Handbook of Essential Oils: Science, Technology, and Applications [Englisch] [Gebundene Ausgabe]

Overall this book has a insightful information and constitutes a fantastic reference work on all areas of EQs. --Mike Milchard, Royal Society of Chemistry, 2011 This is a monumental reference work ! The book contains extremely detailed tables using a insightful information that can be extremely hard to access elsewhere. --Ethan Russo, M.D., Senior Medical Advisor, GW Pharmaceuticals, writing in Herbalgram, the Journal with the American Botanical Council, No. 87, August-September 2010

Egyptian hieroglyphs, Chinese scrolls, and Ayurvedic literature record physicians administering aromatic oils with their patients. Today society looks to science to document health choices along with the oils don't disappoint. The growing body of evidence with their efficacy for over just scenting an area underscores the requirement for production standards, quality control parameters for raw materials and finished products, and well-defined Good Manufacturing Practices. Edited by two renowned experts, "The Handbook of Essential Oils" covers all aspects of essential oils from chemistry, pharmacology, and biological activity, to production and trade, to uses and regulation. It can be obtained at introductory pricing for 90 days after publication. Bringing together significant research and market profiles, this comprehensive handbook supplies a much-needed compilation of information related on the development, use, and marketing of essential oils, including their chemistry and biochemistry. A select number of authoritative experts explores the historical, biological, regulatory, and microbial aspects. This reference also covers sources, production, analysis, storage, and transport of oils also as aromatherapy, pharmacology, toxicology, and metabolism. It includes discussions of biological activity testing, connection between antimicrobial and antioxidant tests, and penetration-enhancing activities beneficial in drug delivery. New info on essential oils may lead to an increased understanding with their multidimensional uses and better, more ecologically friendly production methods. Reflecting the immense developments in scientific knowledge on essential oils, this book brings multidisciplinary coverage of essential oils into one all-inclusive resource.



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Fenaroli's Handbook of Flavor Ingredients [Englisch] [Gebundene Ausgabe] review

This title is the industry standard for 38 years. Since publication from the first edition in 1971, "Fenaroli's Handbook of Flavor Ingredients" has remained the typical reference for flavor ingredients throughout the world. Each subsequent edition has listed more flavor ingredients and allied substances, including those conferred food additive status, substances generally thought to be safe (GRAS) by qualified scientists (including the Flavor and Extract Manufacturers' Association Expert Panel) and the ones substances having undergone GRAS Notification with all the Food and Drug Administration (FDA). The fourth and fifth editions added greater than 300 new entries and represented a complete reorganization and updating from the text, consistent with new data and regulations. This, the sixth edition, is expanded with over 200 new entries, including many botanicals as well as other natural substances. The addition of botanicals is often a response to an expanded readership having an interest in dietary supplements, by which a variety of flavoring botanicals serve a dual role. The next are new inside the Sixth Edition: 200+ newly approved flavor ingredients; ingredient's safety standing while using Flavor and Extract Manufacturers' Association and/or the FDA Extensive and expanded info on aroma and taste thresholds; the newest regulatory info on each flavor ingredient; and, new discussion on botanical substances that serve as flavoring ingredients.

Burdock Group, Orlando, Florida, USA



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Source Book of Flavors: (AVI Sourcebook and Handbook Series) [Englisch] [Gebundene Ausgabe]

Sie kaufen wollen Source Book of Flavors: (AVI Sourcebook and Handbook Series) [Englisch] [Gebundene Ausgabe], konnen Sie spezielle Rabatt fur Source Book of Flavors: (AVI Sourcebook and Handbook Series) [Englisch] [Gebundene Ausgabe]. Sie konnen wahlen, um ein Produkt zu kaufen und Source Book of Flavors: (AVI Sourcebook and Handbook Series) [Englisch] [Gebundene Ausgabe] Holen Sie sich den besten Preis mit Secure Transaction hier...



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Practical Analysis of Flavor and Fragrance Materials [Englisch] [Gebundene Ausgabe] review

“Written by experts in their field, the book lives up for the promise of the preface. It shows that contemporary flavor analysis should join both instrumental and sensory data (“hybrid approach") to gauge the specific standards of quality of food, cosmetics, perfumes, or home care products. Thus, it can be a warmly welcomed book which belongs on the shelf of every flavor laboratory." (Anal Bioanal Chem, 2012)

Modern flavours and fragrances are complex formulated products containing blends of aroma compounds with auxiliary materials, enabling desirable flavours or fragrances being added with a huge selection of products. The flavour and fragrance industry is a key part from the worldwide specialty chemicals industry, yet most technical recruits have minimal exposure to flavours and fragrances before recruitment. The analytical chemistry of flavour and fragrance materials presents specific challenges to the analytical chemist, as most of the chemicals involved are highly volatile, present in very a small amount plus complex mixtures.
 
Analytical Methods for Flavor and Fragrance Materials covers essentially the most important methods in the analysis of flavour and fragrance materials, including traditional and newly emerging methodologies. It discusses the capabilities of the various analytical means of flavour and fragrance analysis and guides the newcomer towards the most appropriate techniques for specific analytical problems.



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Industrial Chemical Cresols and Downstream Derivatives (Chemical Industries) [Englisch] [Gebundene Ausgabe]

Meeting the necessity for a comprehensive source addressing every aspect of cresol production, analysis, and impact, this detailed reference offers probably the most up-to-date account of cresols and their downstream derivatives, written by an internationally renowned consultant within the fine chemicals industry. This guide provides a thorough and in-depth discussion of each and every part of alkyl phenyls as well as their downstream derivatives, contains the newest research and developments within the field of cresols, identifies new and emerging technologies for innovative products inside cresol industry, and emphasizes that cresol isomers along with their downstream derivatives are as essential as phenol and related products for organic chemical synthesis.

Meeting the necessity for any comprehensive source addressing every aspect of cresol production, analysis, and impact, this detailed reference offers the most up-to-date account of cresols in addition to their downstream derivatives, written by an internationally renowned consultant inside the fine chemicals industry. The guide provides a comprehensive and in-depth discussion of each facet of alkyl phenyls along with their downstream derivatives, contains the latest research and developments within the field of cresols, identifies new and emerging technologies for innovative products in the cresol industry, and emphasizes that cresol isomers as well as their downstream derivatives are as essential as phenol and related products for organic chemical synthesis.



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Analysis of Taste and Aroma (Molecular Methods of Plant Analysis) [Englisch] [Taschenbuch] review

The series Molecular Methods of Plant Analysis launches the former 'Modern Methods' in the 'molecular' era using this type of volume on "Taste and Aroma". Analysis of the plant components interacting with certainly one of these two senses, essential for the very survival of humans and, in additional recent times, the key to their enjoyment of life as well, is given examples with the use of molecular approaches. These include DNA microarrays, antisense technology and RNA gel blot analysis.Some recent advances in plant analysis technology embrace amongst others using electroantennography inside the detection of physiologically important flower volatiles. An introductory chapter explains what we learn about the molecular biology of human taste and aroma receptors, because this has implications to the analysis of plant components interacting with one of these receptors. Because first volume in the molecular series, this book lays the foundation for some individuals to come.



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Flavor Chemistry and Technology, Second Edition [Englisch] [Gebundene Ausgabe]

A much-anticipated revision of your benchmark resource, written by the renowned author, professor, and researcher in food flavors, "Flavor Chemistry and Technology, Second Edition" provides the newest information and newest research developments that have occurred within the field on the last 20 years. New or expanded coverage includes: flavor and the information age food/flavor interactions; flavoring materials and flavor potentiators; changes to food flavors during processing; off-flavors in foods; performance of flavors during processing and storage; and, applications of flavorings in processing.One of the many highlights with the new edition may be the chapter on food/flavor interactions and flavor release inside the mouth. Addressing one in the hottest topics in flavor today, the chapter presents current knowledge on critical issues for example why low-calorie foods do not taste as effective as their full-calorie counterparts. The greatest changes in the book have been made to the chapter on food applications. The author supplies a compelling explanation of how flavors communicate with basic food components and the way these perform during processing and storage. The chapter on flavor production has been updated to range from the latest information for the controlled release of flavorings. Actively involved in flavor research for 35 years, author Gary Reineccius is an award-winning flavor chemist. Drawing on his years of academic and practical experience, he focuses around the technology of flavors and applications in processing to supply a complete overview from the field.

A much-anticipated revision of your benchmark resource, written by the renowned author, professor, and researcher in food flavors, "Flavor Chemistry and Technology, Second Edition" provides the newest information and newest research developments who have taken place within the field within the last 20 years. New or expanded coverage includes: flavor and the information age food/flavor interactions; flavoring materials and flavor potentiators; changes to food flavors during processing; off-flavors in foods; performance of flavors during processing and storage; and, applications of flavorings in processing.One with the many highlights from the new edition may be the chapter on food/flavor interactions and flavor release in the mouth. Addressing one of the hottest topics in flavor today, the chapter presents current knowledge on critical issues like why low-calorie foods usually do not taste as effective as their full-calorie counterparts. The greatest changes inside the book are already made to the chapter on food applications. The author supplies a compelling explanation of how flavors interact with basic food components and just how these perform during processing and storage.
The chapter on flavor production may be updated to are the latest information around the controlled release of flavorings. Actively involved with flavor research for 35 years, author Gary Reineccius is an award-winning flavor chemist. Drawing on his many years of academic and practical experience, he focuses on the technology of flavors and applications in processing to provide a complete overview with the field.




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101 Foods that Could Save your Life [Englisch] [Taschenbuch] price

"For the an incredible number of Americans sick and tired of learning about "what to not eat,” this book is often a refreshing and enlightening self-help guide to improving your health with the help of delicious foods to your diet. Dave’s simple explanations for why these foods are potential "life savers" makes it enjoyable to read, along with the recipes bring the science to life in your plate."—Cynthia Sass, MPH, RD, Nutrition Director, Prevention Magazine

When you want at food, nature provides a good deal of delicious choices. But each one also supplies unique health benefits. From apples to yogurt, this comprehensive encyclopedia of power foods from top nutritionist David Grotto proves that what tastes good may also be great for you—and informs you why. Did you know...

• A couple of tart cherries before bed can enable you to sleep better
• Hot peppers may fight skin cancer
• Potatoes may decrease the risk of stroke
• Grape juice might be as heart-healthy as red wine
• Honey will help wounds heal faster

In working with a large numbers of clients over many years and searching for your most nutritious and tasty foods, David Grotto created a simple but profound discovery: telling people what you couldn’t eat was much less effective than telling them the things they could. So began his list of power foods, abundant with nutrients, full of disease-fighting antioxidants and important omega fats—and surprisingly more familiar than you may expect.

More than the usual reference book, 101 Foods that Could Save your Life will create a significant impact on your own health by guiding you to definitely gradually add these foods for a diet. Plus, each entry features a history from the food’s origin, therapeutic benefits together with scientific research, tips for use and preparation, with an appetizing recipe from your leading chef or nutritionist. Prepare to awaken your tastebuds, lose excess weight, and glance at the healing begin.



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Advances in Applied Microbiology: 44 (Advances in Applied Microbiology) [Englisch] [Gebundene Ausgabe]

Praise for the Series "No laboratory scientist, field worker or technical administrator are able to afford to give it up." --ASM NEWS "The topics are very sustained by a thorough bibliography and provide a rich way to obtain current information." --BIOPHARM

Praise for the Series "No laboratory scientist, field worker or technical administrator are able to afford to feed it up." --ASM News
"The topics are very backed up by a comprehensive bibliography and supply a rich source of current information." --Biopharm




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101 Foods That Can Save Your Daily Life [Englisch] [Taschenbuch] price

An encyclopedia of foods with lifesaving benefits.”—Chicago Tribune
 

When you are looking at food, nature provides a whole lot of delicious choices. But every one also supplies unique health benefits. Leading nutritionist David Grotto reveals an abundance of power foods, from apples to yogurt, and explains why
 
• A few cherries before bed can assist you to sleep better
• Hot peppers may fight skin cancer
• Potatoes may lessen the probability of stroke
• Grape juice may be as heart-healthy as red wine
• Honey will help wounds heal faster
 
Each entry comes with a history of the food’s origin, a set of therapeutic benefits, info on scientific research, tips for use and preparation, as well as an appetizing recipe from a leading chef or nutritionist. Prepare to awaken your taste buds, lose weight, and allow the healing begin!



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Transition Metal Arene p-Complexes in Organic Synthesis and Catalysis (Topics in Organometallic Chemistry) [Englisch] [Gebundene Ausgabe]

"The editor has succeeded well inside collection of authors, who've particularly strong profiles in their respective regions of research."……"Overall, this really is a fantastic book having a great deal of valuable, concisely presented information. The literature references usually end using the year 2001. Occasional language shortcomings, or formulas which are printed too small, cannot significantly detract in the high quality in the contributions." Holger Butenschön, Institute for Organic Chemistry, University of Hannover Journal: Angewandte Chemie, Vol. 44, Issue 11, p. 1591-1592 (2005)

Metal-arene pi-complexes show a rich and varied chemistry. The metal adds another dimension to the planar aromatic compounds and coordination of an metal to a arene thus not only altering the reactivity of ring-carbons and substituents but additionally makes possible reactions that cause chiral non-racemic products. This book, organized in nine chapters and written by leading scientists inside the field provides the reader having an up-to-date treatise about the subject organized as outlined by reaction type and use. It covers the wide spectrum of arene activation: in the electrophilic activation of h6-bound arene by pi-Lewis acid metal complex fragments, to reactions of nucleophilic h2-coordinated arene complexes. The preparation of complexes is detailed, as include the scope, limitations and challenges of reactions in contemporary pi-arene metal chemistry with special attention provided to asymmetric transformations. The emphasis of the book is on transformations of great interest to organic synthesis and about the use in the complexes as catalysts or as chiral ligands. The book is written for academic and industrial researchers in organic, organometallic, and inorganic chemistry also as for advanced chemistry students.



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Processing Fruits: Science and Technology, Second Edition [Englisch] [Gebundene Ausgabe] price

"The 2nd edition with this book provides comprehensive and current information over a wide variety of fruits and processing techniques plus advances in scientific research and regulatory requirements." - Food Technology and science Abstracts, Vol. 37 (1), 2005

While the first edition of the highly acclaimed reference covered essentially the most innovative and effective solutions to preserve fruits at this time, new research and technologies allow it to be required to provide a much more current and detailed look on the preservation and processing procedures of today. "Processing Fruits: Science and Technology, Second Edition" provides comprehensive and up-to-date information on a wide number of fruits and processing methods.Revised and updated by a worldwide team of contributors, this new edition includes the newest advances in processing technology, scientific research, and regulatory requirements. New authors offer a broader scope of information and supply expanded coverage of fresh-cut fruits, non-thermal methods of fruit processing, as well as the effects of variety and maturity on processed product quality. The book presents a wide variety of info on greater than 20 different fruits and fruit products and covers traditional types of preservation at the same time as the newest technologies. Providing an extraordinary degree of information on modern methods for the preservation and processing of fruit, this is an essential resource for individuals acquainted with fruit processing and novices short of funds of an solid introduction on the diversity of preservation methods.



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Alcohol: Webster's Timeline History, 1998 - 1999 [Englisch] [Taschenbuch]

Webster's bibliographic and event-based timelines are comprehensive in scope, covering virtually all topics, geographic locations and people. They achieve this from the linguistic reason for view, and inside case on this book, the main focus is on "Alcohol," including when used in literature (e.g. all authors that probably have Alcohol of their name). As such, this book represents the largest compilation of timeline events related to Alcohol when it's utilized in proper noun form. Webster's timelines cover bibliographic citations, patented inventions, at the same time as non-conventional and alternative meanings which capture ambiguities in usage. These furthermore cover all parts of speech (possessive, institutional usage, geographic usage) and contexts, including pop culture, the arts, social sciences (linguistics, history, geography, economics, sociology, political science), business, computer science, literature, law, medicine, psychology, mathematics, chemistry, physics, biology and other physical sciences. This "data dump" results in a very comprehensive pair of entries for any bibliographic and/or event-based timeline about the proper name Alcohol, since editorial decisions to add or exclude events is purely a linguistic process. The resulting entries are employed under license or with permission, used under "fair use" conditions, utilized in agreement with the original authors, or are inside public domain.



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Foundations of Organic Chemistry: Worked Examples (Oxford Chemistry Primers) [Englisch] [Taschenbuch] review

"This companion volume on the primer, Foundation of Organic Chemistry, by the same authors, provides worked answers to problems that can challenge and support students beginning university courses in chemistry and biochemistry."--SciTech Book News

This book provides problems, with answers and tutorial guidance, about the organic chemistry encountered by students in their this past year of A-level and in the beginning of undergraduate courses in Chemistry and Biochemistry. The layout of the book runs parallel with this in the successful "Foundations of Organic Chemistry" by the same authors. The first three chapters cover basic physical organic chemistry, setting the scene for your mechanistic organic chemistry covered later. The problems are combined with useful hints, along with the answers with tutorial comments which reinforce the chemical principles involved.



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Organofluorine Chemistry [Englisch] [Gebundene Ausgabe]

I strongly recommend it to every practitioner of organofluorine chemistry. ...this book can be a detailed and thorough review also as being a valuable way to obtain information with lots of tables, detailed formula schemes, some helpful illustrations, and well referenced citations from the recent literature. Graduate students and research chemists working in the field should look at this book to deepen their knowledge of organofluorine chemistry along with particular to achieve more insight within their enormous synthetic potential. Journal from the American Chemical Society VOL. 128, NO. 51, 2006 This book is well crafted along with plenty of useful references. Organic Process Research and Development Journal

The replacement of hydrogen with fluorine in organic molecules can profoundly influence their chemical and physical properties, leading to a array of compounds with highly desirable properties. These molecules are of curiosity across the wide spectrum of industrial and academic organic chemistry, to ensure organofluorine chemistry is economically highly important. Organofluorine Chemistry will help chemists to create a systematic knowledge from the chemistry of fluorine with a view towards its application inside kind of new reactions and syntheses, as well as the creation of novel fluorinated molecules and materials. With initial chapters focusing on why fluorine creates such unique properties in organic compounds, the novel then covers general reactions of fluorine. Coverage is chosen in the recent research literature, concentrating on the creation of novel bioactive compounds and catalytic ligands, and explaining, in the context in the initial chapters, how and why fluorine is so effective. With your final chapter covering the general synthetic chemistry of organofluorine compounds, the book is really a cohesive summary in the fundamental principals of organofluorine chemistry.



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Advances in Flavours and Fragrances: From the Sensation on the Synthesis (Special Publication) [Englisch] [Gebundene Ausgabe] price

The chemistry of flavours and fragrances is of curiosity to academics and industrialists alike. Bringing together international contributors, this book presents probably the most recent research on this key area. Diverse topics such as structure-activity relationships; analytical techniques; natural products and essential oils; and organic and bioorganic chemistry are discussed, together with flavours and foods. Advances in Flavours and Fragrances: From the Sensation for the Synthesis will probably be a welcome addition towards the bookshelves of all practitioners having a common interest with this fascinating area.

The chemistry of flavours and fragrances is of curiosity to academics and industrialists alike. Bringing together international contributors, this book presents probably the most recent research on this key area. Diverse topics for example structure-activity relationships; analytical techniques; natural products and essential oils; and organic and bioorganic chemistry are discussed, as well as flavours and foods. Advances in Flavours and Fragrances: From the Sensation towards the Synthesis is going to be a welcome addition to the bookshelves of practitioners having a common interest in this fascinating area.



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Chemistry inside Garden (Issues in Environmental Scienc) [Englisch] [Gebundene Ausgabe]

The aim of the book is to describe some aspects with the chemistry and chemical ecology which are found inside the garden. In the backyard there are numerous interactions between plants, the soil with other organisms by which chemistry plays a central mediating role. The discussion concerns several from the chemically and ecologically interesting compounds which can be made by common ornamental garden plants and vegetables and by the predators that attack them. Many chemists are amateur gardeners this also book is directed their way also as those with a general interest inside the scientific processes involved in the garden.

The aim of this book is to explain some aspects with the chemistry and chemical ecology which are found in the garden. In the garden, there are numerous interactions between plants, the soil and with other organisms by which chemistry plays a central mediating role. The discussion concerns several of the chemically and ecologically interesting compounds which are made by common ornamental garden plants and vegetables and by the predators that attack them. Many chemists are amateur gardeners and this book is directed their way at the same time as those which has a general interest inside the scientific processes involved in the garden.



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