Description du livre Buch. Etat : Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -Headspace gas analysis is an analytical technique that has been successfully applied to food flavors for over 20 years but has experienced a resurgence of interest and innovation in recent years. In its truest form, headspace analysis represents the direct collection and analysis of the mixture of vapors in the space immediately above a food or beverage. The technique offers several advantages for workers interested in how a product smells and ultimately tastes. It offers the advantages of speed, simplicity, and, more importantly, represents the aroma profile a consumer is likely to experience just before consuming the product. Since only volatile components are collected, the sample is totally free of nonvolatile residues which commonly plague comparison liquid-liquid extracts of the same product. This is the first book devoted to headspace analysis in foods and beverages in more than 20 years. The publication contains chapters on the basic theory of headspace analysis, as well as the theory and application of newly developed headspace techniques, such as solid phase micro extraction, SPME and electronic noses. New concentrating and desorption techniques are described in addition to a raft of food applications including tomato and citrus juices, alcoholic beverages, baguettes, dairy products, lipids, grill flavoring, baked potato, and meat. Chapters on off-flavors as well as aroma-food matrix interactions are also included. 'This is the bible of headspace analysis. If you are involved in, or planning on becoming involved, or want to learn more about, this incredible subject , then buy this book immediately!' - Aubrey Parsons, governing council member, International Union for Food Science and Technology 228 pp. Englisch. N� de r�f. du vendeur 9780306465611

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Headspace Analysis of Foods and Flavors: Theory and Practice (Advances in Experimental Medicine and Biology, 488)

Edit� par Springer (2001)

ISBN 10 : 0306465612 ISBN 13 : 9780306465611

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Headspace Analysis of Foods and Flavors : Theory and Practice

Rouseff, Russell L. (EDT); Cadwallader, Keith R. (EDT); American Chemical Society Meeting (1998 Boston, Mass.) (COR)

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ISBN 10 : 0306465612 ISBN 13 : 9780306465611

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Headspace Analysis of Foods and Flavors

Rouseff, Russell L.|Cadwallader, Keith R.

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Description du livre Gebunden. Etat : New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Headspace gas analysis is an analytical technique that has been successfully applied to food flavors for over 20 years but has experienced a resurgence of interest and innovation in recent years. In its truest form, headspace analysis represents the dire. N� de r�f. du vendeur 5903244

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Headspace Analysis of Foods and Flavors : Theory and Practice

Keith R. Cadwallader

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ISBN 10 : 0306465612 ISBN 13 : 9780306465611

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Description du livre Buch. Etat : Neu. Druck auf Anfrage Neuware - Printed after ordering - Headspace gas analysis is an analytical technique that has been successfully applied to food flavors for over 20 years but has experienced a resurgence of interest and innovation in recent years. In its truest form, headspace analysis represents the direct collection and analysis of the mixture of vapors in the space immediately above a food or beverage. The technique offers several advantages for workers interested in how a product smells and ultimately tastes. It offers the advantages of speed, simplicity, and, more importantly, represents the aroma profile a consumer is likely to experience just before consuming the product. Since only volatile components are collected, the sample is totally free of nonvolatile residues which commonly plague comparison liquid-liquid extracts of the same product. This is the first book devoted to headspace analysis in foods and beverages in more than 20 years. The publication contains chapters on the basic theory of headspace analysis, as well as the theory and application of newly developed headspace techniques, such as solid phase micro extraction, SPME and electronic noses. New concentrating and desorption techniques are described in addition to a raft of food applications including tomato and citrus juices, alcoholic beverages, baguettes, dairy products, lipids, grill flavoring, baked potato, and meat. Chapters on off-flavors as well as aroma-food matrix interactions are also included. 'This is the bible of headspace analysis. If you are involved in, or planning on becoming involved, or want to learn more about, this incredible subject , then buy this book immediately!' - Aubrey Parsons, governing council member, International Union for Food Science and Technology. N� de r�f. du vendeur 9780306465611

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Headspace Analysis of Foods and Flavors: Theory and Practice

Russell L. Rouseff

Edit� par Springer Science+Business Media (2001)

ISBN 10 : 0306465612 ISBN 13 : 9780306465611

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Description du livre Hardback. Etat : New. This item is printed on demand. New copy - Usually dispatched within 5-9 working days. N� de r�f. du vendeur C9780306465611

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