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  • 1
    Online Resource
    Online Resource
    Berlin, Heidelberg : Springer-Verlag Berlin Heidelberg
    UID:
    b3kat_BV036650771
    Format: 1 Online-Ressource , v.: digital
    Edition: Online_Ausgabe Berlin, Heidelberg Springer-Verlag Berlin Heidelberg 2007 Springer ebook collection / Chemistry and Materials Science 2005-2008 Sonstige Standardnummer des Gesamttitels: 041171-1
    ISBN: 9783540493389 , 9783540493396
    Additional Edition: Reproduktion von Flavours and Fragrances 2007
    Language: English
    Subjects: Chemistry/Pharmacy
    RVK:
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    Keywords: Aromastoff ; Biotechnologie ; Duftstoff ; Etherisches Öl
    URL: Cover
    Author information: Berger, Ralf G.
    Library Location Call Number Volume/Issue/Year Availability
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  • 2
    Book
    Book
    Berlin u.a. : Springer
    UID:
    b3kat_BV010195026
    Format: X, 240 S. , graph. Darst.
    ISBN: 3540586067
    Note: Literaturverz. S. 179-231
    Language: German
    Subjects: Biology
    RVK:
    Keywords: Aromastoff ; Biotechnologie ; Lebensmittel ; Aroma
    Author information: Berger, Ralf G.
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  • 3
    UID:
    b3kat_BV011148641
    Format: XII, 274 S. , Ill., graph. Darst.
    ISBN: 3540614826
    Series Statement: Advances in biochemical engineering, biotechnology 55
    Language: English
    Subjects: Chemistry/Pharmacy , Biology
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    RVK:
    RVK:
    RVK:
    Keywords: Aromastoff ; Biotechnologie ; Aufsatzsammlung
    Author information: Berger, Ralf G.
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  • 4
    UID:
    gbv_436018535
    Format: 160 S. : 37 graph. Darst. u. Ill. 8"
    Note: München, Techn. Univ., Fak. f. Brauwesen, Lebensmitteltechnologie u. Milchwissenschaf Diss., 1982
    Language: Undetermined
    Library Location Call Number Volume/Issue/Year Availability
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  • 5
    UID:
    b3kat_BV000979153
    Format: 160 S. , graph. Darst.
    Note: München, Techn. Univ., Diss., 1982
    Language: German
    Keywords: Pflanzenzelle ; Aromastoff ; Biosynthese ; Obst ; Aromastoff ; Biosynthese ; Aromastoff ; Biosynthese ; Hochschulschrift
    Author information: Berger, Ralf G.
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  • 6
    UID:
    b3kat_BV024440370
    Format: XII, 476 S. , graph. Darst.
    Language: Undetermined
    Keywords: Konferenzschrift
    Author information: Berger, Ralf G.
    Library Location Call Number Volume/Issue/Year Availability
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  • 7
    UID:
    almahu_BV024875940
    Format: 160 S. : , Ill.
    Note: München, Techn. Univ., Diss., 1982
    Language: German
    Keywords: Hochschulschrift
    Author information: Berger, Ralf G.
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  • 8
    UID:
    kobvindex_ZLB14269605
    Format: XVI, 648 Seiten , Ill., graph. Darst. , 24 cm
    ISBN: 9783540493389 , 3540493387
    Note: Literaturangaben , Text engl.
    Language: English
    Keywords: Duftstoff ; Aromastoff ; Etherisches Öl ; Aromastoff ; Biotechnologie
    Author information: Berger, Ralf G.
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  • 9
    UID:
    almahu_BV022273389
    Format: XVI, 648 S. : , Ill., graph. Darst. ; , 24 cm.
    ISBN: 978-3-540-49338-9
    Language: English
    Subjects: Chemistry/Pharmacy
    RVK:
    RVK:
    Keywords: Duftstoff ; Aromastoff ; Etherisches Öl ; Aromastoff ; Biotechnologie
    Author information: Berger, Ralf G.
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  • 10
    Online Resource
    Online Resource
    Berlin : Springer
    UID:
    gbv_546653391
    Format: Online-Ressource , Ill., graph. Darst.
    Edition: Online-Ausg. 2007 Springer eBook Collection. Chemistry and Materials Science Electronic reproduction; Available via World Wide Web
    ISBN: 9783540493396
    Content: This book is an introduction to the world of aroma chemicals, essential oils, fragrances and flavour compositions for the food, cosmetics and pharmaceutical industry. Present technology, the future use of resources and biotechnological approaches for the production of the respective chemical compounds are described. The book has an integrated and interdisciplinary approach on future industrial production and the issues related to this topic.
    Content: This book is an introduction to the fascinating world of aroma chemicals, essential oils, fragrances and flavour compositions for the food, cosmetics and pharmaceutical industry. The present state-of-the-art technology, the future use of resources and biotechnological approaches for the production of the respective chemical compounds are described. A large section is devoted to the description of the renewable resources of flavours: spice plants, fruits from moderate to tropical climates, vegetables, fermented and heated plants. Analytical methods, such as gas chromatography coupled to human or electronic noses or to a mass spectrometer, are outlined and consumer trends, legal and safety aspects are described. Novel renewable resources come from biotechnology. Enzymes, for example, bio-transform cheap substrates to produce flavours de novo, plant cells in culture may serve as a rich resource of genes coding for metabolic activities in transgenic producers. The book will be of great interest to scientists and engineers in the food, flavour, fragrance and pharmaceutical industries and all respective researchers in academia.
    Note: Includes bibliographical references and index , 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 NosesGas 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 , CoverContents -- 1 TheFlavour and Fragrance Industry-Past, Present, and Future -- References -- 2 Flavours: the Legal Framework -- 2.1 Definitions -- 2.2 Legal Positions -- 2.2.1 Current Situation in the EU -- 2.2.2 Expected Regulations on Flavourings in the EU in the Future -- 2.2.3 Current Situation in the USA -- 2.2.4 Current Situation in Japan -- 2.2.5 Global Approach -- 2.3 Legal Situation and Natural Flavourings, a Brief Reflection -- References -- 3 Olfaction, where Nutrition, Memory and Immunity Intersect -- 3.1 Introduction -- 3.2 Memory Consolidation-Short-Term, Long-Term and Permanent Memories -- 3.3 Multidimensional Biomemory -- 3.4 Flavour Sensation as a Part of Personal Dietary Choices -- 3.5 Measuring Flavour Perception Is Influenced by Several Factors -- 3.6 The "Melody" of Coffee -- 3.7 Metabolomics and the Metabolic Response to Foods -- 3.8 Profiling of Postprandial Plasma Lipid Composition -- 3.9 Profiling Signalling Lipids -- 3.10 Conclusion -- References -- 4 Chemistry of Essential Oils -- 4.1 What Is an Essential Oil? -- 4.1.1 Non-terpenoid Hydrocarbons -- 4.1.2 Terpenoids -- 4.1.3 C13 Norterpenoids -- 4.1.4 Phenylpropanoids -- 4.1.5 Esters -- 4.1.6 Lactones -- 4.1.7 Phthalides -- 4.1.8 Nitrogen-Containing Essential Oil Constituents -- 4.1.9 Sulphur-Containing Essential Oil Constituents -- 4.1.10 Isothiocyanates -- 4.2 Impact of Chirality: Enantiomers -- 4.3 Analysis of Essential Oils -- 4.4 Conclusions -- References -- 5 Bioactivity of Essential Oils and Their Components -- 5.1 Introduction -- 5.2 Antimicrobial Activity -- 5.3 Antiviral Activity -- 5.4 Antioxidant Activity -- 5.5 Analgesic Activity -- 5.6 Digestive Activity -- 5.7 Anticarcinogenic Activity -- 5.8 Semiochemical Activity -- 5.9 Other Activities -- 5.10 Conclusions -- References -- 6 Citrus Flavour -- 6.1 Introduction -- 6.2 Physical Characteristics of Citrus Fruit -- 6.3 Technological Flavour Products -- 6.3.1 Peel Oil -- 6.3.2 Essences -- 6.3.3 Petitgrain Oil -- 6.3.4 Oil of Neroli -- 6.4 Botanical Sources of Citrus Flavours -- 6.4.1 Sweet Orange (Citrus sinensis) -- 6.4.2 Sour/Bitter Orange (C. aurantium) -- 6.4.3 Lemon (C. lemon) -- 6.4.4 Grapefruit (C. paradisi) -- 6.4.5 Lime (C. aurantifolia) -- 6.4.6 Mandarin (C. reticulata) -- 6.5 Flavour-Impact Compounds -- References -- 7 Fruits and Vegetables of Moderate Climate -- 7.1 Introduction -- 7.2 Formation of Flavours in Fruits and Vegetables -- 7.2.1 Compounds Formed by Degradation of Fatty Acids -- 7.2.2 Compounds Formed from Amino Acids -- 7.2.3 Compounds Formed from Glucosinolates -- 7.2.4 Compounds of Terpenoid Origin -- 7.2.5 Phenols and Related Compounds -- 7.3 Fruits -- 7.3.1 Pome Fruits -- 7.3.2 Stone Fruits -- 7.3.3 Berry Fruits -- 7.3.4 Soft Fruits -- 7.4 Vegetables. , Electronic reproduction; Available via World Wide Web
    Additional Edition: ISBN 9783540493389
    Additional Edition: Erscheint auch als Druck-Ausgabe Flavours and fragrances Berlin : Springer, 2007 ISBN 3540493387
    Additional Edition: ISBN 9783540493389
    Language: English
    Subjects: Chemistry/Pharmacy
    RVK:
    RVK:
    Keywords: Duftstoff ; Aromastoff ; Etherisches Öl ; Biotechnologie
    URL: Volltext  (lizenzpflichtig)
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