Flavor and lipid chemistry of seafoods

>> Google Books

所蔵情報QRコード

Flavor and lipid chemistry of seafoods / Fereidoon Shahidi, editor, Keith R. Cadwallader, editor

資料種別:

図書

出版情報:

Washington, DC : American Chemical Society, c1997

形態:

ix, 285 p. ; 24 cm

シリーズ名:

ACS symposium series ; 674 <BA00073096>

著者名:

ISBN:

9780841235267 [0841235260]

書誌ID:

BA33391337

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:

"Developed from a symposium sponsored by the Division of Agricultural and Food Chemistry at the 212th National Meeting of the American Chemical Society, Orlando, Florida, August 25-29, 1996."--T.p. verso
Includes bibliographical references and indexes

主題:

Flavor--Congresses; Lipids--Congresses; Seafood--Composition--Congresses

言語:

英語

目次情報:

Flavor and Lipid Chemistry of Seafoods: An Overview / Fereidoon Shahidi ; Keith R. Cadwallader1：

Influence of Processing on the Flavor of Seafoods / Leon C. Boyd2：

Role of Aldehydes in Cooked Fish Flavors / Takayuki Shibamoto ; Masahiro Horiuchi3：

Determination of Potent Odorants in Ripened Anchovy (Engraulis encrasicholus L.) by Aroma Extract Dilution Analysis and by Gas ChromatographyOlfactometry of Headspace Samples / Reda Triqui ; Helmut Guth4：

Aroma Compounds of Fresh and Stored Mackerel (Scomber scombrus) / C. Alasalvar ; P. C. Quantick ; J. M. Grigor5：

Gas ChromatographyMass Spectrometry Analysis of Volatile Flavor Compounds in Mackerel for Assessment of Fish Quality / Hui-Zhen Zhang ; Tung-Ching Lee6：

Lipoxygenase and Sulfur-Containing Amino Acids in Seafood Flavor Formation / B. S. Pan ; J. R. Tsai ; L. M. Chen ; C. M. Wu7：

Thermally Generated Flavors from Seal Protein Hydrolysate / Chin-Fa Hwang ; A. C. Onodenalore ; Chi-Tang Ho8：

Character-Impact Aroma Compounds of Crustaceans / H. H. Baek9：

Flavor Characteristics and Lipid Composition of Atlantic Salmon / Linda J. Farmer ; Janice M. McConnell ; and William D. Graham10：

Potent Odorants in Boiled Cod as Affected by the Storage of Raw Material / C. Milo ; W. Grosch11：

Manipulating the Flavor of Freshwater Crustacea Using Postharvest Seawater Acclimation / H.-J. Weng ; L. R. D'Abramo ; J. A. Sullivan12：

Aroma-Active Compounds in Salt-Fermented Anchovy / Y. J. Cha ; G. H. Lee13：

Impact of Dietary Peroxides and Tocopherols on Fillet Flavor of Farmed Atlantic Salmon / R. G. Ackman ; M. P. M. Parazo ; S. P. Lall14：

Effect of Sodium Potassium Phosphate (Carnal 2110) on Acceptability and Color of Hot Smoked White Sturgeon (Acipenser transmontanus) / Frank A. Chapman ; Susan L. Lucas ; Sean F. O'Keefe15：

Influence of Microenvironment on Oxidative Susceptibility of Seafood Lipids / Marilyn C. Erickson ; Ramani V. Sista16：

Marine Lipids and Their Stabilization with Green Tea and Catechins / Udaya N. Wanasundara ; Y. He ; V. K. S. Shukla17：

Analysis of Polyunsaturated Fatty Acid Isomeric Hydroperoxides by High-Performance Liquid Chromatography with Post-Column Fluorescence Detection / Toshiaki Ohshima ; Hideki Ushio ; Chiaki Koizumi18：

Evaluation Method for Lipid Oxidation by Nuclear Magnetic Resonance / H. Saito19：

Structural Characteristics of Marine Lipids and Preparation of w 3 Concentrates / 20：

Separation of w3 Polyunsaturated Fatty Acids from Fish Oil and Stabilization of the Oil Against Autoxidation / Daeseok Han ; Hyun-Kyung Shin ; Suk Hoo Yoon21：

Microencapsulation and Oxidative Stability of Docosahexaenoic Acid / Pahn Shick Changv22：

Flavor and Lipid Chemistry of Seafoods: An Overview / Fereidoon Shahidi ; Keith R. Cadwallader1：

Influence of Processing on the Flavor of Seafoods / Leon C. Boyd2：

Role of Aldehydes in Cooked Fish Flavors / Takayuki Shibamoto ; Masahiro Horiuchi3：

Aroma Compounds of Fresh and Stored Mackerel (Scomber scombrus) / C. Alasalvar ; P. C. Quantick ; J. M. Grigor5：

Gas ChromatographyMass Spectrometry Analysis of Volatile Flavor Compounds in Mackerel for Assessment of Fish Quality / Hui-Zhen Zhang ; Tung-Ching Lee6：

続きを見る

東工大ブックレビュー

類似資料:

1 図書 Lipids as a source of flavor : a symposium sponsored by the Flavor Sub-division of the Division of Agricultural and Food Chemistry at the 174th meeting of the … Supran, Michael K., 1939-, American Chemical Society. Division of Agricultural and Food Chemistry. Flavor Subdivision American Chemical Society	7 図書 Flavor technology : physical chemistry, modification, and process : developed from a symposium sponsored by the Division of Agricultural and Food Chemistry at … Ho, Chi-Tang, 1944-, Tan, Chee-Teck, 1930-, Tong, Chao-Hsiang, 1956-, American Chemical Society. Division of … American Chemical Society
2 図書 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 … American Chemical Society. Meeting, Ho, Chi-Tang, 1944-, Hartman, Thomas G., 1958-, American Chemical Society. Division … American Chemical Society	8 図書 Food flavor : chemistry, sensory evaluation, and biological activity Tamura, Hirotoshi, Ebeler, Susan E., 1961-, 久保田, 紀久枝(1948-), Takeoka, Gary R., American Chemical Society. … American Chemical Society
3 図書 Food lipids : chemistry, flavor, and texture Shahidi, Fereidoon, Weenen, Hugo, American Chemical Society. Division of Agricultural and Food Chemistry American Chemical Society	9 図書 Food taste chemistry : based on a symposium sponsored by the Division of Agricultural and Food Chemistry at the ACS/CSJ Chemical Congress, Honolulu, Hawaii, … Boudreau, James C., 1936-, American Chemical Society. Division of Agricultural and Food Chemistry American Chemical Society
4 図書 Flavor of dairy products Cadwallader, Keith R., 1963-, Drake, MaryAnne, McGorrin, Robert J., 1951-, American Chemical Society. Division of … American Chemical Society	10 図書 Recent advances in the analysis of food and flavors Toth, Stephen, Mussinan, Cynthia J., American Chemical Society. Division of Agricultural and Food Chemistry American Chemical Society, Distributed in print by Oxford University Press
5 図書 Flavor chemistry : trends and developments Chemical Congress of North America, Teranishi, Roy, 1922-, Buttery, Ron G., Shahidi, Fereidoon, 1951-, American Chemical … American Chemical Society	11 図書 Controlling maillard pathways to generate flavors Mottram, D. S. (Donald S.), Taylor, A. J. (Andrew John), 1951-, American Chemical Society. Division of Agricultural and … American Chemical Society
6 図書 Flavor-food interactions : developed from a symposium sponsored by the Division of Agricultural and Food Chemistry at the 208th National Meeting of the American … McGorrin, Robert J., 1951-, Leland, Jane V., American Chemical Society. Division of Agricultural and Food Chemistry, … American Chemical Society	12 図書 Flavor precursors : thermal and enzymatic conversions American Chemical Society. Meeting, Teranishi, Roy, 1922-, Takeoka, Gary R., Güntert, Matthias, American Chemical … American Chemical Society