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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Place / Publishing House: | Berlin ;, Boston : : De Gruyter, , [2022] ©1988 |
Year of Publication: | 2022 |
Edition: | Reprint 2022 |
Language: | English |
Series: | Abhandlungen der Akademie der Wissenschaften der DDR/ N. Mathematik, Naturwissenschaften, Technik ;
1988, 2 |
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Physical Description: | 1 online resource (404 p.) |
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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. Reprint 2022 Berlin ; Boston : De Gruyter, [2022] ©1988 1 online resource (404 p.) text txt rdacontent computer c rdamedia online resource cr rdacarrier text file PDF rda Abhandlungen der Akademie der Wissenschaften der DDR/ N. Mathematik, Naturwissenschaften, Technik ; 1988, 2 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 restricted access http://purl.org/coar/access_right/c_16ec online access with authorization star Issued also in print. Mode of access: Internet via World Wide Web. In English. Description based on online resource; title from PDF title page (publisher's Web site, viewed 29. Jul 2022) NON-CLASSIFIABLE. bisacsh Adda, J., contributor. ctb https://id.loc.gov/vocabulary/relators/ctb Angelino, S.A.G.F, contributor. ctb https://id.loc.gov/vocabulary/relators/ctb Barylko-Pikielna, Nina, contributor. ctb https://id.loc.gov/vocabulary/relators/ctb Bratovanova, P, contributor. ctb https://id.loc.gov/vocabulary/relators/ctb Brauer, U., contributor. ctb https://id.loc.gov/vocabulary/relators/ctb Davidek, J., contributor. ctb https://id.loc.gov/vocabulary/relators/ctb Golovnya, R. V., contributor. ctb https://id.loc.gov/vocabulary/relators/ctb Golovnya, R.V., contributor. ctb https://id.loc.gov/vocabulary/relators/ctb Grosch, W., contributor. ctb https://id.loc.gov/vocabulary/relators/ctb Gölm, G, contributor. ctb https://id.loc.gov/vocabulary/relators/ctb Habisch, D., contributor. ctb https://id.loc.gov/vocabulary/relators/ctb Haenel, H., contributor. ctb https://id.loc.gov/vocabulary/relators/ctb Hoppe, K., contributor. ctb https://id.loc.gov/vocabulary/relators/ctb Kamirfski, E., contributor. ctb https://id.loc.gov/vocabulary/relators/ctb Konja, G., contributor. ctb https://id.loc.gov/vocabulary/relators/ctb Kretschmer, P., contributor. ctb https://id.loc.gov/vocabulary/relators/ctb Kruse, H.-P., contributor. ctb https://id.loc.gov/vocabulary/relators/ctb Lovric, T., contributor. ctb https://id.loc.gov/vocabulary/relators/ctb Maarse, H, contributor. ctb https://id.loc.gov/vocabulary/relators/ctb Misharina, T. A, contributor. ctb https://id.loc.gov/vocabulary/relators/ctb Neumann, R, contributor. ctb https://id.loc.gov/vocabulary/relators/ctb Nijssen, L.M, contributor. ctb https://id.loc.gov/vocabulary/relators/ctb Nykanen, Lalli, contributor. ctb https://id.loc.gov/vocabulary/relators/ctb Polcorny, J., contributor. ctb https://id.loc.gov/vocabulary/relators/ctb Pozderovi, A, contributor. ctb https://id.loc.gov/vocabulary/relators/ctb Przybylskil, R., contributor. ctb https://id.loc.gov/vocabulary/relators/ctb Rodelt, W., contributor. ctb https://id.loc.gov/vocabulary/relators/ctb Roethe, K.-P, contributor. ctb https://id.loc.gov/vocabulary/relators/ctb Roozen, J.P., contributor. ctb https://id.loc.gov/vocabulary/relators/ctb Rothe, M., contributor. ctb https://id.loc.gov/vocabulary/relators/ctb Rothe, Manfred, editor. edt http://id.loc.gov/vocabulary/relators/edt Ruttloff, H, contributor. ctb https://id.loc.gov/vocabulary/relators/ctb Ruttloff, H., contributor. ctb https://id.loc.gov/vocabulary/relators/ctb Rödel, W., contributor. ctb https://id.loc.gov/vocabulary/relators/ctb Schieberle, P., contributor. ctb https://id.loc.gov/vocabulary/relators/ctb Schliemann, O, contributor. ctb https://id.loc.gov/vocabulary/relators/ctb Schliemann, O., contributor. ctb https://id.loc.gov/vocabulary/relators/ctb Schreier, P., contributor. ctb https://id.loc.gov/vocabulary/relators/ctb Schrodter, R., contributor. ctb https://id.loc.gov/vocabulary/relators/ctb Schrödter, R, contributor. ctb https://id.loc.gov/vocabulary/relators/ctb Strüber, F.-J., contributor. ctb https://id.loc.gov/vocabulary/relators/ctb Szejtli, J., contributor. ctb https://id.loc.gov/vocabulary/relators/ctb Szente, L., contributor. ctb https://id.loc.gov/vocabulary/relators/ctb Thomann, R.O., contributor. ctb https://id.loc.gov/vocabulary/relators/ctb Tietz, U., contributor. ctb https://id.loc.gov/vocabulary/relators/ctb Ursi, Ferenc, contributor. ctb https://id.loc.gov/vocabulary/relators/ctb Voigt, I., contributor. ctb https://id.loc.gov/vocabulary/relators/ctb Wasowicz, E., contributor. ctb https://id.loc.gov/vocabulary/relators/ctb Wolm, G, contributor. ctb https://id.loc.gov/vocabulary/relators/ctb Ziegleder, G, contributor. ctb https://id.loc.gov/vocabulary/relators/ctb print 9783112640890 https://doi.org/10.1515/9783112640906 https://www.degruyter.com/isbn/9783112640906 Cover https://www.degruyter.com/document/cover/isbn/9783112640906/original |
language |
English |
format |
eBook |
author2 |
Adda, J., Adda, J., Angelino, S.A.G.F, Angelino, S.A.G.F, Barylko-Pikielna, Nina, Barylko-Pikielna, Nina, Bratovanova, P, Bratovanova, P, Brauer, U., Brauer, U., Davidek, J., Davidek, J., Golovnya, R. V., Golovnya, R. V., Golovnya, R.V., Golovnya, R.V., Grosch, W., Grosch, W., Gölm, G, Gölm, G, Habisch, D., Habisch, D., Haenel, H., Haenel, H., Hoppe, K., Hoppe, K., Kamirfski, E., Kamirfski, E., Konja, G., Konja, G., Kretschmer, P., Kretschmer, P., Kruse, H.-P., Kruse, H.-P., Lovric, T., Lovric, T., Maarse, H, Maarse, H, Misharina, T. A, Misharina, T. A, Neumann, R, Neumann, R, Nijssen, L.M, Nijssen, L.M, Nykanen, Lalli, Nykanen, Lalli, Polcorny, J., Polcorny, J., Pozderovi, A, Pozderovi, A, Przybylskil, R., Przybylskil, R., Rodelt, W., Rodelt, W., Roethe, K.-P, Roethe, K.-P, Roozen, J.P., Roozen, J.P., Rothe, M., Rothe, M., Rothe, Manfred, Rothe, Manfred, Ruttloff, H, Ruttloff, H, Ruttloff, H., Ruttloff, H., Rödel, W., Rödel, W., Schieberle, P., Schieberle, P., Schliemann, O, Schliemann, O, Schliemann, O., Schliemann, O., Schreier, P., Schreier, P., Schrodter, R., Schrodter, R., Schrödter, R, Schrödter, R, Strüber, F.-J., Strüber, F.-J., Szejtli, J., Szejtli, J., Szente, L., Szente, L., Thomann, R.O., Thomann, R.O., Tietz, U., Tietz, U., Ursi, Ferenc, Ursi, Ferenc, Voigt, I., Voigt, I., Wasowicz, E., Wasowicz, E., Wolm, G, Wolm, G, Ziegleder, G, Ziegleder, G, |
author_facet |
Adda, J., Adda, J., Angelino, S.A.G.F, Angelino, S.A.G.F, Barylko-Pikielna, Nina, Barylko-Pikielna, Nina, Bratovanova, P, Bratovanova, P, Brauer, U., Brauer, U., Davidek, J., Davidek, J., Golovnya, R. V., Golovnya, R. V., Golovnya, R.V., Golovnya, R.V., Grosch, W., Grosch, W., Gölm, G, Gölm, G, Habisch, D., Habisch, D., Haenel, H., Haenel, H., Hoppe, K., Hoppe, K., Kamirfski, E., Kamirfski, E., Konja, G., Konja, G., Kretschmer, P., Kretschmer, P., Kruse, H.-P., Kruse, H.-P., Lovric, T., Lovric, T., Maarse, H, Maarse, H, Misharina, T. A, Misharina, T. A, Neumann, R, Neumann, R, Nijssen, L.M, Nijssen, L.M, Nykanen, Lalli, Nykanen, Lalli, Polcorny, J., Polcorny, J., Pozderovi, A, Pozderovi, A, Przybylskil, R., Przybylskil, R., Rodelt, W., Rodelt, W., Roethe, K.-P, Roethe, K.-P, Roozen, J.P., Roozen, J.P., Rothe, M., Rothe, M., Rothe, Manfred, Rothe, Manfred, Ruttloff, H, Ruttloff, H, Ruttloff, H., Ruttloff, H., Rödel, W., Rödel, W., Schieberle, P., Schieberle, P., Schliemann, O, Schliemann, O, Schliemann, O., Schliemann, O., Schreier, P., Schreier, P., Schrodter, R., Schrodter, R., Schrödter, R, Schrödter, R, Strüber, F.-J., Strüber, F.-J., Szejtli, J., Szejtli, J., Szente, L., Szente, L., Thomann, R.O., Thomann, R.O., Tietz, U., Tietz, U., Ursi, Ferenc, Ursi, Ferenc, Voigt, I., Voigt, I., Wasowicz, E., Wasowicz, E., Wolm, G, Wolm, G, Ziegleder, G, Ziegleder, G, |
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author_sort |
Adda, J., |
title |
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 / |
spellingShingle |
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 / Abhandlungen der Akademie der Wissenschaften der DDR/ N. Mathematik, Naturwissenschaften, Technik ; 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 |
title_sub |
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 / |
title_full |
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. |
title_fullStr |
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. |
title_full_unstemmed |
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. |
title_auth |
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 / |
title_alt |
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 |
title_new |
Characterization, production and application of food flavours : |
title_sort |
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 / |
series |
Abhandlungen der Akademie der Wissenschaften der DDR/ N. Mathematik, Naturwissenschaften, Technik ; |
series2 |
Abhandlungen der Akademie der Wissenschaften der DDR/ N. Mathematik, Naturwissenschaften, Technik ; |
publisher |
De Gruyter, |
publishDate |
2022 |
physical |
1 online resource (404 p.) Issued also in print. |
edition |
Reprint 2022 |
contents |
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 |
isbn |
9783112640906 9783112640890 |
url |
https://doi.org/10.1515/9783112640906 https://www.degruyter.com/isbn/9783112640906 https://www.degruyter.com/document/cover/isbn/9783112640906/original |
illustrated |
Not Illustrated |
doi_str_mv |
10.1515/9783112640906 |
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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 / |
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Organized by Central Institute of Nutrition Potsdam-Rehbrücke/GDR Academy of Sciences of the GDR Eisenach/GDR, November 16th–19th, 1987 /</subfield><subfield code="c">ed. by Manfred Rothe.</subfield></datafield><datafield tag="250" ind1=" " ind2=" "><subfield code="a">Reprint 2022</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="a">Berlin ;</subfield><subfield code="a">Boston : </subfield><subfield code="b">De Gruyter, </subfield><subfield code="c">[2022]</subfield></datafield><datafield tag="264" ind1=" " ind2="4"><subfield code="c">©1988</subfield></datafield><datafield tag="300" ind1=" " ind2=" "><subfield code="a">1 online resource (404 p.)</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="a">text</subfield><subfield code="b">txt</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="a">computer</subfield><subfield code="b">c</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="a">online resource</subfield><subfield code="b">cr</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="347" ind1=" " ind2=" "><subfield code="a">text file</subfield><subfield code="b">PDF</subfield><subfield code="2">rda</subfield></datafield><datafield tag="490" ind1="0" ind2=" "><subfield code="a">Abhandlungen der Akademie der Wissenschaften der DDR/ N. Mathematik, Naturwissenschaften, Technik ;</subfield><subfield code="v">1988, 2</subfield></datafield><datafield tag="505" ind1="0" ind2="0"><subfield code="t">Frontmatter -- </subfield><subfield code="t">Preface -- </subfield><subfield code="t">Contents -- </subfield><subfield code="t">ACTUAL TRENDS IN FOOD FLAVOURING -- </subfield><subfield code="t">ON-LINE COUPLED HRGC TECHNIQUES FOR FLAVOUR ANALYSIS -- </subfield><subfield code="t">HALOGENATED PHENOLS AND CHLOROANISOLES: OCCURRENCE, FORMATION AND PREVENTION -- </subfield><subfield code="t">'EFFECTS OF TYPES I, IX AND III ANTIOXIDANTS ON PHOSPHOLIPID OXIDATION IN A MEAT MODEL FOR WARMED OVER FLAVOUR -- </subfield><subfield code="t">A STUDY OF AROMA RECOVERY DURING THE PRODUCTION OF CONCENTRATED JUICES -- </subfield><subfield code="t">HEW RESULTS ON THE MOLECULAR ENCAPSULATION OP FLAVOURS BY CYCLODEXTRINS -- </subfield><subfield code="t">STUDY ON THE EFFECT OF FAT IN MEAT FLAVOUR FORMATION -- </subfield><subfield code="t">SULPHUR CONTAINING COMPOUNDS IN MEAT AROMA MODEL SYSTEMS -- </subfield><subfield code="t">COMPARATIVE STUDY ON SELECTED SENSORY AND GAS CHROMATOGRAPHIC DATA OF CHICKEN FLAVOUR -- </subfield><subfield code="t">BREAD FLAVOUR: QUALITATIVE AND QUANTITATIVE ANALYSIS -- </subfield><subfield code="t">THE EFFECT OF THERMALLY TREATED MALT ADDITIVES TO BREAD FLAVOUR -- </subfield><subfield code="t">INFLUENCE OF BULGARIAN LACTIC ACID LEAVEN ON THE FORMATION OF AROMA COMPOUNDS IN PRE-FERMENT AND IN BREAD PREPARED BY INTENSIVE KNEADING -- </subfield><subfield code="t">THERMODYNAMIC APPROACH TO FLAVOUR RESEARCH -- </subfield><subfield code="t">POTENTIAL MEANS FOR IMPROVING THE FLAVOUR OF ALCOHOLIC BEVERAGES -- </subfield><subfield code="t">CHANGES IN COFFEE AROMA DURING STORAGE -- </subfield><subfield code="t">PRODUCTION AND USE OF HERB AROMAS MADE WITH ESSENTIAL OILS -- </subfield><subfield code="t">FIRST RESULTS OF EXTRACTION OF MARJORAM WITH SUPERCRITICAL GASES -- </subfield><subfield code="t">BIOTECHNOLOGICAL PRODUCTION OF AROMAS AND FLAVOURINGS -- </subfield><subfield code="t">NATURAL AND ARTIFICIAL CHEESE FLAVOUR -- </subfield><subfield code="t">COCOA FLAVOUR EVALUATION USING GUIDE SUBSTANCES CORRELATED WITH COCOA PROCESSING -- </subfield><subfield code="t">FORMATION OF COCOA FLAVOUR BY MAILLARD REACTION -- </subfield><subfield code="t">CALCULATION OF COCOA SUBSTITUTION EFFECTS BASED ON SENSORY PROFILE DATA -- </subfield><subfield code="t">FOOD FLAVOR: THE PSYCHOLOGICAL CATEGORY -- </subfield><subfield code="t">TIME-INTENSITY STUDIES ON TASTE AND FLAVOUR SUBSTANCES - AN ACTUAL REVIEW -- </subfield><subfield code="t">METHODS OF SELECTION OP DESCRIPTORS AND GRADING SCALES IN THE SENSORY PROFILE ANALYSIS OF FOODS -- </subfield><subfield code="t">THEORETICAL AND METHODICAL PROBLEMS OF ABSOLUTE THRESHOLD DETERMINATION -- </subfield><subfield code="t">INTERNATIONAL TRENDS IN STANDARDIZATION OF SENSORY METHODS -- </subfield><subfield code="t">Author index -- </subfield><subfield code="t">Subject index -- </subfield><subfield code="t">List of participants</subfield></datafield><datafield tag="506" ind1="0" ind2=" "><subfield code="a">restricted access</subfield><subfield code="u">http://purl.org/coar/access_right/c_16ec</subfield><subfield code="f">online access with authorization</subfield><subfield code="2">star</subfield></datafield><datafield tag="530" ind1=" " ind2=" "><subfield code="a">Issued also in print.</subfield></datafield><datafield tag="538" ind1=" " ind2=" "><subfield code="a">Mode of access: Internet via World Wide Web.</subfield></datafield><datafield tag="546" ind1=" " ind2=" "><subfield code="a">In English.</subfield></datafield><datafield tag="588" ind1="0" ind2=" "><subfield code="a">Description based on online resource; title from PDF title page (publisher's Web site, viewed 29. 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