Počet záznamů: 1
Flavor, fragrance, and odor analysis
Údaje o názvu Flavor, fragrance, and odor analysis / edited by Ray Marsili Nakladatel New York : Marcel Dekker, [2002] Copyright ©2002 Fyz.popis 1 online zdroj (x, 425 stran) : ilustrace ISBN 0824741676 (online ; pdf) 9780824741679 9780824706272 0824706277 9780203908273 0203908279 0585404275 9780585404271 Edice Food science and technology ; 115 Poznámky o skryté bibliografii a rejstřících Obsahuje bibliografické odkazy a rejstřík Úplný obsah Preface; Contents; Contributors; Solvent Extraction and Distillation Techniques; Analysis of Food Volatiles Using Headspace-Gas Chromatographic Techniques; The Analysis of Food Volatiles Using Direct Thermal Desorption; Solid-Phase Microextraction for the Analysis of Aromas and Flavors; The Advantages of GC-TOFMS for Flavor and Fragrance Analysis; Modern Methods for Isolating and Quantifying Volatile Flavor and Fragrance Compounds; SPME Comparison Studies and What They Reveal; Analysis of Volatile Compounds in the Headspace of Rice Using SPME/GC/MS. Poznámky k dostupnosti Přístup pouze pro oprávněné uživatele Poznámky Způsob přístupu: World Wide Web Defekty eBooks on EBSCOhost Dal.odpovědnost Marsili, Ray, 1946- (editor) Předmět.hesla jídlo food * smyslové vnímání senses and sensation * evaluace evaluation * smysly senses * analytické metody analytical methods Forma, žánr elektronické knihy electronic books Konspekt 543 - Analytická chemie MDT 159.93 , 612.821.8 , 591.185 , 543.06 , 543.927 , 303.094.5 , 641/642 , 613.2 , (0.034.2:08) Země vyd. New York Jazyk dok. angličtina Druh dok. Elektronické zdroje URL http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=68249 
kniha
This work covers advances in mass spectrometry, sample preparation, gas chromatography (GC)-olfactometry, and electronic-nose technology for food, cosmetic, and pharmaceutical applications. It discusses the chemical structures of key flavour and fragrance compounds, with many examples.
Preface; Contents; Contributors; Solvent Extraction and Distillation Techniques; Analysis of Food Volatiles Using Headspace-Gas Chromatographic Techniques; The Analysis of Food Volatiles Using Direct Thermal Desorption; Solid-Phase Microextraction for the Analysis of Aromas and Flavors; The Advantages of GC-TOFMS for Flavor and Fragrance Analysis; Modern Methods for Isolating and Quantifying Volatile Flavor and Fragrance Compounds; SPME Comparison Studies and What They Reveal; Analysis of Volatile Compounds in the Headspace of Rice Using SPME/GC/MS.
Počet záznamů: 1