Guia docente 2019_20
Facultade de Ciencias
Máster Universitario en Ciencia y Tecnología Agroalimentaria y Ambiental
 Asignaturas
  Análisis de Aromas en Alimentos
   Fuentes de información
Bibliografía Básica Henk Maarse, Volatile compounds in foods and beverages, New York: Marcel Dekker, 1991
Bibliografía Complementaria Roy Teranishi, Emily L. Wick, Irwin Hornstein, Flavor chemistry: thirty years of progress, New York: Kluwer Academic/Plenum Publishers, 1999
Kathryn D. Deibler, Jeannine Delwiche, Handbook of flavor characterization : sensory analysis, chemistry, and physiology, New York: M. Dekker, 2004
Philip Kraft, Karl A.D. Swift, Perspectives in flavor and fragrance research, Zurich: Helvetica Chimica Acta ; Weinheim : Wiley-VCH, 2005
Gary Reineccius, Flavor chemistry and technology, Boca Raton: Taylor & Francis, 2006, 2006
A Voilley, P Etievant, Flavour in Food, Woodhead Publishing, 2006
Tibor Cserhati, Chromatography of aroma compounds and fragrances, Heidelberg; New York: Springer, 2010
Andreas Herrmann, The Chemistry and biology of volatiles, Chichester: Wiley, 2010
Kevin Goodner, Russell Rousseff, Practical analysis of flavor and fragrance materials, Chichester: Wiley, 2011
H.-D. Belitz, W. Grosch, P. Schieberle, Food chemistry, Berlin: Springer, 2009
Yolanda Picó, Chemical Analysis of Food: Techniques and Applications, Academic Press, 2012
Ramón Aparicio, John Harwood, Manual del aceite de oliva, Madrid: A. Madrid Vicente: Ediciones Mundi-Prensa, 2003
Ronald J. Clarke, Jokie Bakker, Wine flavour chemistry, Ames (USA): Blackwell Publishing, 2004
L. J. van Gemert, Odour thresholds compilations of odour threshold values in air, water and other media, Utrecht: Oliemans Punter & Partners BV, 2011
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