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    Techniques for Analyzing Food Aroma

    Techniques for Analyzing Food Aroma

    Forfatter: info mangler
    Bog
    • Format
    • Bog, paperback
    • Engelsk

    Beskrivelse

    Covers important methods and recent developments in food-aroma analysis. The text discusses the problem-solving capabilities of analytical methods for food flavours and aromas, showing how to select appropriate techniques for resolving the problems of major food trends. It includes a treatment of off-flavour and malodor analyses and new polymer sensor array instruments.

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    Detaljer
    • SprogEngelsk
    • Sidetal400
    • Udgivelsesdato05-09-2019
    • ISBN139780367401160
    • Forlag Crc Press
    • FormatPaperback
    Størrelse og vægt
  • Vægt453 g
    • coffee cup img
    10 cm
    book img
    15,2 cm
    22,9 cm

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    ­ƒod Sample preparation DTD SPME Aroma Extract Enantiomer Separation Dynamic Headspace Analysis gas-chromatographic analysis GC Olfactometry Ion Trap Dynamic Headspace High FD Factor MDGC System FD Factor food flavors flavor analysis Odor Active Compounds Monitor Detector Odor Thresholds Headspace SPME Ion Trap GC SPME Extraction Static Headspace mass spectrometry detection Static Headspace Analysis MDGC Reagent Ions SPME Fiber
    Machine Name: SAXO080