close
1.

図書

図書
Michael H. Tunick, editor, Elvira González de Mejia, editor ; sponsored by the ACS Division of Agricultural and Food Chemistry
出版情報: Washington, D.C. : American Chemical Society, c2007  x, 203 p. ; 24 cm
シリーズ名: ACS symposium series ; 946
所蔵情報: loading…
目次情報: 続きを見る
Preface
Trends in Hispanic Foods / Abraham Wall ; Ana M. Calderon de la Barca1:
Hispanic Snack Flavors in the United States and Latin America / Patricia Rayas-Duarte ; S. Corey Stone ; Diana A. Freytez ; Ana L. Romero-Baranzini ; Steven J. Mulvaney2:
Hispanic Dairy Products / Michael H. Tunick3:
Chemical Characterization of Lippia graveolens Kunth and Comparison to Origanum vulgare and Origanum laevigatum 'Herrenhausen' / Salvador Lecona-Uribe ; Guadalupe Loarca-Pina ; Cynthia Arcila-Lozano ; Keith R. Cadwallader4:
Aroma Components of Chipotle Peppers / Theresa A. Gnadt ; Lizzet Jasso5:
Analysis of Piper auritum: A Traditional Hispanic Herb / Brian G. McBurnett ; Alfredo A. Chavira ; A. Christina Lopez ; Jacklin Mosso ; Susan M. Collins6:
Phenolics, Flavonoids, and Other Nutraceuticals in Mexican Wild Common Beans (Phaseolus vulgaris) / Fidel Guevara-Lara ; L. G. Espinoza-Alonso ; M. E. Valverde ; O. Paredes-Lopez ; A. Lygin ; J. Widholm7:
Chemical Parameters and Biological Activity of Phenolic Compounds in Phaseolus vulgaris and Phaseolus coccineus Beans / H. S. Guzman-Maldonado ; J. Acosta-Gallegos ; A. Alvarez-Munoz ; S. Garcia-Delgado8:
Amaranth: An Ancient Crop for Modern Technology / Ana Paulina Barba de la Rosa ; Cecilia Silva-Sanchez ; Elvira Gonzalez de Mejia9:
A Comparative Analysis of Lime Species and Flavor Relevance in Hispanic Food / Suzanne C. Johnson10:
Ethnic Teas and Their Bioactive Components / Amanda M. B. Newell ; Sonia Chandra11:
Identification of Characteristic Aroma Components of Mate (Ilex paraguariensis) Tea / Patricio R. Lozano12:
Latest Advances in the Chemical and Flavor Characterization of Mexican Distilled Beverages: Tequila, Mezcal, Bacanora, and Sotol / Belinda Vallejo-Cordoba ; Aaron F. Gonzalez-Cordova13:
Production of Volatile Compounds in Tequila and Raicilla Musts by Different Yeasts Isolated from Mexican Agave Beverages / Javier Arrizon ; Jose Javier Arizaga ; Rosa Elia Hernandez ; Mirna Estarron ; Anne Gschaedler14:
The Flavor of the Classic Margarita Cocktail / Sanja Eri ; Neil C. Da Costa ; Laurence Trinnaman15:
Indexes
Author Index
Subject Index
Preface
Trends in Hispanic Foods / Abraham Wall ; Ana M. Calderon de la Barca1:
Hispanic Snack Flavors in the United States and Latin America / Patricia Rayas-Duarte ; S. Corey Stone ; Diana A. Freytez ; Ana L. Romero-Baranzini ; Steven J. Mulvaney2:
2.

図書

図書
Fereidoon Shahidi,editor
出版情報: Washington, DC : American Chemical Society, c  vii, 334 p. ; 24 cm
シリーズ名: ACS symposium series ; 662
所蔵情報: loading…
目次情報: 続きを見る
Beneficial Health Effects and Drawbacks of Antinutrients and Phytochemicals in Foods / 1:
An Overview / Fereidoon Shahidi
Protease and a-Amylase Inhibitors of Higher Plants / John R. Whitaker2:
Plant Lectins: Properties, Nutritional Significance, and Function / 3:
Antinutritional and Allergenic Proteins / H. Frokiae ; T. M. R Jorgensen ; A. Rosendal ; M. C. Tonsgaard ; V. Barkholt4:
Potato Polyphenols: Role in the Plant and in the Diet / Mendel Friedman5:
Potato Glycoalkaloids: Chemical, Analytical, and Biochemical Perspectives / S. J. Jadhav ; S. E. Lutz ; G. Mazza ; D. K. Salunkhe6:
Biological Activities of Potato Glycoalkaloids / Leslie C. Plhak ; Peter Sporns7:
a-Galactosides of Sucrose in Foods: Composition, Flatulence-Causing Effects, and Removal / Marian Naczk ; Ryszard Amarowicz8:
Glucosinolates in Brassica Oilseeds: Processing Effects and Extraction / James K. Daun ; Douglas R. DeClercq9:
Cyanogenic Glycosides of Flaxseeds / P. K. J. P. D. Wanasundara10:
Nutritional Implications of Canola Condensed Tannins / 11:
Methods for Determination of Condensed and Hydrolyzable Tannins / Ann E. Hagerman ; Yan Zhao ; Sarah Johnson12:
Phenolic of Henna and Its Potential Use in Protein-Rich Foods and Staining / Rashda Ali ; Syed Asad Sayeed: Lawsone13:
Anticarcinogenic Activities of Polyphenols in Foods and Herbs / Ken-ichi Miyamoto ; Tsugiya Murayama ; Takashi Yoshida ; Tsutomu Hatano ; Takuo Okuda14:
Chemiluminescence of Catechins and Soybean Saponins in the Presence of Active Oxygen Species / Kazuyoshi Okubo ; Yumiko Yoshiki ; Kiharu Igarashi ; Kazuhiko Yotsuhashi15:
Phytoestrogens and Lignans: Effects on Reproduction and Chronic Disease / Sharon E. Rickard ; Lilian U. Thompson16:
Interactions and Biological Effects of Phytic Acid / 17:
Anticarcinogenic Effects of Saponins and Phytosterols / A. V. Rao ; R. Koratkar18:
Beneficial Health Effects and Drawbacks of Antinutrients and Phytochemicals in Foods / 1:
An Overview / Fereidoon Shahidi
Protease and a-Amylase Inhibitors of Higher Plants / John R. Whitaker2:
3.

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
所蔵情報: loading…
目次情報: 続きを見る
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
4.

図書

図書
Roy Teranishi, Gary R. Takeoka, Matthias Guentert, 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
所蔵情報: loading…
目次情報: 続きを見る
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
5.

図書

図書
Mark A. Benvenuto, editor ... [et al.] ; sponsored by the ACS Division of Environmental Chemistry, 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, c2014  vii, 121 p. ; 24 cm
シリーズ名: ACS symposium series ; 1159
所蔵情報: loading…
6.

図書

図書
Michael H. Tunick, Elvira González de Mejía, 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, c2012  x, 333 p. ; 24 cm
シリーズ名: ACS symposium series ; 1109
所蔵情報: loading…
文献の複写および貸借の依頼を行う
 文献複写・貸借依頼