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Dynamic Flavor

Capturing Aroma Using Real-Time Mass Spectrometry

9780841297944
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Description
Understanding flavor component kineticsAdvanced analytical technologies offer flavor chemists the opportunity to explore and understand complex mixtures in great detail. This work covers three real-time mass spectrometric techniques applied to food-flavor assessments:: APCI-MS, PTR-MS, and SIFT-MS. Chapters introduce each technique and review their implementation in key topics of food and flavor science. Latest applications and innovative new developments are outlined in several research chapters. Applications covered in this bookinclude flavor perception and after-taste, food processing, fermentation, spoilage, authentication, and quality control. Analytical chemists in both academia and industry with an interest in flavor release and volatile quality markers will find this work useful. A tasty read for experts and enthusiastsalike.
Product Details
OUP USA
98293
9780841297944
9780841297944

Data sheet

Publication date
2023
Issue number
1
Cover
hard cover
Pages count
172
Dimensions (mm)
178 x 254
  • Preface; Chapter 1: Non-destructive and High-Throughput-APCI-MS, PTR-MS and SIFT-MS as Methods of Choice for Exploring Flavor Release, Andrew J. Taylor, Jonathan D. Beauchamp, and Vaughan S. Langford; Chapter 2: Flavor Applications of Direct APCI-MS, Andrew J. Taylor; Chapter 3: Pushing the Boundaries of Dynamic Flavor Analysis with PTR-MS, Jonathan D. Beauchamp; Chapter 4: SIFTing Through Flavor-Exploring Real-Time, Real-Life Processes Using SIFTMS, Diandree Padayachee and Vaughan S. Langford; Chapter 5: Understanding the Molecular Basis of Aroma Persistence Using Real-Time Mass Spectrometry, Carolina Mu?oz-Gonzalez, Maria angeles Pozo-Bayon, and Francis Canon; Chapter 6: Using APCI-MS to Study the Dynamics of Odor Binding under Simulated Peri- Receptor Conditions, Andrew J. Taylor and Masayuki Yabuki; Chapter 7: APCI-MS/MS-An Enhanced Tool for the Real-Time Evaluation of Volatile Isobaric Compounds, Ni Yang, Clive Ford, and Ian Fisk; Chapter 8: From Mold Worms to Fake Honey: Using SIFT-MS to Improve Food Quality, Sheryl Barringer; Chapter 9: Identifying Potential Volatile Spoilage Indicators in Shredded Carrot Using SIFT-MS, Lotta Kuuliala, Nikita Jain, Bernard De Baets, and Frank Devlieghere; Chapter 10: Real-Time Monitoring of Flavoring Starter Cultures for Different Food Matrices Using PTR-MS, Vittorio Capozzi, Mariagiovanna Fragasso, Iuliia Khomenko, Patrick Silcock, and Franco Biasioli; Chapter 11: Monitoring of Acrolein, Acetaldehyde and 1,3-Butadiene in Fumes Emitted during Deep-Frying of Potato Pieces in Rapeseed Oil Using PTR-MS, Wiktoria Wichrowska and Tomasz Majchrzak; Editors Biographies; Author Index; Subject Index;
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