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 / J. Adda [and nine others].

Format:

Book

Author/Creator:

Adda, J., author.

Series:

Abhandlungen der Akademie der Wissenschaften der DDR/ N. Mathematik, Naturwissenschaften, Technik Series

Abhandlungen der Akademie der Wissenschaften der DDR/ N. Mathematik, Naturwissenschaften, Technik

Language:

English

Subjects (All):

Flavor--Congresses.

Flavor.

Physical Description:

1 online resource (404 pages).

Edition:

Reprint 2022

Place of Publication:

Berlin ; Boston : De Gruyter, 2022.

Summary:

No detailed description available for "Characterization, production and application of food flavours".

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

Notes:

Includes indexes.

Description based on: online resource; title from PDF information screen (De Gruyter, viewed November 13, 2022).

Description based on publisher supplied metadata and other sources.

ISBN:

3-11-264090-X

OCLC:

1543208414