rdf-syntax-grammar
mods:
  schema location: http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
  title info:
    title: Recent advances in food and flavor chemistry
    sub title: food flavors and encapsulation, health benefits, analytical methods, and molecular biology of functional foods
  name:
    name part: International Flavor Conference 2009 : Skiathos, Greece)
    role:
      role term: creator
  name:
    name part: Ho, Chi-Tang
    name part: 1944-
  type of resource: text
  genre: bibliography
  genre: conference publication
  genre: elektronické knihy
  genre: electronic books
  origin info:
    place:
      place term: enk
    place:
      place term: Cambridge
    publisher: RSC Pub.
    date issued: ©2010
    date issued: 2010
    issuance: monographic
  language:
    language term: eng
  physical description:
    form: remote
    extent: 1 online resource (x, 474 pages) : illustrations
  abstract: "This book is the Proceedings of the 12th International Flavor Conference, 4th George Charalambous Memorial Symposium, held May 25-29, 2009 in Skiathos, Greece. The International Flavor Conferences are sponsored by the Agricultural Food Chemistry Division of the American Chemical Society and are attended by leaders in the in the field of flavor and food chemistry. The International Flavor Conferences have been held as a global forum for leaders in the field of flavor and food chemistry to present their results covering recent research activities. As in previous years the conference stresses flavors as its main theme but also includes important topics in food chemistry (analytical methods, packaging storage) and production (safety, patents). Information gathered by researchers in food chemistry have found numerous practical applications for improving foods, and symposia such as this have a goal of transferring basic knowledge to finished products. Recent Advances in Food and Flavor Chemistry: Food Flavors and Encapsulation, Health Benefits, Analytical Methods, and Molecular Biology of Functional Foods will be a useful reference for researchers and other professionals in the industry and academia, particularly those involved directly in food science. This book covers several topical areas and includes: -A historical look at the use of isotopic analyses for flavour authentication -Computer-aided organic synthesis as a tool for generation of potentially new flavouring compounds from ascorbic acid -Butter flavors and microwave popcorn: A review of health issues and industry actions -The aroma of guavas - Key aroma compounds and influence of tissue disruption -Flavour release in lipid rich food matrices; in vitro and in vivo measurement using proton transfer reaction mass spectrometry -A study of the fate of aspartame and flavour molecules in chewing gum utilizing LC/MS/MS and GC/MS -Study on the interaction of selected phenolic acids with bovine serum albumin"--EBL.
  table of contents: 9781847552013; i_iv; v_vi; vii_x; 001_008; 009_027; 028_042; 043_049; 050_054; 055_062; 063_068; 069_078; 079_126; 127_131; 132_138; 139_149; 150_156; 157_163; 164_169; 170_177; 178_184; 185_188; 189_194; 195_200; 201_206; 207_217; 218_220; 221_223; 224_230; 231_245; 246_254; 255_263; 264_274; 275_280; 281_296; 297_307; 308_321; 322_330; 331_337; 338_350; 351_355; 356_360; 361_368; 369_378; 379_386; 387_399; 400_410; 411_420; 421_434; 435_447; 448_456; 457_474
  note: edited by C.-T. Ho [and others].
  note: Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty
  note: Includes bibliographical references and index.
  subject:
    topic: Flavor
    genre: Congresses
  subject:
    topic: Food
    topic: Analysis
    genre: Congresses
  subject:
    topic: Food additives
    genre: Congresses
  related item:
    title info:
      title: Special publication (Royal Society of Chemistry (Great Britain)) ; no. 326
  identifier: 9781628704679
  identifier: 1628704675
  identifier: 9781847552013
  identifier: 1847552013
  identifier: https://proxy.k.utb.cz/login
  access condition: Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty
  record info:
    record content source: COO
    record creation date: 110505
    record change date: 20240717213016.0
    record identifier: kn-ocn732887075
    language of cataloging:
      language term: eng