Flavor, Fragrance, and Odor Analysis (PDF)
(Sprache: Englisch)
Written from a practical, problem-solving perspective, this second edition examines stir bar sorptive extraction (SBSE)and emphasizes the range of applications available. Topics discussed include analyzing and combating off-flavors caused by metabolites...
Leider schon ausverkauft
eBook (pdf)
118.30 €
- Lastschrift, Kreditkarte, Paypal, Rechnung
- Kostenloser tolino webreader
Produktdetails
Produktinformationen zu „Flavor, Fragrance, and Odor Analysis (PDF)“
Written from a practical, problem-solving perspective, this second edition examines stir bar sorptive extraction (SBSE)and emphasizes the range of applications available. Topics discussed include analyzing and combating off-flavors caused by metabolites from microorganisms and the identification of the characterizing aroma-active compounds of tropical fruits with high economic potential. The book also examines the parameters utilized during the production of aqueous formulations rich in pyrazines and describes how spectral deconvolution can be used to speciate the subtle differences in essential oil content and track key ingredients through the manufacturing process.
Autoren-Porträt
Ray Marsili has published over 30 papers on food and flavor chemistry in refereed chemistry journals, as well as over 100 technical papers for trade publications and numerous chapters for flavor chemistry and dairy chemistry books. He served as a contributing editor of Food Product Design magazine, editor of R&D magazine's Sample Preparation Newsletter, and lecturer in organic chemistry at Rock Valley College, Rockford, Illinois. He has edited two previous books on flavor and odor analysis: Techniques for Analyzing Food Aroma (1997) and Flavor, Fragrance and Odor Analysis (2002). He has over 30-years' experience as an R&D analytical laboratory manager/flavor chemist for major national and international food and ingredient companies. Today, he is an independent analytical flavor consultant, with a laboratory at Rockford College, Rockford.
Bibliographische Angaben
- 2016, 2. Auflage, 280 Seiten, Englisch
- Herausgegeben: Ray Marsili
- Verlag: Taylor & Francis
- ISBN-10: 143984674X
- ISBN-13: 9781439846742
- Erscheinungsdatum: 19.04.2016
Abhängig von Bildschirmgröße und eingestellter Schriftgröße kann die Seitenzahl auf Ihrem Lesegerät variieren.
eBook Informationen
- Dateiformat: PDF
- Größe: 12 MB
- Mit Kopierschutz
- Vorlesefunktion
Sprache:
Englisch
Kopierschutz
Dieses eBook können Sie uneingeschränkt auf allen Geräten der tolino Familie lesen. Zum Lesen auf sonstigen eReadern und am PC benötigen Sie eine Adobe ID.
Kommentar zu "Flavor, Fragrance, and Odor Analysis"
Schreiben Sie einen Kommentar zu "Flavor, Fragrance, and Odor Analysis".
Kommentar verfassen