Introduction to Aroma Research
Author: Manfred Rothe
Publisher: Springer Science & Business Media
Published: 2012-12-06
Total Pages: 145
ISBN-13: 9400914199
DOWNLOAD EBOOK →Lanterna Rally
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Aroma
Author: Constance Classen
Publisher: Routledge
Published: 2002-11-01
Total Pages: 262
ISBN-13: 1134822391
DOWNLOAD EBOOK →Smell is a social phenomenon, given particular meanings and values by different cultures. Odours form the building blocks of cosmologies, class hierarchies, and political odours. They can enforce social structures or transgress them, unite people or divide them, empower or disempower. The authors argue that the sociology of smell is repressed in the modern West, and its social history ignored. This book breaks the "olfactory silence" of modernity. It offers the first comprehensive exploration of the cultural role of odours in Western history - from antiquity to the present. It also covers a wide variey of non-Western societies. Its topics range from the medieval concept of the "odour of sanctity", to the aromatherapies of South America, and from olfactory stereotypes of gender and ethnicity in the modern West to the role of smell in postmodernity. Its subject matter will fascinate anyone who likes to nose around in the inner workings of culture.
Analysis of Taste and Aroma
Author: John F. Jackson
Publisher: Springer Science & Business Media
Published: 2013-03-09
Total Pages: 278
ISBN-13: 3662048574
DOWNLOAD EBOOK →Molecular Methods of Plant Analysis Concept of the Series The powerful recombinant DNA technology and related developments have had an enormous impact on molecular biology. Any treatment of plant analysis must make use of these new methods. Developments have been so fast and the methods so powerful that the editors of Modern Methods of Plant Analysis have now decided to rename the series Molecular Methods ofPlant Analysis. This will not change the general aims of the series, but best describes the thrust and content of the series as we go forward into the new millennium. This does not mean that all chapters a priori deal only with the methods of molecular biology,but rather that these methods are to be found in many chapters together with the more traditional methods of analysis which have seen recent advances. The numbering of the volumes of the series therefore continues on from 20, which is the most recently published volume under the title Modern Methods ofPlant Analysis. As indicated for previous volumes, the methods to be found in Molecular Methods ofPlantAnalysis are described critically,with hints as to their limitations, references to original papers and authors being given, and the chapters written so that there is little need to consult other texts to carry out the methods of analysis described. All authors have been chosen because of their special experience in handling plant material and/or their expertise with the methods described.
Aroma of Beer, Wine and Distilled Alcoholic Beverages
Author: L. Nykänen
Publisher: Springer Science & Business Media
Published: 1983-05-31
Total Pages: 430
ISBN-13: 9789027715531
DOWNLOAD EBOOK →Aroma Dome
Author: Julie Chertow
Publisher:
Published: 2015-10-23
Total Pages:
ISBN-13: 9781631101908
DOWNLOAD EBOOK →Introduction to new invention called Aroma Dome and anecdotal stories of the use of essential oils in a 35 year massage practice.
Aroma Therapy
Author: Sumeet Sharma
Publisher: Sterling Publishers Pvt. Ltd
Published: 2004-01-01
Total Pages: 100
ISBN-13: 9781932705218
DOWNLOAD EBOOK →Many of the techniques of alternative healing that have become popular today trace their origin to ancient systems of knowledge. Their scientific basis and relevance in modern life are only now being recognised and appreciated by medical research. Aroma therapy is a method of treatment that involves using essential oils to promote physical and emotional well-being. It is an ancient discipline that has withstood the test of time. This book captures the essence of aroma therapy and explains how certain oils can be effectively used to treat physical ailments. Aroma therapy is a safe and natural method a restore the balance of the body and promote good health.
Food Aroma Evolution
Author: Matteo Bordiga
Publisher: CRC Press
Published: 2019-11-15
Total Pages: 687
ISBN-13: 0429807236
DOWNLOAD EBOOK →Of the five senses, smell is the most direct and food aromas are the key drivers of our flavor experience. They are crucial for the synergy of food and drinks. Up to 80% of what we call taste is actually aroma. Food Aroma Evolution: During Food Processing, Cooking, and Aging focuses on the description of the aroma evolution in several food matrices. Not only cooking, but also processing (such as fermentation) and aging are responsible for food aroma evolution. A comprehensive evaluation of foods requires that analytical techniques keep pace with the available technology. As a result, a major objective in the chemistry of food aroma is concerned with the application and continual development of analytical methods. This particularly important aspect is discussed in depth in a dedicated section of the book. Features Covers aromatic evolution of food as it is affected by treatment Focuses on food processing, cooking, and aging Describes both classic and new analytical techniques Explains how the flavor perception results are influenced by other food constituents The book comprises a good mix of referenced research with practical applications, also reporting case studies of these various applications of novel technologies. This text represents a comprehensive reference book for students, educators, researchers, food processors, and food industry personnel providing an up-to-date insight. The range of techniques and materials covered provides engineers and scientists working in the food industry with a valuable resource for their work. Also available in the Food Analysis & Properties Series: Ambient Mass Spectroscopy Techniques in Food and the Environment, edited by Leo M.L. Nollet and Basil K. Munjanja (ISBN: 9781138505568) Hyperspectral Imaging Analysis and Applications for Food Quality, edited by N.C. Basantia, Leo M.L. Nollet, and Mohammed Kamruzzaman (ISBN: 9781138630796) Fingerprinting Techniques in Food Authentication and Traceability, edited by Khwaja Salahuddin Siddiqi and Leo M.L. Nollet (ISBN: 9781138197671) For a complete list of books in this series, please visit our website at: www.crcpress.com/Food-Analysis--Properties/book-series/CRCFOODANPRO
Aroma Biotechnology
Author: Ralf G. Berger
Publisher: Springer Science & Business Media
Published: 2012-12-06
Total Pages: 252
ISBN-13: 3642793738
DOWNLOAD EBOOK →Aroma biotechnology opens access to natural volatile flavors. Due to the attribute of "naturalness" these aromas are the most valuable ingredients for foods, cosmetics and related products. The author describes biocatalyzed reactions and biogenetic routes leading to aroma and flavor compounds and he depicts in detail their utilisation in industrial scale processes. All the important topics, including de-novo-synthesis, genetic engineering, in vitro rDNA methods, laboratory requirements and techniques, upscaling, product recovery, profitability, and legal aspects are covered. R.G. Berger contributes his own experimental experience to all except one chapter and leads the reader into state-of-the-art aroma biotechnology.
How Flavor Works
Author: Nak-Eon Choi
Publisher: John Wiley & Sons
Published: 2015-02-23
Total Pages: 247
ISBN-13: 1118865472
DOWNLOAD EBOOK →Taste is the number one driving force in the decision to purchase a food product and food consumption is the most critical function for living organisms to obtain the energy and resources essential to their vitality. Flavor and aroma are therefore universally important concepts: intrinsic to human well-being and pleasure, and of huge significance for the multi-trillion dollar global food business. How Flavor Works: the Science of Taste and Aroma offers a fascinating and accessible primer on the concepts of flavor science for all who have an interest in food and related topics. Professionals and students of food science and technology who do not already specialize in flavor science will find it a valuable reference on a topic crucial to how consumers perceive and enjoy food products. In this regard, it will also be of interest to product developers, marketers and food processors. Other readers with a professional (eg culinary and food service) or personal interest in food will also find the book interesting as it provides a user-friendly account of the mechanisms of flavor and aroma which will provide new insights into their craft.
Science and Technology of Aroma, Flavor, and Fragrance in Rice
Author: Deepak Kumar Verma
Publisher: CRC Press
Published: 2018-08-06
Total Pages: 217
ISBN-13: 1351360388
DOWNLOAD EBOOK →With contributions from a broad range of leading researchers, this book focuses on advances and innovations in rice aroma, flavor, and fragrance research. Science and Technology of Aroma, Flavor, and Fragrance in Rice is specially designed to present an abundance of recent research, advances, and innovations in this growing field. Aroma is one of the diagnostic aspects of rice quality that can determine acceptance or rejection of rice before it is tested. Aroma is also considered as an important property of rice that indicates its preferable high quality and price in the market. An assessment of known data reveals that more than 450 chemical compounds have been documented in various aromatic and non-aromatic rice cultivars. The primary goal of research is to identify the compounds responsible for the characteristic rice aroma. Many attempts have been made to search for the key compounds contributing to rice aroma, but any single compound or group of compounds could not reported that are fully responsible. There is no single analytical technique that can be used for investigation of volatile aroma compounds in rice samples although there are currently many technologies available for the extraction of rice volatile aroma compounds. These technologies have been modified from time to time according to need, and many of them are helping the emergence of a new form, particularly in the distillation, extraction, and quantification concept. This new volume helps to fill a void in the research by focusing solely on aroma, flavor, and fragrance of rice, helping to meet an important need in rice research and production. Key features of this volume: • provides an overview of aromatic rice from different countries • looks at traditional extraction methods for chemicals associated with rice aroma, flavor, and fragrance • presents new and modern approaches in extraction of rice aroma chemicals • explores genetic engineering for fragrance in rice
