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Practical Analysis of Flavor and Fragrance Materials [[electronic resource]]
| Practical Analysis of Flavor and Fragrance Materials [[electronic resource]] |
| Autore | Goodner Kevin |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | Hoboken, : Wiley, 2011 |
| Descrizione fisica | 1 online resource (250 p.) |
| Disciplina |
664.07
664.5 664/.07 |
| Altri autori (Persone) | RouseffRussell |
| Soggetto topico |
Flavor - Analysis
Flavor -- Analysis Flavor - Biotechnology Flavor -- Biotechnology Flavoring essences - Analysis Flavoring essences -- Analysis Chemical & Materials Engineering Engineering & Applied Sciences Chemical Engineering |
| Soggetto genere / forma | Electronic books. |
| ISBN |
1-283-17823-0
9786613178237 1-4443-4313-0 1-4443-4314-9 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Practical Analysis of Flavor and Fragrance Materials; Contents; Preface; About the Editors; List of Contributors; 1 Overview of Flavor and Fragrance Materials; 1.1 Flavor Aroma Chemicals; 1.1.1 Nature Identical; 1.1.1.1 Alcohols; 1.1.1.2 Acids; 1.1.1.3 Esters; 1.1.1.4 Lactones; 1.1.1.5 Aldehydes; 1.1.1.6 Ketones; 1.1.2 Heterocycles; 1.1.2.1 Oxygen-containing; 1.1.2.2 Nitrogen-containing; 1.1.2.3 Sulfur-containing; 1.1.3 Sulfur Compounds; 1.1.3.1 Mercaptans; 1.1.3.2 Sulfides; 1.2 Flavor Synthetics; 1.3 Natural Aroma Chemicals; 1.3.1 Isolates; 1.3.2 Biotechnology; 1.3.3 'Soft Chemistry'
1.4 Fragrance Aroma Chemicals1.4.1 Musks; 1.4.2 Amber; 1.4.3 Florals; 1.4.4 'Woodies'; 1.4.5 Acetals and Nitriles; 1.5 Materials of Natural Origin; 1.5.1 Essential Oils; 1.5.1.1 Cold-pressing - Citrus Oils; 1.5.1.2 Steam-distilled Oils; 1.5.1.3 A Note on 'Adulteration'; 1.5.2 Absolutes and Other Extracts; Acknowledgments; References; 2 Sample Preparation; 2.1 Introduction; 2.2 PDMS; 2.3 Static Headspace Extraction; 2.3.1 Advantages and Disadvantages; 2.4 Dynamic Headspace Extraction; 2.4.1 Advantages; 2.4.2 Disadvantages; 2.5 Solid Phase Microextraction (SPME); 2.5.1 Research; 2.5.2 Practical 2.5.3 Advantages2.5.4 Disadvantages; 2.6 Stir Bar Sorptive Extraction; 2.6.1 Research; 2.6.2 Practical; 2.6.3 Advantages; 2.6.4 Disadvantages; 2.7 PDMS Foam and Microvial; 2.7.1 PDMS Foam; 2.7.2 Microvial; 2.8 Solvent Extraction; 2.8.1 MIXXOR; 2.8.2 Soxhlet Extraction; 2.8.3 Solvent Assisted Flavor Evaporation (SAFE); 2.9 Summary; References; 3 Traditional Flavor and Fragrance Analysis of Raw Materials and Finished Products; 3.1 Overview; 3.2 Physical Attribute Evaluation; 3.2.1 Color - Optical Methods; 3.2.2 Turbidity; 3.2.3 Water Activity; 3.2.4 Moisture Content; 3.2.4.1 Karl Fischer Method 3.2.4.2 Secondary Moisture Determination Methods3.2.5 Optical Rotation; 3.2.6 Specific Gravity; 3.2.7 Refractive Index; 3.2.8 Sugars/Soluble Solids; 3.2.9 Viscosity; 3.3 Instrumental Analysis; 3.3.1 Separation Techniques; 3.3.1.1 Gas Chromatography (GC); 3.3.1.2 GC Retention Data; 3.3.1.3 Standardized Retention Index Systems; 3.3.1.4 GC Injection; 3.3.1.5 GC Columns (Stationary Phases); 3.3.1.6 GC Detectors; 3.3.2 Identification Techniques; 3.3.2.1 Retention Index Approach; 3.3.2.2 GC-MS; 3.3.2.3 MS/MS; References; 4 Gas Chromatography/Olfactometry (GC/O); 4.1 Introduction 4.2 Odor Assessors' Selection and Training4.3 Sensory Vocabulary; 4.4 GC/Olfactometers (Sniffers); 4.5 Practical Considerations; 4.6 Types of GC/Olfactometry; 4.6.1 Dilution Analysis; 4.6.2 Time Intensity; 4.6.3 Detection Frequency; 4.6.4 Posterior Intensity Method; 4.7 Sample Introduction; 4.8 Identification of Aroma-active Peaks; 4.8.1 Standardized Retention Index Values; 4.8.2 Aroma Description Matching; 4.8.3 MS Identifications; 4.8.4 Use of Authentic Standards; 4.9 Conclusion; References; 5 Multivariate Techniques; 5.1 Introduction; 5.2 Hierarchical Cluster Analysis (HCA) 5.3 Principal Component Analysis (PCA) |
| Record Nr. | UNINA-9910139623203321 |
Goodner Kevin
|
||
| Hoboken, : Wiley, 2011 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Practical Analysis of Flavor and Fragrance Materials [[electronic resource]]
| Practical Analysis of Flavor and Fragrance Materials [[electronic resource]] |
| Autore | Goodner Kevin |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | Hoboken, : Wiley, 2011 |
| Descrizione fisica | 1 online resource (250 p.) |
| Disciplina |
664.07
664.5 664/.07 |
| Altri autori (Persone) | RouseffRussell |
| Soggetto topico |
Flavor - Analysis
Flavor -- Analysis Flavor - Biotechnology Flavor -- Biotechnology Flavoring essences - Analysis Flavoring essences -- Analysis Chemical & Materials Engineering Engineering & Applied Sciences Chemical Engineering |
| ISBN |
1-283-17823-0
9786613178237 1-4443-4313-0 1-4443-4314-9 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Practical Analysis of Flavor and Fragrance Materials; Contents; Preface; About the Editors; List of Contributors; 1 Overview of Flavor and Fragrance Materials; 1.1 Flavor Aroma Chemicals; 1.1.1 Nature Identical; 1.1.1.1 Alcohols; 1.1.1.2 Acids; 1.1.1.3 Esters; 1.1.1.4 Lactones; 1.1.1.5 Aldehydes; 1.1.1.6 Ketones; 1.1.2 Heterocycles; 1.1.2.1 Oxygen-containing; 1.1.2.2 Nitrogen-containing; 1.1.2.3 Sulfur-containing; 1.1.3 Sulfur Compounds; 1.1.3.1 Mercaptans; 1.1.3.2 Sulfides; 1.2 Flavor Synthetics; 1.3 Natural Aroma Chemicals; 1.3.1 Isolates; 1.3.2 Biotechnology; 1.3.3 'Soft Chemistry'
1.4 Fragrance Aroma Chemicals1.4.1 Musks; 1.4.2 Amber; 1.4.3 Florals; 1.4.4 'Woodies'; 1.4.5 Acetals and Nitriles; 1.5 Materials of Natural Origin; 1.5.1 Essential Oils; 1.5.1.1 Cold-pressing - Citrus Oils; 1.5.1.2 Steam-distilled Oils; 1.5.1.3 A Note on 'Adulteration'; 1.5.2 Absolutes and Other Extracts; Acknowledgments; References; 2 Sample Preparation; 2.1 Introduction; 2.2 PDMS; 2.3 Static Headspace Extraction; 2.3.1 Advantages and Disadvantages; 2.4 Dynamic Headspace Extraction; 2.4.1 Advantages; 2.4.2 Disadvantages; 2.5 Solid Phase Microextraction (SPME); 2.5.1 Research; 2.5.2 Practical 2.5.3 Advantages2.5.4 Disadvantages; 2.6 Stir Bar Sorptive Extraction; 2.6.1 Research; 2.6.2 Practical; 2.6.3 Advantages; 2.6.4 Disadvantages; 2.7 PDMS Foam and Microvial; 2.7.1 PDMS Foam; 2.7.2 Microvial; 2.8 Solvent Extraction; 2.8.1 MIXXOR; 2.8.2 Soxhlet Extraction; 2.8.3 Solvent Assisted Flavor Evaporation (SAFE); 2.9 Summary; References; 3 Traditional Flavor and Fragrance Analysis of Raw Materials and Finished Products; 3.1 Overview; 3.2 Physical Attribute Evaluation; 3.2.1 Color - Optical Methods; 3.2.2 Turbidity; 3.2.3 Water Activity; 3.2.4 Moisture Content; 3.2.4.1 Karl Fischer Method 3.2.4.2 Secondary Moisture Determination Methods3.2.5 Optical Rotation; 3.2.6 Specific Gravity; 3.2.7 Refractive Index; 3.2.8 Sugars/Soluble Solids; 3.2.9 Viscosity; 3.3 Instrumental Analysis; 3.3.1 Separation Techniques; 3.3.1.1 Gas Chromatography (GC); 3.3.1.2 GC Retention Data; 3.3.1.3 Standardized Retention Index Systems; 3.3.1.4 GC Injection; 3.3.1.5 GC Columns (Stationary Phases); 3.3.1.6 GC Detectors; 3.3.2 Identification Techniques; 3.3.2.1 Retention Index Approach; 3.3.2.2 GC-MS; 3.3.2.3 MS/MS; References; 4 Gas Chromatography/Olfactometry (GC/O); 4.1 Introduction 4.2 Odor Assessors' Selection and Training4.3 Sensory Vocabulary; 4.4 GC/Olfactometers (Sniffers); 4.5 Practical Considerations; 4.6 Types of GC/Olfactometry; 4.6.1 Dilution Analysis; 4.6.2 Time Intensity; 4.6.3 Detection Frequency; 4.6.4 Posterior Intensity Method; 4.7 Sample Introduction; 4.8 Identification of Aroma-active Peaks; 4.8.1 Standardized Retention Index Values; 4.8.2 Aroma Description Matching; 4.8.3 MS Identifications; 4.8.4 Use of Authentic Standards; 4.9 Conclusion; References; 5 Multivariate Techniques; 5.1 Introduction; 5.2 Hierarchical Cluster Analysis (HCA) 5.3 Principal Component Analysis (PCA) |
| Record Nr. | UNINA-9910830042703321 |
|
Goodner Kevin
|
||
| Hoboken, : Wiley, 2011 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Practical Analysis of Flavor and Fragrance Materials [[electronic resource]]
| Practical Analysis of Flavor and Fragrance Materials [[electronic resource]] |
| Autore | Goodner Kevin |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | Hoboken, : Wiley, 2011 |
| Descrizione fisica | 1 online resource (250 p.) |
| Disciplina |
664.07
664.5 664/.07 |
| Altri autori (Persone) | RouseffRussell |
| Soggetto topico |
Flavor - Analysis
Flavor -- Analysis Flavor - Biotechnology Flavor -- Biotechnology Flavoring essences - Analysis Flavoring essences -- Analysis Chemical & Materials Engineering Engineering & Applied Sciences Chemical Engineering |
| ISBN |
1-283-17823-0
9786613178237 1-4443-4313-0 1-4443-4314-9 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Practical Analysis of Flavor and Fragrance Materials; Contents; Preface; About the Editors; List of Contributors; 1 Overview of Flavor and Fragrance Materials; 1.1 Flavor Aroma Chemicals; 1.1.1 Nature Identical; 1.1.1.1 Alcohols; 1.1.1.2 Acids; 1.1.1.3 Esters; 1.1.1.4 Lactones; 1.1.1.5 Aldehydes; 1.1.1.6 Ketones; 1.1.2 Heterocycles; 1.1.2.1 Oxygen-containing; 1.1.2.2 Nitrogen-containing; 1.1.2.3 Sulfur-containing; 1.1.3 Sulfur Compounds; 1.1.3.1 Mercaptans; 1.1.3.2 Sulfides; 1.2 Flavor Synthetics; 1.3 Natural Aroma Chemicals; 1.3.1 Isolates; 1.3.2 Biotechnology; 1.3.3 'Soft Chemistry'
1.4 Fragrance Aroma Chemicals1.4.1 Musks; 1.4.2 Amber; 1.4.3 Florals; 1.4.4 'Woodies'; 1.4.5 Acetals and Nitriles; 1.5 Materials of Natural Origin; 1.5.1 Essential Oils; 1.5.1.1 Cold-pressing - Citrus Oils; 1.5.1.2 Steam-distilled Oils; 1.5.1.3 A Note on 'Adulteration'; 1.5.2 Absolutes and Other Extracts; Acknowledgments; References; 2 Sample Preparation; 2.1 Introduction; 2.2 PDMS; 2.3 Static Headspace Extraction; 2.3.1 Advantages and Disadvantages; 2.4 Dynamic Headspace Extraction; 2.4.1 Advantages; 2.4.2 Disadvantages; 2.5 Solid Phase Microextraction (SPME); 2.5.1 Research; 2.5.2 Practical 2.5.3 Advantages2.5.4 Disadvantages; 2.6 Stir Bar Sorptive Extraction; 2.6.1 Research; 2.6.2 Practical; 2.6.3 Advantages; 2.6.4 Disadvantages; 2.7 PDMS Foam and Microvial; 2.7.1 PDMS Foam; 2.7.2 Microvial; 2.8 Solvent Extraction; 2.8.1 MIXXOR; 2.8.2 Soxhlet Extraction; 2.8.3 Solvent Assisted Flavor Evaporation (SAFE); 2.9 Summary; References; 3 Traditional Flavor and Fragrance Analysis of Raw Materials and Finished Products; 3.1 Overview; 3.2 Physical Attribute Evaluation; 3.2.1 Color - Optical Methods; 3.2.2 Turbidity; 3.2.3 Water Activity; 3.2.4 Moisture Content; 3.2.4.1 Karl Fischer Method 3.2.4.2 Secondary Moisture Determination Methods3.2.5 Optical Rotation; 3.2.6 Specific Gravity; 3.2.7 Refractive Index; 3.2.8 Sugars/Soluble Solids; 3.2.9 Viscosity; 3.3 Instrumental Analysis; 3.3.1 Separation Techniques; 3.3.1.1 Gas Chromatography (GC); 3.3.1.2 GC Retention Data; 3.3.1.3 Standardized Retention Index Systems; 3.3.1.4 GC Injection; 3.3.1.5 GC Columns (Stationary Phases); 3.3.1.6 GC Detectors; 3.3.2 Identification Techniques; 3.3.2.1 Retention Index Approach; 3.3.2.2 GC-MS; 3.3.2.3 MS/MS; References; 4 Gas Chromatography/Olfactometry (GC/O); 4.1 Introduction 4.2 Odor Assessors' Selection and Training4.3 Sensory Vocabulary; 4.4 GC/Olfactometers (Sniffers); 4.5 Practical Considerations; 4.6 Types of GC/Olfactometry; 4.6.1 Dilution Analysis; 4.6.2 Time Intensity; 4.6.3 Detection Frequency; 4.6.4 Posterior Intensity Method; 4.7 Sample Introduction; 4.8 Identification of Aroma-active Peaks; 4.8.1 Standardized Retention Index Values; 4.8.2 Aroma Description Matching; 4.8.3 MS Identifications; 4.8.4 Use of Authentic Standards; 4.9 Conclusion; References; 5 Multivariate Techniques; 5.1 Introduction; 5.2 Hierarchical Cluster Analysis (HCA) 5.3 Principal Component Analysis (PCA) |
| Record Nr. | UNINA-9910841506003321 |
|
Goodner Kevin
|
||
| Hoboken, : Wiley, 2011 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Precis d' analyse microscopique des denrees alimentaires / V. Bonnet
| Precis d' analyse microscopique des denrees alimentaires / V. Bonnet |
| Autore | Bonnet, V. |
| Pubbl/distr/stampa | Paris : J.B. Bailliere, 1890 |
| Descrizione fisica | 200 p. ; 19 cm |
| Disciplina | 664.07 |
| Soggetto non controllato | Alimenti - Analisi |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | fre |
| Record Nr. | UNINA-990001618940403321 |
|
Bonnet, V.
|
||
| Paris : J.B. Bailliere, 1890 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Preventing foreign material contamination of foods / Doug Peariso
| Preventing foreign material contamination of foods / Doug Peariso |
| Autore | Peariso, Doug |
| Pubbl/distr/stampa | Iowa : Blackwell, 2006 |
| Descrizione fisica | XVI, 306 p. : ill. ; 24 cm. |
| Disciplina | 664.07 |
| Soggetto topico |
Industria alimentare - Controllo di qualità
Alimenti - Contaminazione chimica - Prevenzione |
| ISBN | 0-8138-1639-4 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNIBAS-000019389 |
|
Peariso, Doug
|
||
| Iowa : Blackwell, 2006 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. della Basilicata | ||
| ||
Preventive nutrition and food science
| Preventive nutrition and food science |
| Pubbl/distr/stampa | Pusan, Korea, : Korean Society of Food Science and Nutrition |
| Descrizione fisica | 1 online resource |
| Disciplina | 664.07 |
| Soggetto topico |
Food - Analysis
Food Nutritional Physiological Phenomena |
| ISSN | 2287-8602 |
| Formato | Materiale a stampa |
| Livello bibliografico | Periodico |
| Lingua di pubblicazione | eng |
| Altri titoli varianti | PNF |
| Record Nr. | UNINA-9910139104003321 |
| Pusan, Korea, : Korean Society of Food Science and Nutrition | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Principles of sensory evaluation of food / by Maynard A. Amerine, Rose Marie Pangborn, Edward B. Roessler
| Principles of sensory evaluation of food / by Maynard A. Amerine, Rose Marie Pangborn, Edward B. Roessler |
| Autore | Amerine, Maynard Andrew |
| Pubbl/distr/stampa | New York [etc.] : Academic Press, 1965 |
| Descrizione fisica | X, 602 p. : ill. ; 24 cm. |
| Disciplina | 664.07 |
| Altri autori (Persone) |
Pangborn, Rose Marie
Roessler, Edward Biffer |
| Collana | Food science and technology |
| Soggetto topico | Alimenti - Analisi |
| ISBN | 0-12-056150-6 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNIBAS-000010915 |
|
Amerine, Maynard Andrew
|
||
| New York [etc.] : Academic Press, 1965 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. della Basilicata | ||
| ||
Production animale / Commission du codex alimentarius
| Production animale / Commission du codex alimentarius |
| Autore | Joint FAO/WHO Codex Alimentarius Commission |
| Pubbl/distr/stampa | Roma : OMS : FAO, 2008 |
| Descrizione fisica | VI, 215 p. ; 25 cm |
| Disciplina | 664.07 |
| Collana | Codex alimentarius |
| Soggetto non controllato | Alimenti - Controllo |
| ISBN | 978-92-5-205838-0 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | fre |
| Record Nr. | UNINA-990008742200403321 |
|
Joint FAO/WHO Codex Alimentarius Commission
|
||
| Roma : OMS : FAO, 2008 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Protezione degli alimenti : contaminazione biologica e sanità ambientale nell'industria alimentare / Giorgio Domenichini
| Protezione degli alimenti : contaminazione biologica e sanità ambientale nell'industria alimentare / Giorgio Domenichini |
| Autore | Domenichini, Giorgio <1920-2003> |
| Pubbl/distr/stampa | Milano : Etas Libri, 1996 |
| Descrizione fisica | XII, 235 p. ; 24 cm |
| Disciplina | 664.07 |
| Collana | Scienze del territorio, Gestione e controllo dell'ambiente |
| Soggetto non controllato |
Alimenti - Controllo
Salute pubblica - controllo |
| ISBN | 88-453-0692-5 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | ita |
| Record Nr. | UNINA-990001792380403321 |
|
Domenichini, Giorgio <1920-2003>
|
||
| Milano : Etas Libri, 1996 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Prove sperimentali per il controllo del calo di peso nella lunga conservazione dei prodotti ortofrutticoli [Tesi di dottorato] / dottorando: Francesco Genovese ; coordinatore: Ettore Bove ; tutor: Giovanni Carlo Di Renzo
| Prove sperimentali per il controllo del calo di peso nella lunga conservazione dei prodotti ortofrutticoli [Tesi di dottorato] / dottorando: Francesco Genovese ; coordinatore: Ettore Bove ; tutor: Giovanni Carlo Di Renzo |
| Autore | Genovese, Francesco |
| Descrizione fisica | 147 p. : ill. ; 30 cm. |
| Disciplina | 664.07 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | ita |
| Record Nr. | UNIBAS-000020199 |
|
Genovese, Francesco
|
||
| Materiale a stampa | ||
| Lo trovi qui: Univ. della Basilicata | ||
| ||
