书籍目录
- The Flavour and Fragrance Industry—Past, Present, and Future
- Flavours: the Legal Framework
- Olfaction, where Nutrition, Memory and Immunity Intersect
- Chemistry of Essential Oils
- Bioactivity of Essential Oils and Their Components
- Citrus Flavour
- Fruits and Vegetables of Moderate Climate
- Tropical Fruit Flavour
- Vanilla
- Flavour of Spirit Drinks: Raw Materials, Fermentation, Distillation, and Ageing
- Wine Aroma
- The Maillard Reaction: Source of Flavour in Thermally Processed Foods
- Chemical Conversions of Natural Precursors
- Industrial Quality Control
- Advanced Instrumental Analysis and Electronic Noses
- Gas Chromatography–Olfactometry of Aroma Compounds
- Enantioselective and Isotope Analysis—Key Steps to Flavour Authentication
- Flavour-Isolation Techniques
- Aroma Recovery by Organophilic Pervaporation
- Encapsulation of Fragrances and Flavours: a Way to Control Odour and Aroma in Consumer Products
- Creation and Production of Liquid and Dry Flavours
- Enzymes and Flavour Biotechnology
- Microbial Flavour Production
- Microbial Processes
- The Production of Flavours by Plant Cell Cultures
- Genetic Engineering of Plants and Microbial Cells for Flavour Production
书籍简介
- The Flavour and Fragrance Industry—Past, Present, and Future
- Flavours: the Legal Framework
- Olfaction, where Nutrition, Memory and Immunity Intersect
- Chemistry of Essential Oils
- Bioactivity of Essential Oils and Their Components
- Citrus Flavour
- Fruits and Vegetables of Moderate Climate
- Tropical Fruit Flavour
- Vanilla
- Flavour of Spirit Drinks: Raw Materials, Fermentation, Distillation, and Ageing
- Wine Aroma
- The Maillard Reaction: Source of Flavour in Thermally Processed Foods
- Chemical Conversions of Natural Precursors
- Industrial Quality Control
- Advanced Instrumental Analysis and Electronic Noses
- Gas Chromatography–Olfactometry of Aroma Compounds
- Enantioselective and Isotope Analysis—Key Steps to Flavour Authentication
- Flavour-Isolation Techniques
- Aroma Recovery by Organophilic Pervaporation
- Encapsulation of Fragrances and Flavours: a Way to Control Odour and Aroma in Consumer Products
- Creation and Production of Liquid and Dry Flavours
- Enzymes and Flavour Biotechnology
- Microbial Flavour Production
- Microbial Processes
- The Production of Flavours by Plant Cell Cultures
- Genetic Engineering of Plants and Microbial Cells for Flavour Production
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