コメの香りと風味の科学・技術 Science and Technology of Aroma, Flavor, and Fragrance in Rice

コメの香りと風味の科学・技術<br>Science and Technology of Aroma, Flavor, and Fragrance in Rice

個数：

コメの香りと風味の科学・技術
Science and Technology of Aroma, Flavor, and Fragrance in Rice

Verma, Deepak Kumar (EDT)/ Srivastav, Prem Prakash (EDT)

ウェブストア価格 ¥32,654（本体¥29,686）
Apple Academic Press Inc.（2018/09発売）
外貨定価 US$ 159.95
ポイント 296pt

在庫がございません。海外の書籍取次会社を通じて出版社等からお取り寄せいたします。
通常6～9週間ほどで発送の見込みですが、商品によってはさらに時間がかかることもございます。
【重要ご説明事項】
1. 納期遅延や、ご入手不能となる場合がございます。
2. 複数冊ご注文の場合、分割発送となる場合がございます。
3. 美品のご指定は承りかねます。

●3Dセキュア導入とクレジットカードによるお支払いについて

【入荷遅延について】
世界情勢の影響により、海外からお取り寄せとなる洋書・洋古書の入荷が、表示している標準的な納期よりも遅延する場合がございます。
おそれいりますが、あらかじめご了承くださいますようお願い申し上げます。

◆画像の表紙や帯等は実物とは異なる場合があります。

◆ウェブストアでの洋書販売価格は、弊社店舗等での販売価格とは異なります。
また、洋書販売価格は、ご注文確定時点での日本円価格となります。
ご注文確定後に、同じ洋書の販売価格が変動しても、それは反映されません。

製本 Hardcover:ハードカバー版／ページ数 352 p.
言語 ENG
商品コード 9781771886604
DDC分類 664.725

Full Description

With contributions from a broad range of leading researchers, this book focuses on advances and innovations in rice aroma, flavor, and fragrance research. Science and Technology of Aroma, Flavor, and Fragrance in Rice is specially designed to present an abundance of recent research, advances, and innovations in this growing field.

Aroma is one of the diagnostic aspects of rice quality that can determine acceptance or rejection of rice before it is tested. Aroma is also considered as an important property of rice that indicates its preferable high quality and price in the market. An assessment of known data reveals that more than 450 chemical compounds have been documented in various aromatic and non-aromatic rice cultivars. The primary goal of research is to identify the compounds responsible for the characteristic rice aroma. Many attempts have been made to search for the key compounds contributing to rice aroma, but any single compound or group of compounds could not reported that are fully responsible.

There is no single analytical technique that can be used for investigation of volatile aroma compounds in rice samples although there are currently many technologies available for the extraction of rice volatile aroma compounds. These technologies have been modified from time to time according to need, and many of them are helping the emergence of a new form, particularly in the distillation, extraction, and quantification concept.

This new volume helps to fill a void in the research by focusing solely on aroma, flavor, and fragrance of rice, helping to meet an important need in rice research and production.

Key features of this volume:

• provides an overview of aromatic rice from different countries

• looks at traditional extraction methods for chemicals associated with rice aroma, flavor, and fragrance

• presents new and modern approaches in extraction of rice aroma chemicals

• explores genetic engineering for fragrance in rice

1. Introduction to Rice Aroma, Flavor and Fragrance. 2. Aromatic Rice from Different Countries: An Overview. 3. Extraction Methods for Chemical Constitutes Associated with Rice Aroma, Flavor, and Fragrance: A Short Overview. 4. Simultaneous Distillation Extraction (SDE): A Traditional Method for Extraction of Aroma Chemicals in Rice. 5. Solid Phase Micro Extraction (SPME): A Modern Extraction Method for Rice Aroma Chemicals. 6. Headspace-Solid Phase Micro Extraction Coupled with Gas Chromatography-Mass Spectroscopy (HS-SPME-GCMS): An Efficient Tool for Qualitative and Quantitative Rice Aroma Analysis. 7. Supercritical Fluid Extraction (SCFE) for Rice Aroma Chemicals: Recent and Advanced Extraction Method. 8. Aroma Volatiles as Biomarkers for Characterizing Rice (Oryza sativa L.) Flavor Types and Their Biosynthesis. 9. Biochemical, Genetic, and Genomic Perspectives of Flavor and Fragrance in Rice. 10. Genetic Engineering for Fragrance in Rice: An Insight on Its Status. 11. Prospective Future of Aroma, Flavor, and Fragrance in the Rice Industry.