TY  - BOOK
AU  - Adda,J.
AU  - Angelino,S.A.G.F
AU  - Barylko-Pikielna,Nina
AU  - Bratovanova,P
AU  - Brauer,U.
AU  - Davidek,J.
AU  - Golovnya,R.V.
AU  - Golovnya,R.V.
AU  - Grosch,W.
AU  - Gölm,G
AU  - Habisch,D.
AU  - Haenel,H.
AU  - Hoppe,K.
AU  - Kamirfski,E.
AU  - Konja,G.
AU  - Kretschmer,P.
AU  - Kruse,H.-P.
AU  - Lovric,T.
AU  - Maarse,H
AU  - Misharina,T.A
AU  - Neumann,R
AU  - Nijssen,L.M
AU  - Nykanen,Lalli
AU  - Polcorny,J.
AU  - Pozderovi,A
AU  - Przybylskil,R.
AU  - Rodelt,W.
AU  - Roethe,K.-P
AU  - Roozen,J.P.
AU  - Rothe,M.
AU  - Rothe,Manfred
AU  - Ruttloff,H
AU  - Ruttloff,H.
AU  - Rödel,W.
AU  - Schieberle,P.
AU  - Schliemann,O
AU  - Schliemann,O.
AU  - Schreier,P.
AU  - Schrodter,R.
AU  - Schrödter,R
AU  - Strüber,F.-J.
AU  - Szejtli,J.
AU  - Szente,L.
AU  - Thomann,R.O.
AU  - Tietz,U.
AU  - Ursi,Ferenc
AU  - Voigt,I.
AU  - Wasowicz,E.
AU  - Wolm,G
AU  - Ziegleder,G
TI  - Characterization, production and application of food flavours: Proceedings of the 2nd Wartburg Aroma Symposium 1987. Organized by Central Institute of Nutrition Potsdam-Rehbrücke/GDR Academy of Sciences of the GDR Eisenach/GDR, November 16th–19th, 1987 
T2  - Abhandlungen der Akademie der Wissenschaften der DDR/ N. Mathematik, Naturwissenschaften, Technik
SN  - 9783112640890
AV  - TP372.5 .A333 2022
U1  - 664/.07 
PY  - 2022///]
CY  - Berlin, Boston
PB  - De Gruyter
KW  - Flavor
KW  - Congresses
KW  - Aromastoffe
KW  - Aromenproduktion
KW  - Geschmacksentwicklung
KW  - Geschmacksstoffe
KW  - Lebensmittelanalyse
KW  - Lebensmittelaromen
KW  - Lebensmittelchemie
KW  - Lebensmittelindustrie
KW  - Lebensmittelqualität
KW  - Lebensmittelsensorik
KW  - Lebensmitteltechnologie
KW  - Symposium
KW  - Wartburg Aroma Symposium
KW  - Technology & Engineering / Food Science / Chemistry & Biotechnology
KW  - bisacsh
N1  - Frontmatter --; Preface --; Contents --; ACTUAL TRENDS IN FOOD FLAVOURING --; ON-LINE COUPLED HRGC TECHNIQUES FOR FLAVOUR ANALYSIS --; HALOGENATED PHENOLS AND CHLOROANISOLES: OCCURRENCE, FORMATION AND PREVENTION --; 'EFFECTS OF TYPES I, IX AND III ANTIOXIDANTS ON PHOSPHOLIPID OXIDATION IN A MEAT MODEL FOR WARMED OVER FLAVOUR --; A STUDY OF AROMA RECOVERY DURING THE PRODUCTION OF CONCENTRATED JUICES --; HEW RESULTS ON THE MOLECULAR ENCAPSULATION OP FLAVOURS BY CYCLODEXTRINS --; STUDY ON THE EFFECT OF FAT IN MEAT FLAVOUR FORMATION --; SULPHUR CONTAINING COMPOUNDS IN MEAT AROMA MODEL SYSTEMS --; COMPARATIVE STUDY ON SELECTED SENSORY AND GAS CHROMATOGRAPHIC DATA OF CHICKEN FLAVOUR --; BREAD FLAVOUR: QUALITATIVE AND QUANTITATIVE ANALYSIS --; THE EFFECT OF THERMALLY TREATED MALT ADDITIVES TO BREAD FLAVOUR --; INFLUENCE OF BULGARIAN LACTIC ACID LEAVEN ON THE FORMATION OF AROMA COMPOUNDS IN PRE-FERMENT AND IN BREAD PREPARED BY INTENSIVE KNEADING --; THERMODYNAMIC APPROACH TO FLAVOUR RESEARCH --; POTENTIAL MEANS FOR IMPROVING THE FLAVOUR OF ALCOHOLIC BEVERAGES --; CHANGES IN COFFEE AROMA DURING STORAGE --; PRODUCTION AND USE OF HERB AROMAS MADE WITH ESSENTIAL OILS --; FIRST RESULTS OF EXTRACTION OF MARJORAM WITH SUPERCRITICAL GASES --; BIOTECHNOLOGICAL PRODUCTION OF AROMAS AND FLAVOURINGS --; NATURAL AND ARTIFICIAL CHEESE FLAVOUR --; COCOA FLAVOUR EVALUATION USING GUIDE SUBSTANCES CORRELATED WITH COCOA PROCESSING --; FORMATION OF COCOA FLAVOUR BY MAILLARD REACTION --; CALCULATION OF COCOA SUBSTITUTION EFFECTS BASED ON SENSORY PROFILE DATA --; FOOD FLAVOR: THE PSYCHOLOGICAL CATEGORY --; TIME-INTENSITY STUDIES ON TASTE AND FLAVOUR SUBSTANCES - AN ACTUAL REVIEW --; METHODS OF SELECTION OP DESCRIPTORS AND GRADING SCALES IN THE SENSORY PROFILE ANALYSIS OF FOODS --; THEORETICAL AND METHODICAL PROBLEMS OF ABSOLUTE THRESHOLD DETERMINATION --; INTERNATIONAL TRENDS IN STANDARDIZATION OF SENSORY METHODS --; Author index --; Subject index --; List of participants; restricted access; Issued also in print
UR  - https://doi.org/10.1515/9783112640906
UR  - https://www.degruyter.com/isbn/9783112640906
UR  - https://www.degruyter.com/document/cover/isbn/9783112640906/original
ER  -