Peter Schieberle's Books

Food Chemistry

By: Hans-Dieter Belitz,Werner Grosch,Peter Schieberle

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Food Chemistry

By: Hans-Dieter Belitz,Werner Grosch,Peter Schieberle

This well-known and world-wide accepted advanced text and reference book is logically organized according to food constituents and commodities.

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1124

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Springer Science & Business Media

Published Date

ISBN 10

3540408185

ISBN 13

9783540408185

Food Chemistry

By: H.-D. Belitz,Werner Grosch,Peter Schieberle

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Food Chemistry

By: H.-D. Belitz,Werner Grosch,Peter Schieberle

For more than two decades, this work has remained the leading advanced textbook and easy-to-use reference on food chemistry and technology. Its fourth edition has been extensively re-written and enlarged, now also covering topics such as BSE detection or acrylamide. Food allergies, alcoholic drinks, or phystosterols are now treated more extensively. Proven features of the prior editions are maintained: Contains more than 600 tables, almost 500 figures, and about 1100 structural formulae of food components - Logically organized according to food constituents and commodities - Comprehensive subject index. These features provide students and researchers in food science, food technology, agricultural chemistry and nutrition with in-depth insight into food chemistry and technology. They also make the book a valuable on-the-job reference for chemists, food chemists, food technologists, engineers, biochemists, nutritionists, and analytical chemists in food and agricultural research, food industry, nutrition, food control, and service laboratories. From reviews of the first edition "Few books on food chemistry treat the subject as exhaustively...researchers will find it to be a useful source of information. It is easy to read and the material is systematically presented." JACS

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1114

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Springer Science & Business Media

Published Date

ISBN 10

3540699341

ISBN 13

9783540699347

Flavour Science

Chapter 24. Important Aroma Compounds in Salami and Correlations with Biogenic Amines

By: Johanna K. Kreißl,Christine M. Mayr,Kerstin Söllner,Peter Schieberle

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Flavour Science

Chapter 24. Important Aroma Compounds in Salami and Correlations with Biogenic Amines

By: Johanna K. Kreißl,Christine M. Mayr,Kerstin Söllner,Peter Schieberle

During the fermentation of salami, both added and endogenous microorganisms have an influence on the formation of desired or undesired compounds like odorants or biogenic amines. In the present study, the key aroma compounds of a Hungarian winter salami were characterized. By application of the concept of molecular science acetic acid, acetaldehyde and 3-(methylthio)propanal were revealed as the most important aroma compounds. In addition, the formation of biogenic amines and their corresponding Strecker-aldehydes were quantified in model salamis during fermentation. After 21 days the concentrations of the biogenic amines increased between 1.5- and 600-fold, while the concentrations of the Strecker-aldehydes increased only five-fold.

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Elsevier Inc. Chapters

Published Date

ISBN 10

0128067128

ISBN 13

9780128067123

Flavour Science

Chapter 15. Molecular Insights into Off-Flavor Formation during Pineapple Juice Processing

By: Martin Steinhaus,Karin Thomas,Peter Schieberle

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Flavour Science

Chapter 15. Molecular Insights into Off-Flavor Formation during Pineapple Juice Processing

By: Martin Steinhaus,Karin Thomas,Peter Schieberle

Application of a comparative aroma extract dilution analysis on a freshly prepared and a commercial pineapple juice suggested methional as the compound mainly responsible for the cooked vegetable-like off-flavor frequently observed in industrially processed pineapple juices. Lab-scale pasteurization experiments showed that methional is thermally formed from methionine during processing.

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Elsevier Inc. Chapters

Published Date

ISBN 10

0128067039

ISBN 13

9780128067031

Consumer Driven Cereal Innovation

Where Science Meets Industry

By: Peter Weegels

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Consumer Driven Cereal Innovation

Where Science Meets Industry

By: Peter Weegels

Consumer Driven Cereal Innovation: Where Science Meets Industry includes a collection of papers from oral and poster presentations, along with all the abstracts from the first Spring Meeting organized by Cereals&Europe, the European section of AACC International. These proceedings discuss the major innovation challenges the cereal industry is facing to meet consumers’ demands and expectations. Consumers’ needs are perhaps best summarized as foods that are safe, healthy, and tasty. This book helps answer important questions regarding these essential needs. With respect to safety, the cereal industry can already boast of an excellent reputation and a long tradition of safeguarding cereals and their products. But how can one define “healthy ? How does one distinguish between reality and fiction? If the best ways to add health benefits to cereal products are to be determined, the consumer’s palate needs first to be pleased. What are the most cost-effective ways to manufacture grain-based products for safety, health, and palatability? This conference addressed these important questions and this book is the result of the research and insights of many of the brightest minds in grain science today. Areas of Focus - Consumer Driven Cereal Innovation Conference Proceedings Plenary – Papers from Invited Lecturers:Consumer Attitudes Towards Healthy Cereal ProductsConsumer, Cereals and Health: Trends, Fads and RealityHealth Benefits of Whole Grain Products Science Track:Consumer Insights and Nutritional Aspects of Innovative Cereal-based Products- Nutritional and Sensory Quality- PhysiologyCereals: Source of High Quality Nutrients- Regulation and Functional Nutrients- Methodology Technology Track:Better processes for Better NutritionBioactive IngredientsProduct Quality- Product Texture and Quality- Shelf Life- Toxicology

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Page Count

201

Publisher

Elsevier

Published Date

ISBN 10

0128104570

ISBN 13

9780128104576

Wheat - An Exceptional Crop

Botanical Features, Chemistry, Utilization, Nutritional and Health Aspects

By: Herbert Wieser,Peter Koehler,Katharina A. Scherf

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Wheat - An Exceptional Crop

Botanical Features, Chemistry, Utilization, Nutritional and Health Aspects

By: Herbert Wieser,Peter Koehler,Katharina A. Scherf

Wheat - An Exceptional Crop: Botanical Features, Chemistry, Utilization, Nutritional and Health Aspects presents the exceptional position of wheat among food crops. The book demonstrates the benefits and drawbacks of wheat from a wheat science, nutrition and technology perspective. Organized into 13 chapters, chapters 1 - 3 present a basic overview of wheat; chapters 4 - 6 explore the overall benefits of wheat for the general population, and chapters 7 - 13 assess wheat-related disorders that affect a small portion of the population. Wheat - An Exceptional Crop: Botanical Features, Chemistry, Utilization, Nutritional and Health Aspects is an exceptional reference for those working in and researching the fields of agronomy, food chemistry, food technology, nutrition, allergology and gastroenterology. - Explores the botanical features of wheat, chemical composition of wheat grains, and the cultivation and milling of wheat - Highlights wheat-based food and feed, wheat-based raw materials, and the nutritional value of wheat - Discusses principles of wheat hypersensitivities and various wheat-related disorders

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Page Count

300

Publisher

Elsevier

Published Date

ISBN 10

0128217162

ISBN 13

9780128217160

Target Sites of Herbicide Action

By: Peter Boger,Gerhard Sandmann

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Target Sites of Herbicide Action

By: Peter Boger,Gerhard Sandmann

This publication is based on the plant processes and reaction sites for which reliable knowledge on both their physiology and biochem-istry and the mode of herbicidal action is available. Targets of the agrochemical research, such as enzymes of biosynthetic pathways or herbicide-binding peptides in the photosynthetic membrane, are highlighted. Detailed knowledge about the target sites will allow bio-chemical model systems to evaluate the biological activity of newly synthesized compounds before their conventional screening in the greenhouse. Quantitative structure/activity relationships should be performed more reliably with simple biological species or enzymol-ogy assays, to aid in the rational design of pesticides. This text is highly valuable for plant physiologists, pathologists, and chemists in the agrochemical industry and universities.

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Page Count

312

Publisher

CRC Press

Published Date

ISBN 10

1000141640

ISBN 13

9781000141641

The Molecular and Physiological Basis of Nutrient Use Efficiency in Crops

By: Malcolm J. Hawkesford,Peter Barraclough

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The Molecular and Physiological Basis of Nutrient Use Efficiency in Crops

By: Malcolm J. Hawkesford,Peter Barraclough

Efforts to increase efficient nutrient use by crops are of growing importance as the global demand for food, fibre and fuel increases and competition for resources intensifies. The Molecular and Physiological Basis of Nutrient Use Efficiency in Crops provides both a timely summary of the latest advances in the field as well as anticipating directions for future research. The Molecular and Physiological Basis of Nutrient Use Efficiency in Crops bridges the gap between agronomic practice and molecular biology by linking underpinning molecular mechanisms to the physiological and agronomic aspects of crop yield. These chapters provide an understanding of molecular and physiological mechanisms that will allow researchers to continue to target and improve complex traits for crop improvement. Written by leading international researchers, The Molecular and Physiological Basis of Nutrient Use Efficiency in Crops will be an essential resource for the crop science community for years to come. Special Features: coalesces current knowledge in the areas of efficient acquisition and utilization of nutrients by crop plants with emphasis on modern developments addresses future directions in crop nutrition in the light of changing climate patterns including temperature and water availability bridges the gap between traditional agronomy and molecular biology with focus on underpinning molecular mechanisms and their effects on crop yield includes contributions from a leading team of global experts in both research and practical settings

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Page Count

512

Publisher

John Wiley & Sons

Published Date

ISBN 10

081381992X

ISBN 13

9780813819921

Food Chemistry

By: H.-D. Belitz,Werner Grosch,Peter Schieberle

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Food Chemistry

By: H.-D. Belitz,Werner Grosch,Peter Schieberle

The 3rd edition has been extensively re-written and many topics of particular interest to food technologists have been added or completely revised. The book now comprises more than 620 tables and 472 figures, including the structural formulae of around 1,100 food components. This standard text and reference is logically organized according to food constituents and commodities. It provides students and researchers in food science, food technology, agricultural chemistry and nutrition with the up-to-date information they require. The extensive tables for easy reference, the wealth of information, and the comprehensive subject index aid advanced students to acquire in-depth insight into food chemistry and technology and make this book also a valuable on-the-job reference for chemists, food chemists, food technologists, and more. Praise for the first edition: "Few books on food chemistry treat the subject as exhaustively researchers will find it to be a useful source of information. It is easy to read and the material is systematically presented." (JACS)

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Page Count

1114

Publisher

Springer Science & Business Media

Published Date

ISBN 10

3662072793

ISBN 13

9783662072790

Book's by Peter Schieberle

Food Chemistry

Food Chemistry

Food Chemistry

Food Chemistry

Flavour Science

Flavour Science

Flavour Science

Flavour Science

Consumer Driven Cereal Innovation

Consumer Driven Cereal Innovation

Wheat - An Exceptional Crop

Wheat - An Exceptional Crop

Target Sites of Herbicide Action

Target Sites of Herbicide Action

The Molecular and Physiological Basis of Nutrient Use Efficiency in Crops

The Molecular and Physiological Basis of Nutrient Use Efficiency in Crops

Food Chemistry

Food Chemistry

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