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1.

図書
図書
1. Spices : flavor chemistry and antioxidant properties
Sara J. Risch, editor, Chi-Tang Ho, editor
出版情報: Washington, DC : American Chemical Society, c1997  x, 253 p. ; 24 cm
シリーズ名: ACS symposium series ; 660
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Preface
General Overview and Methods
Spices: Sources, Processing, and Chemistry / Sara J. Risch1.：
Methods of Bacterial Reduction in Spices / W. Leistritz2.：
Flavor Chemistry
The Principal Flavor Components of Fenugreek (Trigonella foenum-graecum L.) / Imre Blank ; Jianming Lin ; Stephanie Devaud ; Rene Fumeaux ; Laurent B. Fay3.：
Vanilla / Daphna Havkin-Frenkel ; Ruth Dorn4.：
Onion Flavor Chemistry and Factors Influencing Flavor Intensity / William M. Randle5.：
Contribution of Nonvolatile Sulfur-Containing Flavor Precursors of the Genus Allium to the Flavor of Thermally Processed Allium Vegetables / Tung-Hsi Yu6.：
Analytical Techniques
Characterization of Saffron Flavor by Aroma Extract Dilution Analysis / Keith R. Cadwallader ; Hyung Hee Baek ; Min Cai7.：
The Characterization of Volatile and Semivolatile Components in Powdered Turmeric by Direct Thermal Extraction Gas Chromatography--Mass Spectrometry / Richard D. Hiserodt ; Chi-Tang Ho ; Robert T. Rosen8.：
Pungent Flavor Profiles and Components of Spices by Chromatography and Chemiluminescent Nitrogen Detection / E. M. Fujinari9.：
Supercritical Fluid Extraction of Allium Species / Elizabeth M. Calvey ; Eric Block10.：
Determination of Glucosinolates in Mustard by High-Performance Liquid Chromatography--Electrospray Mass Spectrometry / Carol L. Zrybko11.：
Reasons for the Variation in Composition of Some Commercial Essential Oils / Chi-Kuen Shu ; Brian M. Lawrence12.：
Component Analyses of Mixed Spices / C. K. Cheng ; C. C. Chen ; W. Y. Shu ; L. L. Shih ; H. H. Feng13.：
Antioxidant Properties
Antioxidative Activity of Spices and Spice Extracts / Helle Lindberg Madsen ; Grete Bertelsen ; Leif H. Skibsted14.：
Antioxidative Effect and Kinetics Study of Capsanthin on the Chlorophyll-Sensitized Photooxidation of Soybean Oil and Selected Flavor Compounds / Chung-Wen Chen ; Tung Ching Lee15.：
Curcumin: An Ingredient that Reduces Platelet Aggregation and Hyperlipidemia, and Enhances Antioxidant and Immune Functions / Yaguang Liu16.：
Antioxidant Activity of Lavandin (Lavandula x intermedia) Cell Cultures in Relation to Their Rosmarinic Acid Content / T. Lopez-Arnaldos ; J. M. Zapata ; A. A. Calderon ; A. Ros Barcelo17.：
Anti-inflammatory Antioxidants from Tropical Zingiberaceae Plants: Isolation and Synthesis of New Curcuminoids / Toshiya Masuda18.：
Curcumin: A Pulse Radiolysis Investigation of the Radical in Micellar Systems: A Model for Behavior as a Biological Antioxidant in Both Hydrophobic and Hydrophilic Environments / A. A. Gorman ; I. Hamblett ; T. J. Hill ; H. Jones ; V. S. Srinivasan ; P. D. Wood19.：
Indexes
Author Index
Affiliation Index
Subject Index
Preface
General Overview and Methods
Spices: Sources, Processing, and Chemistry / Sara J. Risch1.：
2.

図書
図書
2. 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
出版情報: Washington, DC : American Chemical Society, 1994  ix, 333 p. ; 24 cm
シリーズ名: ACS symposium series ; 558
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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
3.

図書
図書
3. Flavor technology : physical chemistry, modification, and process : developed from a symposium sponsored by the Division of Agricultural and Food Chemistry at the 208th National Meeting of the American Chemical Society, Washington, DC, August 21-25, 1994
Chi-Tang Ho, editor, Chee-Teck Tan, editor, Chao-Hsiang Tong, editor
出版情報: Washington, DC : American Chemical Society, 1995  xi, 266 p. ; 23 cm
シリーズ名: ACS symposium series ; 610
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Physical Chemistry in Flavor Products Preparation: An Overview / C.-T. Tan
Kinetics of Formation and Degradation of Morpholino-1-deoxy-D-fructose / A. Huyghues-Despointes ; V. A. Yaylayan
Kinetics of the Formation ofOxygen-Containing Heterocyclic Compounds via the Maillard Reaction / B.S Mistry ; P.D. Wilson ; G.A. Reineccius
Effect of Water Content andAmino Acids on Maillard Browning Kinetics in Propylene Glycol Based ModelSystems During Microwave Heating / G. Lu ; C.-H. Tong ; B.I. Peterson ; C.-T. Ho
Kinetics of Tetramethylpyrazine Formationunder High Hydrostatic Pressure / T.-C. Huang ; H.-Y. Fu ; and C.-T. Ho
Modeling Maillard Browning in Dehydrated Food Systems asa Function of Temperature, Moisture Content, and Glass Transition Temperature / R. Karmas ; M. Karel
Modeling the Maillard Reaction: A Computer Simulation and a Discussionof Its Application to Maillard Reaction Analysis and Design / P.S. Lee
Implementation of Process Kinetics To Scale Up Automated ThermallyReacted Flavor Processes / C.K. King
Production of NaturalFlavors Using a Cold Extrusion Process / M.H. Cho ; X. Zheng ; S.S. Wang ; Y. Kim
A Novel Membrane Process for Folding Essential Oils / M.H. Auerbach
Oxidative Stability of Encapsulated SealBlubber Oil / F. Shahidi ; U.N. Wanasundara
The Location of Vanillin in a FoodEmulsion System / I. Kayali ; C.C. Heisig ; S.E. Friberg
Methods To Predict the Physical Stability ofFlavor-Cloud Emulsion / K.Y. Tse
Surface Dilational Rheological Properties ofProtein-Adsorbed Interfaces: Relationship to Stability of Food Foams andEmulsions / Q. Jiang ; Y.C. Chiew
The Role of Specialty Food Starches in Flavor Emulsions / P.C. Trubiano
Phospholipid Liposomes: Properties and Potential Usein Flavor Encapsulation / R. Mathur ; P. Capasso
Use of Cyclodextrins for Flavors
The Role of Specialty Food Starches in Flavor Encapsulation
Physical Chemistry in Flavor Products Preparation: An Overview / C.-T. Tan
Kinetics of Formation and Degradation of Morpholino-1-deoxy-D-fructose / A. Huyghues-Despointes ; V. A. Yaylayan
Kinetics of the Formation ofOxygen-Containing Heterocyclic Compounds via the Maillard Reaction / B.S Mistry ; P.D. Wilson ; G.A. Reineccius
4.

図書
図書
4. Analysis, occurrence, and chemistry
Chi-Tang Ho, Chang Y Lee, Mou-Tuan Huang, editor[s]
出版情報: Washington, DC : American Chemical Society, 1992  xiv, 338 p. ; 24 cm
シリーズ名: ACS symposium series ; 506 . Phenolic compounds in food and their effects on health ; I
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Phenolic Compounds in Food: An Overview
Polyphenol Complexation: A Study in Molecular Recognition
Production of Phenolic Compounds by Cultured Plant Cells
Determination of Vanillin, Other Phenolic Compounds, and Flavors in Vanilla
Beans: Direct Thermal Desorption-Gas Chromatography and Gas Chromatography-Mass
Spectrometric Analysis High-Performance Liquid Chromatographic Analysis of Phenolic Compounds in Foods
Glycosidically Bound Phenolic and Other Compounds in an Umbelliferous Vegetable
Beverage Evaluation of Total Tannins and Relative Astringency in Teas
Manufacturing and Chemistry of Tea
Phenolic Compounds in Spices
Phenolic Compounds of Brassica Oilseeds
Chemistry of Curcumin and Curcuminoids
Phenolic Compounds in Botanical Extracts Used in Foods, Flavors, Cosmetics, and Pharmaceuticals
Contribution of Phenolic Compounds to Smoke Flavor
Hydroxycinnamic Acids as Off-Flavor Precursors in Citrus Fruits and Their Products
Phenolic Compounds in Maple Syrup
Phenolic Compounds of Piper betle Flower as Flavoring and Neuronal Activity
Modulating Agents Antioxidant
Activity of Phenolic Compounds in Meat
Model Systems Oilseed Food Ingredients Used To Minimize Oxidative Flavor Deterioration in Meat Products
Tannin-Protein Interactions Implication of Phenolic Acids as Texturizing
Agents During Extrusion of Cereals
Red Raspberry Phenolic: Influences of Processing, Variety, and Environmental
Factors Changes in Phenolic Compounds During Plum Processing
Biochemical Mechanisms of the Antinutritional
Effects of Tannins Enzymatic Oxidation of Phenolic Compounds in Fruits
Inhibition of Polyphenol Oxidase by Phenolic Compounds
Phenolic Compounds in Food: An Overview
Polyphenol Complexation: A Study in Molecular Recognition
Production of Phenolic Compounds by Cultured Plant Cells
5.

図書
図書
5. Antioxidants and cancer prevention
Mou-Tuan Huang, Chi-Tang Ho, Chang Y Lee, editor[s]
出版情報: Washington, DC : American Chemical Society, 1992  xiv,402 p. ; 24 cm
シリーズ名: ACS symposium series ; 507 . Phenolic compounds in food and their effects on health ; II
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Phenolic Compounds in Food: An Overview
Phenolic Compounds in Food and Cancer Prevention
Mutagenic, Carcinogenic, and Chemopreventive Effects of Phenols and Catechols:The Underlying Mechanisms
Plant Phenolic Compounds as Inhibitors of Mutagenesis and Carcinogenesis
Natural Antioxidants from Plant Material
Natural Antioxidants from Spices
Antioxidant Effects of Tannins and Related Polyphenols
Soybean (Malonyl) Isoflavones: Characterization and Antioxidant Properties
Catechins of Green Tea: Antioxidant Activity
Antioxidative Defense Systems Generated by Phenolic Plant Constituents
Phenolic Antioxidants in Dietary Plants as Antimutagens
Phenolic Antioxidants as Inducers of Anticarcinogenic Enzymes
Polyphenols from Asian Plants: Structural Diversity and Antitumor and Antiviral
Activities
Custom Design of Better In Vivo Antioxidants Structurally Related to Vitamin EThermal Degradation of Phenolic Antioxidants
Molecular Characterization of Quercetin and Quercetin Glycosides in Allium
Vegetables: Their Effects on Malignant Cell Transformation
Effect of Flavonoids on Mutagenicity and Bioavailability of Xenobiotics in Foods
Modulation of Mouse Skin Carcinogenesis and Epidermal Phospholipid Biosynthesisby the Flavonol Quercetin
Dietary Quercetin and Rutin: Inhibitors of Experimental Colonic Neoplasia
Carcinogenicity and Modification of Carcinogenic Response by Plant Phenols
Inhibitory Effect of Green Tea on Tumorigenesis and Tumor Growth in Mouse Skin
Inhibition of Nitrosamine-Induced Tumorigenesis by Green Tea and Black Tea
Protection Against Tobacco-Specific, Nitrosamine-Induced Lung Tumorigenesis by
Green Tea and Its Components
Inhibitory Effect of a Green Tea Polyphenol Fraction on12-O-Tetradecanoylphorbol-13-acetate-Induced Hydrogen Peroxide Formation in
Mouse Epidermis
Penta-O-Galloyl-b-D-Glucose and (-)-Epigallocatechin Gallate: Cancer Preventive
Agents
Protective Effects Against Liver, Colon, and Tongue Carcinogenesis by Plant
Phenols
Inhibitory Effects of Curcumin on Carcinogenesis in Mouse Epidermis
Tocopherol: Natural Phenolic Inhibitor of Nitrosation
Plant Phenolic Compounds as Cytotoxic Antitumor Agents
Sarcophytol A and Its Analogs: Cancer Preventive Activity
Phenolic Compounds in Food: An Overview
Phenolic Compounds in Food and Cancer Prevention
Mutagenic, Carcinogenic, and Chemopreventive Effects of Phenols and Catechols:The Underlying Mechanisms
6.

図書
図書
6. Functional foods and health
Takayuki Shibamoto ... [et al.] (editors) ; sponsored by the ACS Division of Agricultural and Food Chemistry
出版情報: Washington, DC : American Chemical Society, 2008  xv, 514 p. ; 24 cm
シリーズ名: ACS symposium series ; 993
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Preface
Functional Food and Health: An Overview / Takayuki Shibamoto ; Kazuki Kanazawa ; Fereidoon Shahidi ; Chi-Tang Ho1：
Overview and Perspectives
Finding Bioavailable Phytochemicals Which Express a Beneficial Effect on Health / 2：
An Overview of Single-Cell Gel Electrophoresis-Based Dietary Human Intervention Trials for the Detection of DNA Protective Food Components / Veronika A. Ehrlich ; Christine Hoelzl ; Franziska Ferk ; Julia Bichler ; Armen Nersesyan ; Michael Kundi ; Siegfried Knasmöller3：
Identification and Characterization of Flavonoid Target Proteins / Herwig O. Gutzeit ; Markus Böller4：
Good Agricultural Practice for the Quality Assurance of Traditional Chinese Herbs Used in Dietary Supplements / Frank S. C. Lee ; Xiaoru Wang ; Lei Li5：
Bioavailability and Metabolism
Bioavailability and Metabolic Fate of Anthocyanins / Takashi Ichiyanagi6：
Modulation of Human Phenol Sulfotransferases Expression by Dietary Phenolic Acids / Gow-Chin Yen ; Chi-Tai Yeh7：
Transformation of Daidzein to Equol and Its Bioactivity / Mariko Uehara ; Yoshiko Ishimi ; Shin-ichi Katsumata ; Kazuharu Suzuki8：
Structures and Functionalities of Acylated Anthocyanins / Norihiko Terahara ; Toshiro Matsui9：
A Possible Mechanism That Flavonoids Exert Anticarcinogenesis with Activation of ?-Glucuronidase in Cancerous Tissues / Naomi Oi ; Takashi Hashimoto10：
Cereal
Phenolic Content and Antioxidant Activity of Whole-Wheat Grain and Its Components / Chandrika Liyana-Pathirana11：
All Natural Whole-Wheat Functional Foods for Health Promotion and Disease Prevention / Liangli Yu ; Margaret Slavin12：
Total Phenolic Content and Antioxidant Activity of Cereals / Ting Sun13：
Antioxidants
Evaluation of Antioxidant Activity of Curcumin-Free Turmeric (Curcuma longa L.) Oil and Identification of Its Antioxidant Constituents / Yongxiang Yu ; Feng Chen ; Xi Wang ; Jeff Adelberg ; Felix H. Barron ; Yenhui Chen ; Hau Yin Chung14：
Identification and Evalutation of Antioxidant Phenolic Compounds in Parsley (Petroselinum crispum var. neapolitanum) and Radish (Raphanus sativus L.) Sprout / Hyun-Jin Kim ; Ju-Hee Choi ; Yueming Jiang15：
Antioxidant Constituents in Tree Nuts: Health Implications and Aflatoxin Inhibition / Russell J. Molyneux ; Noreen Mahoney ; Jong H. Kim ; Bruce C. Campbell ; Ann E. Hagerman16：
Natural Bioactive Antioxidants for the Enrichment of Seafood / I. Medina ; M. Cascante ; J. L. Torres ; M. Pazos17：
Antioxidant Activity of Volatile Extracts Isolated from Various Herbs and Spices / Cheong Kim ; Kwang-Geun Lee18：
Antioxidative Stress Peptides / Y. Mine ; S. Katayama19：
Antioxidant and Antiinflammatory Activities of Licorice Root (Glycyrrhiza uralensis): Aroma Extract / Aki Tanaka20：
Redox Properties of Proanthocyanidins and Their Health Implications / L. Juliá ; A. Carreras ; S. Touriño ; D. Lizárraga ; C. Matito21：
Antioxidant Effects of Flavonoids Isolated from Young Green Barley Leaves toward Oxidative Degradation of ?-Carotene / Hisao Umeda22：
The Role of Copigmentation with Phenolic Compounds on the Vitamin C Resistance and Antioxidant Activity of Anthocyanins / Pi-Jen Tsai ; Chan-Chiung Liu ; Yui-Ting Huang23：
Antioxidant Activities of Polyphenol Containing Extracts from Citrus / G. K. Jayaprakasha ; K. N. Chidambara Murthy ; Bhimanagouda S. Patil24：
Antioxidant and Biocide Activities of Selected Mexican and Chilean Plants / Carlos L. Céspedes ; Julio Alarcón ; J. Guillermo Ávila ; Isao Kubo25：
Carcinogenesis and Anticarcinogenesis
Anthocyans and Chemoprevention: Evidence from Cellular Investigations / De-Xing Hou26：
DNA Intercalation, Topoisomerase I Inhibition, and Oxidative Reactions of Polyphenols / Michael R. Webb ; Kyungmi Min ; Susan E. Ebeler27：
The Cancer Preventive Potential of Tea Polyphenol EGCG in HER2-Positive Breast Cancer / Min-Hsiung Pan ; Wei-Jen Chen28：
Induction of Apoptosis by Acetylated Black Tea Polyphenol through Reactive Oxygen Species Production, Cytochrome c Release, and Caspases Activation in Human Leukemia HL-60 Cells / Hui-Jun Kang ; Chih-Yu Lo ; Shiming Li|cShengmin Sang29：
Liver Carcinogenesis and 8-Hydroxy-deoxyguanosin Formation by Oxidized Lard and Dietary Oils / Kaori Sadakane ; Takamichi Ichinose ; Kazutoshi Fujioka30：
Suppressive Effects of Flavonoids on Activation of the Aryl Hydrocarbon Receptor Induced by Dioxins / Itsuko Fukuda ; Hitoshi Ashida31：
Other Health Effects
Antiobesity Effect of Fucoxanthin from Edible Seaweeds and Its Multibiological Functions / Hayato Maeda ; Masashi Hosokawa ; Tokutake Sashima ; Kazuo Miyashita32：
Synergistic Antibacterial Effect of 5-Methylthiopentyl Isothiocyanate and (-)-Limonene on Periodontal Pathogen / Hideki Masuda ; Saori Hirooka33：
Immunomodulatory Activities of ?-Glucan in Mushroom / Masashi Mizuno34：
Osteoporosis Prevention by ?-Cryptoxanthin / Masayoshi Yamaguchi ; Satoshi Uchiyama35：
Promotion of Bone Formation by Phytate-Removed Deamidated Soybean Glycinin / Hitomi Kumagai ; Atsushi Koizumi ; Hitoshi Kumagai36：
Effects of Polyphenol Rich Herbal Medicine, Ginkgo biloba Extracts on Neurotransmitter Levels in Rat Brain / Hiroyuki Sakakibara ; Yuki Izawa ; Jun-ichiro Nakajima ; Shujiro Seo ; Toshiaki Tamaki ; Yoshichika Kawai ; Junji Terao37：
Serum LDL-Cholesterol-Lowering Effects of a Mixed Green Vegetable and Fruit Beverage Containing Broccoli and Cabbage in Humans / Hirohisa Suido ; Motoko Takai ; Akira Takenchi ; Taketoshi Makino ; Keisuke Tsuji ; Toshio Tanaka38：
The Effects of Morinda citrifolia L. Noni on High Blood Pressure: A Mechanistic Investigation and Case Study / 'Afa Kehaati Palu ; Raevonne A. Santiago ; Brett J. West ; Norman Kaluhiokalani ; Jarakae Jensen39：
Serum Cholesterol-Lowering Effects of A Broccoli and Cabbage Mixture in Rats: Comparison with Spinach, Celery, Carrot, and Tomato / Akira Takeuchi ; Satoshi Nagaoka40：
Vialinins A and B: Novel Bioactive Compounds from Thelephora vialis, an Edible Mushroom in China / Chun Xie ; Hiroyuki Koshino ; Yasuaki Esumi ; Shunya Takahashi ; Jun-ichi Onose ; Kunie Yoshikawa ; Naoki Abe41：
Indexes
Author Index
Subject Index
Preface
Functional Food and Health: An Overview / Takayuki Shibamoto ; Kazuki Kanazawa ; Fereidoon Shahidi ; Chi-Tang Ho1：
Overview and Perspectives
7.

図書
図書
7. Food phytochemicals for cancer prevention (I ; II)
editor Mou-Tuan Huang ... [et al.]
出版情報: Washington, D.C. : American Chemical Society, 1994  2 v. ; 24 cm
シリーズ名: ACS symposium series ; 546-547
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Phytochemicals in Teas and Rosemary and Their Cancer-Preventive Properties / C.-T. Ho ; T. Ferraro ; Q. Chen ; R.T. Rosen ; M.-T. Huang
Inactivation of Oxygen Radicals by Dietary Phenolic Compounds in Anticarcinogenesis / M.G. Simic ; S.V. Jovanovic
Prophylactic Functions of Tea Polyphenols / Y. Hara
Preventive Effect of Green Tea Polyphenols on Colon Carcinogenesis / M. Kim ; N. Hagiwara ; S.J. Smith ; T. Yamamoto ; T. Yamane ; T. Takahashi
Tea Polyphenols and a Novel Class of Inhibitors for Human Immunodeficiency Virus Reverse Transcriptase / H. Nakane ; K. Ono
Mitogenic Activity of (-)-Epigallocatechin Gallate on B Cells and Its Structure-Function Relationship / Z.-Q. Hu ; M. Toda ; S. Okubo ; T. Shimamura
Suppression of the Formation of Advanced Glycosylation Products by Tea Extracts / N. Kinae ; K. Shimoi ; S. Masumori ; M. Harusawa ; M. Furugori
Effects of Tea Polyphenols on Blood Rheology in Rats Fed a High-Fat Diet / F. Nanjo ; Y. Kikuchi
Inhibition of Saccharide Digestive Enzymes by Tea Polyphenols / M. Honda
Interactions of Green Tea Catechin with Polyamides / H. Li ; C. Fisher ; R.W. Keown ; C.P. Malone
Inhibition of Influenza Virus Infection by Tea Polyphenols
Inhibitory Effect of Rooibos Tea (Aspalathus linearis) on the Induction of Chromosome Aberrations In Vivo and In Vitro / Y. Hokabe ; Y.F. Sasaki ; H. Yamada ; K. Kator
Prevention of Cancer by Agents That Suppress Production of Oxidants / W. Troll ; J. S. Lim ; K. Frenkel
Cancer Chemoprevention of Antioxidants / M. Hirose ; K. Imaida ; S. Tamano ; N. Ito
Chemistry and Antioxidative Effects of Phenolic Compounds from Licorice, Tea, and Composite and Labiate Herbs / T. Okuda ; T. Yoshida ; T. Hatano
Chemistry of Antioxidants from Labiatae Herbs / N. Nakatani
Flavonoid with Strong Antioxidative Activity Isolated from Young Green Barley Leaves / T. Shibamoto ; Y. Hagiwara ; H. Hagiwara ; T. Osawa
Antioxidative Compounds from Marine Organisms / K. Sakata ; K. Yamamoto ; N. Watanabe
Chemistry and Antioxidative Mechanisms of b-Diketones / Y. Sugiyama ; M. Inayoshi ; S. Kawakishi
Molecular Mechanism of Action of Curcumin: Inhibition of 12-O-Tetradecanoylphorbol-13-acetate-Induced Responses Associated with Tumor Promotion / J.K. Lin ; T.S. Huang ; C.A. Shih ; J. Y. Liu
Formation and Reactivity of Free Radicals in Curcuminoids: An Electron Paramagnetic Resonance Study / K.M. Schaich ; R. King
Anti-inflammatory and Cancer-Preventive Immunomodulation through Diet: Effects of Curcumin on T Lymphocytes / M. Man-Ying Chan ; D. Fong
Analysis of Curcuminoids by High-Performance Liquid Chromatography / T.H. Cooper ; J. G. Clark ; J. A. Guzinski
Structure of Antioxidative Compounds in Ginger / H. Kikuzaki ; Y. Kawasaki
Chemistry of Ginger Components and Inhibitory Factors of the Arachidonic Acid Cascade / Y. Morimitsu
Antitumor Promoters from Edible Plants / H. Ohigashi ; A. Murakami ; K. Koshimizu
Chemistry of Lignan Antioxidants in Sesame Seed and Oil / Y. Fukuda ; M. Namiki
Chemistry and Antioxidative Activity of Lignan Glucosides in Sesame Seed / H. Katsuzaki
Antioxidative and Anticancer Components Produced by Cell Culture of Sesame / A. Mimura ; K. Takebayashi ; M. Niwano ; Y. Takahara ; H. Tokuda
Development of Stability-Indicating Analytical Methods for Flaxseed Lignans and Their Precursors / R. K. Harris ; J. Greaves ; D. Alexander ; T. Wilson ; W. J. Haggerty
Antitumor-Promoting and Anti-inflammatory Activities of Licorice Principles and Their Modified Compounds / S. Shibata
Biological Activities, Production, and Use of Chemical Constituents of Licorice / K. Mizutani
Anticarcinogenesis of Licorice and Its Major Triterpenoid Constituents / Z.Y. Wang
Ginseng and Its Congeners: Traditional Oriental Food Drugs / O. Tanaka
Natural Products and Biological Activities / M.-S. Shiao ; K.R. Lee ; L.-J. Lin ; C.-T. Wang
Cancer Chemoprevention by Phytochemicals in Fruits and Vegetables: An Overview
Effects of Food Phytochemicals on Xenobiotic Metabolism and Tumorigenesis / T. J. Smith ; C.S. Yang
Micronutrients in Cancer Prevention / P.A. Lachance
Antimutagen and Anticarcinogen Research in Japan
Flavorants from Garlic, Onion, and Other Alliums and Their Cancer-Preventive Properties / E.Block
Inhibition of Chemical Toxicity and Carcinogenesis by Diallyl Sulfide and Diallyl Sulfone / J.-Y. Hong ; M.C. Lin ; E.-J. Wang
Breath Analysis of Garlic-Borne Phytochemicals in Human Subjects: Combined Adsorbent Trapping and Short-Path Thermal Desorption Gas Chromatography-Mass Spectrometry / R. Ruiz ; T.G. Hartman ; K. Karmas ; J. Lech
Sulfur Chemistry of Onions and Inhibitory Factors of the Arachidonic Acid Cascade
Vinyldithiins in Garlic and Japanese Domestic Allium (A. victorialis) / H. Nishimura ; T. Ariga
Thermal Decomposition of Alliin, the Major Flavor Component of Garlic, in an Aqueous Solution / T.-H. Yu ; C.-K. Shu
Chemoprotection by 1,2-Dithiole-3-thiones / T.W. Kensler ; J.D. Groopman ; B.D. Roebuck ; T.J. Curphey
Chemoprevention of Colon Cancer by Thiol and Other Organosulfur Compounds / B.S. Reddy ; C.V. Rao
Inhibition of Esophageal Tumorigenesis by Phenethyl Isothiocyanate / G.D. Stoner ; A.J. Galati ; C.J. Schmidt ; M.A. Morse
High-Performance Liquid Chromatographic Determination of Glucosinolates in Brassica Vegetables / J.M. Betz ; W.D. Fox
Biochemistry of Citrus Limonoids and Their Anticarcinogenic Activity / S. Hasegawa ; M. Miyake ; Y. Ozaki
Inhibition of Chemically Induced Carcinogenesis by Citrus Limonoids / L.K.T. Lam ; J. Zhang ; H.A.J. Schut
Inhibition of Oral Carcinogenesis by Green Coffee Beans and Limoinoid Glucosides / E.G. Miller ; A.P. Gonzales-Sanders ; A.M. Couvillon ; J.M. Wright ; L.K.T.Lam ; G.I. Sunahara
Stimulation of Glutathione S-Transferase and Inhibition of Carcinogenesis in Mice by Celery Seed Oil Constituents / G.-Q. Zheng ; P.M. Kenney
Citrus Juice Flavonoids with Anticarcinogenic and Antitumor Properties / J.A. Attaway
Determination of Free and Glycosidically Bound Organic Compounds in an Umbelliferous Vegetable Drink / T.H. Roshdy
Effects of Consumption of an Umbelliferous Vegetable Beverage on Constituents in Human Sera / H.E. Sauberlich ; D.S. Weinberg ; L.E. Freeberg ; W.-Y. Juan ; T.R. Sullivan ; T. Tamura ; C.B. Craig
A Antigenotoxic Agent / T. Ong ; H.E. Brockman ; W.-Z. Whong: Chlorophyllin
Dietary Cytochrome P-450 Modifiers in the Control of Estrogen Metabolism / J.J. Michnovicz ; H.L. Bradlow
Comparative Study of Ellagic Acid and Its Analogues as Chemopreventive Agents against Lung Tumorigenesis / A. Castonguay ; M. Boukharta ; G. Jalbert
Antitumor-Promoting Effects of Gallotannins, Ellagitannins, and Flavonoids in Mouse Skin In Vivo / J.P. Perchellet ; H.U. Gali ; E.M. Perchellet ; P.E. Laks ; V. Bottari ; R.W. Hemingway ; A. Scalbert
Soybean Saponin and Isoflavonoids: Structure and Antiviral Activity against Human Immunodeficiency Virus In Vitro / K. Okubo ; S. Kudou ; T. uchida ; Y. Yoshiki ; M. Yoshikoshi ; M. Tonomura
Structural Elucidation and Physiological Properties of Genuine Soybean Saponins / C. Tsukamoto ; T. Uchida
Fermentation-Derived Anticarcinogenic Flavor Compound / M.W. Pariza
Antioxidative Activity of Fermented Soybean Products / H. Esaki ; H. Onozaki
Chemopreventive Phytochemicals in Soy and Licorice Diets Affecting Key Rat Enzyme Systems / T. E. Webb ; P.C. Stromberg ; H. Abou-Issa ; M. Moeschberger ; H.F. Pierson ; R.W. Curley, Jr.
Genetic Improvement of Saponin Components in Soybean / A. Kikuchi ; K. Harada ; T. Iwasaki
The Second Golden Age of Nutrition: Phytochemicals and Disea / M. Messina ; V. Messina
Phytochemicals in Teas and Rosemary and Their Cancer-Preventive Properties / C.-T. Ho ; T. Ferraro ; Q. Chen ; R.T. Rosen ; M.-T. Huang
Inactivation of Oxygen Radicals by Dietary Phenolic Compounds in Anticarcinogenesis / M.G. Simic ; S.V. Jovanovic
Prophylactic Functions of Tea Polyphenols / Y. Hara
8.

電子ブック
ＥＢ
8. Thermal generation of aromas
Thomas H. Parliment, editor, Robert J. McGorrin, editor, Chi-Tang Ho, editor
出版情報: [S.l.] : ACS Publications  1 online resource (xii, 548 p.)
シリーズ名: ACS symposium series ; 409
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目次情報: 続きを見る
Thermal Generation of Aromas: An Overview
Progress in the Science of Thermal Generation of Aromas: A Review
Regulatory Toxicology and Food Flavors
Thermal Decomposition of Carbohydrates: An Overview
Isolation of Thermally Generated Aromas
Advances in Gas Chromatographic Analysis of Thermally Generated Aromas
Matrix Isolation of Gas Chromatography/Infrared Spectroscopy/Mass Spectrometry for the Analysis of Nonvolatile or Thermally Labile Flavor Compounds
Thermal Decomposition of Lipids: An Overview
Contribution of Lipids to the Formation of Heterocyclic Compounds in Model Systems
Processing Parameters and Volatiles from Milk Fat
Flavor Composition of Oil Obtained from Crude and Roasted Oats
Volatile Flavor Chemicals Formed by the Maillard Reaction
Model Reactions on Generation of Thermal Aroma Compounds
Formation of Amino Acid-Specific Maillard Products and Their Contribution to Thermally Generated Aromas
Heat-Induced Flavor Formation from Peptides
Mechanistic Studies of the Maillard Reaction with Emphasis on Phosphate-Mediated
Catalysis
Kinetics of the Formation of Alkylpyrazines: Effect of pH and Water Activity
Sugar-Derived Deoxy-Dicarbonyl Intermediates as Precursors of Food Flavors and Aromas
Temperature, pH, and Relative Concentration on the Reaction of Rhamnose and Proline
Parameter Effects on the Thermal Reacton of Cystine and2,5-Dimethyl-4-hydroxy-3(2H)-furanone
Formation of Influential Flavor Components through Water-Mediated Retro-Aldol
Conversions of Alpha/Beta Unsaturated Carbonyis
Volatile Thermal Decomposition Products of b-Carotene
Bread Flavor
Formation of 2-Acetyl-1-pyrroline and Other Important Flavor Compounds in Wheat
Bread Crust
Aroma Chemistry of Crackers
Formation of Flavor Components in Roasted Coffee
Thermal Generation of Aroma Compounds from Tea and Tea Constituents
Natural Precursors of Thermally Induced C13 Norisoprenoids in Quince
Thermally Degraded Flavors in Citrus-Juice Products
Aroma Composition of Canned Black Truffles
Flavor Constituents of Roasted Cashew Nuts
Volatile Compounds in Ginger Oil Generated by Thermal Treatment
Identification and Formation of Characteristic Volatiles from Cooked Shrimps
Volatile Flavor Components in Thermally Processed Louisiana Red Swamp Crayfishand Blue Crab
Thermally Generated Volatile Compounds in Packaging Materials
Maillard Technology as Applied to Meat and Savory Flavors
Reaction Flavors of Meat
Process Meat Flavor Development
Flavor Formation in Meat-Related Maillard Systems Containing Phospholipids
Thermal Generation of Sulfur-Containing Flavor Compounds in Beef
Isolation and Characterization of Volatile Sulfur-Containing Meat Flavor
Components in Model Systems
Soy Proteins and Thermal Generation of Alkyl Pyrazines in Meat Flavor
Aroma Development in Chinese Fried Pork Bundle
Protein-Generated Extrusion Flavors
Formation of Volatiles from Extruded Corn-Based Model Systems
Design of Flavors for the Microwave Oven: The Delta T Theory
Influence of Microwave Heating on Flavor
Flavor Development in a Microwave Versus a Conventionally Baked Cake
Thermal Generation of Aromas: An Overview
Progress in the Science of Thermal Generation of Aromas: A Review
Regulatory Toxicology and Food Flavors
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