Perfume and Flavor Materials of Natural Origin and Perfume and Flavor Chemicals [Aroma Chemicals]

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Perfume and Flavor Materials of Natural Origin and Perfume and Flavor Chemicals [Aroma Chemicals]

机译：天然香料和香精原料以及香料和香精化学品[香精化学品]

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Perfume and Flauor Materials of Natural Origin and Perfume and Flavor Chemicals (Aroma Chemicals) are back by popular demand and available in this exclusive three-book set.This set includes at least 90% of all chemicals presently used in flavors and fragrances,monographs all known natural essential oils,extracts,oleorsins along with chemical structure,practical physical data,appearance,odor and flavor type.

机译：天然需求的香水和香精材料以及香水和香精化学品（Aroma Chemicals）受到大众需求的支持，并在此独家的三本书集中提供。这套书至少包括目前用于香精和香料中的所有化学品的90％，已知的天然精油，提取物，油精以及化学结构，实际物理数据，外观，气味和风味类型。

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《Perfumer & Flavorist》 |2003年第3期|共1页
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Perfumer amp; Flavorist Group;
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正文语种 eng
中图分类香料及化妆品工业;
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1. Perfume and Flavor Materials of Natural Origin and Perfume and Flavor Chemicals [Aroma Chemicals] [J] . Perfumer amp, Flavorist Group Perfumer & Flavorist . 2003,第3期

机译：天然香料和香精原料以及香料和香精化学品[香精化学品]
2. Stable Flavor Formulations, High-impact Aroma Chemicals and More [J] . Perfumer amp, Flavorist Group Perfumer & Flavorist . 2015,第1期

机译：稳定的风味配方，高影响力的香精化学品等
3. Solving quality problems in several flavor aroma chemicals [J] . Michael Zviely Perfumer & Flavorist . 2002,第5期

机译：解决几种风味香精化学品的质量问题
4. Application of Biotechnology to the Production of Natural Flavor and Fragrance Chemicals [C] . Augustine Yonglmi Kim American Chemical Society . 2005

机译：生物技术在天然味和香水化学品生产中的应用
5. The physicochemical, microbiological, aroma and flavor profile of selected commercial sweet whey powder. [D] . Sithole, Rhoda. 2004

机译：精选商品甜乳清粉的理化，微生物，香气和风味特征。
6. Chemical Nature of Malty Flavor and Aroma Produced by Streptococcus lactis var. maltigenes [O] . R. M. Sheldon, R. C. Lindsay, L. M. Libbey, 1971

机译：乳酸链球菌变种产生的麦芽香气和香气的化学性质。致畸
7. ABSTRACTudThe purpose of this research is to obtain an optimal formulations of Black mulberry leaves dried noodle product by using Design Expert Application with Design Mixture D-optimal method.udThis research was done with two phases. The preliminary procedures research is to determine levels of antioxidant activity, chlorophyll content, and the levels of tannin that was contained in black mulberry leaves, the black mulberry leaf flour, a pare fruits, and pare flour. Primary research is to determine the best formulation by using a Mixture Design Expert Design D-optimal method, for a purpose is to optimized the Black mulberry leaf dry noodle. Responses in this studies are a chemical analysis response by using a crude fiber analysis and protein analysis. Physical response is water absorption. Sensory response are color, flavor, and odor.udBlack mulberry leaves dried noodles was made from wheat flour, black mulberry leaf flour, and pare flour, other materials such as an eggs, water, salt, and sodium bicarbonate, of the 16 formulations that has offered to produce an optimal formulation based on desirability which contains 39.69 Flour,14.25 Black Mulberry Leaves flour, 3.06 Pare fruit and flour amounted, and other materials are 30 water, 10 eggs, 2 salt, and 1 sodium bicarbonate. The formulation has been result by program 11,05 crude fiber content, 12.93 protein, 274.31 water absorption, 4,31 for color attribute, 3,87 for taste attribute, and 3,71 for aroma attribute.ududKeyword: Black mulberry leaf dried noodles, optimization. [O] . Leti Nurlatifah Alumni, Yudi Garnida DS, Tantan Widiantara DS 2017

机译：抽象 ud本研究的目的是通过使用带有Design Mixture D-最优方法的Design Expert Application获得黑桑叶干面条产品的最佳配方。 ud这项研究分两个阶段进行。初步程序研究是确定抗氧化剂活性，叶绿素含量以及黑桑叶，黑桑叶粉，果皮和果皮中所含单宁的含量。首要研究是通过使用Mixture Design Expert Design D-optimal方法确定最佳配方，目的是优化黑桑叶干面条。本研究中的反应是通过使用粗纤维分析和蛋白质分析进行的化学分析反应。物理反应是吸水。感官反应是颜色，味道和气味。黑桑叶干面条由小麦粉，黑桑叶粉和削皮粉，鸡蛋，水，盐和碳酸氢钠等其他材料制成，这16种配方可根据需要提供最佳配方其中包含39.69％的面粉，14.25％的黑桑叶面粉，3.06％的去皮水果和面粉，其他材料是30％的水，10％的鸡蛋，2％的盐和1％的碳酸氢钠。该配方是通过程序11,05％的粗纤维含量，12.93％的蛋白质，274.31％的吸水率，4.31的颜色属性，3,87的味道属性和3,71的芳香属性得出的。 ud关键字：黑桑叶干面条，优化。

Perfume and Flavor Materials of Natural Origin and Perfume and Flavor Chemicals [Aroma Chemicals]

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