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Author: Peter Winterhalter
Publisher:
ISBN:
Category : Health & Fitness
Languages : en
Pages : 344
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Book Description
Preface 1 Carotenoid-Derived Aroma Compounds: An Introduction 1 2 Analysis of Norisoprenoid Aroma Precursors 20 3 HPLC-MS Analysis of Carotenoid-Derived Aroma Precursors 36 4 CD Spectroscopy as a Powerful Tool for the Stereochemical Assignment of Carotenoid-Derived Aroma Compounds 56 5 Analyzing Carotenoid-Derived Aroma Compounds Using Gas Chromatography-Olfactometry 67 6 Carotenoid Cleavage Enzymes in Animals and Plants 76 7 Identification of [beta]-Damascenone Progenitors and Their Biogenesis in Rose Flowers (Rosa damascena Mill.) 89 8 Production of Aroma Compounds by Enzymatic Cooxidation of Carotenoids 102 9 Thermal Generation of Carotenoid-Derived Compounds 115 10 Carotenoid-Derived Aroma Compounds in Tobacco 131 11 Carotenoid-Derived Aroma Compounds in Tea 145 12 Carotenoid-Derived Aroma Compounds in Flower Scents 162 13 Bound Volatiles in Brown Boronia Flowers (Boronia megastigma) 183 14 C[subscript 13]-Norisoprenoids in the Aroma of Colombian Tropical Fruits 194 15 Carotenoid Degradation Products in Paprika Powder 206 16 Flavor Chemistry of Saffron 220 17 The Formation of [beta]-Damascenone in Wine 241 18 C[subscript 13]-Norisoprenoid Aglycon Composition of Leaves and Grape Berries from Muscat of Alexandria and Shiraz Cultivars 255 19 Effect of Sunlight Exposure on Norisoprenoid Formation in White Riesling Grapes 262 20 The Significance of 1,1,6-Trimethyl-1,2-Dihydronaphthalene in the Production of High Quality Riesling Wines 273 21 Formation of 1,1,6-Trimethyl-1,2-Dihydronaphthalene and Other Norisoprenoids in Wine: Considerations on the Kinetics 285 Author Index 303 Subject Index 304.
Author: Peter Winterhalter
Publisher:
ISBN:
Category : Health & Fitness
Languages : en
Pages : 344
Get Book Here
Book Description
Preface 1 Carotenoid-Derived Aroma Compounds: An Introduction 1 2 Analysis of Norisoprenoid Aroma Precursors 20 3 HPLC-MS Analysis of Carotenoid-Derived Aroma Precursors 36 4 CD Spectroscopy as a Powerful Tool for the Stereochemical Assignment of Carotenoid-Derived Aroma Compounds 56 5 Analyzing Carotenoid-Derived Aroma Compounds Using Gas Chromatography-Olfactometry 67 6 Carotenoid Cleavage Enzymes in Animals and Plants 76 7 Identification of [beta]-Damascenone Progenitors and Their Biogenesis in Rose Flowers (Rosa damascena Mill.) 89 8 Production of Aroma Compounds by Enzymatic Cooxidation of Carotenoids 102 9 Thermal Generation of Carotenoid-Derived Compounds 115 10 Carotenoid-Derived Aroma Compounds in Tobacco 131 11 Carotenoid-Derived Aroma Compounds in Tea 145 12 Carotenoid-Derived Aroma Compounds in Flower Scents 162 13 Bound Volatiles in Brown Boronia Flowers (Boronia megastigma) 183 14 C[subscript 13]-Norisoprenoids in the Aroma of Colombian Tropical Fruits 194 15 Carotenoid Degradation Products in Paprika Powder 206 16 Flavor Chemistry of Saffron 220 17 The Formation of [beta]-Damascenone in Wine 241 18 C[subscript 13]-Norisoprenoid Aglycon Composition of Leaves and Grape Berries from Muscat of Alexandria and Shiraz Cultivars 255 19 Effect of Sunlight Exposure on Norisoprenoid Formation in White Riesling Grapes 262 20 The Significance of 1,1,6-Trimethyl-1,2-Dihydronaphthalene in the Production of High Quality Riesling Wines 273 21 Formation of 1,1,6-Trimethyl-1,2-Dihydronaphthalene and Other Norisoprenoids in Wine: Considerations on the Kinetics 285 Author Index 303 Subject Index 304.
Author: George Britton
Publisher: Springer Science & Business Media
ISBN: 3764374993
Category : Science
Languages : en
Pages : 400
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Book Description
The Carotenoids book series provides an introduction to the fundamental chemistry, detailed accounts of the basic methods used in carotenoid research, and critical discussions of the biochemistry, functions and applications of carotenoids. Part 1 discusses the fundamental properties on which the biological functions and effects of carotenoids depend. Part 2 describes important natural functions of carotenoids in all kinds of living organisms.
Author: Peter Winterhalter
Publisher: OUP USA
ISBN: 9780841227781
Category : Science
Languages : en
Pages : 0
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Book Description
Discusses the latest research and developments in carotenoid cleavage reactions, stemming from an ACS Symposium.
Author: Delia B. Rodriguez-Amaya
Publisher: John Wiley & Sons
ISBN: 1118864336
Category : Technology & Engineering
Languages : en
Pages : 327
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Book Description
Carotenoids were first studied as natural pigments, then as precursors of vitamin A, and then as bioactive compounds against chronic diseases. These compounds have been and continue to be the subject of intense research worldwide, now with an expanded scope. Food Carotenoids: Chemistry, Biology and Technology gathers all the important information about these major compounds which impact both food quality and human health. It integrates in one volume various aspects of food carotenoids, such as: Structures and physicochemical properties Biosynthetic pathways and metabolism Analysis and composition of foods Stability and reactions during processing Commercial production as food colorants and precursors of aroma compounds Bioavailability and health benefits Having worked with carotenoids in various aspects for 44 years, Delia Rodriguez-Amaya is uniquely placed to pass on her wealth of knowledge in this field. This book will serve as solid background information for professionals in Food Science, Food Technology, Nutrition, Agriculture, Biology, Chemistry and Medical Sciences, whether in the academe, industry, governmental and non-governmental agencies.
Author: Susanne Baldermann
Publisher: Cuvillier Verlag
ISBN: 3867275238
Category :
Languages : en
Pages : 175
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Book Description
Author: Roy Teranishi
Publisher:
ISBN:
Category : TECHNOLOGY & ENGINEERING
Languages : en
Pages : 290
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Book Description
Presents state-of-the-art information on flavor precursor chemistry. Explains how biocatalysts are used either as tools to make specific ingredients or as reaction promoters in natural biochemical systems that generate flavor mixtures. Discusses processed flavors whereby carbohydrates, amino acids, lipids, and vitamins are heated under conditions mimicking food processing to generate flavors by thermal reactions. Presents complex model systems relating to the generation of processed flavors and examines the challenging analytical problems they present. Includes contributions from leading flavor chemists from Australia, Europe and the United States.
Author: Andrew L. Waterhouse
Publisher: John Wiley & Sons
ISBN: 1119894093
Category : Technology & Engineering
Languages : en
Pages : 565
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Book Description
Understanding Wine Chemistry Understand the reactions behind the world’s most alluring beverages The immense variety of wines on the market is the product of multiple chemical processes – whether acting on components arising in the vineyard, during fermentation, or throughout storage. Winemaking decisions alter the chemistry of finished wines, affecting the flavor, color, stability, and other aspects of the final product. Knowledge of these chemical and biochemical processes is integral to the art and science of winemaking. Understanding Wine Chemistry has served as the definitive introduction to the chemical components of wine, their properties, and their reaction mechanisms. It equips the knowledgeable reader to interpret and predict the outcomes of physicochemical reactions involved with winemaking processes. Now updated to reflect recent research findings, most notably in relation to wine redox chemistry, along with new Special Topics chapters on emerging areas, it continues to set the standard in the subject. Readers of the second edition of Understanding Wine Chemistry will also find: Case studies throughout showing chemistry at work in creating different wine styles and avoiding common adverse chemical and sensory outcomes Detailed treatment of novel subjects like non-alcoholic wines, non-glass alternatives to wine packaging, synthetic wines, and more An authorial team with decades of combined experience in wine chemistry research and education Understanding Wine Chemistry is ideal for college and university students, winemakers at any stage in their practice, professionals in related fields such as suppliers or sommeliers, and chemists with an interest in wine.
Author: D Baines
Publisher: Elsevier
ISBN: 0857095722
Category : Technology & Engineering
Languages : en
Pages : 487
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Book Description
As the links between health and food additives come under increasing scrutiny, there is a growing demand for food containing natural rather than synthetic additives and ingredients. Natural food additives, ingredients and flavourings reviews the legislative issues relating to natural food additives and ingredients, the range of natural food additives and ingredients, and their applications in different product sectors.After an exploration of what the term 'natural' means in the context of food ingredients, part one focuses on natural food colourings, low-calorie sweeteners and flavour enhancers, followed by a consideration of natural antioxidants and antimicrobials as food ingredients. The book goes on to review clean label starches and proteins, the application of natural hydrocolloids as well as natural aroma chemicals and flavourings from biotechnology and green chemistry. Part two considers specific applications in different products. Natural ingredients in savoury food products, baked goods and alcoholic drinks are examined, as are natural plant extracts in soft drinks and milk-based food ingredients.With is distinguished editors and expert team of international contributors, Natural food additives, ingredients and flavourings is an invaluable reference tool for all those involved in the development and production of foods with fewer synthetic additives and ingredients. - Reviews the legislative issues relating to natural food additives and ingredients, the range of natural food additives and ingredients, and their applications in different product sectors - Explores what the term 'natural' means in the context of food ingredients, focusses on natural food colourings, low-calorie sweeteners and flavour enhancers, and considers natural antioxidants and antimicrobials as food ingredients - Examines natural ingredients in savoury food products, baked goods and alcoholic drinks, natural plant extracts in soft drinks and milk-based food ingredients
Author: Victor R Preedy
Publisher: Elsevier
ISBN: 0443141592
Category : Technology & Engineering
Languages : en
Pages : 1030
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Book Description
While there is a nearly universal agreement that drinking tea can benefit health, information on the benefits or adverse effects of drinking tea is scattered, leaving definitive answers difficult to ascertain. Tea in Health and Disease Prevention, Second Edition, once again addresses this problem, bringing together all the latest and most relevant information on tea and its health effects into one comprehensive resource. This book covers compounds in black, green, and white teas and explores their health implications, first more generally, then in terms of specific organ systems and diseases. With over 75% brand new content, this fully reorganized, updated edition covers a wider range of tea varieties and beneficial compounds found in tea, such as epigallocatechin gallate and antioxidants.Tea in Health and Disease Prevention, Second Edition, is an organized, efficient resource that will help readers find quick answers to questions and will help inspire further studies for those interested in tea research. This is a must-have reference for researchers in food science and nutrition, as well as nutritionists and dieticians. - Covers and compares features, benefits, and potential negative effects of the most important types of tea, including green, black, and white - Identifies therapeutic benefits of teas for new product development - Offers a "one stop shop" for research in this area, compiling both foundational and cutting-edge topics into one resource - Includes a dictionary of key terms, other health effects of tea or extracts, and a summary point section within each chapter for a quick reference
Author: Kirsi-Marja Oksman-Caldentey
Publisher: CRC Press
ISBN: 0824743784
Category : Science
Languages : en
Pages : 637
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Book Description
Contains case studies illustrating the cell culture production of pigments, flavors, and antineoplastic compounds Plant Biotechnology and Transgenic Plants covers topics that range from food to fragrances to fuel. It includes discussions of technologies and research on the engineering, synthesis, utilization, and control of primary and secondary plant metabolites such as carbohydrates, amino acids, lipids, polymers, proteins, and phytochemicals for industrial, pharmaceutical, and food and feed applications. The editors put the emphasis on recent methods in farming, plant propagation, and breeding and modern procedures to formulate more effective biopharmaceuticals.
