close
1.

図書
図書
1. 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
所蔵情報: loading…
目次情報: 続きを見る
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：
2.

図書
図書
2. Flavor chemistry : industrial and academic research
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
所蔵情報: loading…
目次情報: 続きを見る
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.：
3.

図書
図書
3. Food factors in health promotion and disease prevention
Fereidoon Shahidi, editor ... [et al.] ; sponsored by the ACS Division of Agricultural and Food Chemistry
出版情報: Washington, D.C. : American Chemical Society, 2003  xiii, 450 p. ; 24 cm
シリーズ名: ACS symposium series ; 851
所蔵情報: loading…
4.

図書
図書
4. Chemistry of taste : mechanisms, behaviors, and mimics
Peter Given, Dulce Paredes, editor[s]
出版情報: Washington, D.C. : American Chemical Society, c2002  xiii, 362 p. ; 24 cm
シリーズ名: ACS symposium series ; 825
所蔵情報: loading…
目次情報: 続きを見る
Preface
Mechanisms of Taste
Hypothesis of Receptor-Dependent and Receptor-Independent Mechanisms for Bitter and Sweet Taste Transduction: Implications for Slow Taste Onset and Lingering Aftertaste / M. Naim ; S. Nir ; A. I. Spielman ; A. C. Noble ; I. Peri ; S. Rodin ; M. Samuelov-Zubare1.：
Modulation of Two Second Messengers in Bitter Taste Transduction of Agriculturally Relevant Compounds / W. Yan ; V. Krizhanovsky ; S. Rosenzweig ; T. Yamamoto2.：
Molecular Mixture Models: Connecting Molecular Events to Perception / Daniel M. Ennis3.：
Genetics and Physiology
Genetics of Sweet Taste / Gary K. Beauchamp ; Danielle R. Reed ; Michael G. Tordoff ; Alexander A. Bachmanov4.：
Genetic Markers, Taste Responses, and Food Preferences / Adam Drewnowski5.：
Clustering Bitter Compounds via Individual Sensitivity Differences: Evidence Supporting Multiple Receptor-Transduction Mechanisms / Jeannine F. Delwiche ; Zivjena Buletic ; Paul A. S. Breslin6.：
Neural Representation of Sweet Taste in the Cortex of the Monkey / Thomas R. Scott ; Carlos R. Plata-Salaman7.：
Age-Related Chemosensory Losses: Effect of Medications / Susan S. Schiffman ; Jennifer Zervakis ; Brevick G. Graham ; Holly L. Westall8.：
Olfactory Mechanisms and Flavor Release
Olfactory Receptor Neuron Signaling / Stuart Firestein9.：
Olfactory Psychophysics / Richard L. Doty10.：
Dose-Response Curves of Odor and Taste Stimuli: Influence of Sweetening Agents / Christine Vuilleumier ; Isabelle Cayeux ; Maria Ines Velazco11.：
Communicating with Chemicals / Anthony Blake12.：
Taste Release and Its Effect on Overall Flavor Perception / Tracey A. Hollowood ; Jim M. Davidson ; Lucy DeGroot ; Rob S. T. Linforth ; Andrew J. Taylor13.：
Taste, Smell, and Trigeminal Interactions
Chemoreception of Fat / Timothy A. Gilbertson ; Insook Kim14.：
Astringency and Bitterness of Flavonoid Phenols / 15.：
Pungency and Tingling: Sensations and Mechanisms of Trigeminal Chemical Sensitivity / Bruce Bryant ; Igor Mezine16.：
Taste Preference and Consumer Models
Sensory Drivers of Liking and Sensory Preference Segmentation / Howard R. Moskowitz17.：
Internal and External Preference Mapping: Understanding Market Segmentation and Identifying Drivers of Liking / Jean-Xavier Guinard18.：
Measurement of Emotion in Olfactory Research / Stephen Warrenburg19.：
Analytical Approaches
In Vitro Taste Sensors: Technology and Applications / Glenn Roy ; John T. McDevitt20.：
Mimicking the Mammalian Sense of Taste Through Single-Component and Multicomponent Analyte Sensors / Sheryl L. Wiskur ; Axel Metzger ; John J. Lavigne ; Stephen E. Schneider ; Eric V. Anslyn ; Dean Neikirk ; Jason B. Shear21.：
Electronic and Computational Olfaction / Alan Gelperin ; J. J. Hopfield22.：
Cross-Reactive Optical Sensing Arrays / Caroline L. Schauer ; Shannon E. Stitzel ; David R. Walt23.：
Indexes
Author Index
Subject Index
Preface
Mechanisms of Taste
Hypothesis of Receptor-Dependent and Receptor-Independent Mechanisms for Bitter and Sweet Taste Transduction: Implications for Slow Taste Onset and Lingering Aftertaste / M. Naim ; S. Nir ; A. I. Spielman ; A. C. Noble ; I. Peri ; S. Rodin ; M. Samuelov-Zubare1.：
5.

図書
図書
5. Oriental foods and herbs : chemistry and health effects
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
所蔵情報: loading…
6.

図書
図書
6. Irradiation of food and packaging : recent developments
Vanee Komolprasert, Kim M. Morehouse, editor[s] ; sponsored by the ACS Division of Agricultural and Food Chemistry
出版情報: Washington, D.C. : American Chemical Society, c2004  xi, 363 p. ; 24 cm
シリーズ名: ACS symposium series ; 875
所蔵情報: loading…
目次情報: 続きを見る
Preface
Irradiation of Food and Packaging: An Overview / Kim M. Morehouse ; Vanee Komolprasert1.：
Irradiation of Food
Food Irradiation and Marketing in Thailand / Chettachai Banditsing2.：
Electron Beam Fluidized Bed Processing of Foodstuffs / Denise A. Cleghorn ; David N. Ferro ; Paul W. Flinn ; Sam V. Nablo3.：
Mechanisms and Prevention of Off-Odor Production and Color Changes in Irradiated Meat / D. U. Ahn ; E. J. Lee4.：
Irradiation of Ready-to-Eat Meats: Eliminating Listeria monocytogenes While Maintaining Product Quality / Christopher H. Sommers ; Natasha Keser ; Xuetong Fan ; F. Morgan Wallace ; John S. Novak ; A. Philip Handel ; Brendan A. Niemira5.：
Improving Safety and Extending Shelf Life of Fresh-Cut Fruits and Vegetables Using Irradiation / Anuradha Prakash ; Denise Foley6.：
Ionizing Radiation of Seeds and Sprouts: A Review: Irradiated Seeds and Sprouts / Kathleen T. Rajkowski7.：
Irradiation Applications to Improve Functional Components of Fruits and Vegetables / Bhimanagouda S. Patil8.：
Low-Dose Ionizing Radiation of Fruit Juices: Benefits and Concerns / Donald W. Thayer9.：
Ionizing Radiation of Seafood / L. S. Andrews ; R. M. Grodner10.：
Application of Electron Beam to Surimi Seafood / J. Jaczynski ; J. W. Park11.：
Irradiation of Packaging
Irradiation of Prepackaged Food: Evolution of the Food and Drug Administration's Regulation of the Packaging Materials / Kristina E. Paquette12.：
Fate of Energy Absorbed by Polymers during Irradiation Treatment / George D. Sadler13.：
Effects of Ionizing Radiation on Food Contact Materials / Timothy P. McNeal ; Rainer Buchalla ; Crystal Olivo ; Timothy H. Begley14.：
Effect of Ionizing Radiation on the Migration Behavior and Sensory Properties of Plastic Packaging Materials / Roland Franz ; Frank Welle15.：
Effects of Gamma Irradiation on Polyethylene, Polypropylene, and Polystyrene / Yoko Kawamura16.：
Postirradiation Transformation of Additives in Irradiated HDPE Food Packaging Materials: Case Study of Irgafos 168 / L. Deschenes ; D. J. Carlsson ; Y. Wang ; C. Labreche17.：
Effect of Electron Beam and Gamma Radiation on the Migration of Plasticizers from Flexible Food Packaging Materials into Foods and Food Simulants / Antonios E. Goulas ; Kyriakos A. Riganakos ; Michael G. Kontominas18.：
Physical Evaluation of High-Dose Irradiated Multilayer Pouches / Vicki A. Loveridge ; Lauren E. Milch19.：
Irradiation of Mail: Effects on Archival Museum Materials / Charles S. Tumosa ; David Erhardt ; David von Endt ; Abdel-Salam M. El-Easely20.：
Future of Irradiation
Outlook for Food Irradiation in the 21st Century / Joseph Borsa21.：
Indexes
Author Index
Subject Index
Preface
Irradiation of Food and Packaging: An Overview / Kim M. Morehouse ; Vanee Komolprasert1.：
Irradiation of Food
7.

図書
図書
7. Agricultural biotechnology : challenges and prospects
Mahesh K. Bhalgat, editor ... [et al.] ; sponsored by the ACS Divisions of Agricultural and Food Chemistry and Agrochemicals
出版情報: Washington, D.C. : American Chemical Society, c2004  xii, 218 p. ; 24 cm
シリーズ名: ACS symposium series ; 866
所蔵情報: loading…
目次情報: 続きを見る
Preface
Introduction
Introduction to Agricultural Biotechnology: Challenges and Prospects / William P. Ridley1.：
Benefits: Present and Future
The Future of Agrobiotechnology: Implications for National Competitiveness / Nicholas G. Kalaitzandonakes2.：
Insecticidal Bacillus thurgingiensis Plants versus Chemical Insecticides / Janet E. Carpenter ; Sujatha Sankula ; Cressida S. Silvers ; Leonard P. Gianessi3.：
Applications of Biotechnology for Improving the Healthfulness and Utility of Cereals / Ann E. Blechl4.：
Analytical Methodologies
Enabling Grain Distribution and Food Labeling Using Protein Immunoassays for Products of Agricultural Biotechnology / James W. Stave ; Michael C. Brown ; Jon Chen ; Alan B. McQuillin ; Dale V. Onisk5.：
Development of Polymerase Chain Reaction Methods to Detect Plant DNA in Animal Tissues / Matthias Klaften ; Amy Whetsell ; Jeremy Webster ; Rupinder Grewal ; Eric Fedyk ; Ralf Einspanier ; James Jennings ; Ronald Lirette ; Kevin Glenn6.：
Food, Feed, and Environmental Safety Assessment
A Review of the Food/Feed Safety and Benefits of Bacillus thuringiensis Protein Containing Insect-Protected Crops / Bruce Hammond7.：
Impact of Bacillus thuringiensis Corn Pollen on Monarch Butterfly Populations: A Risk Assessment / Mark K. Sears8.：
Effect of Bacillus thuringiensis Corn on Natural Enemies of the European Corn Borer / Kevin L. Steffey ; Maria Venditti ; Barbra Ria Barrido ; Allan S. Felsot9.：
Allergy Assessment for Food Biotechnology / Gary Bannon ; James Astwood ; Richard Goodman ; Susan Hefle ; Steve Taylor10.：
Role of Compositional Analyses in the Evaluation of Substantial Equivalence for Biotechnology Crops / Ravinder S. Sidhu ; James D. Astwood ; Roy L. Fuchs11.：
Biotechnology Crops as Feeds for Livestock / J. H. Clark ; I. R. Ipharraguerre12.：
Indexes
Author Index
Subject Index
Preface
Introduction
Introduction to Agricultural Biotechnology: Challenges and Prospects / William P. Ridley1.：
8.

図書
図書
8. Chemistry and physiology of selected food colorants
Jennifer M. Ames, editor, Thomas F. Hofmann, editor
出版情報: Washington, D.C. : American Chemical Society, 2001  ix, 227 p. ; 24 cm
シリーズ名: ACS symposium series ; 775
所蔵情報: loading…
目次情報: 続きを見る
Preface
Selected Natural Colorants in Food and BeveragesAnalysis / 1：
Separation of Natural Food in Colorants by High-Speed Countercurrent Chromatography / Jennifer Ames ; Thomas Hofmann2：
Physical Aspects of Color in FoodsAnthocyanins / P. Joshi3：
Changes in Anthocyanins durning Food Processing: Influence on Color / Cristina Garcia-Ciguera ; Pilar Zafrilla4：
Anthocyanins from Radishes and Red-Fleshed PotatoesOther Plant-Derived Colorants / Ronald E. Wrolstad ; M. Monica Giusti ; Luis E. Rodriguez-Saona ; Robert W. Durst5：
Composition of Carotenoids from Annatto / Adriana Zerlotti Mercadante6：
Oxidative Transformation of Tea Catechins / 7：
Green Pigment Formed by the Reaction of Chlorogenic Acid (or Caffeic Acid Esters) with a Primary Amino Compound during Food ProcessingNon-Enzymatic Browning / Mitsuo Namiki ; Goro Yabuta ; Yukimichi Koizumi8：
Structure, Color, and Formation of Low- and High-Molecular Weight Products Formed by Food-Related Maillard-Type Reactions / T. Hofmann9：
Chemistry and Possible Physiological Function of Selected Components of a Glucose-Lysine Model System / Jennifer M. Ames ; Glenn R. Gibson ; Richard G. Bailey ; Anthony Wynne10：
The Color Activity Concept: An Emerging Technique to Characterize Key Chromophores Formed by Non-Enzymatic Browning Reactions / O. Frank ; S. Heuberger11：
Maillard Modifications in Beer / M. A. Blob ; D. Rosch ; R. H. Hagaraj12：
Peanut Roast Color and Sensory Attribute Relationships / H. E. Pattee ; T. H. Sanders ; T. G. Isleib ; F. G. Giesbrecht13：
Contribution to Pyrrole Formation and Polymerization to Non-Enzymatic Browning durning Chicken Roasting / Francisco J. Hidalgo ; Manuel Alaiz ; Rosario Zamora14：
Author Index
Subject Index
Preface
Selected Natural Colorants in Food and BeveragesAnalysis / 1：
Separation of Natural Food in Colorants by High-Speed Countercurrent Chromatography / Jennifer Ames ; Thomas Hofmann2：
9.

図書
図書
9. Process and reaction flavors : recent developments
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
所蔵情報: loading…
目次情報: 続きを見る
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：
10.

図書
図書
10. Semiochemicals in pest and weed control
Richard J. Petroski, editor, Maria R. Tellez, editor, Robert W. Behle, editor
出版情報: Washington, DC : American Chemical Society, c2005  x, 173 p. ; 24 cm
シリーズ名: ACS symposium series ; 906
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