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Carotenoid-derived Aroma Compounds

Author: Peter Winterhalter

Publisher: Amer Chemical Society

ISBN: UOM:39015053501592

Category: Science

Page: 323

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Carotenoid-Derived Aroma Compunds provides state-of-the-art coverage of analytical and sensory characteristics of carotenoid-derived aroma compunds. The volume examines the occurrence and generation of carotenoids-derived aroma compunds in tabacco, tea, fower scents, fruits, spices, grapes and wine.
Carotenoid-derived Aroma Compounds
Language: en
Pages: 323
Authors: Peter Winterhalter, American Chemical Society. Meeting
Categories: Science
Type: BOOK - Published: 2002 - Publisher: Amer Chemical Society

Carotenoid-Derived Aroma Compunds provides state-of-the-art coverage of analytical and sensory characteristics of carotenoid-derived aroma compunds. The volume examines the occurrence and generation of carotenoids-derived aroma compunds in tabacco, tea, fower scents, fruits, spices, grapes and wine.
Carotenoids, Vol. 4: Natural Functions
Language: en
Pages: 370
Authors: George Britton, Synnove Liaaen-Jensen, Hanspeter Pfander
Categories: Science
Type: BOOK - Published: 2008-11-14 - Publisher: Springer Science & Business Media

The Carotenoids book series provides an introduction to the fundamental chemistry, detailed accounts of the basic methods used in carotenoid research, and critical discussions of the biochemistry, functions and applications of carotenoids. Part 1 discusses the fundamental properties on which the biological functions and effects of carotenoids depend. Part 2
Food Aroma Evolution
Language: en
Pages: 726
Authors: Matteo Bordiga, Leo M.L. Nollet
Categories: Technology & Engineering
Type: BOOK - Published: 2019-11-15 - Publisher: CRC Press

Of the five senses, smell is the most direct and food aromas are the key drivers of our flavor experience. They are crucial for the synergy of food and drinks. Up to 80% of what we call taste is actually aroma. Food Aroma Evolution: During Food Processing, Cooking, and Aging
Food Carotenoids
Language: en
Pages: 328
Authors: Delia B. Rodriguez-Amaya
Categories: Technology & Engineering
Type: BOOK - Published: 2015-09-01 - Publisher: John Wiley & Sons

Carotenoids were first studied as natural pigments, then as precursors of vitamin A, and then as bioactive compounds against chronic diseases. These compounds have been and continue to be the subject of intense research worldwide, now with an expanded scope. Food Carotenoids: Chemistry, Biology and Technology gathers all the important
Flavour Science
Language: en
Pages: 662
Authors: Wender L.P. Bredie, Mikael Agerlin Petersen
Categories: Technology & Engineering
Type: BOOK - Published: 2006-05-10 - Publisher: Elsevier

The flavor of a food is often the most desirable quality characteristic for the consumer, yet the understanding of flavour is a fascinatingly complicated subject, which calls for interdisciplinary research efforts. This latest volume presents the proceedings of the 11th Weurman Flavour Research Symposium and describes the most recent and