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1.

図書
図書
1. Browned flavors : analysis, formation, and physiology
Michael Granvogl, Devin Peterson, Peter Schieberle, editor[s] ; sponsored by the ACS Division of Agricultural and Food Chemistry
出版情報: Washington, DC : American Chemical Society , [Oxford] : Distributed in print by Oxford University Press, c2016  x, 153 p. ; 24 cm
シリーズ名: ACS symposium series ; 1237
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2.

図書
図書
2. Authentication of food and wine
Susan E. Ebeler, editor, Gary R. Takeoka, editor, Peter Winterhalter, editor ; sponsored by the ACS Division of Agriculture and Food Chemistry, Inc
出版情報: Washington, DC : American Chemical Society, c2006  xiii, 350p. ; 24cm
シリーズ名: ACS symposium series ; 952
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Preface
Overview and General Methodologies
Authentication of Food and Wine / Peter Winterhalter1：
Detection and Quantification of Roundup Ready Soy in Food Samples Using Conventional and Real-Time Polymerase Chain Reaction / Michael Rott ; Tracy Lawrence ; Margaret Green2：
Enantiomeric Analysis as a Tool for Authentication of Foods and Beverages / Susan E. Ebeler3：
Authentication of Flavors and Essential Oils
Sophisticated Online Techniques in the Authenticity Assessment of Natural Flavors / Armin Mosandl ; Mirjam Kreck ; Jochen Jung ; Sabine Sewenig4：
Flavor Authenticity Studies by Isotope Ratio Mass Spectrometry: Perspectives and Limits / Elke Richling ; Markus Appel ; Frank Heckel ; Kathrin Kahle ; Michael Kraus ; Christina Preston ; Wolfgang Hummer ; Peter Schreier5：
Authentication of Essential Oils / Franz-Josef Hammerschmidt ; Gerhard E. Krammer ; Lars Meier ; Detlef Stockigt ; Stefan Brennecke ; Klaus Herbrand ; Angelika Luckhoff ; Uwe Schafer ; Claus Oliver Schmidt ; Heinz-Jurgen Bertram6：
Authentication of Foods and Beverages
Quality Control of Olive Oil: Analytical and Organoleptic Schemes for Quality Grading and Purity Control of Olive Oil / Sonja Fritsche ; Karel Hrncirik7：
Fish and Seafood Authentication / Carmen G. Sotelo ; Ricardo I. Perez-Martin8：
Authenticity of Tea (C. sinensis) and Tea Products / Ulrich H. Engelhardt9：
Fruit Juice Authentication: What Have We Learned? / Ronald E. Wrolstad ; Robert W. Durst10：
Authentication of Wine and Alcoholic Beverages
Wine Authentication Using Stable Isotope Ratio Analysis: Significance of Geographic Origin, Climate, and Viticultural Parameters / N. Christoph ; A. Rossmann ; C. Schlicht ; S. Voerkelius11：
A Simplified Approach to Wine Varietal Authentication Using Complementary Methods: Headspace Mass Spectrometry and FTIR Spectroscopy / Neil Pennington ; Fan Ni ; Md. Abdul Mabud ; Sumer Dugar12：
Geographic Origin of Wine Via Trace and Ultra-Trace Elemental Analysis Using Inductively Coupled Plasma-Mass Spectrometry and Chemometrics / James Jaganathan13：
Grape and Wine Varietal Authentication by DNA Analysis / P. This ; R. Siret ; T. Lacombe ; V. Laucou ; F. Moreau ; D. Vares ; J. M. Boursiquot14：
Anthocyanin, Flavonol, and Shikimic Acid Profiles as a Tool to Verify Varietal Authenticity in Red Wines Produced in Chile / Dietrich von Baer ; Claudia Mardones ; Luis Gutierrez ; Glenn Hofmann ; Antonieta Hitschfeld ; Carola Vergara15：
Red Wine Authenticity: Impact of Technology on Anthocyanin Composition / Ulrich Fischer ; Markus Lochner ; Sascha Wolz16：
Assignment of the Regional Origin of Cherry Brandies by Stable Isotope Analysis / K.-H. Engel ; R. Baudler ; L. Adam ; G. Versini ; C. Bauer-Christoph17：
Authenticity: The Case of Tequila / Mercedes G. Lopez18：
Authentication of Herbs, Herbal Products, and Botanicals
Identification of Green Tea (Camellia sinensis L.) and Tea Oil (Camellia oleifera Abel.) by Molecular, Biological, and Anatomical Methods / Michelle R. Lum ; Anna Baycher ; Barry A. Prigge ; Mary Hardy ; David Heber ; Ann M. Hirsch19：
Health Food and Medicine: Combined Chemical and Molecular Technologies for Authentication and Quality Control / Pang-Chui Shaw ; Ren-Wang Jiang ; Ka-Lok Wong ; Paul Pui-Hay But20：
Indexes
Author Index
Subject Index
Preface
Overview and General Methodologies
Authentication of Food and Wine / Peter Winterhalter1：
3.

図書
図書
3. Immunoassays for residue analysis : food safety : developed from a symposium sponsored by the Division of Agriculture and Food Chemistry at the 209th National Meeting of the American Chemical Society, Anaheim, California, April 2-7, 1995
Ross C. Beier, Larry H. Stanker, editors
出版情報: Washington, DC : American Chemical Society, 1996  xiv, 528 p. ; 23 cm
シリーズ名: ACS symposium series ; 621
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Introduction to Immunoassays for Residue Analysis: Concepts, Formats, and Applications / L.H. Stanker ; R.C. Beier
Adapting Immunoassays to the Analysis of Food Samples / S.W. Jourdan ; A.M. Scutellaro ; M.C. Hayes ; D.P. Herzog
Detection and Removal of Sample Matrix Effects in Agrochemical Immunoassays / J.H. Skerritt ; B.E.A. Rani
Rapid Test Methods for Regulatory Programs / R.L. Ellis
Immunochemical Approaches to the Analysis of b-Agonistic Drugs / W. Haasnoot ; G. Cazemier ; P. Stouten ; A. Kemmers-Voncken
Immunochemical Detection of Streptomycin in Honey / E. Usleber ; R. Dietrich ; E. Mrtlbauer ; W. Unglaub
Molecular Modeling Studies of Ceftiofur: A Tool for Hapten Design and Monoclonal Antibody Production / B.G. Rose ; S.A. Buckley ; C. Kamps-Holtzapple
Immunochemical Detection of the Anticoccidial Salinomycin in Poultry Feed / G.D. Shimer ; M.H. Elissalde ; C.B. Bird ; D.E. Dixon ; M. C. Richards ; D.J. Ledden ; B.M. Miller
Detection and Quantification of Salinomycin in Chicken Liver Tissue: Comparison of Enzyme-Linked Immunosorbent Assay and High-Performance Liquid Chromatography Methods / M.T. Muldoon ; M.H. Ellisalde
Approaches to the Synthesis of Haptens for Immunoassay of Organophosphate and Synthetic Pyrethroid Insecticides / N. Lee
Analysis of Benomyl Residues in Commodities by Enzyme Immunoassay: Extraction, Conversion, and High-Performance Liquid Chromatography Validations / L. Lavin ; B.S. Young ; T.D. Spittler
Detection of Pesticides in Human Milk Samples Collected in Egypt by Enzyme-Linked Immunosorbent Assay / M.A. Morsy ; A.A. Ibrahim ; M.M. Hewedi
M.A. Morsy / M.M. Hewedi: Detection of Dieldrin by Enzyme-Linked Immunosorbent Assay in Some Dairy Products
Development of an Enzyme-Linked Immunosorbent Assay for Hexazinone and Its Application to Water / R.J. Bushway ; T.S. Fan ; L.E. Katz ; A.W. Reed ; B. S. Ferguson ; C.Y. Xu ; L.B. Perkins ; B.E. Young
Immunochemical Approaches to Research on Natural Toxicants and Phytoprotectants in Food / P.I. Creeke ; H.A. Lee ; M.R.A. Morgan ; K.R. Price ; M.J.C. Rhodes ; A.P. Wilkinson
Analysis of Proteinaceous Antinutritional Compounds in Soya Oilseed Products / M. Hessing ; H. Bleeker ; R. van Biert ; H. Sleijsters-Selis ; G. van Duijn ; H. van Westerop ; R.A.A. Vlooswijk
Detecting Ergot Alkaloids by Immunoassay / R.A. Shelby
Detection and Quantification of Glycoalkaloids: Comparison of Enzyme-Linked Immunosorbent Assay and High-Performance Liquid Chromatography Methods / C.E. Levin ; M. Friedman
Immunoassays for Toxic Potato Glycoalkaloids / P. Sporns ; D.C. Abell ; A.S.K. Kwok ; L.C. Pihak ; C.A. Thomson
Efficacy of a Commercial Enzyme Immunoassay Kit for the Detection of Staphylococcal Enterotoxins in Foods / C.E. Park ; M. Akhtar ; K. Rayman
Immunoassays for Detecting Insect Contamination of Food Products / G.B. Kitto ; P.W. Thomas ; J. Lemburg ; B. Brader ; W. Burkholder
Recent Studies on Immunoassays for Mycotoxins / F.S. Chu
Detection of Acetylated Deoxynivalenol by Enzyme-Linked Immunosorbent Assay / K. Schmitt ; R. Gessler ; J. Lepschy ; D. Abramson
Comparison of Direct and Indirect Enzyme Immunoassays for the Detection of the Mycotoxin Citrinin
Development of an Enzyme Immunoassay for Alternaria alternata f.sp lycopersici Toxins / F. Szurdoki ; E. Trousdale ; S.J. Gee ; B. Ward ; B. D. Hammock ; D.G. Gilchrist
Comparison Study of a Fumonisin Enzyme Immunoassay and High-Performance Liquid Chromatography / R.M. Dreher
Monoclonal Antibody-Based Competitive Enzyme-Linked Immunosorbent Assays for the Hydrolysis Product of Fumonisin B1 (HFB1) / C.M. Maragos ; S.D. Miklasz
Evaluation and Application of Immunochemical Methods for Fumonisin B1 in Corn / M.W. Trucksess ; M.M. Abouzied
Molecular Modeling Studies of the Fumonisin Myc
Introduction to Immunoassays for Residue Analysis: Concepts, Formats, and Applications / L.H. Stanker ; R.C. Beier
Adapting Immunoassays to the Analysis of Food Samples / S.W. Jourdan ; A.M. Scutellaro ; M.C. Hayes ; D.P. Herzog
Detection and Removal of Sample Matrix Effects in Agrochemical Immunoassays / J.H. Skerritt ; B.E.A. Rani
4.

図書
図書
4. Xenobiotics in foods and feeds
John W. Finley, editor, Daniel E. Schwass, editor
出版情報: Washington, D.C. : American Chemical Society, 1983  viii, 421 p. ; 24 cm
シリーズ名: ACS symposium series ; 234
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5.

図書
図書
5. Progress in authentication of food and wine
Susan E. Ebeler, Gary R. Takeoka, Peter Winterhalter, editor[s] ; sponsored by the ACS Division of Agricultural and Food Chemistry
出版情報: Washington, DC : American Chemical Society , [New York] : Distributed in print by Oxford University Press, c2011  xii, 377 p. ; 24 cm
シリーズ名: ACS symposium series ; 1081
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6.

図書
図書
6. Physical methods in food analysis
Michael H. Tunick, Charles I. Onwulata, editor[s] ; sponsored by the ACS Division of Agricultural and Food Chemistry
出版情報: Washington, DC : American Chemical Society , [New York] : Distributed in print by Oxford University Press, c2013  x, 164 p. ; 24 cm
シリーズ名: ACS symposium series ; 1138
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7.

電子ブック
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7. 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
8.

電子ブック
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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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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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電子ブック
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9. 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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