Food flavors, ingredients and composition: proceedings of the 7th International Flavor Conference, Pythagorion, Samos, Greece, 24 - 26 June 1992
Gespeichert in:
| Format: | Tagungsbericht Buch |
|---|---|
| Sprache: | English |
| Veröffentlicht: |
Amsterdam u.a.
Elsevier
1993
|
| Schriftenreihe: | Developments in food science
32 |
| Schlagworte: | |
| Online-Zugang: | Inhaltsverzeichnis |
| Beschreibung: | XXX, 1087 S. graph. Darst. |
| ISBN: | 044489523X |
Internformat
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| 245 | 1 | 0 | |a Food flavors, ingredients and composition |b proceedings of the 7th International Flavor Conference, Pythagorion, Samos, Greece, 24 - 26 June 1992 |c ed. by George Charalambous |
| 264 | 1 | |a Amsterdam u.a. |b Elsevier |c 1993 | |
| 300 | |a XXX, 1087 S. |b graph. Darst. | ||
| 336 | |b txt |2 rdacontent | ||
| 337 | |b n |2 rdamedia | ||
| 338 | |b nc |2 rdacarrier | ||
| 490 | 1 | |a Developments in food science |v 32 | |
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| 700 | 1 | |a Charalambous, George |e Sonstige |4 oth | |
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| 830 | 0 | |a Developments in food science |v 32 |w (DE-604)BV000000648 |9 32 | |
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Datensatz im Suchindex
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CONTENTS
Preface
.................................................................................................................................
vii
Introduction
........................................................................................................................ix
List of Contributors
...........................................................................................................xi
The Flavor of Cocoa in Relation to the Origin and Processing
of the Cocoa Beans
..............................................................................................................1
H.R.
KATTENBERG
and A. KEMMINK
Determination of Coffee
Volatiles
with an ITS
40
Mass Spectrometer
..................23
X.YU,
C
-Т.
HO and J.D. ROSEN
Gas and Liquid Chromatography Chemiluminescent Nitrogen Detection
(CLND) Techniques and Optimization
.........................................................................31
E.M.
FUJINARI
Nitrogen-Specific Liquid Chromatography Detection by HPLC-CLND:
a Novel Application for Determining Caffeine Content in Beverages
.....................55
E.M.
FUJINARI
Detection of Nitrogen Containing Components in Flavors and Essential
Oils by GC-CNLD
.............................................................................................................65
S.M.
BENN,
К.
MYUNG and E.M.
FUJINARI
Nitrogen-Specific Liquid Chromatography Detection of
Amino
Acids,
Peptides and Proteins by HPLC-CLND
......................................................................75
E.M.
FUJINARI,
E.
RIBBLE
and M.V. PISERCHIO
Evaluation of Quality and Shelf Life of Two Hybrid Type Strains
(Ul and U3) of the Cultivated Mushroom, Agaricus bisporus,
..................................91
J.-L.
MAU, R.B. BEELMAN, DJ.
ROYSE and G.R. ZIEGLER
Influence of Gamma Irradiation on Quality Characteristics, Sugar Content and
Respiration Rate of Mushrooms During Postharvest Storage
...................................103
S.O.
AJLOUNI, R.B. BEELMAN and D.B. THOMPSON
Operational Factors Affecting the Morphology of
Pleurotos ostreatus
Mushroom Mycelium
........................................................................................................123
W. MANU-TAWIAH and A.M. MARTIN
XXIV
Effect of Bovine Somatotropin Administration on Manufacturing Properties of
Milk
.....................................................................................................................................
K.F. NG-KWAI-HANG, E. BLOCK and Y. LOU
Flavour of Whey Protein Concentrate
...........................................................................139
O.E.
MILLS
New Foods from Cheese Whey
.......................................................................................151
L.G. SIAPANTAS
Dynamic Headspace Analysis of Volatile Compounds of Cheddar and Swiss
Cheeses During Ripening
.................................................................................................157
T.S. YANG and D.B.
MIN
Development of Enzyme Modified Cheese
...................................................................175
S.
TAKAFUJI
Protein Breakdown in
Camembert
Cheese
...................................................................191
S.
TAKAFUJI
Aroma Compounds Production by
Pénicillium
roqueforti
............................................205
P. CHALIER and J. CROUZET
The Volatile Flavor of Raw and Cooked Channel Catfish
..........................................221
O.E.
MILLS,
CA.
KELLY and
P.B. JOHNSEN
Determination and Occurrence of 3,4-Benzo(a)pyrene in
Smoked Fish and Meat Products
....................................................................................233
N.
MOLL, S. CHEVRIER and M. MOLL
Mineral Composition of the Skins and Interiors of Raw Potatoes Grown
at Different Locations
........................................................................................................247
J.A.
MAGA
and D.G. HOLM
Pectin Composition and Functionality in Potatoes
......................................................253
CL.
WOLF and J.A.
MAGA
Fermentation of Turkish Black Olives with Traditional
and Aerated Systems
.........................................................................................................265
M. BORCAKLI,
G. ÖZAY
and I.
ALPERDEN
Adulteration of Olive Oil: Detection Through Reversed-Phase
High Performance Liquid Chromatography
..................................................................279
M.
SALIVARAS
and A.R. McCURDY
xxv
New Trends in the Study of the Merits and Shortcomings of Olive Oil
in
Organoleptic
Terms, in Correlation With the GC/MS
Analysis of the Aromas
.....................................................................................................301
F. TATEO,
N.
BRUNELLI, S. CUCURACHI and A. FERRILLO
Effect of Chemical Interesterification on the Autoxidative
Stability of Olive Oil-Tristearin Blends
..........................................................................313
V. GAVRIILIDOU and D. BOSKOU
Stability of Virgin Olive Oil: Assessment of Natural
Antioxidants and Other Related Factors
.......................................................................321
G. PAPADOPOULOS, M. TSIMIDOU and D. BOSKOU
Microwave and Traditional Technology to Prepare
Garlic Aromatized Olive Oil
............................................................................................327
M.
RIVA,
L.F.
Di CESARE
and A. SCHIRALDI
The Effect of Temperature and Acidity on the Stability of Specific Lemon
Flavor Components. I. Data and Methodology
.............................................................339
R.K. SALEEB and D.A. IKENBERRY
The Effect of Temperature and Acidity on the Stability of
Specific Lemon Flavor Components. II. Kinetics
.........................................................355
D.A. IKENBERRY and R.K. SALEEB
Volatile Components and Flavor of Papaya
(Carica
papaya L.)
...............................371
M.R.B. FRANCO, D. RODRIGUEZ-AMAYA and M.H. DAMASIO
Relationship Between Sulphur Dioxide Level and Inhibition
of Browning in Apricots Dried to Different Moisture Levels
....................................381
H. WETHERILT, M.
PALA
and
N.
BAŞOGLU
Technological Developments in Fruit and Vegetable Dehydration
...........................389
G.D.
SARA VACOS
Quality Decline in Minimally Processed Fruits and Vegetables
................................405
J.L. PRICE and J.D.
FLOROS
Compressional Properties of Chios
Mastiche
(Pistacia
lentiscus
var.
Chia)
............................................................................................
429
A. KEHAYOGLOU,
G.
DOXASTAKIS,
V. KIOSSEOGLOU
and
M.
MIKEDIS
XXVI
A Study on the Drying of Sultana Grapes by Different
Techniques and Effective Parameters
............................................................................437
M.
PALA, Y.B.
SAYGI and H. SADIKOGLU
Fermentation and Skin Contact Time Effects on
Quality of Aglianico Wine
................................................................................................445
I.
ROSI, E.
MONTELEONE,
E.
DINARDO and M. BERTUCCIOLI
Effect of Several Clay Minerals Used as Fining Agents on the
Phenolic Composition of Wines
......................................................................................455
E. REVILLA and E.
ALONSO
Recent Progress in Wine Vinegar
R
&
D
and Some
Indicators for the Future
..................................................................................................469
J.
NIETO, M.A.
GONZALEZ-
VIÑAS,
P.
BARBA, P.J.
MARTIN-ALVAREZ, L.
ALDA
VE, E.
GARCÍA-ROMERO
and M.D. CABEZUDO
Membrane Separation Processes for Wine Dealcoholization and
Quality Improvement
........................................................................................................501
I. VRADIS and J.D.
FLOROS
Heterocyclic Nitrogen Compounds in Whisky
..............................................................521
J.R. PIGGOTT, A. PATERSON, J.M. CONNER and G. HAACK
Bioconversion
of Agricultural Byproducts to
Ethanol:
A Comparative Kinetic
Study on Blackstrap Sugarbeet and Sugarcane Molasses and Dry Figs
...................533
F.A. BATZIAS and K. AKRIDA-DEMERTZI
The Glycosides of Oxygenated Lower
Terpenes
in
Plany
Leaves
.............................557
H. TAZAKI,
N.
OHTA,
R. HORÍ, H. OKUYAMA, M. OKUMURA,
T. FUJIMORI and K. NABETA
Volatile Production
in Cultured Cells and Plantlet
Regeneration from Protoplast of Patchouli, Pogostemon
cablili
...............................577
К.
NABETA,
J. KAWACHI
and
M. SAKURAI
Essential Oils of Egypt
...........................................................................................
59I
N.A. SHAATH and N.R. AZZO
Analysis of the Essential Oil from
Lomatium califomicum (Nutt.) Math, and Const
................................... 605
P.S.
BEAUCHAMP, A.T.
BOTTINI,
V. DEV,
A.B.
MELKANI
..........
and J. TIMBROOK
XXVII
Carbohydrates as Sources of Roasted Peanut Flavors and Aromas
.........................611
J.R. VERCELLOTTI, K.L.
BETT
and K.S. CHOI
Variability in Sugar Contents of
100
Common Foods
................................................631
J.J. JEN and
D.M.
KLOCKEMAN
Cellular Transduction of Sugar-Induced Sweet Taste
.................................................647
M. NAIM
Comparison of Thermal- and Microwave-Mediated
Maillard
Reactions
............................................................................................................657
Т.Н.
PARLIMENT
Flavor Chemistry Based on the Thermally-Induced
Decarboxylation of p-Hydroxycinnamic Acids
..............................................................663
G.P.
RIZZI
and L.J. BOEKLEY
Estimation of the Rate of Appearance of Temperature
Distributions in Heated Foods
........................................................................................671
A.E. GROSSER
Molecular Mapping of Grain with a Dedicated
Integrated Fourier Transform Infrared Microspectrometer
....................................... 679
D.L. WETZEL
Contribution of Alkylpyrazines to the Flavor of
MapleSyrup
........................................................................................................................729
E. AKOCHI-K., I. ALLI and
S. KERMASHA
The Effect of Casamino Acids and Glucose Concentrations on
Linalool Production by
Pénicillium iîalicum.................................................................
745
L.
FOOK-MIN YONG and M-F.
KOK
Determination of Critical Moisture Content of Flour by IGC
...................................753
J.X. LIU, S.G. GILBERT, C.H. MANNHEIM and
H. DAUN
Interaction of Food Grade Polystyrene with
Styrene
Monomer
Using Inverse Gas Chromatography: Migration Aspects
.............................................769
M.G.
KONTOMINAS
and J.R. GIACIN
Quinoa in Pasta Products
.................................................................................................781
K.
LORENZ,
H.
GIFFORD
and D.L. JOHNSON
XXVIII
Color
and Sensory Properties of Gun-Puffed
Proso
Millet
(Panicům miliaceum)
........................................................................................................791
К.
DELOST-LEWIS,
К.
LORENZ
and R.
TRIBELHORN
NMR Differentiation Between Natural and Synthetic Flavouring Substances:
Method Applied to the Ethylbutyrate Molecule
........................................................803
F. TATEO, G.
RUSSO
and L.
PANZA
Design, Synthesis and Applications of Flavor Precursor Systems
.............................811
D.A. ANDERSON and
P.A.
CHRISTENSON
Rice*CompleteR 3-Hydrolyzed Rice Flour for Fat Replacement
..............................823
E. SANDER and H. LAZARIDES
Natural Pigments from Red Microalgae for Food and Cosmetics
............................835
A. YARON and S.
(MALIS) ARAD
An Overview of Radiochemical Methods Used to Determine
Trace Elements in Foods
.................................................................................................841
E.
TRATRAS
CONTIS
Protoporphyrin Photosensitized Oxidations of Linoleic
and
Oleic
Acids and a-Tocopherol
.................................................................................857
M.Y. LEE, Y.J. CHUNG and D.B.
MIN
Effect of Physical Properties and Molecular Composition on Membrane
Interactions: A Study of Colloidal
Lipid
Particles
........................................................869
E. BOYLE and J.B. GERMAN
Effect of
Pretreatment
on
Sorption
Behavior of Lysozyme
Using IGC Probe Analysis
...............................................................................................883
K.A. RIGANAKOS, P.G. DEMERTZIS, S.G. GILBERT
and H. DAUN
Study of Water
Sorption
Behavior of PVC-Based Food
Packaging Materials as Affected by Plasticizer Content
and Temperature
...............................................................................................................891
PJ. KALAOUZIS and P.G. DEMERTZIS
Recent Developments of Oriental Flavors in the U.S.A
............................................899
A.S. KIRATSOUS
Textural
and Rancidity Properties of Extrusion Cooked Pork
..................................907
M.B. LIU and J.A.
MAGA
XXIX
Extrusion of Mutton and Potato Flakes
........................................................................915
G.L. SOUTHARD and
JA.
MAGA
Extrudate Microstructure as Influenced by
Starch Composition and Extrusion Variables
...............................................................933
C.H. KIM and J.A.
MAGA
Influence of Starch Composition and Extrusion Parameters
on Resulting Specific Mechanical Energy
.....................................................................941
C.H.
ИМ
and J.A.
MAGA
Influence of Starch Composition and Extrusion Parameters
on Resulting Residence Time Distribution and Average Mean
Residence Time
..................................................................................................................947
C.H. KIM and J.A.
MAGA
Influence of Starch Type, Starch/Protein Composition and
Extrusion Parameters on Resulting Extrudate Expansion
..........................................957
C.H. KIM and J.A.
MAGA
Chemical Environment Influence on Protein Solubility in Extruded Corn
Starch/Soy Protein Fractions Model Food Systems
...................................................965
F.A. NYANZI and J.A.
MAGA
Phytic Acid Levels in Extruded Corn
.............................................................................975
D.E.
BEST and J.A.
MAGA
Hopi
Blue Corn Extrusion
...............................................................................................983
J.A.
MAGA
and M.B. LIU
Interaction of Lactones with Soy Proteins
.....................................................................987
O.O. FAPOJUWO and J.A.
MAGA
Effect of Altitude on Odor Perception
..........................................................................993
O.O. FAPOJUWO and J.A.
MAGA
Interactions of Colors with Sweet and Salt Taste Perceptions
..................................997
O.O. FAPOJUWO and J.A.
MAGA
Wood Smoke Composition
............................................................................................1001
Z. CHEN an
JA.
MAGA
xxx
Determination
of
Olfactive
Intensity in Food Industry with
Differential Olfactometry and Gas Chromatography
..................................................1009
B.
PLUMAS, H.
CHA
VERON and
H.
ADENIER
Changes in
Lipase
and Lipoxygenase Activities and Fatty
Acid Profile During the Storage of Unprocessed and Processed
Full-Fat Soybeans
.............................................................................................................1021
S. KERMASHA and I. ALLI
Multivariate Methods of Analysis in Determining the Shelf
Life of Perishable Commodities: Comparisons and Contrasts
................................1037
С
ZER
VOS
Pixel Counting as Routine Quantitative Fluorescence Quality Control in
Food Processing
................................................................................................................1059
D.L. WETZEL
Subject Index
...................................................................................................................1081
|
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| building | Verbundindex |
| bvnumber | BV008017616 |
| callnumber-first | T - Technology |
| callnumber-label | TP372 |
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| dewey-full | 664/.07 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 664 - Food technology |
| dewey-raw | 664/.07 |
| dewey-search | 664/.07 |
| dewey-sort | 3664 17 |
| dewey-tens | 660 - Chemical engineering |
| discipline | Chemie / Pharmazie Chemie |
| format | Conference Proceeding Book |
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| genre | (DE-588)1071861417 Konferenzschrift 1992 Pythagorion gnd-content (DE-588)1071861417 Konferenzschrift 1992 Samos gnd-content |
| genre_facet | Konferenzschrift 1992 Pythagorion Konferenzschrift 1992 Samos |
| id | DE-604.BV008017616 |
| illustrated | Illustrated |
| indexdate | 2024-07-09T17:12:57Z |
| institution | BVB |
| institution_GND | (DE-588)5085606-6 |
| isbn | 044489523X |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-005274821 |
| oclc_num | 27770414 |
| open_access_boolean | |
| owner | DE-12 DE-M49 DE-BY-TUM DE-83 |
| owner_facet | DE-12 DE-M49 DE-BY-TUM DE-83 |
| physical | XXX, 1087 S. graph. Darst. |
| publishDate | 1993 |
| publishDateSearch | 1993 |
| publishDateSort | 1993 |
| publisher | Elsevier |
| record_format | marc |
| series | Developments in food science |
| series2 | Developments in food science |
| spelling | Food flavors, ingredients and composition proceedings of the 7th International Flavor Conference, Pythagorion, Samos, Greece, 24 - 26 June 1992 ed. by George Charalambous Amsterdam u.a. Elsevier 1993 XXX, 1087 S. graph. Darst. txt rdacontent n rdamedia nc rdacarrier Developments in food science 32 Flavor Congresses Zusammensetzung (DE-588)4191159-3 gnd rswk-swf Bestandteil (DE-588)4144928-9 gnd rswk-swf Aromastoff (DE-588)4130237-0 gnd rswk-swf Aroma (DE-588)4137070-3 gnd rswk-swf Lebensmittel (DE-588)4034870-2 gnd rswk-swf (DE-588)1071861417 Konferenzschrift 1992 Pythagorion gnd-content (DE-588)1071861417 Konferenzschrift 1992 Samos gnd-content Lebensmittel (DE-588)4034870-2 s Aromastoff (DE-588)4130237-0 s DE-604 Bestandteil (DE-588)4144928-9 s Zusammensetzung (DE-588)4191159-3 s Aroma (DE-588)4137070-3 s Charalambous, George Sonstige oth International Flavor Conference 7 1992 Pythagorion Sonstige (DE-588)5085606-6 oth Developments in food science 32 (DE-604)BV000000648 32 Digitalisierung TU Muenchen application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=005274821&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | Food flavors, ingredients and composition proceedings of the 7th International Flavor Conference, Pythagorion, Samos, Greece, 24 - 26 June 1992 Developments in food science Flavor Congresses Zusammensetzung (DE-588)4191159-3 gnd Bestandteil (DE-588)4144928-9 gnd Aromastoff (DE-588)4130237-0 gnd Aroma (DE-588)4137070-3 gnd Lebensmittel (DE-588)4034870-2 gnd |
| subject_GND | (DE-588)4191159-3 (DE-588)4144928-9 (DE-588)4130237-0 (DE-588)4137070-3 (DE-588)4034870-2 (DE-588)1071861417 |
| title | Food flavors, ingredients and composition proceedings of the 7th International Flavor Conference, Pythagorion, Samos, Greece, 24 - 26 June 1992 |
| title_auth | Food flavors, ingredients and composition proceedings of the 7th International Flavor Conference, Pythagorion, Samos, Greece, 24 - 26 June 1992 |
| title_exact_search | Food flavors, ingredients and composition proceedings of the 7th International Flavor Conference, Pythagorion, Samos, Greece, 24 - 26 June 1992 |
| title_full | Food flavors, ingredients and composition proceedings of the 7th International Flavor Conference, Pythagorion, Samos, Greece, 24 - 26 June 1992 ed. by George Charalambous |
| title_fullStr | Food flavors, ingredients and composition proceedings of the 7th International Flavor Conference, Pythagorion, Samos, Greece, 24 - 26 June 1992 ed. by George Charalambous |
| title_full_unstemmed | Food flavors, ingredients and composition proceedings of the 7th International Flavor Conference, Pythagorion, Samos, Greece, 24 - 26 June 1992 ed. by George Charalambous |
| title_short | Food flavors, ingredients and composition |
| title_sort | food flavors ingredients and composition proceedings of the 7th international flavor conference pythagorion samos greece 24 26 june 1992 |
| title_sub | proceedings of the 7th International Flavor Conference, Pythagorion, Samos, Greece, 24 - 26 June 1992 |
| topic | Flavor Congresses Zusammensetzung (DE-588)4191159-3 gnd Bestandteil (DE-588)4144928-9 gnd Aromastoff (DE-588)4130237-0 gnd Aroma (DE-588)4137070-3 gnd Lebensmittel (DE-588)4034870-2 gnd |
| topic_facet | Flavor Congresses Zusammensetzung Bestandteil Aromastoff Aroma Lebensmittel Konferenzschrift 1992 Pythagorion Konferenzschrift 1992 Samos |
| url | http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=005274821&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA |
| volume_link | (DE-604)BV000000648 |
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