Lipids in food flavors: developed from a symposium sponsored by the Division of Agricultural and Food Chemistry at the 205th National Meeting of the American Chemical Society, Denver, Colorado, March 28 - April 2, 1993
Gespeichert in:
| Format: | Buch |
|---|---|
| Sprache: | English |
| Veröffentlicht: |
Washington, DC
American Chemical Soc.
1994
|
| Schriftenreihe: | American Chemical Society: ACS symposium series
558 |
| Schlagworte: | |
| Online-Zugang: | Inhaltsverzeichnis |
| Beschreibung: | IX, 333 S. |
| ISBN: | 0841229228 |
Internformat
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| 245 | 1 | 0 | |a Lipids in food flavors |b developed from a symposium sponsored by the Division of Agricultural and Food Chemistry at the 205th National Meeting of the American Chemical Society, Denver, Colorado, March 28 - April 2, 1993 |c Chi-Tang Ho, ed. |
| 264 | 1 | |a Washington, DC |b American Chemical Soc. |c 1994 | |
| 300 | |a IX, 333 S. | ||
| 336 | |b txt |2 rdacontent | ||
| 337 | |b n |2 rdamedia | ||
| 338 | |b nc |2 rdacarrier | ||
| 490 | 1 | |a American Chemical Society: ACS symposium series |v 558 | |
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| 999 | |a oai:aleph.bib-bvb.de:BVB01-006532770 | ||
Datensatz im Suchindex
| _version_ | 1804124223065554944 |
|---|---|
| adam_text | Contents
Preface
................................................................................................................. ix
lipid
Oxidation, Interaction, and Flavors
1.
Lipids in Food Flavors: An Overview
.................................................... 2
Chi-Tang Ho and Qinyun Chen
2.
Chemistry of Singlet Oxygen Oxidation of Foods
............................... 15
Wesley T. Yang and David B.
Min
3.
Contribution of Lipoxygenase Pathway to Food Flavors
................... 30
Rudolf Juuping Hsieh
4.
Volatile Formation by Lipid-Mediated
Maillard
Reaction
in Model Systems
...................................................................................... 49
Yuangang
Zhang, William J.
Ritter,
С.
Craig Barker,
Paul
A. Traci,
and Chi-Tang Ho
5.
Volatile Compounds Generated from Thermal Interaction
of 2,4-Decadienal and the Flavor Precursors of Garlic
..................... 61
Tung-Hsi Yu, Min-Hsiung Lee, Chung-May Wu,
and Chi-Tang Ho
processing and storage effects
on lipid-Derived Food flavors
6.
Relationship of Temperature to the Production
of
Lipid
Volatiles
from Beef
.................................................................... 78
A. M.
Spanier,
A. J. St.
Angelo,
С. С.
Grimm, and
J.
A. Miller
7.
Changes of Headspace Volatile Compounds Due to Oxidation
of Milk Fat During Storage of Dried Dairy Products
........................ 98
Y. B. Lee and
C. V. Morr
8. Lipid-Derived Aroma
Compounds in Cooked Potatoes
and Reconstituted Dehydrated Potato Granules
................................ 108
Juan P. Salinas, Thomas G.
Hartman, Karl
Karmas,
Joseph Lech, and Robert T. Rosen
9.
Lipid-Derived Flavor Compounds in Fresh and Dehydrated
Tomato Products
....................................................................................... 130
Karl
Karmas,
Thomas G.
Hartman, Juan
P. Salinas,
Joseph Lech, and Robert T. Rosen
10.
Aroma Generation in Extruded and Heated Wheat Flour
................ 144
Hui-Ing Hwang, Thomas G.
Hartman,
Mukund V. Karwe,
Henry V. Izzo, and Chi-Tang Ho
11.
Effect of Packaging on the
Lipid
Oxidation Storage Stability
of Dehydrated Pinto Beans
..................................................................... 158
Thomas G.
Hartman, Karl Karmas, Juan
P. Salinas,
Reginald Ruiz, Joseph Lech, and Robert T. Rosen
FLAVOR OF ANIMAL LlPIDS
12.
Influence of Finishing Diets on Lamb Flavor
..................................... 170
M. E. Bailey, J. Suzuki, L.
N.
Fernando, H. A. Swartz,
and R. W. Purchas
13.
Contribution of Lipid-Derived Components to the Flavor
of Alligator Meat
....................................................................................... 186
K.
R. Cadwallader, H. H.
Baek,
H. Y.
Chung,
and
M. W.
Moody
14.
Flavor Chemistry of Dairy Lipids: Review of Free Fatty Acids
....... 196
I. J. Jeon
15.
Flavor Chemistry of Fish Oil
.................................................................. 208
Charles F. Lin
16.
Omega-3 Fatly Acid Composition and Stability of Seal Lipids
........ 233
Fereidoon Shahidi, J. Synowiecki, R. Amarowicz,
and Udaya Wanasundara
17.
Volatile Compounds of Lards from Different Treatments
................ 244
Lucy Sun Hwang and Chung-Wen Chen
vi
18. Hexanal
as an Indicator of the Flavor Deterioration
of Meat and Meat Products
.................................................................... 256
Fereidoon Shahidi and Ronald B. Pegg
Flavor of Plant Lipids
19.
Control of the Production of
ш-3
-Hexenal,
Lipid-Derived
Flavor Compound, by Plant Cell Culture
............................................. 282
Shan-rong
Chou
and Chee-Kok Chin
20.
Canola Oil Flavor Quality Evaluation by Dynamic Headspace
Gas Chromatography
............................................................................... 292
S. K. Raghavan, D. R. Cornell, and A. Khayat
21.
Stabilization of Canola Oil by Natural
Antioxidante
.......................... 301
Fereidoon Shahidi and Udaya Wanasundara
22.
Capillary Gas Chromatography Procedure for Determining
Olive Oil Flavor
......................................................................................... 315
S. K. Raghavan, D. R. Connell and A. Khayat
Author Index
....................................................................................................... 325
Affiliation Index
................................................................................................. 325
Subject Index
...................................................................................................... 326
vn
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| genre_facet | Konferenzschrift 1993 Denver Colo. |
| id | DE-604.BV009865559 |
| illustrated | Not Illustrated |
| indexdate | 2024-07-09T17:42:15Z |
| institution | BVB |
| isbn | 0841229228 |
| language | English |
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| physical | IX, 333 S. |
| publishDate | 1994 |
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| series | American Chemical Society: ACS symposium series |
| series2 | American Chemical Society: ACS symposium series |
| spelling | Lipids in food flavors developed from a symposium sponsored by the Division of Agricultural and Food Chemistry at the 205th National Meeting of the American Chemical Society, Denver, Colorado, March 28 - April 2, 1993 Chi-Tang Ho, ed. Washington, DC American Chemical Soc. 1994 IX, 333 S. txt rdacontent n rdamedia nc rdacarrier American Chemical Society: ACS symposium series 558 Flavor Congresses Lipids Congresses Geschmack (DE-588)4157026-1 gnd rswk-swf Lebensmittel (DE-588)4034870-2 gnd rswk-swf Lipide (DE-588)4035873-2 gnd rswk-swf Aroma (DE-588)4137070-3 gnd rswk-swf (DE-588)1071861417 Konferenzschrift 1993 Denver Colo. gnd-content Lebensmittel (DE-588)4034870-2 s Geschmack (DE-588)4157026-1 s Lipide (DE-588)4035873-2 s DE-604 Aroma (DE-588)4137070-3 s Ho, Chi-Tang Sonstige oth American Chemical Society: ACS symposium series 558 (DE-604)BV000003091 558 Digitalisierung TU Muenchen application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=006532770&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | Lipids in food flavors developed from a symposium sponsored by the Division of Agricultural and Food Chemistry at the 205th National Meeting of the American Chemical Society, Denver, Colorado, March 28 - April 2, 1993 American Chemical Society: ACS symposium series Flavor Congresses Lipids Congresses Geschmack (DE-588)4157026-1 gnd Lebensmittel (DE-588)4034870-2 gnd Lipide (DE-588)4035873-2 gnd Aroma (DE-588)4137070-3 gnd |
| subject_GND | (DE-588)4157026-1 (DE-588)4034870-2 (DE-588)4035873-2 (DE-588)4137070-3 (DE-588)1071861417 |
| title | Lipids in food flavors developed from a symposium sponsored by the Division of Agricultural and Food Chemistry at the 205th National Meeting of the American Chemical Society, Denver, Colorado, March 28 - April 2, 1993 |
| title_auth | Lipids in food flavors developed from a symposium sponsored by the Division of Agricultural and Food Chemistry at the 205th National Meeting of the American Chemical Society, Denver, Colorado, March 28 - April 2, 1993 |
| title_exact_search | Lipids in food flavors developed from a symposium sponsored by the Division of Agricultural and Food Chemistry at the 205th National Meeting of the American Chemical Society, Denver, Colorado, March 28 - April 2, 1993 |
| title_full | Lipids in food flavors developed from a symposium sponsored by the Division of Agricultural and Food Chemistry at the 205th National Meeting of the American Chemical Society, Denver, Colorado, March 28 - April 2, 1993 Chi-Tang Ho, ed. |
| title_fullStr | Lipids in food flavors developed from a symposium sponsored by the Division of Agricultural and Food Chemistry at the 205th National Meeting of the American Chemical Society, Denver, Colorado, March 28 - April 2, 1993 Chi-Tang Ho, ed. |
| title_full_unstemmed | Lipids in food flavors developed from a symposium sponsored by the Division of Agricultural and Food Chemistry at the 205th National Meeting of the American Chemical Society, Denver, Colorado, March 28 - April 2, 1993 Chi-Tang Ho, ed. |
| title_short | Lipids in food flavors |
| title_sort | lipids in food flavors developed from a symposium sponsored by the division of agricultural and food chemistry at the 205th national meeting of the american chemical society denver colorado march 28 april 2 1993 |
| title_sub | developed from a symposium sponsored by the Division of Agricultural and Food Chemistry at the 205th National Meeting of the American Chemical Society, Denver, Colorado, March 28 - April 2, 1993 |
| topic | Flavor Congresses Lipids Congresses Geschmack (DE-588)4157026-1 gnd Lebensmittel (DE-588)4034870-2 gnd Lipide (DE-588)4035873-2 gnd Aroma (DE-588)4137070-3 gnd |
| topic_facet | Flavor Congresses Lipids Congresses Geschmack Lebensmittel Lipide Aroma Konferenzschrift 1993 Denver Colo. |
| url | http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=006532770&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA |
| volume_link | (DE-604)BV000003091 |
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