Browned flavors: analysis, formation, and physiology
Gespeichert in:
| Weitere Verfasser: | |
|---|---|
| Format: | Buch |
| Sprache: | English |
| Veröffentlicht: |
Washington, DC
American Chemical Society
[2016]
|
| Schriftenreihe: | ACS symposium series
1237 |
| Schlagworte: | |
| Beschreibung: | Includes bibliographical references and index |
| Beschreibung: | x, 152 Seiten |
| ISBN: | 9780841231856 |
Internformat
MARC
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| 245 | 1 | 0 | |a Browned flavors |b analysis, formation, and physiology |c Michael Granvogl, editor, Technical University of Munich, Freising, Germany, Devin Peterson, editor, The Ohio State University, Columbus, Ohio, Peter Schieberle, editor, Technical University of Munich, Freising, Germany ; sponsored by the ACS Division of Agricultural and Food Chemistry |
| 264 | 1 | |a Washington, DC |b American Chemical Society |c [2016] | |
| 264 | 0 | |b Distributed in print by Oxford University Press | |
| 300 | |a x, 152 Seiten | ||
| 336 | |b txt |2 rdacontent | ||
| 337 | |b n |2 rdamedia | ||
| 338 | |b nc |2 rdacarrier | ||
| 490 | 1 | |a ACS symposium series |v 1237 | |
| 500 | |a Includes bibliographical references and index | ||
| 650 | 4 | |a Maillard reaction | |
| 650 | 4 | |a Cooking | |
| 650 | 4 | |a Chemical reactions | |
| 650 | 4 | |a Food |x Analysis | |
| 650 | 4 | |a Sugars | |
| 650 | 0 | 7 | |a Aroma |0 (DE-588)4137070-3 |2 gnd |9 rswk-swf |
| 650 | 0 | 7 | |a Maillard-Reaktion |0 (DE-588)4168628-7 |2 gnd |9 rswk-swf |
| 650 | 0 | 7 | |a Bräunung |0 (DE-588)4382288-5 |2 gnd |9 rswk-swf |
| 650 | 0 | 7 | |a Lebensmittel |0 (DE-588)4034870-2 |2 gnd |9 rswk-swf |
| 689 | 0 | 0 | |a Lebensmittel |0 (DE-588)4034870-2 |D s |
| 689 | 0 | 1 | |a Bräunung |0 (DE-588)4382288-5 |D s |
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| 689 | 0 | 3 | |a Maillard-Reaktion |0 (DE-588)4168628-7 |D s |
| 689 | 0 | |C b |5 DE-604 | |
| 700 | 1 | |a Granvogl, Michael |4 edt | |
| 776 | 0 | 8 | |i Erscheint auch als |n Online-Ausgabe |t Browned flavors |d Washington, DC : American Chemical Society, [2016] |z 9780841231849 |
| 830 | 0 | |a ACS symposium series |v 1237 |w (DE-604)BV000003091 |9 1237 | |
| 999 | |a oai:aleph.bib-bvb.de:BVB01-030477266 | ||
Datensatz im Suchindex
| _version_ | 1804178705966170112 |
|---|---|
| any_adam_object | |
| author2 | Granvogl, Michael |
| author2_role | edt |
| author2_variant | m g mg |
| author_facet | Granvogl, Michael |
| building | Verbundindex |
| bvnumber | BV045086384 |
| callnumber-first | T - Technology |
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| callnumber-raw | TP372.55.M35 |
| callnumber-search | TP372.55.M35 |
| callnumber-sort | TP 3372.55 M35 |
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| classification_tum | LEB 122f CHE 510f |
| ctrlnum | (OCoLC)1048208607 (DE-599)BVBBV045086384 |
| dewey-full | 660/.2832 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 660 - Chemical engineering |
| dewey-raw | 660/.2832 |
| dewey-search | 660/.2832 |
| dewey-sort | 3660 42832 |
| dewey-tens | 660 - Chemical engineering |
| discipline | Chemie / Pharmazie Lebensmitteltechnologie Chemie |
| format | Book |
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| id | DE-604.BV045086384 |
| illustrated | Not Illustrated |
| indexdate | 2024-07-10T08:08:14Z |
| institution | BVB |
| isbn | 9780841231856 |
| language | English |
| lccn | 016048748 |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-030477266 |
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| owner_facet | DE-M49 DE-BY-TUM |
| physical | x, 152 Seiten |
| publishDate | 2016 |
| publishDateSearch | 2018 |
| publishDateSort | 2018 |
| publisher | American Chemical Society |
| record_format | marc |
| series | ACS symposium series |
| series2 | ACS symposium series |
| spelling | Browned flavors analysis, formation, and physiology Michael Granvogl, editor, Technical University of Munich, Freising, Germany, Devin Peterson, editor, The Ohio State University, Columbus, Ohio, Peter Schieberle, editor, Technical University of Munich, Freising, Germany ; sponsored by the ACS Division of Agricultural and Food Chemistry Washington, DC American Chemical Society [2016] Distributed in print by Oxford University Press x, 152 Seiten txt rdacontent n rdamedia nc rdacarrier ACS symposium series 1237 Includes bibliographical references and index Maillard reaction Cooking Chemical reactions Food Analysis Sugars Aroma (DE-588)4137070-3 gnd rswk-swf Maillard-Reaktion (DE-588)4168628-7 gnd rswk-swf Bräunung (DE-588)4382288-5 gnd rswk-swf Lebensmittel (DE-588)4034870-2 gnd rswk-swf Lebensmittel (DE-588)4034870-2 s Bräunung (DE-588)4382288-5 s Aroma (DE-588)4137070-3 s Maillard-Reaktion (DE-588)4168628-7 s b DE-604 Granvogl, Michael edt Erscheint auch als Online-Ausgabe Browned flavors Washington, DC : American Chemical Society, [2016] 9780841231849 ACS symposium series 1237 (DE-604)BV000003091 1237 |
| spellingShingle | Browned flavors analysis, formation, and physiology ACS symposium series Maillard reaction Cooking Chemical reactions Food Analysis Sugars Aroma (DE-588)4137070-3 gnd Maillard-Reaktion (DE-588)4168628-7 gnd Bräunung (DE-588)4382288-5 gnd Lebensmittel (DE-588)4034870-2 gnd |
| subject_GND | (DE-588)4137070-3 (DE-588)4168628-7 (DE-588)4382288-5 (DE-588)4034870-2 |
| title | Browned flavors analysis, formation, and physiology |
| title_auth | Browned flavors analysis, formation, and physiology |
| title_exact_search | Browned flavors analysis, formation, and physiology |
| title_full | Browned flavors analysis, formation, and physiology Michael Granvogl, editor, Technical University of Munich, Freising, Germany, Devin Peterson, editor, The Ohio State University, Columbus, Ohio, Peter Schieberle, editor, Technical University of Munich, Freising, Germany ; sponsored by the ACS Division of Agricultural and Food Chemistry |
| title_fullStr | Browned flavors analysis, formation, and physiology Michael Granvogl, editor, Technical University of Munich, Freising, Germany, Devin Peterson, editor, The Ohio State University, Columbus, Ohio, Peter Schieberle, editor, Technical University of Munich, Freising, Germany ; sponsored by the ACS Division of Agricultural and Food Chemistry |
| title_full_unstemmed | Browned flavors analysis, formation, and physiology Michael Granvogl, editor, Technical University of Munich, Freising, Germany, Devin Peterson, editor, The Ohio State University, Columbus, Ohio, Peter Schieberle, editor, Technical University of Munich, Freising, Germany ; sponsored by the ACS Division of Agricultural and Food Chemistry |
| title_short | Browned flavors |
| title_sort | browned flavors analysis formation and physiology |
| title_sub | analysis, formation, and physiology |
| topic | Maillard reaction Cooking Chemical reactions Food Analysis Sugars Aroma (DE-588)4137070-3 gnd Maillard-Reaktion (DE-588)4168628-7 gnd Bräunung (DE-588)4382288-5 gnd Lebensmittel (DE-588)4034870-2 gnd |
| topic_facet | Maillard reaction Cooking Chemical reactions Food Analysis Sugars Aroma Maillard-Reaktion Bräunung Lebensmittel |
| volume_link | (DE-604)BV000003091 |
| work_keys_str_mv | AT granvoglmichael brownedflavorsanalysisformationandphysiology |