Lipids in food flavors : developed from a symposium sponsored by the Division of Agricultural and Food Chemistry at the 205th National Meeting of the American Chemical Society, Denver, Colorado, March 28-April 2, 1993

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Lipids in food flavors : developed from a symposium sponsored by the Division of Agricultural and Food Chemistry at the 205th National Meeting of the American Chemical Society, Denver, Colorado, March 28-April 2, 1993 / Chi-Tang Ho, editor, Thomas G. Hartman, editor

資料種別:

図書

出版情報:

Washington, DC : American Chemical Society, 1994

形態:

ix, 333 p. ; 24 cm

シリーズ名:

ACS symposium series ; 558 <BA00073096>

著者名:

ISBN:

9780841229228 [0841229228]

書誌ID:

BA24710536

子書誌情報

フルテキスト

所蔵情報

他の版・巻

書誌詳細

注記:

Includes bibliographical references and indexes

主題:

Flavor--Congresses; Lipids--Congresses

言語:

英語

目次情報:

Lipids in Food Flavors: An Overview / C.-T. Ho ; Q. Chen

Chemistry of Singlet Oxygen Oxidation of Foods / W.T. Yang ; D.B. Min

Contribution of Lipoxygenase Pathway to Food Flavors / R.J. Hsieh

Volatile Formationby Lipid-Mediated Maillard Reaction in Model Systems / Y. Zhang ; W.J. Ritter ; C.C. Barker ; P.A. Traci

Volatile Compounds Generated fromThermal Interaction of 2,4-Decadienal and the Flavor Precursors of Garlic / T.-H. Yu ; M.-H. Lee ; C.-M. Wu

Relationship ofTemperature to the Production of Lipid Volatiles from Beef / A.M. Spanier ; A.J. St. Angelo ; C.C. Grimm ; A. Miller

Changes of Headspace Volatile Compounds Due to Oxidationof Milk Fat During Storage of Dried Dairy Products / Y.B. Lee ; C.V. Morr

Lipid-DerivedAroma Compounds in Cooked Potatoes and Reconstituted Dehydrated Potato Granules / J.P. Salinas ; T.G. Hartman ; K. Karmas ; J. Lech ; R.T. Rosen

Lipid-DerivedFlavor Compounds in Fresh and Dehydrated Tomato Products

Aroma Generationin Extruded and Heated Wheat Flour / H.-I. Hwang ; M.V. Karwe ; H.V. Izzo

Effectof Packaging on the Lipid Oxidation Storage Stability of Dehydrated Pinto Beans / R. Ruiz ; and R.T. Rosen

Influenceof Finishing Diets on Lamb Flavor / M.E. Bailey ; J. Suzuki ; L.N. Fermando ; H.A. Swartz ; R.W. Purchas

Contribution ofLipid-Derived Components to the Flavor of Alligator Meat / K.R. Cadwallader ; H.H. Baek ; H.Y. Chung ; M.W. Moody

Flavor Chemistry of Dairy Lipids: Review of Free Fatty Acids / I.J. Leon

Flavor Chemistry of Fish Oil / C.F. Lin

Omega-3 Fatty AcidComposition and Stability of Seal Lipids / F. Shahidi ; J. Synowiecki ; R. Amarowicz ; U. Wanasundara

Volatile Compounds of Lards from Different Treatments / L.S. Hwang ; C.-W. Chen

Hexanal as an Indicator of the Flavor Deteriorationof Meat and Meat Products / R. B. Pegg

Control of the Production of cis-3-Hexenal:Lipid-Derived Flavor Compounds by Plant Cell Culture / S. Chou ; C.-K. Chin

Canola Oil Flavor Quality Evaluationby Dynamic Headspace Gas Chromatography / S.K. Raghavan ; D.R. Connell ; A. Khayat

Stabilization of Canola Oil by NaturalAntioxidants

Capillary Gas ChromatographyProcedure for Determining Olive Oil Flavor / D. R. Connell

Lipids in Food Flavors: An Overview / C.-T. Ho ; Q. Chen

Chemistry of Singlet Oxygen Oxidation of Foods / W.T. Yang ; D.B. Min

Contribution of Lipoxygenase Pathway to Food Flavors / R.J. Hsieh

Volatile Formationby Lipid-Mediated Maillard Reaction in Model Systems / Y. Zhang ; W.J. Ritter ; C.C. Barker ; P.A. Traci

Volatile Compounds Generated fromThermal Interaction of 2,4-Decadienal and the Flavor Precursors of Garlic / T.-H. Yu ; M.-H. Lee ; C.-M. Wu

Relationship ofTemperature to the Production of Lipid Volatiles from Beef / A.M. Spanier ; A.J. St. Angelo ; C.C. Grimm ; A. Miller

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