The dictionary of flavors: and general guide for those training in the art and science of flavor chemistry
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Format: | Buch |
| Sprache: | English |
| Veröffentlicht: |
Trumbull, Conn.
Food & Nutrition Press
1999
|
| Schlagworte: | |
| Online-Zugang: | Inhaltsverzeichnis |
| Beschreibung: | Includes bibliographical references |
| Beschreibung: | IX, 548 S. 24 cm |
| ISBN: | 0917678478 |
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| 100 | 1 | |a DeRovira, Dolf A. |e Verfasser |4 aut | |
| 245 | 1 | 0 | |a The dictionary of flavors |b and general guide for those training in the art and science of flavor chemistry |c by Dolf A. De Rovira, Sr |
| 264 | 1 | |a Trumbull, Conn. |b Food & Nutrition Press |c 1999 | |
| 300 | |a IX, 548 S. |b 24 cm | ||
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| 650 | 4 | |a Aliments - Composition - Dictionnaires anglais | |
| 650 | 4 | |a Aliments - Dictionnaires anglais | |
| 650 | 4 | |a Saveur - Dictionnaires anglais | |
| 650 | 4 | |a Flavoring essences |v Dictionaries | |
| 650 | 4 | |a Food industry and trade |v Dictionaries | |
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Datensatz im Suchindex
| _version_ | 1804129430394634240 |
|---|---|
| adam_text | ABBREVIATIONS APTER 1 INTRODUCTION 1.1 IMPORTANCE OF TRACE ELEMENTS IN
FOOD 1.1.1 ESSENTIAL TRACE ELEMENTS 1.1.2 CLASSIFICATION OF TRACE
ELEMENTS 1.1.3 DISCOVERY OF ESSENTIAL TRACE ELEMENTS 1.1.4 FUNCTIONS OF
TRACE ELEMENTS 1.2 TRACE ELEMENT STUDIES REFERENCES CHAPTER 2
STATISTICAL EVALUATION OF DATA 8 INTRODUCTION 8 ANALYTICAL ERRORS 8
2.2.1 ACCURACY AND PRECISION 8 2.2.2 DETERMINATE AND INDETERMINATE
ERRORS 9 2.2.3 SIGNIFICANT FIGURES 9 MEAN, MEDIAN, MODE, RANGE AND MEAN
DEVIATION 10 2.3.1 MEAN 11 2.3.2 MEDIAN 11 2.3.3 MODE 1. 1 2.3.4 RANGE
11 2.3.5 MEAN DEVIATION 11 NORMAL DISTRIBUTION OF RANDOM VARIABLES:
GAUSSIAN DISTRIBUTION 12 2.4.1 LOG-NORMAL DISTRIBUTION 13 2.4.2 STANDARD
DEVIATION 14 CONFIDENCE LIMIT, CONFIDENCE INTERVAL AND CONFIDENCE LEVEL
15 STUDENT S T DISTRIBUTION: CONFIDENCE LIMIT FOR SMALL NUMBER OF
MEASUREMENTS 16 TESTING FOR STATISTICAL HYPOTHESIS 17 2.7.1 COMPARISON
OF EXPERIMENTAL MEANS WI TH TRUE VALUE OR WITH EACH OTHER: STUDENT S T
TEST 17 VIII CONTENTS 2.7.2 COMPARISON OF TWO EXPERIMENTAL STANDARD
DEVIATIONS: THE F TEST 2.8 REJECTION OF OUTLIERS 2.8.1 DIXON S Q
CSITERION 2.8.2 STUDENT S T CRITERION 2.8.3 GIBBS S R CRITERION 2.9
LINEAR REGRESSION ANALYSIS 2.9.1 MULTIPLE LINEAR REGRESSION 2.10
RECEPTOR MODELS 2.10.1 FACTOR ANALYSIS 2.10.2 CHEMICAL MASS BALANCE
METHOD 2.10.3 ENRICHMENT FACTORS OF THE ELEMENTS REFERENCES CHAPTER 3
TRACE ANALYSIS 32 3.1 SCOPE OF TRACE ANALYSIS 3 2 3.2 METHODOLOGY, TERMS
AND DEFINITIONS 3 3 3.2.1 SAMPLE, ANALYTE, MATRIX AND BLANK 3 3 3.2.2
QUALIFICATIONS FOR A TRACE ANALYSIS LABORATORY 33 3.2.2.1 WATER
PURIFICATION 3.2.3 PRECISION, ACCURACY AND TRACEABILITY 3.2.4
CALIBRATION 3.2.5 ANALYTICAL FIGURES OF MERIT 3.2.5.1 DETECTION LIMIT
AND LIMIT OF QUANTITATION 3.2.5.2 ANALYTICAL RANGE 3.2.5.3 SENSITIVITY
3.2.5.4 SIGNAL TO NOISE RATIO 3.2.5.5 RELATIONS BETWEEN PRECISION,
SENSITIVITY, DL AND S/N 3.2.6 SELECTIVITY AND INTERFERENCE 3.2.7 LEGAL
IMPORTANCE OF RESULTS, TRACEABILITY AND OTHER RELATED CONCEPTS
REFERENCES FURTHER READING CHAPTER 4 SAMPLING AND SAMPLE PRE-TREATMENT
4.1 GENERAL GUIDELINES IN COLLECTION AND PREPARATION OF STAPLE FOODS AND
DIETS 4.2 SAMPLING OF MAJOR STAPLE FOODS 4.2.1 WHEAT 4.2.2 WHEAT FLOUR
4.2.3 BREAD CONTENTS 4.2.4 PASTA 4.2.5 RICE 4.2.6 POTATO 4.2.7 MEAT
4.2.8 VEGETABLES AND FRUITS 4.2.9 MILK 4.2.10 FRESH EGGS 4.2.1 1 OTHER
STAPLE FOODS 4.3 COLLECTION OF DIET SAMPLES 4.3.1 COLLECTION AND
PREPARATION OF FOODS FOR COMPOSITION OF REPRESENTATIVE MIXED TOTAL DAILY
DIETS, MARKET BASKET METHOD 4.3.2 COLLECTION OF FOOD SAMPLES 4.3.3
DUPLICATE PORTION TECHNIQUE 4.3.4 HOMOGENIZATION AND FREEZE DRYING 4.4
SAMPLE DISSOLUTION AND DECOMPOSITION 4.4.1 DRY ASHING TECHNIQUES 4.4.2
WET ASHING TECHNIQUES 4.4.2.1 OPEN WET DIGESTION 4.4.2.2 CLOSED WET
DIGESTION REFERENCES FURTHER READING CHAPTER 5 SPECTROCHEMISTRY FOR
TRACE ANALYSIS 5.1 FUNDAMENTALS, DEFINITIONS AND TERMS 5.2 ATOMIC AND
MOLECULAR SPECTROMETRY 5.2.1 MOLECULAR SPECTROMETRY 5.2.2 LUMINESCENCE
SPECTROMETRY 5.2.3 ATOMIC SPECTROMETRY 5.3 INSTRUMENTATION 5.3.1 BASIC
COMPONENTS FOR SPECTROMETRIC INSTRUMENTATION 5.3.1.1 SOME IMPORTANT
OPTICAL UNITS 5.3.1.2 WAVELENGTH SELECTORS 5.3.1.3 SOURCES 5.3.1.4
DETECTORS FURTHER READING CHAPTER 6 ATOMIC ABSORPTION SPECTROMETRY 6.1
INTRODUCTION, HISTORY AND PRINCIPLES 6.2 INSTRUMENTATION 6.2.1 SOURCES
6.2.2 MONOCHROMATORS X CONTENTS 6.2.3 ATOMIZERS 109 6.2.3.1 FLAME
ATOMIZERS 109 6.2.3.2 FURNACE ATOMIZERS 111 6.2.3.3 COLD VAPOUR ATOMIC
ABSORPTION SPECTROMETRY (CVAAS) 116 6.2.3.4 HYDRIDE GENERATION ATOMIC
ABSORPTION SPECTROMETRY 117 6.2.3.5 ATOM TRAPS FOR FLAME ATORNIZERS 11 8
6.3 INTERFERENCES 119 6.3.1 NON-SPECTRAL INTERFERENCES 120 6.3.2
SPECTRAL INTERFERENCES 122 6.4 ANALYSIS OF SOLID SAMPLES 130 6.5 A
GENERAL EVALUATION AND CAPABILITIES OF AAS SYSTEMS 13 1 REFERENCES 134
FURTHER READING 135 CHAPTER 7 ATOMIC EMISSION AND MASS SPECTROMETRY
USING PLASMA TECHNIQUES 136 7.1 INTRODUCTION, HISTORY AND PRINCIPLES 136
7.2 OPTICAL EMISSION SPECTROMETRY 138 7.2.1 OPTICAL EMISSION
SPECTROMETRY WITH CLASSICAL SOURCES 138 7.2.2 OPTICAL EMISSION
SPECTROMETRY WITH PLASMA SOURCES 140 7.2.2.1 POWER SUPPLIES FOR RF
GENERATION 142 7.2.2.2 SAMPLE INTRODUCTION SYSTEMS 143 7.2.2.3 DETECTION
SYSTEMS AND MEASUREMENT MODES IN ICP-OES 146 7.2.2.4 INTERIERENCES 148
7.3 INDUCTIVELY COUPLED PLASMA-MASS SPECTROMETRY 150 7.3.1
INSTRUMENTATION 152 7.3.1.1 MASS ANALYZERS 152 7.3.1.2 DETECTORS 154
7.3.2 INTERFERENCES 155 7.3.2.1 SPECTRAL INTERFERENCES 155 7.3.2.2
NON-SPECTRAL INTERFERENCES 157 7.3.2.3 APPROACHES FOR ELIMINATION OF
INTERFERENCES 158 7.3.3 ISOTOPE DILUTION ICP-MS 160 7.3.4 INSTRUMENTS
AND APPLICATIONS 162 REFERENCES 163 FURTHER READINGS 163 CONTENTS 8.1
INTRODUCTION, HISTORY AND PRINCIPLES 8.2 INSTRUMENTATION 8.2.1
EXCITATION SOURCES 8.2.2 ATOMIZERS 8.3 INTERFERENCES 8.4 INSTRUMENTATION
AND APPLICATIONS REFERENCES FURTHER READING TER 9 NUCLEAR ACTIVATION
ANALYSIS 9.1 INTRODUCTION 9.2 BASIC PRINCIPLES 9.2.1 RADIOACTIVE DECAY
9.2.2 HALF-LIFE 9.2.3 IRRADIATION WITH NEUTRONS AND CHARGED PARTICLES
9.3 NEUTRON ACTIVATION ANALYSIS 9.3.1 CROSS SECTION 9.3.2 NEUTRON
SOURCES 9.3.2.1 LABORATORY NEUTRON SOURCES 9.3.2.2 RESEARCH REACTORS
9.3.3 PREPARATION OF SAMPLES FOR IRRADIATION 9.3.4 SHORT IRRADIATION
9.3.5 INTERMEDIATE AND LONG-LIVED ISOTOPES, LONG IRRADIATION 9.3.6
CALCULATION OF ACTIVITY PRODUCED AFTER NEUTRON IRRADIATION 9.3.7
MEASUREMENT OF GAMMA RAYS 9.3.7.1 INTERACTION OF GAMMA RAYS WITH MATTER
184 9.4 OTHER NUCLEAR TECHNIQUES 188 9.5 DETERMINATION OF TRACE ELEMENTS
IN TOTAL DIET BY NEUTRON ACTIVATION ANALYSIS 189 9.6 PRESENT STATUS OF
ACTIVATION ANALYSIS BY COMPARISON WITH OTHER ANALYTICAL TECHNIQUES 189
REFERENCES 191 CHAPTER 10 X-RAY METHODS 192 10.1 INTRODUCTION 192 10.2
BASIC PRINCIPLES 193 10.3 X-RAY FLUORESCENCE SPECTROMETRY 194 10.3.1
PRODUCTION OF X-RAYS 195 XII CONTENTS 10.3.2 WAVELENGTH DISPERSIVE X-RAY
FLUORESCENCE SPECTROMETRY 197 10.3.3 ENERGY DISPERSIVE X-RAY
FLUORESCENCE 198 10.3.4 TOTAL REFLECTION X-RAY FLUORESCENCE SPECTROMETRY
199 10.4 PARTICLE-INDUCED X-RAY EMISSION SPECTROMETRY 20 1 10.5
QUANTITATIVE DETERMINATION IN XRF METHODS 202 REFERENCES 204 CHAPTER 11
SPECIATION ANALYSIS 1 1.1 IMPORTANCE OF SPECIATION ANALYSIS AND RELATED
TERMS 1 1.2 CHROMATOGRAPHY AND ELECTROPHORESIS 1 1.2.1 COMMON LAWS AND
PROPERTIES FOR CHROMATOGRAPHY AND ELECTROPHORESIS 11.2.2 INSTRUMENTS FOR
CHROMATOGRAPHY AND ELECTROPHORESIS 11.2.2.1 COLUMNS 11.2.2.2 DETECTORS 1
1.3 TYPICAL INSTRUMENTS REFERENCES FURTHER READING CHAPTER 12 COMPARISON
OF ANALYTICAL TECHNIQUES 222 12.1 GENERAL APPROACHES FOR SELECTING A
TECHNIQUE 222 12.2 CRITERIA FOR SELECTING AN ANALYTICAL TECHNIQUE 222
12.2.1 CONSIDERATIONS FOR SAMPLE PREPARATION 223 12.2.2 SENSITIVITY 224
12.2.3 SPEED 225 12.2.4 EASE OF USE 226 12.2.5 COST OF INSTRUMENTATION
AND ANALYSIS 228 12.3 EVALUATION OF INDIVIDUAL ANALYTICAL TECHNIQUES 232
CHAPTER 13 ESSENTIALITY AND TOXICITY OF SOME TRACE ELEMENTS AND THEIR
DETERMINATION 233 13.1 INTRODUCTION 233 13.2 ESSENTIAL AND PROBABLY
ESSENTIAL TRACE ELEMENTS 233 13.2.1 BORON 23 3 13.2.2 CHROMIUM 237
13.2.3 COBALT 237 13.2.4 COPPER 23 8 13.2.5 IODINE 13.2.6 IRON 13.2.7
MANGANESE 13.2.8 MOLYBDENUM 13.2.9 NICKEL 13.2.10 SELENIUM 13.2.11
SILICON 13.2.12 TIN 13.2.13 VANADIUM 13.2.14 ZINC POTENTIALLY TOXIC
ELEMENTS: SOME POSSIBLY WITH ESSENTIAL FUNCTION 13.3.1 ARSENIC 13.3.2
FLUORINE 13.3.3 CADMIUM 13.3.4 LEAD 13.2.5 MERCURY 13.3.6 ALUMINIUM
LITERATURE ON DETERMINATION OF TRACE ELEMENTS IN FOOD SARNPLES
REFERENCES SUBJECT INDEX XIII 239 239 240 240 24 1 242 244 245 245 246
248 248 249 250 252 252 253 254 304
|
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| dewey-full | 664.5/03 |
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| dewey-ones | 664 - Food technology |
| dewey-raw | 664.5/03 |
| dewey-search | 664.5/03 |
| dewey-sort | 3664.5 13 |
| dewey-tens | 660 - Chemical engineering |
| discipline | Chemie / Pharmazie Lebensmitteltechnologie Chemie |
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| publisher | Food & Nutrition Press |
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| spelling | DeRovira, Dolf A. Verfasser aut The dictionary of flavors and general guide for those training in the art and science of flavor chemistry by Dolf A. De Rovira, Sr Trumbull, Conn. Food & Nutrition Press 1999 IX, 548 S. 24 cm txt rdacontent n rdamedia nc rdacarrier Includes bibliographical references Aliments - Composition - Dictionnaires anglais Aliments - Dictionnaires anglais Saveur - Dictionnaires anglais Flavoring essences Dictionaries Food industry and trade Dictionaries Aromastoff (DE-588)4130237-0 gnd rswk-swf Geschmacksstoff (DE-588)4020569-1 gnd rswk-swf Zusatzstoff (DE-588)4117735-6 gnd rswk-swf Aroma (DE-588)4137070-3 gnd rswk-swf (DE-588)4066724-8 Wörterbuch gnd-content Aromastoff (DE-588)4130237-0 s DE-604 Aroma (DE-588)4137070-3 s Zusatzstoff (DE-588)4117735-6 s Geschmacksstoff (DE-588)4020569-1 s 1\p DE-604 OEBV Datenaustausch application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=009958947&sequence=000001&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis 1\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk |
| spellingShingle | DeRovira, Dolf A. The dictionary of flavors and general guide for those training in the art and science of flavor chemistry Aliments - Composition - Dictionnaires anglais Aliments - Dictionnaires anglais Saveur - Dictionnaires anglais Flavoring essences Dictionaries Food industry and trade Dictionaries Aromastoff (DE-588)4130237-0 gnd Geschmacksstoff (DE-588)4020569-1 gnd Zusatzstoff (DE-588)4117735-6 gnd Aroma (DE-588)4137070-3 gnd |
| subject_GND | (DE-588)4130237-0 (DE-588)4020569-1 (DE-588)4117735-6 (DE-588)4137070-3 (DE-588)4066724-8 |
| title | The dictionary of flavors and general guide for those training in the art and science of flavor chemistry |
| title_auth | The dictionary of flavors and general guide for those training in the art and science of flavor chemistry |
| title_exact_search | The dictionary of flavors and general guide for those training in the art and science of flavor chemistry |
| title_full | The dictionary of flavors and general guide for those training in the art and science of flavor chemistry by Dolf A. De Rovira, Sr |
| title_fullStr | The dictionary of flavors and general guide for those training in the art and science of flavor chemistry by Dolf A. De Rovira, Sr |
| title_full_unstemmed | The dictionary of flavors and general guide for those training in the art and science of flavor chemistry by Dolf A. De Rovira, Sr |
| title_short | The dictionary of flavors |
| title_sort | the dictionary of flavors and general guide for those training in the art and science of flavor chemistry |
| title_sub | and general guide for those training in the art and science of flavor chemistry |
| topic | Aliments - Composition - Dictionnaires anglais Aliments - Dictionnaires anglais Saveur - Dictionnaires anglais Flavoring essences Dictionaries Food industry and trade Dictionaries Aromastoff (DE-588)4130237-0 gnd Geschmacksstoff (DE-588)4020569-1 gnd Zusatzstoff (DE-588)4117735-6 gnd Aroma (DE-588)4137070-3 gnd |
| topic_facet | Aliments - Composition - Dictionnaires anglais Aliments - Dictionnaires anglais Saveur - Dictionnaires anglais Flavoring essences Dictionaries Food industry and trade Dictionaries Aromastoff Geschmacksstoff Zusatzstoff Aroma Wörterbuch |
| url | http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=009958947&sequence=000001&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA |
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