Headspace analysis of foods and flavors : theory and practice (Book, 2001) [WorldCat.org]
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Headspace analysis of foods and flavors : theory and practice

Author: Russell L Rouseff; Keith R Cadwallader; American Chemical Society. Meeting
Publisher: New York : Kluwer Academic/Plenum Publishers, 2001.
Series: Advances in experimental medicine and biology, v. 488.
Edition/Format:   Print book : Conference publication : EnglishView all editions and formats
Summary:
Headspace gas analysis is an analytical technique that has been successfully applied to food flavors for over 20 years but has experienced a resurgence of interest and innovation in recent years. In its truest form, headspace analysis represents the direct collection and analysis of the mixture of vapors in the space immediately above a food or beverage. The technique offers several advantages for workers interested  Read more...
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Genre/Form: Congress
Conference papers and proceedings
Congresses
Congrès
Material Type: Conference publication, Internet resource
Document Type: Book, Internet Resource
All Authors / Contributors: Russell L Rouseff; Keith R Cadwallader; American Chemical Society. Meeting
ISBN: 0306465612 9780306465611 9781461354604 1461354609
OCLC Number: 46617467
Description: vii, 212 pages : illustrations ; 26 cm.
Contents: Headspace techniques in food, fragrances and flavors: an overview --
Headspace--gas chromatography: an ideal technique for sampling volatiles present in non-volatile matrices --
Aroma compounds-proteins interaction using headspace techniques --
Electronic noses in food analysis --
The strengths and weaknesses of the electronic nose --
Solid phase microextraction --
SPME-MS-MVA as a rapid technique for assessing oxidation off-flavors in foods --
GC-Olfactometry with solid phase microextraction of aroma volatiles from heated and unheated orange juice --
Headspace volatile aldehydes as indicators of lipid oxidation in foods --
A comparison of headspace entrainment on tenax with solid phase microextraction for the analysis of the aroma volatiles of cooked beef --
Choice and use of standards for dynamic headspace trapping and application to the analysis of the volatiles of baked potato --
Aroma components of an oil-based grill flavoring by direct thermal desorption-gas chromatography-olfactometry and sample dilution analysis --
Solvent desorption dynamic headspace sampling of fermented dairy product volatiles --
Dynamic headspace analysis of fresh tomato juice --
Apparatus for the quantitative analysis of the aroma of French bread and its loss during storage --
Automated, microprocessor controlled short path thermal desorption system for analysis of volatiles in foods.
Series Title: Advances in experimental medicine and biology, v. 488.
Responsibility: edited by Russell L. Rouseff and Keith R. Cadwallader.
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Abstract:

Headspace gas analysis is an analytical technique that has been successfully applied to food flavors for over 20 years but has experienced a resurgence of interest and innovation in recent years.  Read more...

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