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Food chemistry / edited by Owen R. Fennema
| Food chemistry / edited by Owen R. Fennema |
| Edizione | [3. ed] |
| Pubbl/distr/stampa | New York [etc.] : Dekker, copyr. 1996 |
| Descrizione fisica | XII, 1067 p. : ill. ; 26 cm |
| Disciplina | 664.07 |
| Collana | Food science and technology |
| Soggetto topico | Alimenti - Analisi chimica |
| ISBN | 0-8247-9691-8 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNISA-990002707790203316 |
| New York [etc.] : Dekker, copyr. 1996 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. di Salerno | ||
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Food composition and nutrition tables 1986-87 = = Die Zusammensetzung der Lebensmittel Nahrwrt-Tabellen 1986-87 nutritives 1986-87 = = La composition des aliments tableaux des valeurs nutritives 1986-87 / S.W. Souci, W. Fachlann, H. Kraut
| Food composition and nutrition tables 1986-87 = = Die Zusammensetzung der Lebensmittel Nahrwrt-Tabellen 1986-87 nutritives 1986-87 = = La composition des aliments tableaux des valeurs nutritives 1986-87 / S.W. Souci, W. Fachlann, H. Kraut |
| Autore | Souci, Siegfried Walter |
| Edizione | [3rd ed.] |
| Pubbl/distr/stampa | Stuttgart : Wissenschaftliche Verlagsgesellschaft, 1986 |
| Descrizione fisica | XXVI, 1032 p., indice ; 28 cm + 1 fascicolo allegato XIX p. |
| Disciplina | 664.07 |
| Altri autori (Persone) |
Fachlann, Walter
Kraut, Heinrich |
| Soggetto non controllato | Alimenti |
| ISBN | 3-8047-0833-1 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione |
ger
eng fre |
| Record Nr. | UNINA-990001735120403321 |
Souci, Siegfried Walter
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| Stuttgart : Wissenschaftliche Verlagsgesellschaft, 1986 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Food control
| Food control |
| Pubbl/distr/stampa | London, : Butterworth Scientific |
| Disciplina | 664.07 |
| ISSN | 0956-7135 |
| Formato | Materiale a stampa |
| Livello bibliografico | Periodico |
| Lingua di pubblicazione | eng |
| Note periodicità | Trimestrale |
| Record Nr. | UNINA-990008963840403321 |
| London, : Butterworth Scientific | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Food fermentation and micro-organisms / Charles W. Bamforth
| Food fermentation and micro-organisms / Charles W. Bamforth |
| Autore | Bamforth, Charles W. <1952- > |
| Pubbl/distr/stampa | Oxford : Blackwell Science, c2005 |
| Descrizione fisica | XVI, 216 p. : ill. ; 25 cm |
| Disciplina | 664.07 |
| Soggetto non controllato | Alimenti - Microbiologia |
| ISBN | 0-632-05987-7 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-990008488820403321 |
|
Bamforth, Charles W. <1952- >
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| Oxford : Blackwell Science, c2005 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Food flavour technology [[electronic resource] /] / edited by Andrew J. Taylor and Robert S.T. Linforth
| Food flavour technology [[electronic resource] /] / edited by Andrew J. Taylor and Robert S.T. Linforth |
| Edizione | [2nd ed.] |
| Pubbl/distr/stampa | Ames, IA, : Blackwell, 2010 |
| Descrizione fisica | 1 online resource (378 p.) |
| Disciplina |
664.07
664.5 |
| Altri autori (Persone) |
TaylorA. J <1951-> (Andrew John)
LinforthRobert S. T |
| Soggetto topico |
Flavor
Flavoring essences Flavor - Analysis |
| ISBN |
1-282-47219-4
9786612472190 1-61344-882-1 1-4443-1777-6 1-4443-1778-4 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Food Flavour Technology; Contents; List of contributors; Preface; 1 Creating and formulating flavours; 1.1 Introduction; 1.1.1 A little history; 1.2 Interpreting analyses; 1.3 Flavour characteristics; 1.3.1 Primary characters; 1.3.2 Secondary characteristics; 1.3.3 Taste effects; 1.3.4 Complexity; 1.3.5 Flavour balance; 1.3.6 Unfinished work; 1.4 Applications; 1.4.1 Ingredient factors; 1.4.2 Processing factors; 1.4.3 Storage factors; 1.4.4 Consumption factors; 1.5 Flavour forms; 1.5.1 Water-soluble liquid flavours; 1.5.2 Clear water-soluble liquid flavours; 1.5.3 Oil-soluble liquid flavours
1.5.4 Emulsion-based flavours1.5.5 Dispersed flavours; 1.5.6 Spray-dried flavours; 1.6 Production issues; 1.7 Regulatory affairs; 1.8 A typical flavour; 1.9 Commercial considerations; 1.9.1 International tastes; 1.9.2 Abstract flavours; 1.9.3 Matching; 1.9.4 Customers; 1.10 Summary; References; 2 Flavour legislation; 2.1 Introduction; 2.2 Methods of legislation; 2.3 Legislation in the United States; 2.4 International situation: JECFA; 2.5 Council of Europe; 2.6 European community; 2.6.1 Background - national to EU legislation; 2.6.2 The 1988 Council Directive 2.6.3 Smoke flavourings 2003 Directive2.6.4 Developments 2008 onwards; 2.7 Current EU Situation and the future; References; 3 Basic chemistry and process conditions for reaction flavours with particular focus on Maillard-type reactions; 3.1 Introduction; 3.2 General aspects of the Maillard reaction cascade; 3.2.1 Intermediates as flavour precursors; 3.2.2 Carbohydrate fragmentation; 3.2.3 Strecker degradation; 3.2.4 Interactions with lipids; 3.3 Important aroma compounds derived from Maillard reaction in food and process flavours; 3.3.1 Character-impact compounds of thermally treated foods 3.3.2 Character-impact compounds of process flavours3.4 Preparation of process flavours; 3.4.1 General aspects; 3.4.2 Factors influencing flavour formation; 3.4.3 Savoury process flavours; 3.4.4 Sweet process flavours; 3.5 Outlook; References; 4 Biotechnological flavour generation; 4.1 Introduction; 4.2 Natural flavours: market situation and driving forces; 4.3 Advantages of biocatalysis; 4.4 Micro-organisms; 4.4.1 Biotransformation and bioconversion of monoterpenes; 4.4.2 Bioconversion of C13-norisoprenoids and sesquiterpenes; 4.4.3 Generation of oxygen heterocycles 4.4.4 Generation of vanillin, benzaldehyde and benzoic compounds4.4.5 Generation of miscellaneous compounds; 4.5 Enzyme technology; 4.5.1 Liberation of volatiles from bound precursors; 4.5.2 Biotransformations; 4.5.3 Kinetic resolution of racemates; 4.6 Plant catalysts; 4.6.1 Plant cell, tissue and organ cultures; 4.6.2 Callus and suspension cultures; 4.6.3 Organ cultures; 4.6.4 Plant cell biotransformations; 4.7 Flavours through genetic engineering; 4.7.1 Genetically modified micro-organisms; 4.7.2 Isolated enzymes from genetically modified micro-organisms; 4.7.3 Plant rDNA techniques 4.8 Advances in bioprocessing |
| Record Nr. | UNINA-9910139536603321 |
| Ames, IA, : Blackwell, 2010 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Food flavour technology [[electronic resource] /] / edited by Andrew J. Taylor and Robert S.T. Linforth
| Food flavour technology [[electronic resource] /] / edited by Andrew J. Taylor and Robert S.T. Linforth |
| Edizione | [2nd ed.] |
| Pubbl/distr/stampa | Ames, IA, : Blackwell, 2010 |
| Descrizione fisica | 1 online resource (378 p.) |
| Disciplina |
664.07
664.5 |
| Altri autori (Persone) |
TaylorA. J <1951-> (Andrew John)
LinforthRobert S. T |
| Soggetto topico |
Flavor
Flavoring essences Flavor - Analysis |
| ISBN |
1-282-47219-4
9786612472190 1-61344-882-1 1-4443-1777-6 1-4443-1778-4 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Food Flavour Technology; Contents; List of contributors; Preface; 1 Creating and formulating flavours; 1.1 Introduction; 1.1.1 A little history; 1.2 Interpreting analyses; 1.3 Flavour characteristics; 1.3.1 Primary characters; 1.3.2 Secondary characteristics; 1.3.3 Taste effects; 1.3.4 Complexity; 1.3.5 Flavour balance; 1.3.6 Unfinished work; 1.4 Applications; 1.4.1 Ingredient factors; 1.4.2 Processing factors; 1.4.3 Storage factors; 1.4.4 Consumption factors; 1.5 Flavour forms; 1.5.1 Water-soluble liquid flavours; 1.5.2 Clear water-soluble liquid flavours; 1.5.3 Oil-soluble liquid flavours
1.5.4 Emulsion-based flavours1.5.5 Dispersed flavours; 1.5.6 Spray-dried flavours; 1.6 Production issues; 1.7 Regulatory affairs; 1.8 A typical flavour; 1.9 Commercial considerations; 1.9.1 International tastes; 1.9.2 Abstract flavours; 1.9.3 Matching; 1.9.4 Customers; 1.10 Summary; References; 2 Flavour legislation; 2.1 Introduction; 2.2 Methods of legislation; 2.3 Legislation in the United States; 2.4 International situation: JECFA; 2.5 Council of Europe; 2.6 European community; 2.6.1 Background - national to EU legislation; 2.6.2 The 1988 Council Directive 2.6.3 Smoke flavourings 2003 Directive2.6.4 Developments 2008 onwards; 2.7 Current EU Situation and the future; References; 3 Basic chemistry and process conditions for reaction flavours with particular focus on Maillard-type reactions; 3.1 Introduction; 3.2 General aspects of the Maillard reaction cascade; 3.2.1 Intermediates as flavour precursors; 3.2.2 Carbohydrate fragmentation; 3.2.3 Strecker degradation; 3.2.4 Interactions with lipids; 3.3 Important aroma compounds derived from Maillard reaction in food and process flavours; 3.3.1 Character-impact compounds of thermally treated foods 3.3.2 Character-impact compounds of process flavours3.4 Preparation of process flavours; 3.4.1 General aspects; 3.4.2 Factors influencing flavour formation; 3.4.3 Savoury process flavours; 3.4.4 Sweet process flavours; 3.5 Outlook; References; 4 Biotechnological flavour generation; 4.1 Introduction; 4.2 Natural flavours: market situation and driving forces; 4.3 Advantages of biocatalysis; 4.4 Micro-organisms; 4.4.1 Biotransformation and bioconversion of monoterpenes; 4.4.2 Bioconversion of C13-norisoprenoids and sesquiterpenes; 4.4.3 Generation of oxygen heterocycles 4.4.4 Generation of vanillin, benzaldehyde and benzoic compounds4.4.5 Generation of miscellaneous compounds; 4.5 Enzyme technology; 4.5.1 Liberation of volatiles from bound precursors; 4.5.2 Biotransformations; 4.5.3 Kinetic resolution of racemates; 4.6 Plant catalysts; 4.6.1 Plant cell, tissue and organ cultures; 4.6.2 Callus and suspension cultures; 4.6.3 Organ cultures; 4.6.4 Plant cell biotransformations; 4.7 Flavours through genetic engineering; 4.7.1 Genetically modified micro-organisms; 4.7.2 Isolated enzymes from genetically modified micro-organisms; 4.7.3 Plant rDNA techniques 4.8 Advances in bioprocessing |
| Record Nr. | UNISA-996208054503316 |
| Ames, IA, : Blackwell, 2010 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. di Salerno | ||
| ||
Food flavour technology [[electronic resource] /] / edited by Andrew J. Taylor and Robert S.T. Linforth
| Food flavour technology [[electronic resource] /] / edited by Andrew J. Taylor and Robert S.T. Linforth |
| Edizione | [2nd ed.] |
| Pubbl/distr/stampa | Ames, IA, : Blackwell, 2010 |
| Descrizione fisica | 1 online resource (378 p.) |
| Disciplina |
664.07
664.5 |
| Altri autori (Persone) |
TaylorA. J <1951-> (Andrew John)
LinforthRobert S. T |
| Soggetto topico |
Flavor
Flavoring essences Flavor - Analysis |
| ISBN |
1-282-47219-4
9786612472190 1-61344-882-1 1-4443-1777-6 1-4443-1778-4 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Food Flavour Technology; Contents; List of contributors; Preface; 1 Creating and formulating flavours; 1.1 Introduction; 1.1.1 A little history; 1.2 Interpreting analyses; 1.3 Flavour characteristics; 1.3.1 Primary characters; 1.3.2 Secondary characteristics; 1.3.3 Taste effects; 1.3.4 Complexity; 1.3.5 Flavour balance; 1.3.6 Unfinished work; 1.4 Applications; 1.4.1 Ingredient factors; 1.4.2 Processing factors; 1.4.3 Storage factors; 1.4.4 Consumption factors; 1.5 Flavour forms; 1.5.1 Water-soluble liquid flavours; 1.5.2 Clear water-soluble liquid flavours; 1.5.3 Oil-soluble liquid flavours
1.5.4 Emulsion-based flavours1.5.5 Dispersed flavours; 1.5.6 Spray-dried flavours; 1.6 Production issues; 1.7 Regulatory affairs; 1.8 A typical flavour; 1.9 Commercial considerations; 1.9.1 International tastes; 1.9.2 Abstract flavours; 1.9.3 Matching; 1.9.4 Customers; 1.10 Summary; References; 2 Flavour legislation; 2.1 Introduction; 2.2 Methods of legislation; 2.3 Legislation in the United States; 2.4 International situation: JECFA; 2.5 Council of Europe; 2.6 European community; 2.6.1 Background - national to EU legislation; 2.6.2 The 1988 Council Directive 2.6.3 Smoke flavourings 2003 Directive2.6.4 Developments 2008 onwards; 2.7 Current EU Situation and the future; References; 3 Basic chemistry and process conditions for reaction flavours with particular focus on Maillard-type reactions; 3.1 Introduction; 3.2 General aspects of the Maillard reaction cascade; 3.2.1 Intermediates as flavour precursors; 3.2.2 Carbohydrate fragmentation; 3.2.3 Strecker degradation; 3.2.4 Interactions with lipids; 3.3 Important aroma compounds derived from Maillard reaction in food and process flavours; 3.3.1 Character-impact compounds of thermally treated foods 3.3.2 Character-impact compounds of process flavours3.4 Preparation of process flavours; 3.4.1 General aspects; 3.4.2 Factors influencing flavour formation; 3.4.3 Savoury process flavours; 3.4.4 Sweet process flavours; 3.5 Outlook; References; 4 Biotechnological flavour generation; 4.1 Introduction; 4.2 Natural flavours: market situation and driving forces; 4.3 Advantages of biocatalysis; 4.4 Micro-organisms; 4.4.1 Biotransformation and bioconversion of monoterpenes; 4.4.2 Bioconversion of C13-norisoprenoids and sesquiterpenes; 4.4.3 Generation of oxygen heterocycles 4.4.4 Generation of vanillin, benzaldehyde and benzoic compounds4.4.5 Generation of miscellaneous compounds; 4.5 Enzyme technology; 4.5.1 Liberation of volatiles from bound precursors; 4.5.2 Biotransformations; 4.5.3 Kinetic resolution of racemates; 4.6 Plant catalysts; 4.6.1 Plant cell, tissue and organ cultures; 4.6.2 Callus and suspension cultures; 4.6.3 Organ cultures; 4.6.4 Plant cell biotransformations; 4.7 Flavours through genetic engineering; 4.7.1 Genetically modified micro-organisms; 4.7.2 Isolated enzymes from genetically modified micro-organisms; 4.7.3 Plant rDNA techniques 4.8 Advances in bioprocessing |
| Record Nr. | UNINA-9910830778803321 |
| Ames, IA, : Blackwell, 2010 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Food flavour technology [[electronic resource] /] / edited by Andrew J. Taylor and Robert S.T. Linforth
| Food flavour technology [[electronic resource] /] / edited by Andrew J. Taylor and Robert S.T. Linforth |
| Edizione | [2nd ed.] |
| Pubbl/distr/stampa | Ames, IA, : Blackwell, 2010 |
| Descrizione fisica | 1 online resource (378 p.) |
| Disciplina |
664.07
664.5 |
| Altri autori (Persone) |
TaylorA. J <1951-> (Andrew John)
LinforthRobert S. T |
| Soggetto topico |
Flavor
Flavoring essences Flavor - Analysis |
| ISBN |
1-282-47219-4
9786612472190 1-61344-882-1 1-4443-1777-6 1-4443-1778-4 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Food Flavour Technology; Contents; List of contributors; Preface; 1 Creating and formulating flavours; 1.1 Introduction; 1.1.1 A little history; 1.2 Interpreting analyses; 1.3 Flavour characteristics; 1.3.1 Primary characters; 1.3.2 Secondary characteristics; 1.3.3 Taste effects; 1.3.4 Complexity; 1.3.5 Flavour balance; 1.3.6 Unfinished work; 1.4 Applications; 1.4.1 Ingredient factors; 1.4.2 Processing factors; 1.4.3 Storage factors; 1.4.4 Consumption factors; 1.5 Flavour forms; 1.5.1 Water-soluble liquid flavours; 1.5.2 Clear water-soluble liquid flavours; 1.5.3 Oil-soluble liquid flavours
1.5.4 Emulsion-based flavours1.5.5 Dispersed flavours; 1.5.6 Spray-dried flavours; 1.6 Production issues; 1.7 Regulatory affairs; 1.8 A typical flavour; 1.9 Commercial considerations; 1.9.1 International tastes; 1.9.2 Abstract flavours; 1.9.3 Matching; 1.9.4 Customers; 1.10 Summary; References; 2 Flavour legislation; 2.1 Introduction; 2.2 Methods of legislation; 2.3 Legislation in the United States; 2.4 International situation: JECFA; 2.5 Council of Europe; 2.6 European community; 2.6.1 Background - national to EU legislation; 2.6.2 The 1988 Council Directive 2.6.3 Smoke flavourings 2003 Directive2.6.4 Developments 2008 onwards; 2.7 Current EU Situation and the future; References; 3 Basic chemistry and process conditions for reaction flavours with particular focus on Maillard-type reactions; 3.1 Introduction; 3.2 General aspects of the Maillard reaction cascade; 3.2.1 Intermediates as flavour precursors; 3.2.2 Carbohydrate fragmentation; 3.2.3 Strecker degradation; 3.2.4 Interactions with lipids; 3.3 Important aroma compounds derived from Maillard reaction in food and process flavours; 3.3.1 Character-impact compounds of thermally treated foods 3.3.2 Character-impact compounds of process flavours3.4 Preparation of process flavours; 3.4.1 General aspects; 3.4.2 Factors influencing flavour formation; 3.4.3 Savoury process flavours; 3.4.4 Sweet process flavours; 3.5 Outlook; References; 4 Biotechnological flavour generation; 4.1 Introduction; 4.2 Natural flavours: market situation and driving forces; 4.3 Advantages of biocatalysis; 4.4 Micro-organisms; 4.4.1 Biotransformation and bioconversion of monoterpenes; 4.4.2 Bioconversion of C13-norisoprenoids and sesquiterpenes; 4.4.3 Generation of oxygen heterocycles 4.4.4 Generation of vanillin, benzaldehyde and benzoic compounds4.4.5 Generation of miscellaneous compounds; 4.5 Enzyme technology; 4.5.1 Liberation of volatiles from bound precursors; 4.5.2 Biotransformations; 4.5.3 Kinetic resolution of racemates; 4.6 Plant catalysts; 4.6.1 Plant cell, tissue and organ cultures; 4.6.2 Callus and suspension cultures; 4.6.3 Organ cultures; 4.6.4 Plant cell biotransformations; 4.7 Flavours through genetic engineering; 4.7.1 Genetically modified micro-organisms; 4.7.2 Isolated enzymes from genetically modified micro-organisms; 4.7.3 Plant rDNA techniques 4.8 Advances in bioprocessing |
| Record Nr. | UNINA-9910841193703321 |
| Ames, IA, : Blackwell, 2010 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Food microbiological analysis : new technologies / edited by Mary Lou Tortorello, Steven M. Gendel
| Food microbiological analysis : new technologies / edited by Mary Lou Tortorello, Steven M. Gendel |
| Pubbl/distr/stampa | New York : Marcel Dekker, 1997 |
| Descrizione fisica | XIII, 360 p. ; 24 cm |
| Disciplina | 664.07 |
| Collana | IFT basic symposium series |
| Soggetto non controllato |
Alimenti - Analisi
Alimenti - Microbiologia |
| ISBN | 0-8247-0087-2 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-990001806890403321 |
| New York : Marcel Dekker, 1997 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Food microbiology : an introduction / Thomas J. Montville and Karl R. Matthews
| Food microbiology : an introduction / Thomas J. Montville and Karl R. Matthews |
| Autore | Montville, Thomas J. |
| Edizione | [2nd ed.] |
| Pubbl/distr/stampa | Washington : ASM Press, c2008 |
| Descrizione fisica | XVIII, 428 p. : ill. ; 29 cm |
| Disciplina | 664.07 |
| Altri autori (Persone) | Matthews, Karl R. |
| Soggetto non controllato | Alimenti - Microbiologia |
| ISBN |
978-1-4051-8913-2
978-1-55581-396-3 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-990008806490403321 |
|
Montville, Thomas J.
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| Washington : ASM Press, c2008 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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