Food flavors-- generation, analysis, and process influence: proceedings of the 8th International Flavor Conference, Cos, Greece, 6-8 July 1994
Gespeichert in:
| Körperschaft: | |
|---|---|
| Format: | Elektronisch E-Book |
| Sprache: | English |
| Veröffentlicht: |
Amsterdam
Elsevier
1995
|
| Schriftenreihe: | Developments in food science
37 |
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Beschreibung: | In this book, major emphasis is placed on the effects of processing and food components upon the flavor of foods and beverages. Topics discussed include: roasting of peanuts; extrusion of cooking poultry; spray drying of natural flavor materials; cooking rates of foods; gamma radiation of packaging films; stir-frying of sauťd flavors; emulsification properties of egg yolk and lupin proteins; the interaction of flavor compounds with flour, starch, and polysaccharides; factors affecting development of flavor in whisky, wines, fermented products, alcohol precursors, and model food systems; applications of enzymes for production of flavor in fish, lobster and pork; and the development and application of analytical methods for isolation and identification of volatile compounds and flavors from a variety of food products. Information presented in this book will be useful to chemists, scientists, and technologists working in flavor chemistry, food product research and development, and food quality control Includes bibliographical references and index |
| Beschreibung: | 1 Online-Ressource (2 volumes (xlii, 2236 pages) |
| ISBN: | 9780444820136 0444820132 |
Internformat
MARC
| LEADER | 00000nmm a2200000zcb4500 | ||
|---|---|---|---|
| 001 | BV042313667 | ||
| 003 | DE-604 | ||
| 005 | 00000000000000.0 | ||
| 007 | cr|uuu---uuuuu | ||
| 008 | 150129s1995 |||| o||u| ||||||eng d | ||
| 020 | |a 9780444820136 |9 978-0-444-82013-6 | ||
| 020 | |a 0444820132 |9 0-444-82013-2 | ||
| 035 | |a (OCoLC)162588393 | ||
| 035 | |a (DE-599)BVBBV042313667 | ||
| 040 | |a DE-604 |b ger |e aacr | ||
| 041 | 0 | |a eng | |
| 049 | |a DE-1046 | ||
| 082 | 0 | |a 664/.07 |2 22 | |
| 110 | 2 | |a International Flavor Conference < 1994, Kos, Greece> |e Verfasser |4 aut | |
| 245 | 1 | 0 | |a Food flavors-- generation, analysis, and process influence |b proceedings of the 8th International Flavor Conference, Cos, Greece, 6-8 July 1994 |c edited by George Charalambous |
| 264 | 1 | |a Amsterdam |b Elsevier |c 1995 | |
| 300 | |a 1 Online-Ressource (2 volumes (xlii, 2236 pages) | ||
| 336 | |b txt |2 rdacontent | ||
| 337 | |b c |2 rdamedia | ||
| 338 | |b cr |2 rdacarrier | ||
| 490 | 0 | |a Developments in food science |v 37 | |
| 500 | |a In this book, major emphasis is placed on the effects of processing and food components upon the flavor of foods and beverages. Topics discussed include: roasting of peanuts; extrusion of cooking poultry; spray drying of natural flavor materials; cooking rates of foods; gamma radiation of packaging films; stir-frying of sauťd flavors; emulsification properties of egg yolk and lupin proteins; the interaction of flavor compounds with flour, starch, and polysaccharides; factors affecting development of flavor in whisky, wines, fermented products, alcohol precursors, and model food systems; applications of enzymes for production of flavor in fish, lobster and pork; and the development and application of analytical methods for isolation and identification of volatile compounds and flavors from a variety of food products. Information presented in this book will be useful to chemists, scientists, and technologists working in flavor chemistry, food product research and development, and food quality control | ||
| 500 | |a Includes bibliographical references and index | ||
| 650 | 4 | |a Food / Constituents | |
| 650 | 7 | |a Conference proceedings |2 fast | |
| 650 | 4 | |a Saveur / Congrès | |
| 650 | 7 | |a Flavor |2 fast | |
| 650 | 4 | |a Flavor |v Congresses | |
| 655 | 7 | |0 (DE-588)1071861417 |a Konferenzschrift |2 gnd-content | |
| 700 | 1 | |a Charalambous, George |e Sonstige |4 oth | |
| 856 | 4 | 0 | |u http://www.sciencedirect.com/science/book/9780444820136 |x Verlag |3 Volltext |
| 912 | |a ZDB-33-ESD |a ZDB-33-EBS | ||
| 940 | 1 | |q FAW_PDA_ESD | |
| 940 | 1 | |q FLA_PDA_ESD | |
| 999 | |a oai:aleph.bib-bvb.de:BVB01-027750658 | ||
Datensatz im Suchindex
| _version_ | 1804152906011639808 |
|---|---|
| any_adam_object | |
| author_corporate | International Flavor Conference < 1994, Kos, Greece> |
| author_corporate_role | aut |
| author_facet | International Flavor Conference < 1994, Kos, Greece> |
| author_sort | International Flavor Conference < 1994, Kos, Greece> |
| building | Verbundindex |
| bvnumber | BV042313667 |
| collection | ZDB-33-ESD ZDB-33-EBS |
| ctrlnum | (OCoLC)162588393 (DE-599)BVBBV042313667 |
| dewey-full | 664/.07 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 664 - Food technology |
| dewey-raw | 664/.07 |
| dewey-search | 664/.07 |
| dewey-sort | 3664 17 |
| dewey-tens | 660 - Chemical engineering |
| discipline | Chemie / Pharmazie |
| format | Electronic eBook |
| fullrecord | <?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>02597nmm a2200445zcb4500</leader><controlfield tag="001">BV042313667</controlfield><controlfield tag="003">DE-604</controlfield><controlfield tag="005">00000000000000.0</controlfield><controlfield tag="007">cr|uuu---uuuuu</controlfield><controlfield tag="008">150129s1995 |||| o||u| ||||||eng d</controlfield><datafield tag="020" ind1=" " ind2=" "><subfield code="a">9780444820136</subfield><subfield code="9">978-0-444-82013-6</subfield></datafield><datafield tag="020" ind1=" " ind2=" "><subfield code="a">0444820132</subfield><subfield code="9">0-444-82013-2</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(OCoLC)162588393</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-599)BVBBV042313667</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-604</subfield><subfield code="b">ger</subfield><subfield code="e">aacr</subfield></datafield><datafield tag="041" ind1="0" ind2=" "><subfield code="a">eng</subfield></datafield><datafield tag="049" ind1=" " ind2=" "><subfield code="a">DE-1046</subfield></datafield><datafield tag="082" ind1="0" ind2=" "><subfield code="a">664/.07</subfield><subfield code="2">22</subfield></datafield><datafield tag="110" ind1="2" ind2=" "><subfield code="a">International Flavor Conference < 1994, Kos, Greece></subfield><subfield code="e">Verfasser</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Food flavors-- generation, analysis, and process influence</subfield><subfield code="b">proceedings of the 8th International Flavor Conference, Cos, Greece, 6-8 July 1994</subfield><subfield code="c">edited by George Charalambous</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="a">Amsterdam</subfield><subfield code="b">Elsevier</subfield><subfield code="c">1995</subfield></datafield><datafield tag="300" ind1=" " ind2=" "><subfield code="a">1 Online-Ressource (2 volumes (xlii, 2236 pages)</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="b">txt</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="b">c</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="b">cr</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="490" ind1="0" ind2=" "><subfield code="a">Developments in food science</subfield><subfield code="v">37</subfield></datafield><datafield tag="500" ind1=" " ind2=" "><subfield code="a">In this book, major emphasis is placed on the effects of processing and food components upon the flavor of foods and beverages. Topics discussed include: roasting of peanuts; extrusion of cooking poultry; spray drying of natural flavor materials; cooking rates of foods; gamma radiation of packaging films; stir-frying of sauťd flavors; emulsification properties of egg yolk and lupin proteins; the interaction of flavor compounds with flour, starch, and polysaccharides; factors affecting development of flavor in whisky, wines, fermented products, alcohol precursors, and model food systems; applications of enzymes for production of flavor in fish, lobster and pork; and the development and application of analytical methods for isolation and identification of volatile compounds and flavors from a variety of food products. Information presented in this book will be useful to chemists, scientists, and technologists working in flavor chemistry, food product research and development, and food quality control</subfield></datafield><datafield tag="500" ind1=" " ind2=" "><subfield code="a">Includes bibliographical references and index</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Food / Constituents</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Conference proceedings</subfield><subfield code="2">fast</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Saveur / Congrès</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Flavor</subfield><subfield code="2">fast</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Flavor</subfield><subfield code="v">Congresses</subfield></datafield><datafield tag="655" ind1=" " ind2="7"><subfield code="0">(DE-588)1071861417</subfield><subfield code="a">Konferenzschrift</subfield><subfield code="2">gnd-content</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Charalambous, George</subfield><subfield code="e">Sonstige</subfield><subfield code="4">oth</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">http://www.sciencedirect.com/science/book/9780444820136</subfield><subfield code="x">Verlag</subfield><subfield code="3">Volltext</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">ZDB-33-ESD</subfield><subfield code="a">ZDB-33-EBS</subfield></datafield><datafield tag="940" ind1="1" ind2=" "><subfield code="q">FAW_PDA_ESD</subfield></datafield><datafield tag="940" ind1="1" ind2=" "><subfield code="q">FLA_PDA_ESD</subfield></datafield><datafield tag="999" ind1=" " ind2=" "><subfield code="a">oai:aleph.bib-bvb.de:BVB01-027750658</subfield></datafield></record></collection> |
| genre | (DE-588)1071861417 Konferenzschrift gnd-content |
| genre_facet | Konferenzschrift |
| id | DE-604.BV042313667 |
| illustrated | Not Illustrated |
| indexdate | 2024-07-10T01:18:09Z |
| institution | BVB |
| isbn | 9780444820136 0444820132 |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-027750658 |
| oclc_num | 162588393 |
| open_access_boolean | |
| owner | DE-1046 |
| owner_facet | DE-1046 |
| physical | 1 Online-Ressource (2 volumes (xlii, 2236 pages) |
| psigel | ZDB-33-ESD ZDB-33-EBS FAW_PDA_ESD FLA_PDA_ESD |
| publishDate | 1995 |
| publishDateSearch | 1995 |
| publishDateSort | 1995 |
| publisher | Elsevier |
| record_format | marc |
| series2 | Developments in food science |
| spelling | International Flavor Conference < 1994, Kos, Greece> Verfasser aut Food flavors-- generation, analysis, and process influence proceedings of the 8th International Flavor Conference, Cos, Greece, 6-8 July 1994 edited by George Charalambous Amsterdam Elsevier 1995 1 Online-Ressource (2 volumes (xlii, 2236 pages) txt rdacontent c rdamedia cr rdacarrier Developments in food science 37 In this book, major emphasis is placed on the effects of processing and food components upon the flavor of foods and beverages. Topics discussed include: roasting of peanuts; extrusion of cooking poultry; spray drying of natural flavor materials; cooking rates of foods; gamma radiation of packaging films; stir-frying of sauťd flavors; emulsification properties of egg yolk and lupin proteins; the interaction of flavor compounds with flour, starch, and polysaccharides; factors affecting development of flavor in whisky, wines, fermented products, alcohol precursors, and model food systems; applications of enzymes for production of flavor in fish, lobster and pork; and the development and application of analytical methods for isolation and identification of volatile compounds and flavors from a variety of food products. Information presented in this book will be useful to chemists, scientists, and technologists working in flavor chemistry, food product research and development, and food quality control Includes bibliographical references and index Food / Constituents Conference proceedings fast Saveur / Congrès Flavor fast Flavor Congresses (DE-588)1071861417 Konferenzschrift gnd-content Charalambous, George Sonstige oth http://www.sciencedirect.com/science/book/9780444820136 Verlag Volltext |
| spellingShingle | Food flavors-- generation, analysis, and process influence proceedings of the 8th International Flavor Conference, Cos, Greece, 6-8 July 1994 Food / Constituents Conference proceedings fast Saveur / Congrès Flavor fast Flavor Congresses |
| subject_GND | (DE-588)1071861417 |
| title | Food flavors-- generation, analysis, and process influence proceedings of the 8th International Flavor Conference, Cos, Greece, 6-8 July 1994 |
| title_auth | Food flavors-- generation, analysis, and process influence proceedings of the 8th International Flavor Conference, Cos, Greece, 6-8 July 1994 |
| title_exact_search | Food flavors-- generation, analysis, and process influence proceedings of the 8th International Flavor Conference, Cos, Greece, 6-8 July 1994 |
| title_full | Food flavors-- generation, analysis, and process influence proceedings of the 8th International Flavor Conference, Cos, Greece, 6-8 July 1994 edited by George Charalambous |
| title_fullStr | Food flavors-- generation, analysis, and process influence proceedings of the 8th International Flavor Conference, Cos, Greece, 6-8 July 1994 edited by George Charalambous |
| title_full_unstemmed | Food flavors-- generation, analysis, and process influence proceedings of the 8th International Flavor Conference, Cos, Greece, 6-8 July 1994 edited by George Charalambous |
| title_short | Food flavors-- generation, analysis, and process influence |
| title_sort | food flavors generation analysis and process influence proceedings of the 8th international flavor conference cos greece 6 8 july 1994 |
| title_sub | proceedings of the 8th International Flavor Conference, Cos, Greece, 6-8 July 1994 |
| topic | Food / Constituents Conference proceedings fast Saveur / Congrès Flavor fast Flavor Congresses |
| topic_facet | Food / Constituents Conference proceedings Saveur / Congrès Flavor Flavor Congresses Konferenzschrift |
| url | http://www.sciencedirect.com/science/book/9780444820136 |
| work_keys_str_mv | AT internationalflavorconference1994kosgreece foodflavorsgenerationanalysisandprocessinfluenceproceedingsofthe8thinternationalflavorconferencecosgreece68july1994 AT charalambousgeorge foodflavorsgenerationanalysisandprocessinfluenceproceedingsofthe8thinternationalflavorconferencecosgreece68july1994 |