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Fachgebiet | Lebensmittelforschung und -technologie | Allg. Lebensmittelforschung u. -technologie | Lieferbare Titel | Citrus Essential Oils


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Sawamura, Masayoshi (Hrsg.)
Citrus Essential Oils
Flavor and Fragrance

1. Auflage Oktober 2010
122,- Euro
2010. 398 Seiten, Hardcover
- Handbuch/Nachschlagewerk -
ISBN 978-0-470-37218-0 - John Wiley & Sons

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This book provides an overview of citrus essential oils, covering basics, methodology, and applications involved in recent topics of citrus essential oils research. It describes the concepts, analytical methods, and properties of these oils. Chapters detail techniques for oil extraction, compositional analysis, functional properties, and industrial uses. The applications also include physiological uses in chemoprevention and aromatherapy. This book gives food and flavor scientists and chemists an unparalleled resource.

Aus dem Inhalt


1 Introduction (Masayoshi Sawamura).

2 Techniques for Oil Extraction (Farid Chemat).

2.1 Steam and Hydrodistillation (Farid Chemat).

2.2 Solvent- and Water-Free Microwave Extraction (Farid Chemat).

2.3 Ultrasound-Accelerated Solvent Extraction (Farid Chemat).

2.4 Solid-Phase Microextraction (Masayoshi Sawamrua).

2.5 Cold Pressing (Masayoshi Sawamura).

3 Compositional Analysis (Masayoshi Sawamura).

3.1 Analytical Method: GC-FID, GC-MS and GC × GC (Nguyen Thi Minh-Tu).

3.2 Africa (Simon Muhoho Njoroge and Masayoshi Sawamura).

3.3 America (Nguyen Thi Thao).

3.4 Asia.

China (Masayoshi Sawamura and Xiaolin Yu).

Indonesia (C. Hanny Wijaya).

Japan (Nguyen Thi Lan-Phi and Masayoshi Sawamura).

Korea (Hee-Sun Song).

Viet Nam (Nguyen Thi Lan-Phi).

3.5 Europe (Marco Poiana).

4 Enantiomeric and Stable Isotope Analysis (Nguyen Thi Thao).

4.1 Enantiomeric Analysis (Nguyen Thi Thao).

4.2 Stable Isotope Ratio Analysis (Nguyen Thi Thao and Atsushi Satake).

4.3 Application in Authenticity Control of Essential Oil from Different Origins (Nguyen Thi Thao).

5 Gas Chromatography-Olfactometry and Aroma-Active Components in Citrus Essential Oils (Nguyen Thi Lan-Phi).

5.1 Gas Chromatography-Olfactometry.

5.2 Flavor and Odor/Aroma Key/Impact Compounds in Citrus Essential Oils.

5.3 Functional Groups Related to Citrus Flavor Activity.

6 Functional Properties (Hyang-Sook Choi).

6.1 Antioxidative Activity (Hyang-Sook Choi).

6.2 Inhibitory Formation of Carcinogen (Masayoshi Sawamura).

6.3 Antimicrobiology (Hee-Sun Song).

7 Aromatherapy (Chizu Kumagai).

7.1 Application for Therapeutic Effect (Chizu Kumagai).

7.2 Ageing of Essential Oils (Masayoshi Sawamura and U-Sun Son).

8 Industrial View (Hisakatsu Iwabuchi).

8.1 Formulation of Essential Oils for Processed Foods: Production, Trend, and Microcapsulation (Chiyoki Yukawa and Masaki Shimada).

8.2 Eco-Conscious System of Oil Extraction from Citrus Peel Wastes (Takehiro Kashiwagi and Masayoshi Sawamura).




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