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1. Importance of chirality to flavor compounds (: electronic bk)
Karl-Heinz Engel, editor, Gary Takeoka, editor ; sponsored by the ACS Division of Agricultural and Food Chemistry, Inc.
出版情報: [Washington, DC] : American Chemical Society, c2022  1 online resource (202 p.)
シリーズ名: ACS symposium series ; 1212
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2. Agricultural control chemicals : collected papers from the Symposia on Economic Poisons presented before the Division of Agricultural and Food Chemistry of the American Chemical Society at the 115th national meeting in San Francisco, March 28 to April 1, 1949, and the 116th national meeting in Atlantic City, September 18 to 23, 1949
American Chemical Society ; American Chemical Society. Division of Agricultural and Food Chemistry ; Symposia on Economic Poisons
出版情報: [S.l.] : ACS Publications  1 online resource (vi, 273 p.)
シリーズ名: Advances in chemistry series ; 1
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3. Food related enzymes : a symposium sponsored by the Division of Agricultural and Food Chemistry at the 166th Meeting of the American Chemical Society, Chicago, Ill., Aug. 28-29, 1973
John R. Whitaker, editor
出版情報: [S.l.] : ACS Publications  1 online resource (ix, 365 p.)
シリーズ名: Advances in chemistry series ; 136
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4. Quality factors of fruits and vegetables : chemistry and technology
Joseph J. Jen, editor
出版情報: [S.l.] : ACS Publications  1 online resource (xii, 410 p.)
シリーズ名: ACS symposium series ; 405
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Chemical Basis of Quality Factors in Fruits and Vegetables: An Overview
Chemistry of Color Improvement in Thermally Processed Green Vegetables
Inhibition of Enzymatic Browning in Fruits and Vegetables
Polyphenol Oxidase Activity and Enzymatic Browning in Mushrooms
Oxygen- and Metal-Ion-Dependent Nonenzymatic Browning of Grapefruit Juice
Chemistry of Bioregulatory Agents: Impact on Food Color
Enzymes Involved in Off-Aroma Formation in Broccoli
Biochemistry and Biological Removal of Limonoid Bitterness in Citrus Juices
Applications of Chemical Kinetic Theory to the Rate of Thermal Softening of
Vegetable Tissue
Structural and Compositional Changes During Processsing of Dry Beans (Phaseolusvulgaris)
Function of Metal Cations in Regulating the Texture of Acidified Vegetables
Quality and Stability of Enzymically Peeling and Sectioned Citrus Fruit
Rheological Properties of Plant Food Dispersions
Quality Maintenance in Fresh Fruits and Vegetables by Controlled Atmospheres
Modeling Gaseous Environment and Physicochemical Changes of Fresh Fruits and
Vegtables in Modified Atmospheric Storage
Physicochemical Changes and Treatments for Lightly Processed Fruits and Vegetables
Chemistry and Safety of Acidified Vegetables
Effect of Freezing Conditions and Storage Temperature on the Stability of Frozen
Green Beans
Chemistry and Processing of High-Quality Dehydrated Vegetable Products
Effect of Enzyme Treatment on the Quality of Processed Fruit and Vegetables
Processing and Storage Influences on the Chemical Composition and Quality of Apple, Pear, and Grape Juice Concentrates
Chemical Changes in Citrus Juices During Concentration Processes
Chemical Changes in Aseptically Processed Kiwi Fruit Nectars
Quality Improvement of Candied Fruits
Irradiation Processing of Fruits and Vegetables: Status and Prospects
Effects of Gamma Irradiation on Chemical and Sensory Evaluation of Cabernet
Sauvignon Wine
Ultrafiltration of Fruit Juices with Metallic Membranes
Microfiltration of Enzyme-Treated Apricot Puree
Recovery and Utilization of Byproducts from Citrus Processing Wastes
Applications of Biotechnology on the Improvement of Quality of Fruits and
Vegetables
Chemical Basis of Quality Factors in Fruits and Vegetables: An Overview
Chemistry of Color Improvement in Thermally Processed Green Vegetables
Inhibition of Enzymatic Browning in Fruits and Vegetables
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5. 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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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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6. Microemulsions and emulsions in foods
Magda El-Nokaly, editor, Donald Cornell, editor
出版情報: [S.l.] : ACS Publications  1 online resource (x, 268 p.)
シリーズ名: ACS symposium series ; 448
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Food Emulsions: An Introduction
Surfactant Association Structures, Microemulsions, and Emulsions in Foods
Solubilization of Water and Water-Soluble Compounds in Triglycerides
Emulsions of Reversed Micellar Phases and Aqueous Dispersions of Cubic Phases of Lipids: Some Food Aspects
Preparation of 2-Monoglycerides
Dioctyl Sodium Sulfosuccinate-Sorbitan Monolaurate Microemulsions
Sucrose Esters as Emulsions Stabilizers
Liposarcosine-Based Polymerizable and Polymeric Surfactants
Competitive Adsorption and Protein-Surfactant Interactions in Oil-in-Water Emulsions
Protein-Glyceride Interaction: Influence on Emulsion Properties
Thermodynamics of Interfacial Films in Food Emulsions
Evaluation of Stabilizers for Synthetic Vesicles and Milk Fat Globules Under Drying Stress
Interaction of Proteins with Sucrose Esters
Importance of Hydrophobicity of Proteins in Food Emulsions
Excellent Emulsifying Properties of Protein-Dextran Conjugates
Effect of Polysaccharide on Flocculation and Creaming in Oil-in-Water Emulsions
Effects of Electrolyte on Stability of Concentrated Toluene in Water Miniemulsions: An Electroacoustic Study
Food Emulsions: An Introduction
Surfactant Association Structures, Microemulsions, and Emulsions in Foods
Solubilization of Water and Water-Soluble Compounds in Triglycerides
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7. Sweeteners : discovery, molecular design, and chemoreception
D. Eric Walters, editor, Frank T. Orthoefer, editor, Grant E. DuBois, editor
出版情報: [S.l.] : ACS Publications  1 online resource (x, 333 p.)
シリーズ名: ACS symposium series ; 450
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The Rational Discovery of Sweeteners
New Highly Sweet Compounds from Natural Sources
Sweet Proteins: Biochemical Studies
Sweet Peptides and Proteins: Synthetic Studies
Development and Uses of Alitame: A Novel Dipeptide Amide Sweetener
Sucralose: How to Make Sugar Sweeter
Design of Sweeneners: A Rational Approach
Tetrazoles as Carboxylic Acid Surrogates: High-Potency Sweeteners
High Potency Sweeteners Derived from b-Amino Acids
Molecular Basis of Taste: Stereoisomeric Approach
Structure-Activity Relationship of Sweet Molecules
Molecular Mechanics of Cyclopropane Peptide Analogs of Aspartame: Implicationsfor Three-Dimensional Requirements of the Sweet Taste Receptor
Shape of Sweet Receptors Studied by Computer Modeling
Electrostatic Recognition Patterns of Sweet-Tasting Compounds
Why Does a Sweetener Taste Sweet?: A New Model
Three-Dimensional Model for the Sweet Taste Receptor: Development and Use
Sweet Taste Transduction: A Molecular-Biological Analysis
Mechanisms of Sweet Taste Transduction
Phenoxyalkanoic Acid Sweetness Inhibitors
Concentration-Response Relationships of Sweeteners: A Systematic Study
Time-Intensity Profiles of Dipeptide Sweeteners
Electrophysiological Evaluation of Sweeteners
Novel Sweeteners: Regulatory Issues and Implications
The Future of Synthetic Sweeteners
The Rational Discovery of Sweeteners
New Highly Sweet Compounds from Natural Sources
Sweet Proteins: Biochemical Studies
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8. Hispanic foods : chemistry of fermented foods
Michael H. Tunick, editor, Elvira González de Mejía, editor ; sponsored by the ACS Division of Agricultural and Food Chemistry, Inc
出版情報: [S.l.] : ACS Publications  1 online resource (ix, 199 p.)
シリーズ名: ACS symposium series ; 1406
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9. Melon breeding and genetics : developments in food quality & safety
Bhimanagouda S. Patil, editor ... [et al.] ; sponsored by the ACS Division of Agricultural and Food Chemistry, Inc
出版情報: [S.l.] : ACS Publications  1 online resource (x, 181 p.)
シリーズ名: ACS symposium series ; 1415
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10. Washoku, Japanese food
Masuko Kobori, editor ... [et al.] ; sponsored by the ACS Division of Agricultural and Food Chemistry, Inc
出版情報: [S.l.] : ACS Publications  1 online resource (x, 123 p.)
シリーズ名: ACS symposium series ; 1430
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