Characterization, production and application of food flavours : : Proceedings of the 2nd Wartburg Aroma Symposium 1987. Organized by Central Institute of Nutrition Potsdam-Rehbrücke/GDR Academy of Sciences of the GDR Eisenach/GDR, November 16th–19th, 1987 / / ed. by Manfred Rothe.
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Other title: | Frontmatter -- Preface -- Contents -- ACTUAL TRENDS IN FOOD FLAVOURING -- ON-LINE COUPLED HRGC TECHNIQUES FOR FLAVOUR ANALYSIS -- HALOGENATED PHENOLS AND CHLOROANISOLES: OCCURRENCE, FORMATION AND PREVENTION -- 'EFFECTS OF TYPES I, IX AND III ANTIOXIDANTS ON PHOSPHOLIPID OXIDATION IN A MEAT MODEL FOR WARMED OVER FLAVOUR -- A STUDY OF AROMA RECOVERY DURING THE PRODUCTION OF CONCENTRATED JUICES -- HEW RESULTS ON THE MOLECULAR ENCAPSULATION OP FLAVOURS BY CYCLODEXTRINS -- STUDY ON THE EFFECT OF FAT IN MEAT FLAVOUR FORMATION -- SULPHUR CONTAINING COMPOUNDS IN MEAT AROMA MODEL SYSTEMS -- COMPARATIVE STUDY ON SELECTED SENSORY AND GAS CHROMATOGRAPHIC DATA OF CHICKEN FLAVOUR -- BREAD FLAVOUR: QUALITATIVE AND QUANTITATIVE ANALYSIS -- THE EFFECT OF THERMALLY TREATED MALT ADDITIVES TO BREAD FLAVOUR -- INFLUENCE OF BULGARIAN LACTIC ACID LEAVEN ON THE FORMATION OF AROMA COMPOUNDS IN PRE-FERMENT AND IN BREAD PREPARED BY INTENSIVE KNEADING -- THERMODYNAMIC APPROACH TO FLAVOUR RESEARCH -- POTENTIAL MEANS FOR IMPROVING THE FLAVOUR OF ALCOHOLIC BEVERAGES -- CHANGES IN COFFEE AROMA DURING STORAGE -- PRODUCTION AND USE OF HERB AROMAS MADE WITH ESSENTIAL OILS -- FIRST RESULTS OF EXTRACTION OF MARJORAM WITH SUPERCRITICAL GASES -- BIOTECHNOLOGICAL PRODUCTION OF AROMAS AND FLAVOURINGS -- NATURAL AND ARTIFICIAL CHEESE FLAVOUR -- COCOA FLAVOUR EVALUATION USING GUIDE SUBSTANCES CORRELATED WITH COCOA PROCESSING -- FORMATION OF COCOA FLAVOUR BY MAILLARD REACTION -- CALCULATION OF COCOA SUBSTITUTION EFFECTS BASED ON SENSORY PROFILE DATA -- FOOD FLAVOR: THE PSYCHOLOGICAL CATEGORY -- TIME-INTENSITY STUDIES ON TASTE AND FLAVOUR SUBSTANCES - AN ACTUAL REVIEW -- METHODS OF SELECTION OP DESCRIPTORS AND GRADING SCALES IN THE SENSORY PROFILE ANALYSIS OF FOODS -- THEORETICAL AND METHODICAL PROBLEMS OF ABSOLUTE THRESHOLD DETERMINATION -- INTERNATIONAL TRENDS IN STANDARDIZATION OF SENSORY METHODS -- Author index -- Subject index -- List of participants |
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Format: | Mode of access: Internet via World Wide Web. |
ISBN: | 9783112640906 |
DOI: | 10.1515/9783112640906 |
Access: | restricted access |
Hierarchical level: | Monograph |
Statement of Responsibility: | ed. by Manfred Rothe. |
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