Food flavor and safety: molecular analysis and design ; developed from a symposium ... at the 203rdnational meeting of the American Chemical Society, San Francisco, California, April 5 - 10, 1992
Gespeichert in:
| Format: | Buch |
|---|---|
| Sprache: | Undetermined |
| Veröffentlicht: |
Washington, DC
American Chemical Soc.
1993
|
| Schriftenreihe: | American Chemical Society: ACS symposium series
528 |
| Schlagworte: | |
| Online-Zugang: | Inhaltsverzeichnis |
| Beschreibung: | XIV, 352 S. Ill., graph. Darst. |
| ISBN: | 0841226652 |
Internformat
MARC
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| 245 | 1 | 0 | |a Food flavor and safety |b molecular analysis and design ; developed from a symposium ... at the 203rdnational meeting of the American Chemical Society, San Francisco, California, April 5 - 10, 1992 |c A. M. Spanier, ed. ... |
| 264 | 1 | |a Washington, DC |b American Chemical Soc. |c 1993 | |
| 300 | |a XIV, 352 S. |b Ill., graph. Darst. | ||
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| 830 | 0 | |a American Chemical Society: ACS symposium series |v 528 |w (DE-604)BV000003091 |9 528 | |
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Datensatz im Suchindex
| _version_ | 1804124001577992192 |
|---|---|
| adam_text | Contents
Preface
.............................................................................................................. xi
Introduction
.................................................................................................... xiii
1.
Molecular Approaches to the Study of Food Quality
..................... 1
A. M.
Spanier
FLAVOR PERCEPTION AND COMPOUNDS AFFECTING FLAVOR
2.
Complexity of Flavor Recognition and Transduction
..................... 10
John
N.
Labows and Robert H.
Cagan
3.
Do We Recognize Sweetness and Bitterness at the Same
Receptor?
................................................................................................ 28
Kozo Nakamura
and Hideo
Okai
4.
Heterocyclic Compounds in Model Systems for the
Maillard
Reaction: Reactions of Aldehydes with Ammonium
Sulfide
in the Presence or Absence of Acetoin
.............................................. 36
Gaston Vernin,
Jacques
Metzger, Adel
A. M. Sultan,
Ahmed K. El-Shafei, and Cyril
Párkányi
5.
Natural and Synthetic Compounds for Flavor Quality
Maintenance
........................................................................................... 56
Allen J. St.
Angelo
6.
Role of Proteins and Peptides in Meat Flavor
................................ 78
A. M.
Spanier
and J. A. Miller
Quality Analysis and research applications
toward production of Quality foods
7.
Modern Statistics and Quantitative Structure-Activity
Relationships in Flavor
........................................................................ 100
John R. Piggott and S. J. Withers
VII
8.
Approaches to Mapping Loci That Influence Flavor Quality
in Raspberries
........................................................................................
Alistair Paterson, John R. Piggott, and Jianping Jiang
9.
Supercritical Fluid Extraction of Muscle Food Lipids
for Improved Quality
............................................................................
Milton E. Bailey, Roy R.
Chao,
Andrew D. Clarke,
Ki-Won Um,
and Klaus O.
Gerhardt
10.
New Usage of Aspartic Acid and Glutamic Acid as Food
Materials
................................................................................................ 138
Rie
Kuramitsu, Masahiro Tamura,
Masara
Nakatani,
and Hideo
Okai
11.
Convenient Synthesis of Flavor Peptides
......................................... 149
Masaru Nakatani and Hideo
Okai
12.
Molecular Design of Flavor Compounds Using O-Aminoacyl
Sugars
...................................................................................................... 158
Masahiro Tamura and Hideo
Okai
13.
Modification of Lipids by Modified
Lipase
....................................... 170
Mototake Murakami,
Masami
Kawanari, and Hideo
Okai
14.
Enzymatic Modification of Soy Proteins To Improve Their
Functional Properties for Food Use
.................................................. 181
F. F. Shih and
N.
F. Campbell
15.
Use of Enzyme-Active Soya Flour in Making White Bread
.......... 192
J. P. Roozen, P. A. Luning, and S. M. van Ruth
16.
Rapid Fermentation of Soy Sauce: Application to Preparation
of Soy Sauce Low in Sodium Chloride
.............................................. 200
Shunsuke Muramatsu, Yoshihito
Sano,
and Yasuyuki Uzuka
17.
Large-Scale Preparation and Application
of Caseinomacropeptide
....................................................................... 211
Y. Kawasaki, H. Kawakami, M. Tanimoto, and S. Dosako
18.
Potential Application of Some Synthetic Glycosides to Food
Modifícation
............................................................................................ 221
К.
Kinomura,
S.
Kitazawa,
M.
Okumura,
and
T. Sakakibara
vin
19.
Effect of Interdroplet Forces on Centrifugal Stability
of Protein-Stabilized Concentrated Oil-in-Water Emulsions
........ 229
Amardeep S. Rehill and Ganesan Narsimhan
food Microbiology and Safety Issues
20.
Determination of Shrimp Freshness Using Impedance
Technology
.............................................................................................. 248
Patti
L.
Wiese-Lehigh and Douglas L. Marshall
21.
Conjugated Dienoic Derivatives of Linoleic Acid: A New Class
of Food-Derived Anticarcinogens
....................................................... 262
Sou F. Chin, Jayne M.
Storkson,
and Michael W.
Pariza
22.
Preharvest Aflatoxin Contamination: Molecular Strategies
for Its Control
........................................................................................ 272
D. Bhatnagar, P. J. Cotty, and
T. E.
Cleveland
23.
Effects of Ionizing Radiation Treatments
on the Microbiological, Nutritional, and Structural Quality
of Meats
................................................................................................... 293
Donald W. Thayer, Jay B. Fox, Jr., and Leon Lakritz
24.
Antimicrobial Peptides and Their Relation to Food Quality
........ 303
Peter M. Muriana
25.
Physiological Strategies To Control Geosmin Synthesis
in Channel Catfish
Aquaculture
Systems
......................................... 322
Christopher P. Dionigi
Indexes
Author Index
................................................................................................... 340
Affiliation Index
.............................................................................................. 340
Subject Index
.................................................................................................. 341
IX
|
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| genre_facet | Konferenzschrift 1992 San Francisco Calif. Kongress - San Francisco <Calif., 1992> - Lebensmittel - Aromastoff Kongress - San Francisco <Calif., 1992> - Lebensmittelqualität |
| id | DE-604.BV009658638 |
| illustrated | Illustrated |
| indexdate | 2024-07-09T17:38:43Z |
| institution | BVB |
| isbn | 0841226652 |
| language | Undetermined |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-006386122 |
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| physical | XIV, 352 S. Ill., graph. Darst. |
| publishDate | 1993 |
| publishDateSearch | 1993 |
| publishDateSort | 1993 |
| publisher | American Chemical Soc. |
| record_format | marc |
| series | American Chemical Society: ACS symposium series |
| series2 | American Chemical Society: ACS symposium series |
| spelling | Food flavor and safety molecular analysis and design ; developed from a symposium ... at the 203rdnational meeting of the American Chemical Society, San Francisco, California, April 5 - 10, 1992 A. M. Spanier, ed. ... Washington, DC American Chemical Soc. 1993 XIV, 352 S. Ill., graph. Darst. txt rdacontent n rdamedia nc rdacarrier American Chemical Society: ACS symposium series 528 Lebensmittel (DE-588)4034870-2 gnd rswk-swf Biotechnologie (DE-588)4069491-4 gnd rswk-swf (DE-588)1071861417 Konferenzschrift 1992 San Francisco Calif. gnd-content Kongress - San Francisco <Calif., 1992> - Lebensmittel - Aromastoff Kongress - San Francisco <Calif., 1992> - Lebensmittelqualität Lebensmittel (DE-588)4034870-2 s Biotechnologie (DE-588)4069491-4 s DE-604 Spanier, Arthur M. Sonstige oth American Chemical Society: ACS symposium series 528 (DE-604)BV000003091 528 Digitalisierung TU Muenchen application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=006386122&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | Food flavor and safety molecular analysis and design ; developed from a symposium ... at the 203rdnational meeting of the American Chemical Society, San Francisco, California, April 5 - 10, 1992 American Chemical Society: ACS symposium series Lebensmittel (DE-588)4034870-2 gnd Biotechnologie (DE-588)4069491-4 gnd |
| subject_GND | (DE-588)4034870-2 (DE-588)4069491-4 (DE-588)1071861417 |
| title | Food flavor and safety molecular analysis and design ; developed from a symposium ... at the 203rdnational meeting of the American Chemical Society, San Francisco, California, April 5 - 10, 1992 |
| title_auth | Food flavor and safety molecular analysis and design ; developed from a symposium ... at the 203rdnational meeting of the American Chemical Society, San Francisco, California, April 5 - 10, 1992 |
| title_exact_search | Food flavor and safety molecular analysis and design ; developed from a symposium ... at the 203rdnational meeting of the American Chemical Society, San Francisco, California, April 5 - 10, 1992 |
| title_full | Food flavor and safety molecular analysis and design ; developed from a symposium ... at the 203rdnational meeting of the American Chemical Society, San Francisco, California, April 5 - 10, 1992 A. M. Spanier, ed. ... |
| title_fullStr | Food flavor and safety molecular analysis and design ; developed from a symposium ... at the 203rdnational meeting of the American Chemical Society, San Francisco, California, April 5 - 10, 1992 A. M. Spanier, ed. ... |
| title_full_unstemmed | Food flavor and safety molecular analysis and design ; developed from a symposium ... at the 203rdnational meeting of the American Chemical Society, San Francisco, California, April 5 - 10, 1992 A. M. Spanier, ed. ... |
| title_short | Food flavor and safety |
| title_sort | food flavor and safety molecular analysis and design developed from a symposium at the 203rdnational meeting of the american chemical society san francisco california april 5 10 1992 |
| title_sub | molecular analysis and design ; developed from a symposium ... at the 203rdnational meeting of the American Chemical Society, San Francisco, California, April 5 - 10, 1992 |
| topic | Lebensmittel (DE-588)4034870-2 gnd Biotechnologie (DE-588)4069491-4 gnd |
| topic_facet | Lebensmittel Biotechnologie Konferenzschrift 1992 San Francisco Calif. Kongress - San Francisco <Calif., 1992> - Lebensmittel - Aromastoff Kongress - San Francisco <Calif., 1992> - Lebensmittelqualität |
| url | http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=006386122&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA |
| volume_link | (DE-604)BV000003091 |
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