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1.

図書
図書
1. Importance of chirality to flavor compounds
Karl-Heinz Engel, Gary Takeoka, 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, c2015  x, 202 p. ; 24 cm
シリーズ名: ACS symposium series ; 1212
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2.

図書
図書
2. Food flavor : chemistry, sensory evaluation, and biological activity
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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3.

図書
図書
3. Flavor precursors : thermal and enzymatic conversions
Roy Teranishi, Gary R. Takeoka, Matthias Güntert, 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
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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
4.

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4. Importance of chirality to flavor compounds (: electronic bk)
Karl-Heinz Engel, editor, Gary Takeoka, editor ; sponsored by the ACS Division of Agricultural and Food Chemistry, Inc.
出版情報: [Washington, DC] : American Chemical Society, c2022  1 online resource (202 p.)
シリーズ名: ACS symposium series ; 1212
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5.

図書
図書
5. Biotechnology for improved foods and flavors : developed from a symposium sponsored by the ACS Division of Agricultural and Food Chemistry at the 1995 International Chemical Congress of Pacific Basin Societies
Gary R. Takeoka, editor ... [et al.]
出版情報: Washington, DC : American Chemical Society, c1996  x, 332 p.
シリーズ名: ACS symposium series ; 637
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Food and Agricultural Biotechnology: An Overview / D.D. Jones ; A.L. Young
The Potential Impact of Biotechnology in the FoodIndustry: An Overview / J.W. Finley ; S. Scheinbach
The Usefulness of Transglutaminase for Food Processing / C. Kuraishi ; J. Sakamoto ; T. Soeda
Biotechnology of Astaxanthin Production in Phaffia rhodozyma / E.A. Johnson ; W.A. Schroeder
Antimicrobial,Insecticidal, and Medicinal Properties of Natural Product Flavors and Fragrances / H.G. Cutler ; R.A. Hill ; B.G. Ward ; B.H. Rohitha ; A. Stewart
Creation of Transgenic CitrusFree from Limonin Bitterness / H. Masuda ; Y. Harada ; K. Tanaka ; M. Nakajima ; H. Tabeta11 ; S. Hasegawa ; C. Suhayda ; M. Omura ; M. Berhow
Effect of Amide Content on Thermal Generation of MaillardFlavor in Enzymatically Hydrolyzed Wheat Protein / Q. Chen ; C.-T. Ho
Production of Volatile Compounds in Suspension Cell Cultures of Coriandrum satibrum L. and Levisticum officinales / H.-F. Hsu ; J.-S. Yang
In Vitro Tailoring of Tomatoes To Meet Process and Fresh-Market Standards / M.L. Weaver ; H. Timm ; J.K. Lassegues
Generation of Flavors by Microorganisms and Enzymes:An Overview / K.-H. Engel ; I. Roling
Sensory Analysis and Quantitative Determinationof Grape Glycosides: The Contribution of These Data To Winemaking and Viticulture / P.J. Williams ; I.L. Francis
Chimeric b-Glucosidases with Increased Heat Stability / K. Hayashi ; A. Singh ; C. Aoyagi ; A. Nakatani ; K. Tokuyasu ; Y. Kashiwagi
Biogeneration of Volatile Compounds via Oxylipins in Edible Seaweeds / T. Kajiwara ; K.Matsui ; Y. Akakabe
Elimination of Bitterness of Bitter Peptides by Squid Liver Carboxypeptidase / C. Kawabata ; T. Komai ; S. Gocho
Microbial Transformation of Monoterpenes: Flavor and Biological Activity / H. Nishimura ; Y. Noma
Microbial Oxidation of Alcohols by Candidaboidinii: Selective Oxidation / M. Nozaki ; N. Suzuki ; Y. Washizu
Alcohol Acetyl Transferase Genes and Ester Formation in Brewer's Yeast / Y. Tamai
Plant Biochemical Regulators and Agricultural Crops / H. Yokoyama ; H. Gausman
Analytical Methodology in Biotechnology: An Overview / G.R. Takeoka ; A. Kobayashi ; R. Teranishi
Existence of Different Origins for Methoxypyrazines of Grapes and Wines / M.S. Allen ; M.J. Lacey ; S.J. Boyd
Development of Flavor Attributes in the Fruit of C. melo During Ripening and Storage / S.G. Wyllie ; D.N. Leach ; Y. Wang
Methods for Isolating Food and Plant Volatiles / R.G. Buttery ; L.C. Ling
Modern Biotechnology in Plant Breeding: Analysis of Glycoalkaloids in Transgenic Potatoes / W.K. Blaas ; B. Gabriel ; M. Beckman
Application of Atmospheric Pressure Ionization Liquid Chromatography-Tandem Mass Spectrometry for the Analysis of Flavor Precursors / M. Herderich ; R. Roscher ; P. Schreier
Application of New Microwave Reactors for Foodand Flavor Research / C.R. Strauss ; R.W. Trainor
Characterization of Citrus Aroma Quality by Odor Threshold Values / H. Tamura ; Y. Fukuda ; A. Padrayuttawat
Carotenoid-Derived Aroma Compounds: Biogenetic and Biotechnological Aspects / P. Winterhalter
Biotechnology and the Development of Functional Foods: New Opportunities
Food and Agricultural Biotechnology: An Overview / D.D. Jones ; A.L. Young
The Potential Impact of Biotechnology in the FoodIndustry: An Overview / J.W. Finley ; S. Scheinbach
The Usefulness of Transglutaminase for Food Processing / C. Kuraishi ; J. Sakamoto ; T. Soeda
6.

図書
図書
6. Genetically modified foods : safety issues
Karl-Heinz Engel, editor, Gary R. Takeoka, editor, Roy Teranishi, editor
出版情報: Washington, DC : American Chemical Society, 1995  x, 243 p. ; 24 cm
シリーズ名: ACS symposium series ; 605
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Foods and Food Ingredients Produced via Recombinant DNA Techniques: An Overview / K.-H. Engel ; G.R. Takeoka ; R. Teranishi
U.S. Food and Drug Administration Policy for Foods Developed by Biotechnology / J.H. Maryanski
Regulatory Oversight and Safety Assessment of Genetically Modified Foods in the European Union / M. Schauzu ; G. Klein ; A. Somogyi
Administrative Oversight To Ensure Safety of Biotechnologically Produced Foods in Japan / R. Takahara
The Role of the Public and Federal Advisory Committees in Providing Advice to the Government on Agricultural Science Policy / A.L. Young ; D.D. Jones
Safety Assessment of Flavor Ingredients Produced by Genetically Modified Organisms / J.B. Hallagan ; R.L. Hall
Determination of the Safety of Genetically Engineered Crops / K. Redenbaugh ; W. Hiatt ; B. Martineau ; D. Emlay
Exotic Germ Plasm or Engineered Genes: Comparison of Genetic Strategies To Improve Fruit Quality / A. B. Bennett ; R. Chetelat ; E. Klann
The Potential for Allergenicity in Transgenic Foods / O.L. Frick
Use of Plant Virus Genes To Produce Disease-Resistant Crops / L.E. Murry
Molecular Cloning of Cereal Cystatins and Evaluation of Their Antiviral and Antipest Effects / S. Arai ; M. Kuroda ; I. Matsumoto ; H. Watanabe ; K. Abe
Safety Assessment of the Bacillus thuringiensis Insecticidal Crystal Protein CRYIA(b) Expressed in Transgenic Tomatoes / H.P.J.M. Noteborn ; M.E. Bienenmann-Ploum ; J.H.J. van den Berg ; G.M. Alink ; L. Zolla ; A. Reynaerts ; M. Pensa ; H.A. Kuiper
Safety Assessment of Potatoes Resistant to Colorado Potato Beetle / P.B. Lavrik ; D. E. Bartnicki ; J. Feldman ; B.G. Hammond ; P.J. Keck ; S.L. Love ; M.W. Naylor ; G.J. Rogan ; S.R. Sims ; R.L. Fuchs
Improvement of Beer Brewing by Using Genetically Modified Yeast / J. Vogel ; K. Wackerbauer ; U. Stahl
Genetic Modification of Brewer's Yeast To Produce Acetolactate Decarboxylase and the Safety Aspects of the Beer Brewed by the Transformed Yeast / R. Takahashi ; M. Kawasaki ; H. Sone ; S. Yamano
Safety Aspects of Genetically Modified Lactic Acid Bacteria / W.P. Hammes ; C. Hertel ; C. Cavadini
Enzymes from Genetically Modified Microorganisms / S. Pedersen ; B.F. Jensen ; S. T. Jorgensen
Progress in Genetic Modifications of Farm Animals / V. G. Pursel
Foods and Food Ingredients Produced via Recombinant DNA Techniques: An Overview / K.-H. Engel ; G.R. Takeoka ; R. Teranishi
U.S. Food and Drug Administration Policy for Foods Developed by Biotechnology / J.H. Maryanski
Regulatory Oversight and Safety Assessment of Genetically Modified Foods in the European Union / M. Schauzu ; G. Klein ; A. Somogyi
7.

図書
図書
7. Aroma active compounds in foods : chemistry and sensory properties
Gary R. Takeoka, editor, Matthias Güntert, editor, Karl-Heinz Engel, editor
出版情報: Washington, D.C. : American Chemical Society, c2001  xiv, 289 p. ; 24 cm
シリーズ名: ACS symposium series ; 794
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目次情報: 続きを見る
Preface
Chemical and Sensory Characterization of Food Volatiles: An Overview / Karl-Heinz Engel1.：
Instrumental Analysis of Food Flavors
Odor-Active Compounds of Dry-Cured Meat: Italian-Type Salami and Parma Ham / I. Blank ; S. Devaud ; L. B. Fay ; C. Cerny ; M. Steiner ; B. Zurbriggen2.：
Aroma-Active Benzofuran Derivatives: Analysis, Sensory Properties, and Pathways of Formation / Peter Winterhalter ; Bernd Bonnlander3.：
Volatile Constituents of Asafoetida / Gary Takeoka4.：
Gas Chromatographic Analysis of Chiral Aroma Compounds in Wine Using Modified Cyclodextrin Stationary Phases and Solid Phase Microextraction / Susan E. Ebeler ; Gay M. Sun ; Allen K. Vickers ; Phil Stremple5.：
Sensing Systems for Flavor Analysis and Evaluation / Xiaogen Yang ; Jeanne M. Davidsen ; Robert N. Antenucci ; Robert G. Eilerman6.：
Novel Aspects of Tomatillo Flavor / R. J. McGorrin ; L. Gimelfarb7.：
Correlation between Sensory Properties and Chemical Structures of Flavor Components
Descriptors for Structure--Property Correlation Studies of Odorants / Helmut Guth ; Katja Buhr ; Roberto Fritzler8.：
Influence of the Chain Length on the Aroma Properties of Homologous Epoxy--Aldehydes, Ketones, and Alcohols / P. Schieberle ; A. Buettner9.：
Flavor Chemistry of Peppermint Oil (Mentha piperita L.) / Matthias Guntert ; Gerhard Krammer ; Stefan Lambrecht ; Horst Sommer ; Horst Surburg ; Peter Werkhoff10.：
Chemical and Sensory Properties of Thiolactones / K.-H. Engel ; A. Schellenberg ; H.-G. Schmarr11.：
Synthetic, Thermal Reaction, and Enzymatic Approaches to Flavor Components
Synthetic Approaches to Chiral Flavor Components / Wilhelm Pickenhagen12.：
Specificity of Glycosidases from Tea Leaves toward Glycosidic Tea Aroma Precursors / Akio Kobayashi ; Kikue Kubota ; Dongmei Wang ; Takako Yoshimura13.：
Biosynthesis of [gamma]-Nonalactone in Yeast / L.-A. Garbe ; H. Lange ; R. Tressl14.：
The Formation of Strecker Aldehydes / H. Weenen ; J. G. M. van der Ven15.：
Analysis of Low Molecular Weight Aldehydes Formed during the Maillard Reaction / John Didzbalis ; Chi-Tang Ho16.：
Chiral 1,3-Octanediol Synthetic Studies Using Enzymatic Methods as Key Steps / M. Nozaki ; M. Ikeuchi ; N. Suzuki17.：
Formation Pathways of 3-Hydroxy-4,5-dimethyl-2[5H]-furanone (Sotolon) in Citrus Soft Drinks / W. Schwab ; T. Konig ; B. Gutsche ; M. Hartl ; R. Hubscher ; P. Schreier18.：
Additional Properties of Flavor Components and Flavors
Antimicrobial Activities of Isothiocyanates / Hideki Masuda ; Yasuhiro Harada ; Noriaki Kishimoto ; Tatsuo Tano19.：
Processing Modulation of Soymilk Flavor Chemistry / Yu-Wen Feng ; Terry E. Acree ; Edward H. Lavin20.：
Indexes
Author Index
Subject Index
Preface
Chemical and Sensory Characterization of Food Volatiles: An Overview / Karl-Heinz Engel1.：
Instrumental Analysis of Food Flavors
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