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Air emissions from animal feeding operations [[electronic resource] ] : current knowledge, future needs / / Ad Hoc Committee on Air Emissions from Animal Feeding Operations, Committee on Animal Nutrition, Board on Agriculture and Natural Resources, Board on Environmental Studies and Toxicology, Division on Earth and Life Studies, National Research Council of the National Academies
| Air emissions from animal feeding operations [[electronic resource] ] : current knowledge, future needs / / Ad Hoc Committee on Air Emissions from Animal Feeding Operations, Committee on Animal Nutrition, Board on Agriculture and Natural Resources, Board on Environmental Studies and Toxicology, Division on Earth and Life Studies, National Research Council of the National Academies |
| Pubbl/distr/stampa | Washington, D.C., : National Academies Press, c2003 |
| Descrizione fisica | 1 online resource (286 p.) |
| Disciplina | 363.73920973 |
| Soggetto topico |
Animal feeding - Environmental aspects - United States
Feedlots - Environmental aspects - United States Animal industry - Environmental aspects - United States Odors Air - Pollution - United States Agricultural pollution - Research - United States |
| Soggetto genere / forma | Electronic books. |
| ISBN |
1-280-18287-3
9786610182879 0-309-50758-8 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
""Front Matter""; ""Acknowledgments""; ""Preface""; ""Contents""; ""Tables, Figures, and Boxes""; ""Executive Summary""; ""1 Introduction""; ""2 Livestock Agriculture and Animal Feeding Operations""; ""3 Air Emissions""; ""4 Measuring Emissions""; ""5 Approaches for Estimating Emissions""; ""6 Government Regulations and Programs""; ""7 Improving Knowledge and Practices""; ""8 Conclusions""; ""References""; ""A Statement of Task""; ""B Acronyms and Glossary""; ""C Bioaerosols""; ""D Nitrogen and Sulfur Contents of Animal Products and Live Animals� Sample Excretion Predictions""
""E Animal Units""""F Ammonia Emissions from Manure Storage""; ""G Regulatory Action Levels by Selected Atmospheric Pollutanta,b""; ""H Regulatory Action Levels by Regulatory Requirement and Action Statusa,b""; ""I Emission Factors for a Feed Mill or Grain Elevator""; ""J Public Meeting Agendas""; ""K Geographic Distribution of Livestock and Poultry Production in the United States for 1997""; ""L Emission Factors in Published Literature""; ""About the Authors""; ""Board on Agriculture and Natural Resources Publications"" |
| Record Nr. | UNINA-9910456148003321 |
| Washington, D.C., : National Academies Press, c2003 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Air emissions from animal feeding operations [[electronic resource] ] : current knowledge, future needs / / Ad Hoc Committee on Air Emissions from Animal Feeding Operations, Committee on Animal Nutrition, Board on Agriculture and Natural Resources, Board on Environmental Studies and Toxicology, Division on Earth and Life Studies, National Research Council of the National Academies
| Air emissions from animal feeding operations [[electronic resource] ] : current knowledge, future needs / / Ad Hoc Committee on Air Emissions from Animal Feeding Operations, Committee on Animal Nutrition, Board on Agriculture and Natural Resources, Board on Environmental Studies and Toxicology, Division on Earth and Life Studies, National Research Council of the National Academies |
| Pubbl/distr/stampa | Washington, D.C., : National Academies Press, c2003 |
| Descrizione fisica | 1 online resource (286 p.) |
| Disciplina | 363.73920973 |
| Soggetto topico |
Animal feeding - Environmental aspects - United States
Feedlots - Environmental aspects - United States Animal industry - Environmental aspects - United States Odors Air - Pollution - United States Agricultural pollution - Research - United States |
| ISBN |
0-309-16864-3
1-280-18287-3 9786610182879 0-309-50758-8 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
""Front Matter""; ""Acknowledgments""; ""Preface""; ""Contents""; ""Tables, Figures, and Boxes""; ""Executive Summary""; ""1 Introduction""; ""2 Livestock Agriculture and Animal Feeding Operations""; ""3 Air Emissions""; ""4 Measuring Emissions""; ""5 Approaches for Estimating Emissions""; ""6 Government Regulations and Programs""; ""7 Improving Knowledge and Practices""; ""8 Conclusions""; ""References""; ""A Statement of Task""; ""B Acronyms and Glossary""; ""C Bioaerosols""; ""D Nitrogen and Sulfur Contents of Animal Products and Live Animals� Sample Excretion Predictions""
""E Animal Units""""F Ammonia Emissions from Manure Storage""; ""G Regulatory Action Levels by Selected Atmospheric Pollutanta,b""; ""H Regulatory Action Levels by Regulatory Requirement and Action Statusa,b""; ""I Emission Factors for a Feed Mill or Grain Elevator""; ""J Public Meeting Agendas""; ""K Geographic Distribution of Livestock and Poultry Production in the United States for 1997""; ""L Emission Factors in Published Literature""; ""About the Authors""; ""Board on Agriculture and Natural Resources Publications"" |
| Record Nr. | UNINA-9910780292903321 |
| Washington, D.C., : National Academies Press, c2003 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Air emissions from animal feeding operations : current knowledge, future needs / / Ad Hoc Committee on Air Emissions from Animal Feeding Operations, Committee on Animal Nutrition, Board on Agriculture and Natural Resources, Board on Environmental Studies and Toxicology, Division on Earth and Life Studies, National Research Council of the National Academies
| Air emissions from animal feeding operations : current knowledge, future needs / / Ad Hoc Committee on Air Emissions from Animal Feeding Operations, Committee on Animal Nutrition, Board on Agriculture and Natural Resources, Board on Environmental Studies and Toxicology, Division on Earth and Life Studies, National Research Council of the National Academies |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | Washington, D.C., : National Academies Press, c2003 |
| Descrizione fisica | 1 online resource (286 p.) |
| Disciplina | 363.73920973 |
| Soggetto topico |
Animal feeding - Environmental aspects - United States
Feedlots - Environmental aspects - United States Animal industry - Environmental aspects - United States Odors Air - Pollution - United States Agricultural pollution - Research - United States |
| ISBN |
9786610182879
9780309168649 0309168643 9781280182877 1280182873 9780309507585 0309507588 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
""Front Matter""; ""Acknowledgments""; ""Preface""; ""Contents""; ""Tables, Figures, and Boxes""; ""Executive Summary""; ""1 Introduction""; ""2 Livestock Agriculture and Animal Feeding Operations""; ""3 Air Emissions""; ""4 Measuring Emissions""; ""5 Approaches for Estimating Emissions""; ""6 Government Regulations and Programs""; ""7 Improving Knowledge and Practices""; ""8 Conclusions""; ""References""; ""A Statement of Task""; ""B Acronyms and Glossary""; ""C Bioaerosols""; ""D Nitrogen and Sulfur Contents of Animal Products and Live Animals� Sample Excretion Predictions""
""E Animal Units""""F Ammonia Emissions from Manure Storage""; ""G Regulatory Action Levels by Selected Atmospheric Pollutanta,b""; ""H Regulatory Action Levels by Regulatory Requirement and Action Statusa,b""; ""I Emission Factors for a Feed Mill or Grain Elevator""; ""J Public Meeting Agendas""; ""K Geographic Distribution of Livestock and Poultry Production in the United States for 1997""; ""L Emission Factors in Published Literature""; ""About the Authors""; ""Board on Agriculture and Natural Resources Publications"" |
| Record Nr. | UNINA-9910969853503321 |
| Washington, D.C., : National Academies Press, c2003 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Chemistry and technology of flavors and fragrances [[electronic resource] /] / edited by David J. Rowe
| Chemistry and technology of flavors and fragrances [[electronic resource] /] / edited by David J. Rowe |
| Pubbl/distr/stampa | Oxford, : Blackwell, 2005 |
| Descrizione fisica | 1 online resource (352 p.) |
| Disciplina | 664.5 |
| Altri autori (Persone) | RoweDavid J <1958-> (David John) |
| Soggetto topico |
Flavor - Analysis
Odors |
| ISBN |
1-280-21299-3
9786610212996 1-4443-0551-4 1-4051-4807-1 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Half 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
2.2.2 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 3.4.1 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 4.5 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 6 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 8.1 Introduction |
| Record Nr. | UNINA-9910143286103321 |
| Oxford, : Blackwell, 2005 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Chemistry and technology of flavors and fragrances [[electronic resource] /] / edited by David J. Rowe
| Chemistry and technology of flavors and fragrances [[electronic resource] /] / edited by David J. Rowe |
| Pubbl/distr/stampa | Oxford, : Blackwell, 2005 |
| Descrizione fisica | 1 online resource (352 p.) |
| Disciplina | 664.5 |
| Altri autori (Persone) | RoweDavid J <1958-> (David John) |
| Soggetto topico |
Flavor - Analysis
Odors |
| ISBN |
1-280-21299-3
9786610212996 1-4443-0551-4 1-4051-4807-1 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Half 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
2.2.2 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 3.4.1 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 4.5 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 6 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 8.1 Introduction |
| Record Nr. | UNISA-996214592703316 |
| Oxford, : Blackwell, 2005 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. di Salerno | ||
| ||
Chemistry and technology of flavors and fragrances [[electronic resource] /] / edited by David J. Rowe
| Chemistry and technology of flavors and fragrances [[electronic resource] /] / edited by David J. Rowe |
| Pubbl/distr/stampa | Oxford, : Blackwell, 2005 |
| Descrizione fisica | 1 online resource (352 p.) |
| Disciplina | 664.5 |
| Altri autori (Persone) | RoweDavid J <1958-> (David John) |
| Soggetto topico |
Flavor - Analysis
Odors |
| ISBN |
1-280-21299-3
9786610212996 1-4443-0551-4 1-4051-4807-1 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Half 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
2.2.2 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 3.4.1 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 4.5 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 6 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 8.1 Introduction |
| Record Nr. | UNINA-9910830632203321 |
| Oxford, : Blackwell, 2005 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Chemistry and technology of flavors and fragrances / / edited by David J. Rowe
| Chemistry and technology of flavors and fragrances / / edited by David J. Rowe |
| Pubbl/distr/stampa | Oxford, : Blackwell, 2005 |
| Descrizione fisica | 1 online resource (352 p.) |
| Disciplina | 664.5 |
| Altri autori (Persone) | RoweDavid J <1958-> (David John) |
| Soggetto topico |
Flavor - Analysis
Odors |
| ISBN |
9786610212996
9781280212994 1280212993 9781444305517 1444305514 9781405148078 1405148071 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Half 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
2.2.2 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 3.4.1 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 4.5 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 6 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 8.1 Introduction |
| Record Nr. | UNINA-9911019797703321 |
| Oxford, : Blackwell, 2005 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
The chemistry of fragrances [[electronic resource] /] / compiled by David Pybus and Charles Sell
| The chemistry of fragrances [[electronic resource] /] / compiled by David Pybus and Charles Sell |
| Pubbl/distr/stampa | Cambridge, : RSC, 1999 |
| Descrizione fisica | 1 online resource (295 p.) |
| Disciplina | 547 |
| Altri autori (Persone) |
PybusDavid
SellCharles |
| Collana | RSC paperbacks |
| Soggetto topico |
Perfumes, Synthetic
Odors |
| Soggetto genere / forma | Electronic books. |
| ISBN | 1-84755-204-8 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | BK9780854045280-FX001; BK9780854045280-FP001; BK9780854045280-FP005; BK9780854045280-FP007; BK9780854045280-FP014; BK9780854045280-00001; BK9780854045280-00003; BK9780854045280-00024; BK9780854045280-00051; BK9780854045280-00125; BK9780854045280-00131; BK9780854045280-00137; BK9780854045280-00145; BK9780854045280-00158; BK9780854045280-00174; BK9780854045280-00188; BK9780854045280-00202; BK9780854045280-00216; BK9780854045280-00227; BK9780854045280-00233; BK9780854045280-00255; BK9780854045280-00258; BK9780854045280-00259; BK9780854045280-00262; BK9780854045280-00264; BK9780854045280-00268 |
| Record Nr. | UNINA-9910456706703321 |
| Cambridge, : RSC, 1999 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
The chemistry of fragrances [[electronic resource] /] / compiled by David Pybus and Charles Sell
| The chemistry of fragrances [[electronic resource] /] / compiled by David Pybus and Charles Sell |
| Pubbl/distr/stampa | Cambridge, : RSC, 1999 |
| Descrizione fisica | 1 online resource (295 p.) |
| Disciplina | 547 |
| Altri autori (Persone) |
PybusDavid
SellCharles |
| Collana | RSC paperbacks |
| Soggetto topico |
Perfumes, Synthetic
Odors |
| ISBN | 1-84755-204-8 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | BK9780854045280-FX001; BK9780854045280-FP001; BK9780854045280-FP005; BK9780854045280-FP007; BK9780854045280-FP014; BK9780854045280-00001; BK9780854045280-00003; BK9780854045280-00024; BK9780854045280-00051; BK9780854045280-00125; BK9780854045280-00131; BK9780854045280-00137; BK9780854045280-00145; BK9780854045280-00158; BK9780854045280-00174; BK9780854045280-00188; BK9780854045280-00202; BK9780854045280-00216; BK9780854045280-00227; BK9780854045280-00233; BK9780854045280-00255; BK9780854045280-00258; BK9780854045280-00259; BK9780854045280-00262; BK9780854045280-00264; BK9780854045280-00268 |
| Record Nr. | UNINA-9910780939003321 |
| Cambridge, : RSC, 1999 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Common fragrance and flavor materials : preparation, properties and uses / / Horst Surburg, Johannes Panten
| Common fragrance and flavor materials : preparation, properties and uses / / Horst Surburg, Johannes Panten |
| Autore | Surburg Horst |
| Edizione | [Six completely revised and updated edition.] |
| Pubbl/distr/stampa | Weinheim, Germany : , : Wiley-VCH, , 2016 |
| Descrizione fisica | 1 online resource (389 p.) |
| Disciplina | 664.5 |
| Soggetto topico |
Flavoring essences
Essences and essential oils Perfumes Odors |
| ISBN |
3-527-69318-1
1-5231-1011-2 3-527-69315-7 3-527-69317-3 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Cover; Title Page; Copyright; Contents; Preface; Chapter 1 Introduction; 1.1 History; 1.2 Definition; 1.3 Physiological Importance; 1.4 Natural, Nature-Identical, and Artificial Products; 1.5 Sensory Properties and Chemical Structure; 1.6 Volatility; 1.7 Threshold Concentration; 1.8 Sensory Properties; 1.8.1 Fragrance Ingredients; 1.8.2 Flavoring Substances; Chapter 2 Individual Fragrance and Flavor Materials; 2.1 Aliphatic Compounds; 2.1.1 Hydrocarbons; 2.1.1.1 (E,Z)-1,3,5-Undecatriene [51447-08-6]; 2.1.1.2 1,3-Undecadien-5-yne [166432-52-6]; 2.1.2 Alcohols; 2.1.2.1 3-Octanol [589-98-0]
2.1.2.2 2,6-Dimethyl-2-heptanol [13254-34-7]2.1.2.3 (E)-2-Hexen-1-ol [928-95-0]; 2.1.2.4 (Z)-3-Hexen-1-ol [928-96-1], Leaf Alcohol; 2.1.2.5 1-Octen-3-ol [3391-86-4]; 2.1.2.6 9-Decen-1 (cipher)-ol [13019-22-2]; 2.1.2.7 10-Undecen-1-ol [112-43-6]; 2.1.2.8 3,4,5,6,6-Pentamethylheptan-2-ol [87118-95-4]; 2.1.2.9 (2E,6Z)-2,6-Nonadien-1-ol [28069-72-9], Violet Leaf Alcohol; 2.1.2.10 4-Methyl-3-decen-5-ol [81782-77-6]; 2.1.3 Aldehydes and Acetals; 2.1.3.1 Hexanal [66-25-1], Caproaldehyde, Aldehyde C6; 2.1.3.2 Octanal [124-13-0], Caprylaldehyde, Aldehyde C8 2.1.3.3 Nonanal [124-19-6], Pelargonaldehyde, Aldehyde C92.1.3.4 Decanal [112-31-2], Caprinaldehyde, Aldehyde C10; 2.1.3.5 Undecanal [112-44-7], Aldehyde C11; 2.1.3.6 Dodecanal [112-54-9], Lauraldehyde, Lauric Aldehyde, Aldehyde C12; 2.1.3.7 Tridecanal [10486-19-8]; 2.1.3.8 2-Methyldecanal [19009-56-4], Methyloctylacetaldehyde, Aldehyde MOA; 2.1.3.9 2-Methylundecanal [110-41-8], Methylnonylacetaldehyde, Aldehyde MNA; 2.1.3.10 (E)-2-Hexenal [6728-26-3], Leaf Aldehyde; 2.1.3.11 (Z)-4-Heptenal [6728-31-0]; 2.1.3.12 2,6-Dimethyl-5-hepten-1-al [106-72-9]; 2.1.3.13 (E)-4-Decenal [65405-70-1] 2.1.3.14 10-Undecenal [112-45-8]2.1.3.15 2-Dodecenal [20407-84-5]; 2.1.3.16 2,6,10-Trimethyl-5,9-undecadienal [24048-13-3] and [54082-68-7]; 2.1.3.17 1,1-Dimethoxy-2,2,5-trimethyl-4-hexene [67674-46-8]; 2.1.4 Ketones; 2.1.4.1 3-Hydroxy-2-butanone [52217-02-4], Acetoin; 2.1.4.2 2,3-Butanedione [431-03-8], Diacetyl; 2.1.4.3 (2E)-5-Methyl-2-hepten-4-one [81925-81-7]; 2.1.4.4 3,4,5,6,6-Pentamethyl-3-hepten-2-one [81786-73-4]; 2.1.4.5 2,4,4,7-Tetramethyl-6-octen-3-one [74338-72-0]; 2.1.5 Acids and Esters; 2.1.5.1 2-Methyl-2-pentenoic Acid [3142-72-1]; 2.1.5.2 Ethyl Formate [109-94-4] 2.1.5.3 (Z)-3-Hexenyl Formate [33467-73-1]2.1.5.4 Ethyl Acetate [141-78-6]; 2.1.5.5 Butyl Acetate [123-86-4]; 2.1.5.6 Isoamyl Acetate [123-92-2]; 2.1.5.7 Hexyl Acetate [142-92-7]; 2.1.5.8 3,5,5-Trimethylhexyl Acetate [58430-94-7], Isononyl Acetate; 2.1.5.9 (E)-2-Hexenyl Acetate [2497-18-9]; 2.1.5.10 (Z)-3-Hexenyl Acetate [3681-71-8]; 2.1.5.11 Ethyl Propionate [105-37-3]; 2.1.5.12 Ethyl Butyrate [105-54-4]; 2.1.5.13 Butyl Butyrate [109-21-7]; 2.1.5.14 Isoamyl Butyrate [106-27-4]; 2.1.5.15 Hexyl Butyrate [2639-63-6]; 2.1.5.16 (Z)-3-Hexenyl Isobutyrate [41519-23-7] 2.1.5.17 Ethyl Isovalerate [108-64-5] |
| Record Nr. | UNINA-9910136445103321 |
Surburg Horst
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| Weinheim, Germany : , : Wiley-VCH, , 2016 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Soggetto topico
-
Odors
(38)
- Flavoring essences (8)
- Perfumes (8)
- Perfumes, Synthetic (6)
- Chemical & Materials Engineering (4)