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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 / ed. by Manfred Rothe.

Contributor(s): Material type: TextTextSeries: Abhandlungen der Akademie der Wissenschaften der DDR/ N. Mathematik, Naturwissenschaften, Technik ; 1988, 2Publisher: Berlin ; Boston : De Gruyter, [2022]Copyright date: 1988Edition: Reprint 2022Description: 1 online resource (404 p.)Content type:
Media type:
Carrier type:
ISBN:
  • 9783112640890
  • 9783112640906
Subject(s): DDC classification:
  • 664/.07
LOC classification:
  • TP372.5 .A333 2022
Other classification:
  • online - DeGruyter
Online resources: Available additional physical forms:
  • Issued also in print.
Contents:
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
Holdings
Item type Current library Call number URL Status Notes Barcode
eBook eBook Biblioteca "Angelicum" Pont. Univ. S.Tommaso d'Aquino Nuvola online online - DeGruyter (Browse shelf(Opens below)) Online access Not for loan (Accesso limitato) Accesso per gli utenti autorizzati / Access for authorized users (dgr)9783112640906

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 online access with authorization star

http://purl.org/coar/access_right/c_16ec

Issued also in print.

Mode of access: Internet via World Wide Web.

In English.

Description based on online resource; title from PDF title page (publisher's Web site, viewed 19. Oct 2024)