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Flavours and Fragrances
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Editor(s):
Ralf Günter Berger
Publication date
(Print):
2007
Publisher:
Springer Berlin Heidelberg
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ISBN (Print):
978-3-540-49338-9
Publication date (Print):
2007
DOI:
10.1007/978-3-540-49339-6
SO-VID:
a29dab72-a3ba-4ced-8c0d-e1622f7fbaf1
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Book chapters
pp. 1
The Flavour and Fragrance Industry—Past, Present, and Future
pp. 15
Flavours: the Legal Framework
pp. 25
Olfaction, where Nutrition, Memory and Immunity Intersect
pp. 43
Chemistry of Essential Oils
pp. 87
Bioactivity of Essential Oils and Their Components
pp. 117
Citrus Flavour
pp. 135
Fruits and Vegetables of Moderate Climate
pp. 189
Tropical Fruit Flavour
pp. 203
Vanilla
pp. 219
Flavour of Spirit Drinks: Raw Materials, Fermentation, Distillation, and Ageing
pp. 241
Wine Aroma
pp. 269
The Maillard Reaction: Source of Flavour in Thermally Processed Foods
pp. 285
Chemical Conversions of Natural Precursors
pp. 303
Industrial Quality Control
pp. 313
Advanced Instrumental Analysis and Electronic Noses
pp. 363
Gas Chromatography—Olfactometry of Aroma Compounds
pp. 379
Enantioselective and Isotope Analysis—Key Steps to Flavour Authentication
pp. 409
Flavour-Isolation Techniques
pp. 427
Aroma Recovery by Organophilic Pervaporation
pp. 439
Encapsulation of Fragrances and Flavours: a Way to Control Odour and Aroma in Consumer Products
pp. 457
Creation and Production of Liquid and Dry Flavours
pp. 489
Enzymes and Flavour Biotechnology
pp. 507
Microbial Flavour Production
pp. 575
Microbial Processes
pp. 599
The Production of Flavours by Plant Cell Cultures
pp. 615
Genetic Engineering of Plants and Microbial Cells for Flavour Production
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