Importance of Chirality to Flavor Compounds
Title | Importance of Chirality to Flavor Compounds PDF eBook |
Author | Karl-Heinz Engel |
Publisher | |
Pages | |
Release | 2015 |
Genre | Chemistry, Organic |
ISBN | 9780841231139 |
Flavor Chemistry
Title | Flavor Chemistry PDF eBook |
Author | Roy Teranishi |
Publisher | Springer Science & Business Media |
Pages | 423 |
Release | 2012-12-06 |
Genre | Technology & Engineering |
ISBN | 1461546931 |
Celebrating the founding of the Flavor Subdivision of the Agriculture and Food Chemistry Division of the American Chemical Society, this book provides an overview of progress made during the past 30-40 years in various aspects of flavor chemistry as seen by internationally renowned scientists in the forefront of their respective fields. In addition, it presents up-to-date findings in the areas of flavor chemistry, analytical methods, thermally produced flavors and precursors, enzymatically produced flavors and precursors, and sensory methods and results.
Food Flavors and Chemistry
Title | Food Flavors and Chemistry PDF eBook |
Author | Arthur M. Spanier |
Publisher | Royal Society of Chemistry |
Pages | 670 |
Release | 2001 |
Genre | Cooking |
ISBN | 9780854048755 |
Food may be nutritious, visually appealing and easy to prepare but if it does not possess desirable flavors, it will not be consumed. Food Flavors and Chemistry: Advances of the New Millennium primarily focuses on food flavors and their use in foods. Coverage also includes other important topics in food chemistry and production such as analytical methods, packaging, storage, safety and patents. Positive flavor notes are described, including ways of enhancing them in food. Conversely, methods for eliminating and reducing undesirable flavors are also proposed. Packaging aspects of foods, with respect to controlling sensory attributes, appearance and microbiological safety are discussed in detail. There is also a section concentrating on the most recent developments in dairy flavor chemistry. This book will be an important read for all postgraduate students, academics and industrial researchers wanting to keep abreast of food flavors and their chemistry.
Chirality in Practical Utility
Title | Chirality in Practical Utility PDF eBook |
Author | Patel Sunil |
Publisher | LAP Lambert Academic Publishing |
Pages | 100 |
Release | 2014-06-12 |
Genre | |
ISBN | 9783659286544 |
The book deals with the recognition of asymmetry in molecules of practical utility in revolutionary chemistry. The book consists of six chapters quoted with references. The first chapter includes the introductory evolution, drug discovery from so many years ago. Why the optically pure fragrances have much pleasant odour also described. The other chapters designed taking specific class of compounds. Second chapter involves so many features about the chiral drugs. Third chapter reveals Chiral flavor, fragrances, food & natural oil in market.Fourth chapter tells about the chiral agrochemicals, herbicides and fungicides according to market survey.Fifth chapter is about a brief of chiral natural & synthetic Polymer & how stereochemistry designed in polymers. Sixth chapter describe a short story of optically active Metal complexes and their application.Perhaps this book shows the introductory part of almost type of chiral products. The portion of definitions & abbreviation are kept at the end of book. This will help to know some technical or important keywords.
Food Flavors
Title | Food Flavors PDF eBook |
Author | Henryk Jelen |
Publisher | CRC Press |
Pages | 506 |
Release | 2011-10-25 |
Genre | Technology & Engineering |
ISBN | 1439814910 |
Food flavor, appearance, and texture are the sensory properties that influence food acceptance, and among these, flavor is usually the decisive factor for the choice of a particular product. Food Flavors: Chemical, Sensory, and Technological Properties explores the main aspects of food flavors and provides a starting point for further study in focused areas. Topics discussed include: The nature of food odorants and tastants and the way they are perceived by the human olfactory system Basic anatomy and physiology of sensory systems involved in flavor sensation, olfactory pathways, and interactions between olfactory and gustatory stimuli The fundamentals of flavor compounds formation based on their main precursors (lipids, amino acids, and carbohydrates) Technological issues related to flavor compounds Physicochemical characteristics of aroma compounds and the main factors that influence aroma binding and release in foods Safety and regulatory aspects of flavorings used in foods Flavors of essential oils and spices, cheeses, red meat, wine, and bread and bakery products Food taints and off-flavors Analytical approaches to characterize food flavors The book also explores the latest technology in artificial olfaction systems with a chapter on the main physical and chemical features of these sensors. Bringing together the combined experience of a host of international experts, the book provides insight into the fundamentals of food flavors and explores the latest advances in flavor analysis.
Chemistry and Technology of Flavours and Fragrances
Title | Chemistry and Technology of Flavours and Fragrances PDF eBook |
Author | David Rowe |
Publisher | John Wiley & Sons |
Pages | 352 |
Release | 2009-02-12 |
Genre | Science |
ISBN | 1405148071 |
Modern flavours and fragrances are complex formulated products,containing blends of aroma compounds with auxiliary materials,enabling desirable flavours or fragrances to be added to a hugerange of products. From the identification and synthesis ofmaterials such as cinnamaldehyde and vanillin in the 19th Centuryto the current application of advanced analytical techniques foridentification of trace aroma compounds present in naturalmaterials, the flavour and fragrance industry has developed as akey part of the worldwide specialty chemicals industry. With contributions mainly coming from industry based experts,Chemistry & Technology of Flavours and Fragrancesprovides a detailed overview of the synthesis, chemistry andapplication technology of the major classes aroma compounds. Withseparate chapters covering important technical aspects such as thestability of aroma compounds, structure – odour relationshipsand identification of aroma compounds, this book will be essentialreading for both experienced and graduate level entrants to theflavour & fragrance industry. It will also serve as animportant introduction to the subject for chemists andtechnologists in those industries that use flavours and fragrances,eg food, cosmetics & toiletries, and household products. David Rowe is Technical Manager at De Monchy Aromatics Ltd.,Poole UK
Fundamentals Of Supramolecular Chirality
Title | Fundamentals Of Supramolecular Chirality PDF eBook |
Author | Roberto Purrello |
Publisher | World Scientific |
Pages | 225 |
Release | 2021-10-18 |
Genre | Science |
ISBN | 1800610262 |
Fundamentals of Supramolecular Chirality is a critical description of the start and advancement of supramolecular chirality. This book focuses on the noncovalent approach with some supplementary examples of covalent supramolecular chirality.This contribution to supramolecular chirality is not intended to be a mere catalogue and description of the work done. It also traces a philosophical path following the development and possible perspectives of this topic, providing not a review but a critical examination of the field.