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1
Beiträge zur chemischen Verwertung technischer Buten-Gemische
VS Verlag für Sozialwissenschaften
Bernhard Fell
methylbutanal
buten
dehydratisierung
tabelle
isopren
zeolith
isobuten
reaktionsbedingungen
isomerisierung
methylbuten
abb
reaktion
katalysator
ammonoxydation
umsatz
einsatz
olefine
selektivität
ausbeute
cis
methylpenten
butadien
konstante
produkte
bzw
fraktion
katalysatoren
kontaktzeit
butene
katalysators
anteil
propen
zeigt
catalysis
ergebnisse
molar
scheinbare
zentren
gemisches
h20
reaktionen
wobei
zusammensetzung
acidität
effekt
hohen
raffinat
temperatur
abhängigkeit
butan
کال:
2012
ژبه:
german
فایل:
PDF, 9.06 MB
ستاسی تیګی:
0
/
5.0
german, 2012
2
Beiträge zur chemischen Verwertung technischer Buten-Gemische
VS Verlag für Sozialwissenschaften
Prof. Dr. rer. nat. Bernhard Fell
,
Dr. rer. nat. Gerhard Heilen
,
Dr. rer. nat. Ulrich Hoffmann
,
Dr.-Ing. Jörg Krüger
,
Dr. rer. nat. Rudolf Puhe (auth.)
methylbutanal
buten
dehydratisierung
tabelle
isopren
zeolith
isobuten
reaktionsbedingungen
isomerisierung
methylbuten
abb
reaktion
katalysator
ammonoxydation
umsatz
einsatz
olefine
selektivität
ausbeute
cis
methylpenten
butadien
konstante
produkte
bzw
fraktion
katalysatoren
kontaktzeit
butene
katalysators
anteil
propen
zeigt
catalysis
ergebnisse
molar
scheinbare
zentren
gemisches
h20
reaktionen
wobei
zusammensetzung
acidität
effekt
hohen
raffinat
temperatur
abhängigkeit
butan
کال:
1977
ژبه:
german
فایل:
PDF, 3.89 MB
ستاسی تیګی:
0
/
0
german, 1977
3
Controlling Maillard Pathways To Generate Flavors
American Chemical Society
Donald S. Mottram and Andrew J. Taylor (Eds.)
maillard
reaction
formation
compounds
chemical
mottram
pathways
glucose
flavors
figure
amino
acs
symposium
washington
generate
controlling
flavor
publication
downloaded
june
pubs.acs.org
glycine
univ
acids
formed
sugars
effect
products
sugar
agric
ribose
foods
acrylamide
systems
reactions
cyclo
aroma
heated
cysteine
analysis
methyl
levels
cis
furfural
presence
effects
addition
temperature
intermediates
methylbutanal
کال:
2010
ژبه:
english
فایل:
PDF, 2.03 MB
ستاسی تیګی:
0
/
0
english, 2010
4
Browned flavors : analysis, formation, and physiology
American Chemical Society
Granvogl
,
Michael
,
Peterson
,
Devin
,
Schieberle
,
Peter
formation
acrylamide
reaction
analysis
chemical
cml
amino
flavors
granvogl
acs
browned
symposium
washington
publication
physiology
november
acids
compounds
maillard
strecker
figure
products
potato
degradation
levels
aldehydes
agric
asparagine
reactions
aroma
dicarbonyl
reactive
carbonyl
cocoa
glucose
juice
reducing
concentrations
rmhs
shown
hek
storage
sugars
temperature
rage
glyoxal
browning
increased
key
roasted
کال:
2016
ژبه:
english
فایل:
PDF, 2.47 MB
ستاسی تیګی:
0
/
0
english, 2016
5
Process Innovation and Quality Aspects; Dissertation - Wageningen University and Research
Loon W.A.M. van
,
(2005)
frying
fries
compounds
product
drying
acrylamide
reaction
formation
temperature
flavour
content
potato
figure
sci
arp
samples
shs
crispness
asparagine
effect
finish
surface
technol
analysis
crust
lipid
maillard
agric
moisture
cooling
steam
glucose
texture
fried
sensory
oxidation
products
odour
tmax
degradation
formed
potatoes
vacuum
vitro
experiments
freezing
observed
fructose
values
weight
فایل:
PDF, 5.03 MB
ستاسی تیګی:
0
/
0
1
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