Headspace analysis of foods and flavors : theory and practice

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Headspace analysis of foods and flavors : theory and practice / edited by Russell L. Rouseff and Keith R. Cadwallader

資料種別:

図書

出版情報:

New York : Kluwer Academic/Plenum Publishers, c2001

形態:

vii, 212 p. ; 26 cm

シリーズ名:

Advances in experimental medicine and biology ; v. 488 <BA00008720>

著者名:

ISBN:

9780306465611 [0306465612]

書誌ID:

BA53379072

子書誌情報

フルテキスト

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書誌詳細

注記:

"Proceedings of the American Chemical Society, held August 23-27, 1998, in Boston, Massachusetts"--T.p. verso
Includes bibliographical references and index

言語:

英語

目次情報:

Headspace Techniques for Food Aroma Volatiles: An Overview / R.L. Rouseff ; K.R. Cadwallader1：

Headspace - Gas Chromatography: An Ideal Technique for Sampling Volatiles Present in Non-Volatile Matrices / L.S. Ettre2：

Aroma Compound-Protein Interaction using headspace techniques / E. Jouenne ; J. Crouzet3：

Electronic noses in food analysis / J.-E. Haugen4：

The Strengths and Weaknesses of the Electronic Nose / W.J. Harper5：

Principles of Solid Phase Micro Extraction, SPME / J. Pawliszyn6：

SPME-MS-MVA as a Rapid Technique for Assessing Oxidation Off-Flavors in Foods / R.T. Marsili7：

SPME - GC-Olfactometry of Orange Juice Aroma Volatiles: Heating Effects / R. Rouseff, et al.8：

Headspace Volatile Aldehydes as Indicators of Lipid Oxidation in Foods / F. Shahidi9：

Comparison of Dynamic Headspace Concentration on Tenax with Solid Phase Microextraction for the Analysis of Aroma Volatiles / J.S. Elmore, et al.10：

Choice and Use of Standards for Dynamic Headspace Trapping as Applied to the Analysis of the Volatiles of Baked Potato / J.M. Ames ; S.C. Duckham11：

Aroma Components of an Oil-Based Grill Flavoring by Direct Thermal Desorption-Gas Chromatography-Olfactometry and Sample Dilution Analysis / T.E. Webb12：

Solvent Desorption Dynamic Sampling of Fermented Dairy Product Volatiles / S.A. Rankin13：

Dynamic Headspace Analysis of Fresh Tomato Juices / M. Sucan ; G.F. Russell14：

Apparatus for the Quantitative Analysis of the Aroma of French Bread and Its Loss During Storage / G. Zehentbauer ; W. Grosch15：

Automated, Microprocessor Controlled Short Path Thermal Desorption for the Analysis of Volatiles in Foods / V.T. Das, et al.16：

Index

Headspace Techniques for Food Aroma Volatiles: An Overview / R.L. Rouseff ; K.R. Cadwallader1：

Headspace - Gas Chromatography: An Ideal Technique for Sampling Volatiles Present in Non-Volatile Matrices / L.S. Ettre2：

Aroma Compound-Protein Interaction using headspace techniques / E. Jouenne ; J. Crouzet3：

Electronic noses in food analysis / J.-E. Haugen4：

The Strengths and Weaknesses of the Electronic Nose / W.J. Harper5：

Principles of Solid Phase Micro Extraction, SPME / J. Pawliszyn6：

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