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1.

図書

図書
George R. Waller, editor, Milton S. Feather, editor
出版情報: Washington, D.C. : American Chemical Society, 1983  xii, 585 p. ; 24 cm
シリーズ名: ACS symposium series ; 215
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2.

図書

図書
sponsored by the Division of Agricultural and Food Chemistry at the 172nd meeting of the American Chemical Society in San Francisco, Calif., Aug. 30-31 1976 ; Robert L. Ory, Allen J. St. Angelo, editor
出版情報: Washington : American Chemical Society, 1977  x, 325 p. ; 24 cm
シリーズ名: ACS symposium series ; 47
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3.

図書

図書
A. Dinsmoor Webb, editor
出版情報: Washington : American Chemical Society, 1974  viii, 311 p ; 24 cm
シリーズ名: Advances in chemistry series ; 137
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目次情報: 続きを見る
Preface
Winemaking as a Biotechnological Sequence / F. Drawert1:
Chemistry of Grapes and Other Fruits as the Raw Materials Involved in Winemaking / James F. Gallander2:
The Chemistry of Red Wine Color / Pascal Ribereau-Gayon3:
Chemistry of Winemaking from Native American Grape Varieties / A.C. Rice4:
Chemistry of Wine Stabilization: A Review / George Thoukis5:
The Present Status of Methods for Wine Analysis and Possible Future Trends / Maynard A. Amerine6:
Malo-Lactic Fermentation and Winemaking / Ralph E. Kunkee7:
The Enzymology of Malo-Lactic Fermentation / Richard Morenzoni8:
Analytical Fractionation of the Phenolic Substances of Grapes and Wine and Some Practical Uses of Such Analyses / Vernon L. Singleton9:
Wine Quality Control and Evaluation / Richard G. Peterson10:
Chemical Aspects of Distilling Wines into Brandy / James F. Guymon11:
Some Aspects of the Wooden Container as a Factor in Wine Maturation / 12:
The Chemistry of Home Winemaking / A. Dinsmoor Webb13:
Index
Preface
Winemaking as a Biotechnological Sequence / F. Drawert1:
Chemistry of Grapes and Other Fruits as the Raw Materials Involved in Winemaking / James F. Gallander2:
4.

図書

図書
sponsored by the Division of Agricultural and Food Chemistry at the First Chemical Congress of the North American Continent, Mexico City, Mexico, Dec. 3-4, 1975 ; Robert E. Feeney and John R. Whitaker, editors
出版情報: Washington : American Chemical Society, 1977  viii, 312 p. ; 24 cm
シリーズ名: Advances in chemistry series ; 160
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5.

図書

図書
John A. Naegele, editor
出版情報: Washington : American Chemical Society, 1973  xiii, 137 p. ; 24 cm
シリーズ名: Advances in chemistry series ; 122
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6.

図書

図書
Robert S. Harris, symposium chairman
出版情報: Washington, D. C. : American Chemical Society, 1970  vi, 186 p. ; 24 cm
シリーズ名: Advances in chemistry series ; 94
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7.

図書

図書
Owen Fennema, editor
出版情報: Washington : American Chemical Society, 1979  vi, 233 p. ; 24 cm
シリーズ名: Advances in chemistry series ; 180
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8.

図書

図書
Sara J. Risch, editor, Gary A. Reineccius, editor
出版情報: Washington, DC : American Chemical Society, 1995  vii, 214 p. ; 24 cm
シリーズ名: ACS symposium series ; 590
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目次情報: 続きを見る
Encapsulation: Overview of Uses and Techniques / S.J. Risch
Controlled Release Techniques in the Food Industry / G.A. Reineccius
Encapsulation of Food Ingredients: A Review of Available Technology, Focusing on Hydrocolloids / A.H. King
Modified Starch, Maltodextrin, and Corn Syrup Solids as Wall Materials for Food Encapsulation / M.M. Kenyon
Acacia Gums: Natural Encapsulation Agent for Food Ingredients / F. Thevenet
Use of Cyclodextrins for Encapsulation in the Use and Treatment of Food Products / A.R. Hedges ; W.J. Shieh ; C.T. Sikorski
Food Ingredient Encapsulation: An Overview / T.J. DeZarn
Centrifugal Suspension-Separation for Coating Food Ingredients / R.E. Sparks ; I.C. Jacobs ; N.S. Mason
Centrifugal Extrusion Encapsulation / W. Schlameus
Utilization of Coacervated Flavors / J. C. Soper
Liposomes for Controlled Release in the Food Industry / G. A. Reineccius
Factors Influencing Volatile Release from Encapsulation Matrices / C. Whorton
Evaluation of the Mechanisms Associated with the Release of Encapsulated Flavor Materials from Maltodextrin Matrices
Developments in Gum Acacias for the Encapsulation of Flavors / F.M. Ward ; S.A. Andon
Flavor Encapsulation: Influence of Encapsulation Media on Aroma Retention During Drying / A.J. Voilley
Protection of Artificial Blueberry Flavor in Microwave Frozen Pancakes by Spray Drying and Secondary Fat Coating Processes / H.C. Li
Vitamin A Fortification in a High Stress Environment / H.S. Hall
Review of Patents for Encapsulation and Controlled Release of Food Ingredients
Encapsulation: Overview of Uses and Techniques / S.J. Risch
Controlled Release Techniques in the Food Industry / G.A. Reineccius
Encapsulation of Food Ingredients: A Review of Available Technology, Focusing on Hydrocolloids / A.H. King
9.

図書

図書
Bosoon Park, Michael Appell, editor[s] ; sponsored by the ACS Division of Agricultural and Food Chemistry
出版情報: Washington, DC : American Chemical Society , [New York] : Distributed in print by Oxford University Press, c2013  x, 257 p. ; 24 cm
シリーズ名: ACS symposium series ; 1143
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10.

図書

図書
Bhimanagouda S. Patil ... [et al.] ; sponsored by the ACS Division of Agricultural and Food Chemistry
出版情報: Washington, DC : American Chemical Society , [New York] : Distributed in print by Oxford University Press, c2013  xi, 231 p. ; 24 cm
シリーズ名: ACS symposium series ; 1129
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