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1.

図書

図書
Sara J. Risch, editor, Chi-Tang Ho, editor
出版情報: Washington, DC : American Chemical Society, c2000  x, 180 p. ; 24 cm
シリーズ名: ACS symposium series ; 756
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Preface
Overview of Flavor Chemistry
Trends in Industrial Flavor Research / Charles H. Manley1.:
Recent Developments in Academic Flavor Research / Gary A. Reineccius2.:
Flavor Formation
Lipids in Flavor Formation / Fereidoon Shahidi3.:
Critical Flavor Compounds in Dairy Products / T. H. Parliment ; R. J. McGorrin4.:
Biosynthesis of Plant Flavors: Analysis and Biotechnological Approach / Wilfried Schwab5.:
Natural Flavor Production Using Enzymes / Thomas A. Konar6.:
Flavor Challenges
Flavor and Package Interactions / Sara J. Risch7.:
Citrus Flavor Stability / Russell Rouseff ; Michael Naim8.:
Flavor Analysis
Issues in Gas Chromatography-Olfactometry Methodologies / Jane E. Friedrich ; Terry E. Acree9.:
Studies on Potent Aroma Compounds Generated in Maillard-Type Reactions Using the Odor-Activity-Value Concept / Peter Schieberle ; Thomas Hofmann ; Petra Munch10.:
Flavor Release and Flavor Perception / A. J. Taylor ; R. S. T. Linforth ; I. Baek ; M. Brauss ; J. Davidson ; D. A. Gray11.:
Indexes
Author Index
Subject Index
Preface
Overview of Flavor Chemistry
Trends in Industrial Flavor Research / Charles H. Manley1.:
2.

図書

図書
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.:
3.

図書

図書
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
4.

図書

図書
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
5.

図書

図書
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
6.

図書

図書
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
7.

図書

図書
Chi-Tang Ho, Jen-Kun Lin and Qun Yi Zheng, editor ; sponsored by the ACS Division of Agricultural and Food Chemistry
出版情報: Washington, DC : American Chemical Society : Distributed by Oxford University Press, 2003  xii, 348 p. ; 24 cm
シリーズ名: ACS symposium series ; 859
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8.

図書

図書
Fereidoon Shahidi, editor, Chi-Tang Ho, editor
出版情報: Washington, DC : American Chemical Society, c2007  xii, 456 p. ; 24 cm
シリーズ名: ACS symposium series ; 956
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9.

図書

図書
H. Rodolfo Juliani, editor, James E. Simon, editor, Chi-Tang Ho, editor ; sponsored by the ACS Division of Agriculture and Food Chemistry
出版情報: Washington, DC : American Chemical Society , [New York] : Distributed by Oxford University Press, c2013  xiii, 333 p. ; 24 cm
シリーズ名: ACS symposium series ; 1127 . African natural plant products ; 2
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10.

図書

図書
[edited by] Chi-Tang Ho... [et al.] ; sponsored by the ACS Division of Agricultural and Food Chemistry, Inc
出版情報: Washington, DC : American Chemical Society, c2008  xii, 335 p. ; 24 cm
シリーズ名: ACS symposium series ; 987
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Overview
Dietary Supplements: An overview / Chi-Tang Ho ; James E. Simon ; Fereidoon Shahidi ; Yu Shao1:
Calcium: Chemistry and Biology / Adrianne Bendich ; Ronit Zilberboim2:
Bioactives from marine resources Phytochemistry / 3:
Oligostilbenes from Gnetum species and anticarcinogenic and anti-inflammatory activities of oligostilbenes / Ka-Wing Cheng ; Mingfu Wang ; Feng Chen4:
Phytochemistry and quality control of black cohosh, other medicinal Cimicifuga species and their derived products / Liang Zhou ; Qing-Li Wu ; Chun-Yu Liu ; Jun-Shan Yang ; Yong-Hong Liao5:
Chemistry, quality and functional properties of Grains of Paradise (aframomum melegueta) / H. Rodolfo Juliani ; Cara Welch ; Juliana Asante-Dartey6:
Xylopia aethiopia (Annonaceae): Chemistry, traditional uses and functional properties of an "African pepper" / Tae Kwon ; Adolfina R. Koroch ; Julie Asante-Dartey ; Dan Acquaye7:
Basil: A source of rosmarinic acid Tea and Health / 8:
A review on the laboratory investigations and epidemiological studies of black and Pu-Erh tea / Priscilla Mok ; Raymond Chuen-Chung Chang ; Kwok-Fai So9:
Black tea polyphenols theaflavins inhibit the growth of LNCaP prostate cancer cells through suppressing androgen receptor and 5*A*a -reductase activity Fruits, Their Bioactives and Health Effects / Jen-Kun Lin ; Hung-Hsiao Lee10:
Morinda citrifolia (Noni): Its effect on insulin secretion by G-protein-coupled receptor systems / Chen X Su ; Jarakae C. Jensen ; Bing N. Zhou11:
Anti-inflammatory constituents in noni (Morinda citrifolia) fruits / Haiqing Yu ; Shiming Li ; Mou-Tuan Huang12:
Polymethoxyflavones: Chemistry, biological activity and availability from orange peel / Chih-Yu Lo ; Slavik Dushenkov13:
Isolation and purification of polymethoxyflavones for efficacy study / 14:
Polymethoxyflavones: Metabolite identification and metabolic pathway / Di Tan15:
Bioavailability of polymethoxyflavones / Yu Wang16:
Overview
Dietary Supplements: An overview / Chi-Tang Ho ; James E. Simon ; Fereidoon Shahidi ; Yu Shao1:
Calcium: Chemistry and Biology / Adrianne Bendich ; Ronit Zilberboim2:
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