Автор: Cserhati, Tibor Название: Chromatography of Aroma Compounds and Fragrances ISBN: 3642016553 ISBN-13(EAN): 9783642016554 Издательство: Springer Рейтинг: Цена: 26122.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: The only comprehensive survey of chromatographic methods for the analysis of aroma compounds and fragrances, this book, written by a recognized member of the separation science community, features extensive tables with relevant data to aid method choice.
Описание: The chemistry of flavours and fragrances is of great interest to academics and industrialists alike and this book presents the most recent research in this key area
Автор: K.A. Swift Название: Current Topics in Flavours and Fragrances ISBN: 9401057753 ISBN-13(EAN): 9789401057752 Издательство: Springer Рейтинг: Цена: 16979.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: This chapter aims to highlight the creative and elegant chemistry that has been performed by some of the worlds greatest chemists in their quest to synthesise one of the five naturnl products reviewed in the chapter.
Автор: Virginia Lanzotti; Orazio Taglialatela-Scafati Название: Flavour and Fragrance Chemistry ISBN: 079236211X ISBN-13(EAN): 9780792362111 Издательство: Springer Рейтинг: Цена: 20896.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Deals with several aspects of the chemistry of both synthetic and natural organic compounds related to flavours and fragrances. This volume presents the results, and findings related to the chemistry of flavours and fragrances. It is of interest to academic and applied scientists in the field of organic chemistry, phytochemistry, and food science.
Название: Chemistry of fragrances ISBN: 0854048243 ISBN-13(EAN): 9780854048243 Издательство: Royal Society of Chemistry Рейтинг: Цена: 6325.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: This book discusses the technical, artistic and commercial challenges of the perfume industry in an informative and engaging style.
Автор: Ralf G?nter Berger Название: Flavours and Fragrances ISBN: 364208043X ISBN-13(EAN): 9783642080432 Издательство: Springer Рейтинг: Цена: 22201.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: This book is an introduction to the world of aroma chemicals, essential oils, fragrances and flavour compositions for the food, cosmetics and pharmaceutical industry. The book has an integrated and interdisciplinary approach on future industrial production and the issues related to this topic.
Автор: Tibor Cserh?ti Название: Chromatography of Aroma Compounds and Fragrances ISBN: 3642425887 ISBN-13(EAN): 9783642425882 Издательство: Springer Рейтинг: Цена: 26120.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: The only comprehensive survey of chromatographic methods for the analysis of aroma compounds and fragrances, this book, written by a recognized member of the separation science community, features extensive tables with relevant data to aid method choice.
Автор: Buettner Название: Springer Handbook of Odor ISBN: 3319269305 ISBN-13(EAN): 9783319269306 Издательство: Springer Рейтинг: Цена: 38992.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: The Springer Handbook of Odor is the definitive guide to all aspects related to the study of smell and their impact on human life.
Название: Sensory-Directed Flavor Analysis ISBN: 0367390396 ISBN-13(EAN): 9780367390396 Издательство: Taylor&Francis Рейтинг: Цена: 9798.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание:
Today, flavor chemists can generate copious amounts of data in a short time with relatively little effort using automated solid phase micro-extraction, Gerstel-Twister(R) and other extraction techniques in combination with gas chromatographic (GC) analysis. However, more data does not necessarily mean better understanding. In fact, the ability to extract, isolate, and concentrate potential flavor-important chemicals from complex food systems has surpassed the ability to understand how the chemical data relates to flavor.
Sensory-Directed Flavor Analysis helps chemists unlock the flavor secrets that may be hiding in their chromatograms by translating cold hard numbers into a better understanding of the sense of smell and taste. The author integrates the two disciplines of sensory science and analytical chemistry, encouraging sensory scientists to incorporate more analytical data while encouraging analytical chemists to include more sensory techniques. Using more ancillary techniques helps each discipline elucidate how various chemical constituents influence food flavor and appeal. The book discusses important enabling technologies and analytical methods including GC-olfactometry (GC-O), combination GC-O and multi-dimensional GC, the application of odor activity values (OAVs), and recombination studies, as well as solid-phase dynamic extraction and preseparation techniques. A broad array of applications, in addition to dozens of tables, graphs, gas chromatograms, and pictures, are included throughout the book. Highlighting the advantages and disadvantages and the appropriate circumstances for each method of analysis, Sensory-Directed Flavor Analysis offers flavor scientists an essential reference to deepen their understanding of the function of chemicals on the perception of taste.
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