cam a22 4 4500 551319054 CHVBK 20201001044734.0 180723s2019 xxc b||| 001 0 eng|c 978-1-77188-660-4 hardcover 1-77188-660-9 978-0-203-71145-3 ebk. (OCoLC)1078816825 (NEBIS)011307259 LBSOR/DLC ger SzZuIDS NEBIS ETH-BIB rda 641.3/318 23 Science and technology of aroma, flavor, and fragrance in rice edited by Deepak Kumar Verma, Prem Prakash Srivastav, PhD Oakville, Ontario, Canada Waretown, NJ Apple Academic Press [2019] xviii, 351 Seiten Illustrationen Text txt rdacontent/ger ohne Hilfsmittel zu benutzen n rdamedia/ger Band nc rdacarrier/ger Includes bibliographical references and index "With contributions from a broad range of leading researchers, this book focuses on advances and innovations in rice aroma, flavor, and fragrance research. Science and Technology of Aroma, Flavor, and Fragrance in Rice is specially designed to present an abundance of recent research, advances, and innovations in this growing field. Aroma is one of the diagnostic aspects of rice quality that can determine acceptance or rejection of rice before it is tested. Aroma is also considered as an important property of rice that indicates its preferable high quality and price in the market. An assessment of all known data reveals that more than 450 chemical compounds have been documented in various aromatic and non-aromatic rice cultivars. The primary goal of research is to identify the compounds responsible for the characteristic rice aroma. Many attempts have been made to search for the key compounds contributing to rice aroma, but any single compound or group of compounds could not reported that are fully responsible."-- Rice Flavor and odor Food Sensory evaluation AUFSATZSAMMLUNGEN (DOKUMENTENTYP) ger (ETHUDK)000009249 ethudk EXTRAKTION UND EXTRAKTE (LEBENSMITTELINDUSTRIE) ger (ETHUDK)000049564 ethudk LEBENSMITTEL-AROMA + LEBENSMITTEL-GESCHMACK (HUMANERNÄHRUNG) ger (ETHUDK)000033318 ethudk REIS (PFLANZENBAU) ger (ETHUDK)000031438 ethudk VERARBEITUNG VON KÖRNERFRÜCHTEN MIT AUSNAHME VON WEIZEN UND ROGGEN (GETREIDETECHNOLOGIE) ger (ETHUDK)000033490 ethudk ÄTHERISCHE ÖLE + AROMASTOFFE (NATURSTOFFE) ger (ETHUDK)000019454 ethudk u REIS (PFLANZENBAU) ger 633.18 nebis E1 u LEBENSMITTEL-AROMA + LEBENSMITTEL-GESCHMACK (HUMANERNÄHRUNG) ger 613.26/.29*4*2*1 nebis E1 u VERARBEITUNG VON KÖRNERFRÜCHTEN MIT AUSNAHME VON WEIZEN UND ROGGEN (GETREIDETECHNOLOGIE) ger 664.71,8 nebis E1 u ÄTHERISCHE ÖLE + AROMASTOFFE (NATURSTOFFE) ger 547.913 nebis E1 u EXTRAKTION UND EXTRAKTE (LEBENSMITTELINDUSTRIE) ger 663/664*1*01 nebis E1 u AUFSATZSAMMLUNGEN (DOKUMENTENTYP) ger (011.4) nebis E1 u RICE (CROP PRODUCTION) eng 633.18 nebis E1 u RIZ (PRODUCTION VÉGÉTALE) fre 633.18 nebis E1 u ARÔMES DES ALIMENTS + SAVEURS DES ALIMENTS + GOÛTS DES ALIMENTS (ALIMENTATION HUMAINE) fre 613.26/.29*4*2*1 nebis E1 u FOOD FLAVOUR + FOOD AROMA + FOOD TASTE (HUMAN NUTRITION) eng 613.26/.29*4*2*1 nebis E1 u TRAITEMENT DES GRAINS ET DES CÉRÉALES À L'EXCEPTION DU BLÉ ET DU SEIGLE (TECHNOLOGIE DES CÉRÉALES) fre 664.71,8 nebis E1 u GRAIN PROCESSING OTHER THAN WHEAT AND RYE (CEREAL TECHNOLOGY) eng 664.71,8 nebis E1 u HUILES ESSENTIELLES + SUBSTANCES AROMATIQUES (SUBSTANCES NATURELLES) fre 547.913 nebis E1 u ESSENTIAL OILS + FLAVOURS (NATURAL SUBSTANCES) eng 547.913 nebis E1 u EXTRACTION + EXTRAITS (INDUSTRIE ALIMENTAIRE) fre 663/664*1*01 nebis E1 u EXTRACTION AND EXTRACTS (FOOD INDUSTRY) eng 663/664*1*01 nebis E1 u COLLECTIONS OF ESSAYS (TYPE OF DOCUMENT) eng (011.4) nebis E1 u COLLECTIONS D'ARTICLES ET D'ESSAIS (TYPE DE DOCUMENT) fre (011.4) nebis E1 Verma Deepak Kumar 1986- (DE-588)1159909563 Herausgeber edt Srivastav Prem Prakash Herausgeber edt BK020000 XK020000 XK020000 104 E01-20190107 NEBIS E01 E01 MG T 87615 NEBIS 700 1- Verma Deepak Kumar 1986- (DE-588)1159909563 Herausgeber edt NEBIS 700 1- Srivastav Prem Prakash Herausgeber edt NEBIS EAD50 EBI01 E01 https://opac.nebis.ch/objects/pdf03/e01_978-1-77188-660-4_01.pdf Titelblatt und Inhaltsverzeichnis VIEW pdf SWISSBIB 551319054