Bioactive volatile compounds from plants Roy Teranishi, Ron G. Buttery, Hiroshi Sugisawa.
Series ACS symposium series ; 525Detalles de publicación: Washington, DC American Chemical Society 1993.Descripción: ix, 309 p. ill. 24 cmISBN:- 0841226393 (alk. paper)
- 660/.6 20
- QK898.E75 B56 1993
| Imagen de cubierta | Tipo de ítem | Biblioteca actual | Biblioteca de origen | Colección | Ubicación en estantería | Signatura topográfica | Materiales especificados | Info Vol | URL | Copia número | Estado | Notas | Fecha de vencimiento | Código de barras | Reserva de ítems | Prioridad de la cola de reserva de ejemplar | Reservas para cursos | |
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| Libro | Biblioteca Encarnación Valdés Colección General bev | 660.6 B615 (Navegar estantería(Abre debajo)) | Disponible | 80000001736605 |
Descripciones mejoradas de Syndetics:
Presents the most advanced methods of isolating volatile compounds from plants. Explores how different methods yield different isolates, allowing for identification of the volatile substances responsible for the aromas of flowers, fruits and vegetables. Also covers some of their medicinal, physiological, and psychological effects on humans. Describes some of the latest studies on insect attractants and repellants that show the correlation between volatile compounds from plants and insect responses. Includes contributions from notable perfume and flavor chemists, from industry, government, and academia.
"Developed from a symposium sponsored by the Division of Agricultural and Food Chemistry at the 203rd National Meeting of the American Chemical Society, San Francisco, California, April 5-19, 1992."
Includes bibliographical references and indexes.
Tabla de contenidos provista por Syndetics
- Bioactive Volatile Compounds from Plants: An Overview
- Conifer Monoterpenes: Biochemistry and Bark Beetle Chemical Ecology
- Volatile Components of Tomato Fruit and Plant Parts: Relationship and Biogenesis
- Semio Activity of Flavor and Fragrance Molecules on Various Insect Species
- Formation of Some Volatile Components of Tea
- Antimicrobial Activity of Green Tea Flavor Components: Effectiveness against Streptococcus mutans
- Essential Oils of the Eucalypts and Related Genera: Search for Chemical Trends
- Lemon and Lime Citrus Essential Oils: Analysis and Organoleptic Evaluation
- Volatile Compounds from Japanese Marine Brown Algae
- Aroma Profiles of Peel Oils of Acid Citrus
- Trace Components in Spearmint Oil and Their Sensory Evaluation
- Therapeutic Properties of Essential Oils and Fragrances
- Volatile Compounds from Flowers: Analytical and Olfactory Aspects
- Cryogenic Vacuum Trapping of Scents from Temperate and Tropical Flowers: Facts and Figures
- Headspace Analysis of Volatile Compounds Emitted from Various Citrus Blossoms
- Volatile Components of Apricot Flowers
- Volatile Compounds from Strawberry Foliage and Flowers: Air versus Nitrogen Entrainment
- Quantitative Changes and Plant Development
- On the Scent of Orchids
- Volatile Constituents of Roses: Characterization of Cultivars Based on the Headspace Analysis of Living Flower Emissions
- Flower Scent of Some Traditional Medicinal Plants