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1.

図書

図書
[edited by] Donald S. Mottram, Andrew J. Taylor ; sponsored by the ACS Division of Agricultural and Food Chemistry
出版情報: Washington, DC : American Chemical Society, c2010  x, 164 p. ; 24 cm
シリーズ名: ACS symposium series ; 1042
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Preface
Predictive Modeling of Flavor Compound Formation in the Maillard Reaction: A SWOT Analysis / M. A. J. S. van Boekel1:
Kinetic Modeling of the Formation of Volatile Compounds in Heated Beef Muscle Extracts Containing Added Ribose / Dimitrios P. Balagiannis ; Jack Howard ; Jane K. Parker ; Neil Desforges ; Donald S. Mottram2:
Dicarbonyl Intermediates: A Control Factor in the Maillard Reaction / Yu Wang ; Chi-Tang Ho3:
Dicarbonyls from Maillard Degradation of Glucose and Maltose / M. A. Glomb ; J. Gobert ; M. Voigt4:
Generation of 4-Hydroxy-2,5-dimethyl-3(2H)-furanone during Extrusion Cooking: A Multidisciplinary Approach / Tomas Davidek ; Silke Illmann ; Andreas Rytz ; Hélène Chanvrier ; Greet Vandeputte ; Heike P. Schuchmann ; Imre Blank ; Josef Kerler5:
Hydroxycinnamic Acid - Maillard Reactions in Simple Aqueous Model Systems / Marlene R. Moskowitz ; Devin G. Peterson6:
Science and Serendipity: The Maillard Reaction and the Creative Flavorist / David A. Baines ; Sandra Bishara7:
Meat Flavor Generation in Complex Maillard Model Systems / S. I. F. S. Martins ; A. Leussink ; E. A. E. Rosing ; G. A. Desclaux ; C. Boucon8:
Flavor Development in a Meat-Based Petfood Containing Added Glucose and Glycine / 9:
The Effects of Storage on the Formation of Aroma and Acrylamide in Heated Potato / J. Stephen Elmore ; Andrew T. Dodson ; Adrian Briddon ; Nigel G. Halford10:
Methionine-Containing Cyclic Dipeptides: Occurrence in Natural Products, Synthesis, and Sensory Evaluation / Neil C. Da Costa ; Michael Z. Chen ; Debra Merritt ; Laurence Trinnaman11:
Control of Color Formation by Ionic Species in Non-Enzymic Browning Reactions / George P. Rizzi12:
Effect of Physical Properties of Food Matrices on the Maillard Reaction / A. J. Taylor ; L. Sivasundaram ; L. Moreau ; G. A. Channell ; S. E. Hill13:
Control of the Maillard Reaction during the Cooking of Food / 14:
Indexes
Author Index
Subject Index
Preface
Predictive Modeling of Flavor Compound Formation in the Maillard Reaction: A SWOT Analysis / M. A. J. S. van Boekel1:
Kinetic Modeling of the Formation of Volatile Compounds in Heated Beef Muscle Extracts Containing Added Ribose / Dimitrios P. Balagiannis ; Jack Howard ; Jane K. Parker ; Neil Desforges ; Donald S. Mottram2:
2.

図書

図書
Fereidoon Shahidi, editor, Keith R. Cadwallader, editor
出版情報: Washington, DC : American Chemical Society, c1997  ix, 285 p. ; 24 cm
シリーズ名: ACS symposium series ; 674
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Flavor and Lipid Chemistry of Seafoods: An Overview / Fereidoon Shahidi ; Keith R. Cadwallader1:
Influence of Processing on the Flavor of Seafoods / Leon C. Boyd2:
Role of Aldehydes in Cooked Fish Flavors / Takayuki Shibamoto ; Masahiro Horiuchi3:
Determination of Potent Odorants in Ripened Anchovy (Engraulis encrasicholus L.) by Aroma Extract Dilution Analysis and by Gas ChromatographyOlfactometry of Headspace Samples / Reda Triqui ; Helmut Guth4:
Aroma Compounds of Fresh and Stored Mackerel (Scomber scombrus) / C. Alasalvar ; P. C. Quantick ; J. M. Grigor5:
Gas ChromatographyMass Spectrometry Analysis of Volatile Flavor Compounds in Mackerel for Assessment of Fish Quality / Hui-Zhen Zhang ; Tung-Ching Lee6:
Lipoxygenase and Sulfur-Containing Amino Acids in Seafood Flavor Formation / B. S. Pan ; J. R. Tsai ; L. M. Chen ; C. M. Wu7:
Thermally Generated Flavors from Seal Protein Hydrolysate / Chin-Fa Hwang ; A. C. Onodenalore ; Chi-Tang Ho8:
Character-Impact Aroma Compounds of Crustaceans / H. H. Baek9:
Flavor Characteristics and Lipid Composition of Atlantic Salmon / Linda J. Farmer ; Janice M. McConnell ; and William D. Graham10:
Potent Odorants in Boiled Cod as Affected by the Storage of Raw Material / C. Milo ; W. Grosch11:
Manipulating the Flavor of Freshwater Crustacea Using Postharvest Seawater Acclimation / H.-J. Weng ; L. R. D'Abramo ; J. A. Sullivan12:
Aroma-Active Compounds in Salt-Fermented Anchovy / Y. J. Cha ; G. H. Lee13:
Impact of Dietary Peroxides and Tocopherols on Fillet Flavor of Farmed Atlantic Salmon / R. G. Ackman ; M. P. M. Parazo ; S. P. Lall14:
Effect of Sodium Potassium Phosphate (Carnal 2110) on Acceptability and Color of Hot Smoked White Sturgeon (Acipenser transmontanus) / Frank A. Chapman ; Susan L. Lucas ; Sean F. O'Keefe15:
Influence of Microenvironment on Oxidative Susceptibility of Seafood Lipids / Marilyn C. Erickson ; Ramani V. Sista16:
Marine Lipids and Their Stabilization with Green Tea and Catechins / Udaya N. Wanasundara ; Y. He ; V. K. S. Shukla17:
Analysis of Polyunsaturated Fatty Acid Isomeric Hydroperoxides by High-Performance Liquid Chromatography with Post-Column Fluorescence Detection / Toshiaki Ohshima ; Hideki Ushio ; Chiaki Koizumi18:
Evaluation Method for Lipid Oxidation by Nuclear Magnetic Resonance / H. Saito19:
Structural Characteristics of Marine Lipids and Preparation of w 3 Concentrates / 20:
Separation of w3 Polyunsaturated Fatty Acids from Fish Oil and Stabilization of the Oil Against Autoxidation / Daeseok Han ; Hyun-Kyung Shin ; Suk Hoo Yoon21:
Microencapsulation and Oxidative Stability of Docosahexaenoic Acid / Pahn Shick Changv22:
Flavor and Lipid Chemistry of Seafoods: An Overview / Fereidoon Shahidi ; Keith R. Cadwallader1:
Influence of Processing on the Flavor of Seafoods / Leon C. Boyd2:
Role of Aldehydes in Cooked Fish Flavors / Takayuki Shibamoto ; Masahiro Horiuchi3:
3.

図書

図書
Cynthia J. Mussinan, editor, Michael J. Morello, editor
出版情報: Washington, DC : American Chemical Society, c1998  xii, 389 p. ; 24 cm
シリーズ名: ACS symposium series ; 705
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Challenges in flavor chemistry: an overview / Roy Teranishi1:
Isolation techniques
Applications of a microextraction class separation techniques to the analysis of complex flavor mixtures / Thomas H. Parliment2:
Evaluation of purge-and-trap parameters: optimization using a statistical design / Mathias K. Sucan ; Cathryn Fritz-Jung ; Joan Ballam3:
The importance of the vacuum headspace method for the analysis of fruit flavors / Matthias Guntert et al.4:
Relationship between aroma compounds' partitioning constants and release during microwave heating / Deborah D. Roberts ; Philippe Pollien5:
Extraction by headspace trapping onto tenax of novel thiazoles and 3-thiazolines in cooked beef / J. Stephen Elmore ; Donald S. Mottram6:
Extraction of thiol and disulfide aroma compounds from food systems / Ian C.C. Nobrega ; Andrew T. Dodson7:
Isolation of flavor compounds from protein material / O.E. Mills ; A.J. Broome8:
Sampling carbonyl compounds with solid phase microextraction utilizing on-fiber derivatization / Perry A. Martos ; Janusz Pawliszyn9:
Comparison of volitile analysis of lipid-containing and meat matrices by solid phase micro- and supercritical fluid-extraction / Janet M. Synder ; Jerry W. King ; Zhouyao Zhang10:
Thermo desorption as sample preparation technique for food and flavor analysis by gas chromatography / M. Rothaupt11:
Analytical characterization
Analysis of volatile maillard reaction products by different methods / K. Eichner ; M. Lange-Aperdannier ; U. Vossmann12:
y- and o-Thiolactones: an interesting class of sulfur-containing flavor compounds / Karl-Heinz Engel ; Irmgard Roling ; Hans-Georg-Schmarr13:
Analysis of thermal degradation products of allyl isothiocyanate and phenethyl isothiocyanate / Chung-Wen Chen ; Robert T. Rosen ; Chi-Tnag Ho14:
Biosythesis of optically active o-decalactone and 0-jasmin lactone by 13-lipoxygenase pathways in the yeast sporobolomyces odorus / R. Tressl et al.15:
Application of countercurrent chromatography to the analysis of aroma precursors in rose flowers / Peter Winterhalter et al.16:
Mass spectrometry of the acetal derivatives of selected generally recognized as safe listed aldehydes with ethanol, 1,2-propylene glycol and glycerol / Keith Woelfel ; Thomas G. Hartman17:
Comparison of HPLC and GC-MS analysis of furans and furanones in citrus juices / R. Rouseff et al.18:
Application of microwave-assisted process and py-GC-MS to the analysis of maillard reaction products / V.A. Yaylayan ; A. Keyhani19:
Characterization of coumarin and psoralen levels in California and Arizona citrus oils / Valerie L. Barrett ; Denny B. Nelson20:
Profiling of bioactive and flavor-active natural products by liquid chromatography-atmospheric pressure chemical ionization mass spectrometry / Kenneth J. Strassburger21:
Quantification of impact odorants in food by isotope dilution assay: strength and limitations / Christian Milo ; Imre Blank22:
Carbon isotope composition of selected flavoring compounds for the determination of natural origin by gas chromatography/isotope ratio mass spectrometer / R.A. Culp ; J.M. Legato ; E. Otero23:
Sensory characterization
Validation of gas chromatography olfactometry results for ""gala"" apples by evaluation of aroma-active compound mixtures / Anne Plotto et al.24:
Chemical and sensory analysis of off-flavors in citrus products / M. Naim et al.25:
Characterization of key odorants in dry-heated cysteine-carbohydrate mixtures: comparison with aqueous reaction systems / P. Schieberle ; T. Hoffmann26:
Aroma profile of the Australian truffle-like fungus Mesophellia glauca / S. Millington et al.27:
Analysis of aroma-active components of light-activated milk / Keith R. Cadwallader ; Cameron L. Howard28:
High resolution gas chromatography-selective odorant measurement by multisensor array-a useful technique to develop tailor-made chemosensor arrays for food flavor analysis / P. Schieberle et al.29:
Challenges in flavor chemistry: an overview / Roy Teranishi1:
Isolation techniques
Applications of a microextraction class separation techniques to the analysis of complex flavor mixtures / Thomas H. Parliment2:
4.

図書

図書
Deepthi K. Weerasinghe, editor, Mathias K. Sucan, editor ; sponsored by the ACS division of Agricultural and Food Chemistry and ACS Corporate Associates
出版情報: Washington, DC : American Chemical Society, c2005  ix, 244 p. ; 24 cm
シリーズ名: ACS symposium series ; 905
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Preface
Process and Reaction Flavors: An Overview / Mathias K. Sucan ; Deepthi K. Weersinge1:
The Safety Assessment of Process Flavors / John B. Hallagan2:
Regulating Process Flavor / Kimberly Janiec ; Charles H. Manley3:
An Introduction to Kosher and Halal Issues in Process and Reaction Flavors / Edith Cullen-Innis4:
Precursors for Dry-Cured Ham Flavor / Ana I. Carrapiso ; M. Rosa Carrapiso5:
Aroma and Amino Acid Composition of Hydrolyzed Vegetable Protein from Rice Bran, Arporn Jarunrattanasri / Keith R. Caldwallader ; Chockchai Theerakilkait6:
Reaction Flavors: The Next Generation / Brian Byrne7:
Formation of Flavor Compounds by the Reactions of Carbonyls and Ammonium Sulfide under Low Temperature / Junwu (Eric) Xi ; Chi-Tang Ho8:
Amadori Compounds of Cysteine and Their Role in the Development of Meat Flavor / Kris B. de Roos ; Kees Wolswinkel ; Gerben Sipma9:
Cystine and Cysteine: Now Available via Vegetarian Fermentation / Christoph Winterhalter10:
Influence of High Hydorstatic Pressure on Aroma Compound Formation in Thermally Processed Proline-Glucose Mixtures / Peter Schieberle ; Thomas Hofmann ; Frank Deters11:
Effect of Acetate Concentration on Maillard Browning in Glucose-Glycine Model Systems / Cathy Davies12:
Role of Phosphate and Carboxlate Ions in Maillard Browning / George P. Rizzi13:
Synthesis and Sensorial Description of New Sulfur-Containing Odorants / F. Robert ; H. Simian ; J. Heritier ; J. Quiquerez ; I. Blank14:
On-Line Monitoring of the Maillard Reaction Using a Film Reactor Coupled to Ion Trap Mass Spectrometry / G.A. Channell ; A.J. Taylor15:
Formation, Release, and Perception of Taste and Aroma Compounds from Cheeses as a Function of Matrix Properties / C. Salles ; E. Engel ; S. Nicklaus ; J.L. Le Quere16:
Nature, Cause, and Control of Irradiation-Induced Off-Odor in Ready-to-Eat Meat Products / Xeutong Fan17:
Preface
Process and Reaction Flavors: An Overview / Mathias K. Sucan ; Deepthi K. Weersinge1:
The Safety Assessment of Process Flavors / John B. Hallagan2:
5.

図書

図書
Keith R. Cadwallader, editor, MaryAnne Drake, editor, Robert J. McGorron editor
出版情報: Washington, D.C. : American Chemical Society, c2007  xii, 287 p. ; 24 cm
シリーズ名: ACS symposium series ; 971
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Preface
Overview
Sixty Years of Research Associated with Flavor in Dairy Foods / W. James (Jim) Harper1:
Chemistry and Analysis
Flavor Analysis of Dairy Products / Robert J. McGorrin2:
Establishing Links between Sensory and Instrumental Analyses of Dairy Flavors: Example Cheddar Cheese / MaryAnne Drake ; Keith R. Cadwallader ; Mary E. Carunchia Whetstine3:
Application of Solid-Phase Microextraction Gas Chromatography-Mass Spectrometry for Flavor Analysis of Cheese-Based Products / Raymond T. Marsili4:
The Influence of Texture on Aroma Release and Perception Related to Dairy Products / Jennifer Mei ; Gary Reineccius5:
Streamlined Analysis of Short-, Medium-, and Long-Chain Free Fatty Acids in Dairy Products / Tanoj. K. Singh ; John P. Jerrell6:
From Pasture to Cheese: Changes in Terpene Composition / Hedwig Schlichtherle-Cerny ; Miroslava I. Imhof ; Estrella Fernandez Garcia ; Jacques O. Bosset7:
Volatile Sulfur Compounds in Cheddar Cheese Determined by Headspace Solid-Phase Microextraction-Gas Chromatography-PFPD / Michael C. Qian ; Helen M. Burbank8:
Origins of Cheese Flavor / Michael H. Tunick9:
Biochemical Aspects
Biochemistry of Cheese Flavor Development: Insights from Genomic Studies of Lactic Acid Bacteria / Jeffery R. Broadbent ; James L. Steele10:
Proteolytic Enzymes of Lactic Acid Bacteria and Their Influence on Bitterness in Bacterial-Ripened Cheeses / 11:
Volatile Sulfur-Containing Compounds from Methionine Metabolism in Genetically Modified Lactobacillus helveticus CNRZ32 Strains / Scott A. Rankin ; Dattatreya S. Banavara ; Ed S. Mooberry ; Joanne E. Hughes12:
Processing and Storage Effects
The Flavor and Flavor Stability of Skim and Whole Milk Powders / 13:
Effect of Processing Technology and Phenolic Chemistry on Ultra-High Temperature Bovine Milk Flavor Quality / Devin G. Peterson ; Paula M. Colahan-Sederstrom ; Rajesh V. Potineni14:
Author Index
Subject Index
Preface
Overview
Sixty Years of Research Associated with Flavor in Dairy Foods / W. James (Jim) Harper1:
6.

図書

図書
Hirotoshi Tamura ... [et al.], editor ; sponsored by the ACS Division of Agricultural and Food Chemistry
出版情報: Washington, DC : American Chemical Society, 2008  xiii, 290 p. ; 24 cm
シリーズ名: ACS symposium series ; 988
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7.

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
8.

図書

図書
/Robert J. McGorrin, editor, Jane V. Leland, editor
出版情報: Washington, D.C. : American Chemical Society, 1996  xii, 235 p. ; 24 cm
シリーズ名: ACS symposium series ; 633
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D.G. Land: Perspectives on the Effects of Interactions on Flavor Perception: An Overview / L.C. Hatchwell
Implications of Fat on Flavor / E. Graf ; K.B. De Roos
Performance of Vanilla Flavor in Low-Fat Ice Cream / J. Bakker ; D.J. Mela
Effect of Emulsion Structure on Flavor Release andTaste Perception / L.J. Farmer
Interactions Between Lipids and the Maillard Reaction / T. E. O'Neill
Flavor Binding
Food Proteins: An Overview / A.P. Hansen ; D.C. Booker
Flavor Interactions with Casein and Whey Protein / N. Boudaud ; J.-P. Dumont
Interaction Between Flavor Components andb-Lactoglobulin / J. Carr ; D. Baloga ; J.-X. Guinard ; L. Lawter ; C. Marty ; C. Squire
The Effect of Gelling Agent
Type and Concentration on Flavor Release in Model Systems / M.Y.M. Hau ; D.A. Gray ; A.J. Taylor
Binding of Volatiles to Starch / E. Guichard
Interactions Between Pectins and Flavor Compounds in Strawberry Jam / D.E. Walters ; G. Roy
Taste Interactions of Sweet and Bitter Compounds / J.-P. Schirle-Keller ; G.A. Reineccius
The Loss of AspartameDuring the Storage of Chewing Gum / P.T. DeLassus
Sorption and Diffusion of Flavors in Plastic Packaging / N. Fischer ; T. van Eijk
Gas Chromatography-Olfactometry as a Tool for Measuring Flavor-Food
Ingredient Interactions in Model Systems / D.D. Roberts ; T.E. Acree
Retronasal Flavor Release in Oil and Water ModelSystems with an Evaluation of Volatility Predictors / J. Brahms ; J. Masters ; J. Labows ; M. Prencipe
Investigation of the Interaction
Between Dentifrice Flavor and Product
Base by Principal Component Analysis of Headspace
Gas Chromatography / C. M. Delahunty ; J.R. Piggott ; J.M. Conner ; A. Paterson
Flavor Evaluationof Cheddar Cheese / C. Dubois ; M. Sergent ; A. Voilley
Flavoring of Complex Media: A ModelCheese Example
D.G. Land: Perspectives on the Effects of Interactions on Flavor Perception: An Overview / L.C. Hatchwell
Implications of Fat on Flavor / E. Graf ; K.B. De Roos
Performance of Vanilla Flavor in Low-Fat Ice Cream / J. Bakker ; D.J. Mela
9.

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
10.

図書

図書
Cynthia J. Mussinan, editor, Mary E. Keelan, editor
出版情報: Washington, DC : American Chemical Society, 1994  ix, 301 p. ; 24 cm
シリーズ名: ACS symposium series ; 564
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Sulfur Compounds in Foods: An Overview / C.J. Mussinan ; M.E. Keelan
Comparison of Gas Chromatographic Detectors for the Analysis of Volatile Sulfur Compounds in Foods / B.S. Mistry ; G.A. Reineccius ; B.L. Jasper
Chemiluminescence Detection of Sulfur Compounds in Cooked Milk / J.S. Steely
Sulfur Volatiles in Cucumis melo cv. Makdimon (Muskmelon) Aroma: Sensory Evaluation by Gas Chromatography-Olfactometry / S.G. Wyllie ; D.N. Leach ; Y. Wang ; R. L. Shewfelt
Sulfur-Containing Flavor Compounds in Beef: Are They Really Present or Are They Artifacts? / A. M. Spanier ; C.C. Grimm ; J. A. Miller
Facts and ARtifact in Allium Chemistry / E. Block ; E. M. Calvey
Effect of L-Cysteine and N-Acetyl-L-cysteine on Off-Flavor Formation in Stored Citrus Products / M. Naim ; U. Zehavi ; I. Zuker ; R. L. Rouseff ; S. Nagy
Modulation of Volatile Sulfur Compounds in Cruciferous Vegetables / H.-W. Chin ; R. C. Lindsay
Thioglucosides of Brassica Polseeds and Their Process-Induced Chemical Transformations / F. Shahidi
Kinetics of the Formation of Methional, Dimethyl Disulfide, and 2-Acetylthiophene via the Maillard Reaction / F. Chan
Kinetics of the Release of Hydrogen Sulfide from Cysteine and Glutathione During Thermal Treatment / Y. Zheng ; C.-T. Ho
Volatile Sulfur Compounds in Yeast Extracts / J.M. Ames
Generation of Furfuryl Mercaptan in Cysteine-Pentose Model Systems in Relation to Roasted Coffee / T.H. Parliment ; H. D. Stahl
Heat-Induced Changes of Sulfhydrl Groups of Muscle Foods / A. C. Onodenalore ; J. Synowiecki
Important Sulfur-Containing Aroma Volatiles in Meat / D.S. Mottram ; M. S. Madruga
Volatile Compounds Generated from Thermal Interactions of Inosine-5'-monophosphate and Allin or Deoxyallim / T.-H. Yu ; C.-M. Wu
Thermal Degradation of Thiamin (Vitamin B1): A Comprehensive Survey of the Latest Studies / M. Guntert ; H.-J. Bertram ; R. Emberger ; R. Hopp ; H. Sommer ; P. Werkhoff
Formation of Sulfur-Containing Flavor Compounds from [13C]-Labeled Sugars, Cysteine, and Methionine / R. Tressl ; E. Kersten ; C. Nittka ; D. Rewicki
Sulfur Compounds in Wood Garlic (Scorodocarpus borneensis Becc.) as Versatile Food Components / K. Kubota ; A. Kobayashi
Sulfur-Containing Heterocyclic Compounds with Antioxidative Activity Formed in Maillard Reaction Model Systems / J.P. Eiserich ; T Shibamoto
Mechanisms of Beneficial Effects of Sulfur Amino Acids / M. Friedman
Inhibition of Chemically Induced Carcinogenesis by 2-n-Heptylfuran and 2-n-Butylthiophene from Roast Beef Aroma / L.K. T. Lam ; J. Zhang ; F. Zhang ; B. Zhang
Sulfur Compounds in Foods: An Overview / C.J. Mussinan ; M.E. Keelan
Comparison of Gas Chromatographic Detectors for the Analysis of Volatile Sulfur Compounds in Foods / B.S. Mistry ; G.A. Reineccius ; B.L. Jasper
Chemiluminescence Detection of Sulfur Compounds in Cooked Milk / J.S. Steely
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