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1.

図書
図書
1. Functional properties of proteins and lipids
John R. Whitaker ... [et al.], editors
出版情報: Washington, DC : American Chemical Society, c1998  xi, 292 p. ; 24 cm
シリーズ名: ACS symposium series ; 708
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Preface
Fundamental Properties and Instrumental Methods
Molecular Bases of Surface Activity of Proteins / S. Damodaran ; L. Razumovsky1：
Computer-Aided Optimization of Site-Directed Mutagenesis of Bacillus stearothermophilus Neutral Protease for Improving Thermostability / S. Nakai ; S. Nakamura ; M. Ogawa2：
Computer Analysis of Protein Properties / A. Rojo-Dominguez ; A. J. Padilla-Zuniga3：
Evaluation of Viscous Food Properties Using a Helical Ribbon Impeller Plant Protein Functionalities / E. Brito-De La Fuente et al.4：
Production of High-Protein Flours as Milk Substitutes / S. H. Guzman-Maldonado ; O. Paredes-Lopez5：
Functional Properties of Soy Proteins / N. S. Hettiarachchy ; U. Kalapathy6：
Effect of Acylation on Flax Protein Functionality Animal Protein Functionalities / F. Shahidi ; P. K. J. P. D. Wanasundara7：
Structure-Function Relationships in Milk-Clotting Enzymes: Pepsin--a Model / R. Y. Yada ; T. Tanaka8：
Functional Properties of Whey Proteins in Forming Networks / E. A. Foegeding ; E. A. Gwartney ; A. D. Errington9：
Whey Proteins Interactions: Effects on Edible Film Properties / John M. Krochta10：
Thermal Denaturation and Gelatin Characteristics of Beta-Lactoglobulin Genetic Variants / Joyce I. Boye ; Ching-Y. Ma ; Ashraf A. Ismail11：
Limited Proteolysis of Alpha-Lactalbumin and Whey Protein Isolate: Effect on Their Functional Properties / Fakhrieh Vojdami ; John R. Whitaker12：
Emulsifying Properties of Cholesterol-Reduced Egg Yolk Low-Density Lipoprotein / Yoshinori Mine ; Marie Bergougnoux13：
Functional Properties of Goat Meat Proteins Fat and Oil Functionality; Physiological Functionality / A. Totosaus ; I. Guerrero ; P. Lara14：
Physicochemical Aspects of Triacylglycerides and Their Association to Functional Properties of Vegetable Oils / Jorge F. Toro-Vazquez ; Miriam Charo-Alonso15：
Low Calorie and Fats and Sugar Esters / Casimo C. Akoh16：
Intestinal Absorption and Physiologically Functional Food Substances / M. Shimizu ; K. Hashimoto17：
Indexes
Author Index
Subject Index
Preface
Fundamental Properties and Instrumental Methods
Molecular Bases of Surface Activity of Proteins / S. Damodaran ; L. Razumovsky1：
2.

図書
図書
2. 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
3.

図書
図書
3. 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
4.

図書
図書
4. Chromatography of pharmaceuticals : natural, synthetic, and recombinant products
Satinder Ahuja, editor
出版情報: Washington, DC : American Chemical Society, 1992  x,211 p. ; 24 cm
シリーズ名: ACS symposium series ; 512
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Chromatography and Pharmaceutical Analysis
Chromatography and New Drug Development
Alternate Strategies for Analysis of Pharmaceuticals
Ruggedness of Impurity Determinations in Pharmaceuticals
High-Performance Liquid Chromatography
Analysis with Ultraviolet Detection
High-Performance Liquid Chromatography in Pharmaceutical
Development of Antibiotic Products
Gas Chromatography and Pharmaceutical Analyses
Gas Chromatography and Mass Spectrometry of Erythrina
Alkaloids from the Foliage of Genetic Clones of Three Erythrina Species
Developing Stereoselective High-Performance Liquid Chromatographic
Assays for Pharmacokinetic Studies
Direct Enantiomeric Separation and Analysis of Some Aromatase
Inhibitors on Cellulose-Based Chiral Stationary Phases
Chromatographic Analysis of Host-Cell Protein Impurities in Pharmaceuticals Derived from Recombinant DNA
Binding Proteins in Development of Online
Postcolumn Reaction Detection Systems for Liquid Chromatography
Determination of a New Oral Cephalosporin in Biological Fluids
Liquid Chromatographic, Ultraviolet, and Mass Spectrometric Methods
Drugs and Metabolites in Biological Fluids
Automated Analysis by Laboratory Robotics
Preparative Separations of Glycerophospholipids by High-Performance Liquid Chromatography
Small-Molecule Pharmaceutical Separations by Capillary Electrophoresis: Method Development and Manipulation of Selectivity
Chromatography and Pharmaceutical Analysis
Chromatography and New Drug Development
Alternate Strategies for Analysis of Pharmaceuticals
5.

図書
図書
5. Biocatalysis in agricultural biotechnology
John R. Whitaker, editor, Philip E. Sonnet, editor
出版情報: Washington, DC : American Chemical Society, 1989  x, 397 p. ; 24 cm
シリーズ名: ACS symposium series ; 389
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6.

図書
図書
6. Flavor chemistry : trends and developments
Roy Teranishi, editor, Ron G. Buttery, editor, Fereidoon Shahidi, editor
出版情報: Washington, DC : American Chemical Society, 1989  viii, 246 p. ; 24 cm
シリーズ名: ACS symposium series ; 388
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New Trends and Developments in Flavor Chemistry
An Overview New Aspects of the Biosynthesis of Chiral Flavor and Aroma
Compounds in Plants and Microorganisms Aroma Development in Ripening Fruits
Non-Volatile Conjugates of Secondary Metabolites as Precursors of Varietal Grape
Flavor Components Identification, Formation, and Flavor Impact Effect of Sotolon
A Unique and Strongly Sweet Aroma Compound Role of Oxidative
Processes in the Formation and Stability of Fish Flavors Factors
Affecting the Kinetics of the Formation of Alkylpyrazines
I. Effect of Type of Amino
Acid and Type of Sugar Formation and Aroma
Characteristics of Heterocyclic Compounds in Foods Natural Flavors by Biotechnological Processing
Neurophysiology and Stimulus Chemistry of Mammalian Taste Systems
Temporal Aspects of Flavoring Enantioselectivity in Odor Perception
Role of Free Amino Acids and Peptides in Food Taste
New Dimensions in Flavor Research: Herbs and Spices Flavor of Cooked
Meats New Trends in Black Truffle Aroma
Analysis Fresh Tomato Volatiles: Composition and Sensory
Studies Volatile Constituents of Pineapple (Ananas comosus (L.) Merr.)
Compounds in Plants and Microorganisms Aroma
Development in Ripening Fruits Non-Volatile
Conjugates of Secondary Metabolites as Precursors of Varietal Grape Flavor
Components Identification, Formation, and Flavor Impact
Effect of Sotolon: A Unique and Strongly Sweet Aroma
Compound Role of Oxidative
I. Effect of Type of Amino Acid and Type of Sugar
Formation and Aroma Characteristics of Heterocyclic
Compounds in Foods Natural Flavors by Biotechnological
Processing Neurophysiology and Stimulus Chemistry of Mammalian
Taste Systems Temporal Aspects of Flavoring
Enantioselectivity in Odor Perception
New Dimensions in Flavor Research
Herbs and Spices Flavor of Cooked Meats
New Trends in Black Truffle Aroma
Analysis Fresh Tomato Volatiles
Composition and Sensory Studies
Volatile Constituents of Pineapple (Ananas comosus (L.) Merr.)
New Trends and Developments in Flavor Chemistry
An Overview New Aspects of the Biosynthesis of Chiral Flavor and Aroma
Compounds in Plants and Microorganisms Aroma Development in Ripening Fruits
7.

図書
図書
7. Flavor precursors : thermal and enzymatic conversions
Roy Teranishi, Gary R. Takeoka, Matthias Güntert, editor
出版情報: Washington, DC : American Chemical Society, 1992  ix, 269 p. ; 24 cm
シリーズ名: ACS symposium series ; 490
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Thermal and Enzymatic
Conversions of Precursors to Flavor
Compounds: An Overview Monoterpene
Biosynthesis: The Cyclization of Geranyl
Pyrophosphate to (+)-Sabinene Lipases: Useful Biocatalysts for Enantioselective
Reactions of Chiral Flavor Compounds
Carboxylester-Lipase Mediated Reactions: A Versatile Route to Target the Chiral
Molecules Biosynthesis and Studies on the Biotechnological
Production of Aliphatic g- and d-Lactones Precursor Atmospheric
Technology: Efficient Aroma Enrichment in Fruit Cells Glycosidic
Precursors of Varietal Grape and Wine
Flavor Glucosides of Limonoids
Oxytenated C13-Norisoprenoids: Important Flavor
Precursors Free and Bound Flavor
Constituents of White-Fleshed Nectarine
Thermally Degraded Thiamin: A Potent Source of Interesting
Flavor Compounds Studies on the Formation of Furaneol in Heat-Processed
Foods Flavor Compounds Formed from Lipids by Heat Treatment
Formation of Meat-like Flavor
Compounds Peptides as Flavor
Precursors in Model Maillard
Reactions Meat Flavor Generation from Cysteine and Sugars
Analysis and Reactivity of Glucosones
Formation of Smoke Flavor
Compounds by Thermal Lignin Degradation
Reaction Kinetics for the Formation of Heterocyclic
Compounds in a Temperature and Pressure Controlled Experiment
Thermal and Enzymatic
Conversions of Precursors to Flavor
Compounds: An Overview Monoterpene
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