF ATD-50 SYSTEM WITH FUSED SILICA CAPILLARIES IN DYNAMIC HEADSPACE ANALYSIS / Kristensson, Jan -- COUPLED GAS CHROMATOGRAPHIC METHODS FOR SEPARATION, IDENTIFICATION, AND QUANTITATIVE ANALYSIS OF COMPLEX MIXTURES: MDGC, GC-MS, GC-IR, LC-GC / Schomburg, G. / Husmann, H. / Podmaniczky, L. / Weeke, F. -- CONCENTRATION AND GC-MS ANALYSIS OF TRACE VOLATILES BY SORPTION- DESORPTION TECHNIQUES / Nitz, S. / Jülich, E. -- THE ANALYSIS OF TRACE COMPONENTS USING THE TOTAL TRANSFER TECHNIQUE IN COUPLED COLUMN SYSTEMS / Oreans, Manfred / Müller, Friedhelm / Leonhard, Dietrich / Heim, Achim -- CAPILLARY GC-FTIR ANALYSIS OF VOLATILES: HRGC-FTIR / Herres, Werner -- APPLICATION OF DIRECT CARBON-13 NMR SPECTROSCOPY IN THE ANALYSIS OF VOLATILES / Kubeczka, Karl-Heinz / Formácek, Viktor -- APPLICATIONS -- APPLICATION OF HIGH RESOLUTION CAPILLARY COLUMNS ON FLAVOR AND FRAGRANCE ANALYSIS / Shibamoto, Takayuki -- THE ANALYSIS OF ODOR-ACTIVE VOLATILES IN GAS CHROMATOGRAPHIC EFFLUENTS / Acree, Terry E. / Barnard, John -- SIGNIFICANCE OF THE SNIFFING-TECHNIQUE FOR THE DETERMINATION OF ODOUR THRESHOLDS AND DETECTION OF AROMA IMPACTS OF TRACE VOLATILES / Drawert, F. / Christoph, N. -- THE USE OF HRGC-FTIR IN TROPICAL FRUIT FLAVOUR ANALYSIS / Schreier, Peter / Idstein, Heinz / Herres, Werner -- THE APPLICATION OF HIGH AND LOW RESOLUTION MASS SPECTROMETRY IN GC/MS COUPLING FOR ANALYZING COMPLEX VOLATILE MIXTURES OF PLANT TISSUE CULTURES / Lange, Gerda / Schultze, Wulf -- FORMATION AND ANALYSIS OF OPTICALLY ACTIVE AROMA COMPOUNDS / Tressl, Roland / Engel, Karl-Heinz -- STEREOISOMERS OF FRUIT FLAVOUR SUBSTANCES - SOME ASPECTS OF SYNTHESIS AND ANALYSIS / Mosandl, A. / Heusinger, G. -- SIMULTANEOUS DISTILLATION ADSORPTION AND ITS APPLICATION / Sugisawa, Hiroshi / Chen, Chokou / Nabeta, Kensuke -- A "CLOSED-LOOP-STRIPPING" TECHNIQUE AS A VERSATILE TOOL FOR METABOLIC STUDIES OF VOLATILES / Boland, Wilhelm / Ney, Peter / Jaenicke, Lothar / Gassmann, Günter -- APPLICATION OF A DYNAMIC HEADSPACE PROCEDURE IN FRUIT FLAVOUR ANALYSIS / Dirinck, P. / De Pooter, H. / Willaert, G. / Schamp, N. -- HEADSPACE ANALYSIS FOR THE STUDY OF AROMA COMPOUNDS IN MILK AND DAIRY PRODUCTS / Badings, H.T. / Jong, C. de -- SORPTIVE ENRICHMENT AND ANALYSIS OF VOLATILE COMPOUNDS IN DRINKING JUICES / Adam, Sieghard -- VOLATILES IN RELATION TO AROMA IN THE BERRIES OF RUBUS ARCTICUS COLL. / Kallio, Heikki / Lapveteläinen, Anja / Hirvi, Timo / Suihko, Meri / Honkanen, Erkki -- ANALYSIS OF COFFEE HEADSPACE PROFILES BY MULTIVARIATE STATISTICS / Liardon, Rémy / Ott, Ursula / Daget, Nicole -- AUTHOR INDEX -- SUBJECT INDEX -- Backmatter |
| Record Nr. | UNINA-9910823896203321 |
| Berlin : , : W. de Gruyter, , 1984 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Biotechnology in flavor production / / edited by Daphna Havkin-Frenkel, Nativ Dudai
| Biotechnology in flavor production / / edited by Daphna Havkin-Frenkel, Nativ Dudai |
| Edizione | [Second edition.] |
| Pubbl/distr/stampa | Chichester, England : , : Wiley-Blackwell, , 2016 |
| Descrizione fisica | 1 online resource (341 pages) |
| Disciplina | 664/.07 |
| Collana | THEi Wiley ebooks. |
| Soggetto topico |
Food - Biotechnology
Flavor |
| ISBN |
1-118-35404-4
1-118-35403-6 1-118-35405-2 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Cover; Title Page; Copyright; Contents; Contributors; Preface; Chapter 1 The flavor of citrus fruit; Introduction; Taste components of citrus fruit; Sugars; Acids; Bitter compounds; Aroma compounds of citrus fruit; Terpene hydrocarbons; Aldehydes; Alcohols; Esters; Ketones; Other volatiles; Citrus genes involved in flavor production; The unique flavor of different citrus species; The flavor of oranges; The flavor of mandarins; The flavor of grapefruit; The flavor of lemons; Accumulation of off-flavors in fresh citrus fruit during postharvest storage; Flavor of citrus essential oils
AcknowledgmentsReferences; Chapter 2 Aroma as a factor in the breeding process of fresh herbs-the case of basil; The importance of selecting for aroma in breeding of aromatic plants; The importance of genetic factors regarding the essential oil composition in aromatic plants; Sweet basil and the Ocimum genus; Uses of sweet basil; The chemistry of the aroma factors of plants: the essential oil; Essential oil profiles of common commercial basil varieties; Comparison of chemical analysis methods; Variation of the volatile compound composition within the plant Variation of aroma compounds within cultivars and the potential for selectionBiosynthetic pathways of basil aroma components; Inheritance of aroma compounds in basil; Interspecific hybridization among Ocimum species; Applications of biotechnology-based approaches to modification of basil aroma; References; Chapter 3 Novel yeast strains as tools for adjusting the flavor of fermented beverages to market specifications; Introduction; Wine; Beer; Saké; Wine, beer, and saké yeasts; Wine yeasts; Beer yeasts; Saké yeasts; Acids; Non-volatile acids; Volatile acids; Alcohols; Ethanol; Glycerol Higher alcoholsEsters; Carbonyl compounds; Acetaldehyde; Diacetyl; Volatile phenols; Sulfur compounds; Sulfides; Mercaptans; Thiols; Monoterpenoids; Conclusion; References; Chapter 4 Biotechnology of flavor formation in fermented dairy products; Introduction; Biochemistry of dairy fermentations; Biotechnology and flavor; Flavor production from bacteria; Comparative genomics of flavor production; Expression and metabolite analysis; Predictive bioinformatics; Non-culturable lactococci; Translation of omics to biotechnology; Conclusion; References Chapter 5 Biotechnological production of vanillinIntroduction; Biosynthesis of vanillin; Natural occurrence of vanillin; Site of vanillin production in vanilla beans; Vanillin biosynthetic pathway in Vanilla planifolia; Production of vanillin by biotechnology; Introduction; Use of microorganisms; Use of plant tissue culture; Use of enzymes; Use of physical and mild chemistry methods; Synthetic vanillin; Vanillin from vanilla beans; Regulations; Conclusions and future outlook; References; Chapter 6 Plant cell culture as a source of valuable chemicals; Introduction Establishment of callus culture |
| Record Nr. | UNINA-9910134879403321 |
| Chichester, England : , : Wiley-Blackwell, , 2016 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Biotechnology in flavor production / / edited by Daphna Havkin-Frenkel, Nativ Dudai
| Biotechnology in flavor production / / edited by Daphna Havkin-Frenkel, Nativ Dudai |
| Edizione | [Second edition.] |
| Pubbl/distr/stampa | Chichester, England : , : Wiley-Blackwell, , 2016 |
| Descrizione fisica | 1 online resource (341 pages) |
| Disciplina | 664/.07 |
| Collana | THEi Wiley ebooks. |
| Soggetto topico |
Food - Biotechnology
Flavor |
| ISBN |
1-118-35404-4
1-118-35403-6 1-118-35405-2 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Cover; Title Page; Copyright; Contents; Contributors; Preface; Chapter 1 The flavor of citrus fruit; Introduction; Taste components of citrus fruit; Sugars; Acids; Bitter compounds; Aroma compounds of citrus fruit; Terpene hydrocarbons; Aldehydes; Alcohols; Esters; Ketones; Other volatiles; Citrus genes involved in flavor production; The unique flavor of different citrus species; The flavor of oranges; The flavor of mandarins; The flavor of grapefruit; The flavor of lemons; Accumulation of off-flavors in fresh citrus fruit during postharvest storage; Flavor of citrus essential oils
AcknowledgmentsReferences; Chapter 2 Aroma as a factor in the breeding process of fresh herbs-the case of basil; The importance of selecting for aroma in breeding of aromatic plants; The importance of genetic factors regarding the essential oil composition in aromatic plants; Sweet basil and the Ocimum genus; Uses of sweet basil; The chemistry of the aroma factors of plants: the essential oil; Essential oil profiles of common commercial basil varieties; Comparison of chemical analysis methods; Variation of the volatile compound composition within the plant Variation of aroma compounds within cultivars and the potential for selectionBiosynthetic pathways of basil aroma components; Inheritance of aroma compounds in basil; Interspecific hybridization among Ocimum species; Applications of biotechnology-based approaches to modification of basil aroma; References; Chapter 3 Novel yeast strains as tools for adjusting the flavor of fermented beverages to market specifications; Introduction; Wine; Beer; Saké; Wine, beer, and saké yeasts; Wine yeasts; Beer yeasts; Saké yeasts; Acids; Non-volatile acids; Volatile acids; Alcohols; Ethanol; Glycerol Higher alcoholsEsters; Carbonyl compounds; Acetaldehyde; Diacetyl; Volatile phenols; Sulfur compounds; Sulfides; Mercaptans; Thiols; Monoterpenoids; Conclusion; References; Chapter 4 Biotechnology of flavor formation in fermented dairy products; Introduction; Biochemistry of dairy fermentations; Biotechnology and flavor; Flavor production from bacteria; Comparative genomics of flavor production; Expression and metabolite analysis; Predictive bioinformatics; Non-culturable lactococci; Translation of omics to biotechnology; Conclusion; References Chapter 5 Biotechnological production of vanillinIntroduction; Biosynthesis of vanillin; Natural occurrence of vanillin; Site of vanillin production in vanilla beans; Vanillin biosynthetic pathway in Vanilla planifolia; Production of vanillin by biotechnology; Introduction; Use of microorganisms; Use of plant tissue culture; Use of enzymes; Use of physical and mild chemistry methods; Synthetic vanillin; Vanillin from vanilla beans; Regulations; Conclusions and future outlook; References; Chapter 6 Plant cell culture as a source of valuable chemicals; Introduction Establishment of callus culture |
| Record Nr. | UNINA-9910819459603321 |
| Chichester, England : , : Wiley-Blackwell, , 2016 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Biotechnology in flavor production [[electronic resource] /] / edited by Daphna Havkin-Frenkel, Faith C. Belanger
| Biotechnology in flavor production [[electronic resource] /] / edited by Daphna Havkin-Frenkel, Faith C. Belanger |
| Pubbl/distr/stampa | Oxford ; ; Ames, Iowa, : Blackwell, 2008 |
| Descrizione fisica | 1 online resource (232 p.) |
| Disciplina |
664.07
664/.07 |
| Altri autori (Persone) |
Havkin-FrenkelD <1951-> (Daphna)
BelangerFaith C |
| Soggetto topico |
Food - Biotechnology
Flavor |
| ISBN |
1-282-02637-2
9786612026379 1-4443-0249-3 1-4443-0250-7 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Biotechnology in Flavor Production; Contributors; Preface; Chapter 1The development of yeast strains as tools foradjusting the flavor of fermented beverages tomarket specificationsJan H. Swiegers, Sofie M.G. Saerens and Isak S. Pretorius; Introduction; Wine; Beer; Saké; Wine, beer and saké yeasts; Wine yeasts; Beer yeasts; Saké yeasts; Acids; Non-volatile acids; Volatile acids; Alcohols; Ethanol; Glycerol; Higher alcohols; Esters; Carbonyl compounds; Acetaldehyde; Diacetyl; Volatile phenols; Sulfur compounds; Sulfides; Mercaptans; Thiols; Monoterpenoids; Conclusion; References
Chapter 2Biotechnology of flavor production indairy productsBart C. Weimer, Sweta Rajan and Balasubramanian GanesanIntroduction; Biochemistry of dairy fermentations; Biotechnology and flavor; Flavor production from bacteria; Comparative genomics of flavor production; Expression and metabolite analysis; Non-culturable lactococci; Summary; References; Chapter 3Biotechnological production of vanillinDaphna Havkin-Frenkel and Faith C. Belanger; Introduction; Biosynthesis of vanillin; Natural occurrence of vanillin; Site of vanillin production in vanilla beans Vanillin biosynthetic pathway in V. planifoliaProduction of vanillin by biotechnology; Introduction; Use of microorganisms; Use of plant tissue culture; Use of enzymes; Use of physical and mild chemistry; Synthetic vanillin; Vanillin from vanilla beans; Regulations; Conclusions and future outlook; References; Chapter 4Plant cell culture as a source of valuablechemicalsChee-Kok Chin; Introduction; Establishment of callus culture; Initiation and maintenance of cell culture; Production of valuable chemicals by cultured plant cells; Concluding remarks; References Chapter 5Tomato aroma: Biochemistry and biotechnologyRachel Davidovich-Rikanati, Yaniv Azulay, Yaron Sitrit,Yaakov Tadmor and Efraim LewinsohnThe major aroma impact volatiles in tomato andtheir biosynthetic pathways; Biosynthesis of tomato volatiles; Degradation of fatty acids; Volatiles derived from amino acids; Terpenes; Carotenoid pigmentation affects the flavor andvolatile composition of tomato fruit; Genetic engineering of tomato aroma; Conclusion; References; Chapter 6Flavor development in riceLouis M.T. Bradbury, Robert J. Henry and Daniel L.E. Waters; Introduction; Old flavors of rice Rice textureFragrant rice; The chemistry of rice fragrance; The genetics of rice fragrance; BAD enzymes and 2AP synthesis; The future; References; Chapter 7Breeding and biotechnology for flavordevelopment in apple (Malus ́ domestica Borkh.)Susan K. Brown; Quality; Apple volatiles; Ester compounds and ester biosynthesis; Measurement techniques; Varietal and developmental differences; Effect of storage; Effect of processing; Effect of 1-methylcyclopropene treatment; Hypoxia; Gene isolation; Genetic studies, linkage maps and marker-assisted selection; ESTs; Transgenic approaches Ethylene production and softening (ACS-ACO) |
| Record Nr. | UNISA-996208659303316 |
| Oxford ; ; Ames, Iowa, : Blackwell, 2008 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. di Salerno | ||
| ||
Chemical senses and flavor
| Chemical senses and flavor |
| Pubbl/distr/stampa | [Oxford?], : Information Retrieval Ltd |
| Descrizione fisica | 1 online resource |
| Disciplina | 599/.01/82605 |
| Soggetto topico |
Chemical senses
Flavor Sensory evaluation Chemoreceptor Cells Receptors, Sensory Saveur Sens et sensations |
| Soggetto genere / forma | Periodical |
| Formato | Materiale a stampa |
| Livello bibliografico | Periodico |
| Lingua di pubblicazione | eng |
| Altri titoli varianti |
Chemical senses & flavour
Chemical senses and flavour |
| Record Nr. | UNISA-996532571103316 |
| [Oxford?], : Information Retrieval Ltd | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. di Salerno | ||
| ||
Dictionary of flavors / / Dolf De Rovira, Sr
| Dictionary of flavors / / Dolf De Rovira, Sr |
| Autore | De Rovira Dolf A. |
| Edizione | [Third edition.] |
| Pubbl/distr/stampa | Chichester, West Sussex, England : , : Wiley Blackwell, , 2017 |
| Descrizione fisica | 1 online resource (1,160 pages) : illustrations |
| Disciplina | 664.5 |
| Collana | THEi Wiley ebooks |
| Soggetto topico |
Flavoring essences
Food industry and trade Flavor Food - Analysis |
| ISBN |
1-118-85644-9
1-118-85643-0 1-118-85642-2 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910271041503321 |
De Rovira Dolf A.
|
||
| Chichester, West Sussex, England : , : Wiley Blackwell, , 2017 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Dictionary of flavors / / Dolf De Rovira, Sr
| Dictionary of flavors / / Dolf De Rovira, Sr |
| Autore | De Rovira Dolf A. |
| Edizione | [Third edition.] |
| Pubbl/distr/stampa | Chichester, West Sussex, England : , : Wiley Blackwell, , 2017 |
| Descrizione fisica | 1 online resource (1,160 pages) : illustrations |
| Disciplina | 664.5 |
| Collana | THEi Wiley ebooks |
| Soggetto topico |
Flavoring essences
Food industry and trade Flavor Food - Analysis |
| ISBN |
1-118-85644-9
1-118-85643-0 1-118-85642-2 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910823774103321 |
|
De Rovira Dolf A.
|
||
| Chichester, West Sussex, England : , : Wiley Blackwell, , 2017 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Flavor perception [[electronic resource] /] / edited by Andrew J. Taylor, Deborah Roberts
| Flavor perception [[electronic resource] /] / edited by Andrew J. Taylor, Deborah Roberts |
| Pubbl/distr/stampa | Oxford, UK ; ; Ames, Iowa, USA, : Blackwell Pub., c2004 |
| Descrizione fisica | 1 online resource (306 p.) |
| Disciplina |
152.1/67
152.167 664.07 |
| Altri autori (Persone) |
TaylorA. J <1951-> (Andrew John)
RobertsDeborah D. <1969-> |
| Soggetto topico |
Taste
Flavor Chemical senses Chemoreceptors |
| Soggetto genere / forma | Electronic books. |
| ISBN |
1-280-23801-1
9786610238019 0-470-79857-2 0-470-99571-8 1-4051-5001-7 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Measuring proximal stimuli involved in flavour perception / Andrew J. Taylor, Joanne Hort -- The role of oral processing in flavour perception / Jon J. Prinz -- The cellular basis of flavour perception: taste and aroma / Nancy E. Rawson, Xia Li -- Structural recognition between odorants, olfactory-binding proteins, and olfactory receptors: first events in colour coding / Jean-Claude Pernollet, Loic Briand -- Oral chemesthesis: an integral component of flavour / Barry G. Green -- Flavour perception and the learning of food preferences / A. Blake -- Functional magnetic resonance imaging of human olfaction / H. Wiesmann, B. Kettenmann, G. Kobal -- Flavour interactions at the sensory level / Russell S.J. Keast, Pamela H. Dalton, Paul A.S. Breslin -- Psychological processes in flavour perception / John Prescott. |
| Record Nr. | UNINA-9910143292303321 |
| Oxford, UK ; ; Ames, Iowa, USA, : Blackwell Pub., c2004 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Soggetto topico
-
Flavor
(35)
- Flavoring essences (12)
- Chemical senses (10)
- Food - Analysis (8)
- Taste (6)