Tunick, M. H. & de Meja, E. G
Hispanic Foods
Chemistry and Flavor
Oxford U.P. 2006.12
216 pp. (H) 216 pp. (H)
ISBN 0-8412-3973-8
21,000円
Contents
* Hispanics are the largest and fastest-growing minority in the United States, and consumption of Hispanic-type food has been rapidly increasing. Some of the most popular foods, such as cheese, beans, and tea, have been subjected to little scientific investigation, which inhibits their use by food processors and in public food programs.
* Chemistry and Flavor of Hispanic Foods covers these foods and others that are characteristic of Hispanic cuisine. The opening chapter details the Hispanic influence in restaurant menus, prepared foods, beverages, and flavors, and includes demographic and market data along with suggestions for food processors. Following chapters describe demographics of Hispanic snack food flavors, chemistry of Hispanic dairy products -- including cheeses, creams, yogurts, and desserts -- and a comparison of Mexican and European oregano. Mexican peppers, including chipotle, are gaining in popularity in the U.S., and two chapters on their flavor compounds are included.
* The chemistry and biological activity of beans are then described, followed by chapters about amaranth, an ancient grain with nutraceutical properties, and about lime flavor. Two chapters on ethnic teas and their bioactive and aroma properties are included, and reveal that teas made from Ardisia plants have potential health benefits . The book closes with three chapters on chemistry, flavor, and volatile compounds in distilled beverages and margaritas. Chemistry and Flavor of Hispanic Foods is useful for scientists, food processors, and those who wish to learn more about this segment of the food industry. *
Berger, R.G. ed.
Flavours and Fragrances
Chemistry, Bioprocessing and Sustainability
Springer-Verlag 2007.3
648 pp. (H)
ISBN 3-540-49338-7
22,400円
Contents
1 The Flavour and Fragrance Industry―Past, Present, and Future / 2 Flavours: the Legal Framework / 3 Olfaction, where Nutrition, Memory and Immunity Intersect / 4 Chemistry of Essential Oils / 5 Bioactivity of Essential Oils and Their Components / 6 Citrus Flavour / 7 Fruits and Vegetables of Moderate Climate / 8 Tropical Fruit Flavour / 9 Vanilla / 10 Flavour of Spirit Drinks: Raw Materials, Fermentation, Distillation, and Ageing / 11 Wine Aroma / 12 The Maillard Reaction: Source of Flavour in Thermally Processed Foods / 13 Chemical Conversions of Natural Precursors / 14 Industrial Quality Control / 15 Advanced Instrumental Analysis and Electronic Noses / 16 Gas Chromatography�廾lfactometry of Aroma Compounds / 17 Enantioselective and Isotope Analysis―Key Steps to Flavour Authentication / 18 Flavour-Isolation Techniques / 19 Aroma Recovery by Organophilic Pervaporation / 20 Encapsulation of Fragrances and Flavours: a Way to Control Odour and Aroma in Consumer Products / 21 Creation and Production of Liquid and Dry Flavours / 22 Enzymes and Flavour Biotechnology / 23 Microbial Flavour Production / 24 Microbial Processes / 25 The Production of Flavours by Plant Cell Cultures / 26 Genetic Engineering of Plants and Microbial Cells for Flavour Production / Subject Index / *
Nicolay, X. ed.
Odors In the Food Industry
食品産業の臭気
Springer-Verlag 2006.10
162 pp. (H)
ISBN 0-387-33510-2
17,100円
Contents
1.Odor Problem in the Food Industry.- 2.Odor Measurements.- 3.The Application of Intelligent Sensor Array for Air Pollution Control in the Food Industry.- 4.Preconcentration Prior to Gas Chromatography.- 5.Electronic-Nose Technology: Application for Quality Evaluation in the Fish Industry.- 6.Odor Prevention in the Food Industry.- 7.Odor Treatment: Physico-Chemical Technologies.- 8.Odor Treatment: Biological Technologies.- Index/ *
Rood, D.
The Troubleshooting and Maintenance Guide for Gas Chromatographers
4th ed.
Wiley -VCH 2007.6
344 pp. (H)
ISBN 3-527-31373-7
16,200円
Contents
Preface. Intentions and Introduction. 1 Introduction to Capillary Gas Chromatography. 2 Basic Definitions and Equations. 3 Capillary GC Columns: Tubing. 4 Capillary GC Columns: Stationary Phases. 5 Capillary GC Columns: Dimensions. 6 Carrier Gas. 7 Injectors. 8 Detectors. 9 Column Installation. 10 Column Test Mixtures. 11 Causes and Prevention of Column Damage. 12 Troubleshooting Guidelines, Approaches and Tests. 13 Common Capillary GC Problems and Probable Causes. Appendix A Terms. Appendix B Equations. Appendix C Mass, Volume and Length Unit Conversions. Appendix D Column Bleed Mass Spectra. Appendix E The Basics of High Speed GC Using Small Diameter Columns. Appendix F Basic Quantitative Capillary GC. References. Subject Index. *
* This fourth edition of the classic guide for every user of gas chromatographic instrumentation is now updated to include such new topics as fast GC using narrow, short columns, electronic pressure control, and basic aspects of quantitative gas chromatography. *
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