InhaltsangabeGüntert: The Flavour and Fragrance Industry - Past, Present and Future.- Müller: Flavours: The Legal Framework.- German: Olfaction, where Nutrition, Memory and Immunity Intersect.- Baser: Chemistry of Essential Oils.- Juliani: Bioactivity of Essential Oils and their Components.- Rouseff: Citrus Flavour.- Christensen: Fruits and Vegetables of Moderate Climate.- Pastore: Tropical Fruit Flavour.- Verpoorte: Vanilla.- Christoph and Christoph: Flavour of Spirit Drinks - Composed by Raw Materials, Fermentation, Distillation, and Ageing.- Fischer: Wine aroma.- Mottram: The Maillard Reaction: Source of Flavour in Thermally Processed Foods.- van der Schaft: Chemical Conversions of Natural Precursors.- Buckenhueskes: Industrial Quality Control.- Blank and Nitz: Advanced Instrumental Analysis & Electronic Noses.- Grosch: Gas Chromatography-Olfactometry (GCO) of Aroma Compounds.- Mosandl: Enantioselective and Isotope Analysis - Key Steps to Flavour Authentication.- Reineccius: Flavour Isolation Techniques.- Crespo: Aroma Recovery by Organophilic Pervaporation.- van Soest. Encapsulation of Fragrances and Flavours: A Way to Control Odour and Aroma in Consumer Products. Krammer: Creation and Production of Liquid and Dry Flavours.- Schreier: Enzymes and Flavour Biotechnology.- Schrader: Microbial Flavour Production.- Larroche: Microbial Processes.- Scragg: The Production of Flavours by Plant Cell Cultures.- Schwab: Genetic Engineering of Plants and Microbial Cells for Flavour Production

InhaltsangabeGüntert: The Flavour and Fragrance Industry - Past, Present and Future.- Müller: Flavours: The Legal Framework.- German: Olfaction, where Nutrition, Memory and Immunity Intersect.- Baser: Chemistry of Essential Oils.- Juliani: Bioactivity of Essential Oils and their Components.- Rouseff: Citrus Flavour.- Christensen: Fruits and Vegetables of Moderate Climate.- Pastore: Tropical Fruit Flavour.- Verpoorte: Vanilla.- Christoph and Christoph: Flavour of Spirit Drinks - Composed by Raw Materials, Fermentation, Distillation, and Ageing.- Fischer: Wine aroma.- Mottram: The Maillard Reaction: Source of Flavour in Thermally Processed Foods.- van der Schaft: Chemical Conversions of Natural Precursors.- Buckenhueskes: Industrial Quality Control.- Blank and Nitz: Advanced Instrumental Analysis & Electronic Noses.- Grosch: Gas Chromatography-Olfactometry (GCO) of Aroma Compounds.- Mosandl: Enantioselective and Isotope Analysis - Key Steps to Flavour Authentication.- Reineccius: Flavour Isolation Techniques.- Crespo: Aroma Recovery by Organophilic Pervaporation.- van Soest. Encapsulation of Fragrances and Flavours: A Way to Control Odour and Aroma in Consumer Products. Krammer: Creation and Production of Liquid and Dry Flavours.- Schreier: Enzymes and Flavour Biotechnology.- Schrader: Microbial Flavour Production.- Larroche: Microbial Processes.- Scragg: The Production of Flavours by Plant Cell Cultures.- Schwab: Genetic Engineering of Plants and Microbial Cells for Flavour Production

Güntert: The Flavour and Fragrance Industry - Past, Present and Future.- Müller: Flavours: The Legal Framework.- German: Olfaction, where Nutrition, Memory and Immunity Intersect.- Baser: Chemistry of Essential Oils.- Juliani: Bioactivity of Essential Oils and their Components.- Rouseff: Citrus Flavour.- Christensen:Fruits and Vegetables of Moderate Climate.- Pastore: Tropical Fruit Flavour.- Verpoorte: Vanilla.- Christoph and Christoph: Flavour of Spirit Drinks - Composed by Raw Materials, Fermentation, Distillation, and Ageing.- Fischer: Wine aroma.- Mottram: The Maillard Reaction: Source of Flavour in Thermally Processed Foods.- van der Schaft:Chemical Conversions of Natural Precursors.- Buckenhueskes:Industrial Quality Control.- Blankand Nitz:Advanced Instrumental Analysis & Electronic Noses.- Grosch:Gas Chromatography-Olfactometry (GCO) of Aroma Compounds.- Mosandl:Enantioselective and Isotope Analysis - Key Steps to Flavour Authentication.- Reineccius:Flavour Isolation Techniques.- Crespo:Aroma Recovery by Organophilic Pervaporation.- van Soest.-Encapsulation of Fragrances and Flavours: A Way to Control Odour and Aroma in Consumer Products.- Krammer:Creation and Production of Liquid and Dry Flavours.- Schreier:Enzymes and Flavour Biotechnology.- Schrader:Microbial Flavour Production.- Larroche:Microbial Processes.- Scragg:The Production of Flavours by Plant Cell Cultures.- Schwab:Genetic Engineering of Plants and Microbial Cells for Flavour Production