Flavor chemistry of ethnic foods: [proceedings of a meeting held during the Fifth Chemical Congress of North America, held November 11 - 15, 1997, in Cancun, Mexico]
Gespeichert in:
| Format: | Tagungsbericht Buch |
|---|---|
| Sprache: | English |
| Veröffentlicht: |
New York [u.a.]
Kluwer/Plenum Publ.
1999
|
| Schlagworte: | |
| Online-Zugang: | Inhaltsverzeichnis |
| Beschreibung: | VIII, 272 S. graph. Darst. |
| ISBN: | 0306461242 |
Internformat
MARC
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| 245 | 1 | 0 | |a Flavor chemistry of ethnic foods |b [proceedings of a meeting held during the Fifth Chemical Congress of North America, held November 11 - 15, 1997, in Cancun, Mexico] |c ed. by Fereidoon Shahidi ... |
| 264 | 1 | |a New York [u.a.] |b Kluwer/Plenum Publ. |c 1999 | |
| 300 | |a VIII, 272 S. |b graph. Darst. | ||
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| 650 | 4 | |a Cookery, International | |
| 650 | 4 | |a Flavor | |
| 650 | 4 | |a Food |x Odor | |
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Datensatz im Suchindex
| _version_ | 1804127548795256832 |
|---|---|
| adam_text | CONTENTS
1.
Flavor and Chemistry of Ethnic Foods: An Overview
...................... 1
F. Shahidi and C.-T. Ho
2.
Flavor Components of Shoyu and
Miso
Japanese Fermented Soybean
Seasonings
................................................... 5
Akio Kobayashi and Etsuko Sugawara
3.
Flavor Characteristics of Indonesian Soy Sauce (Kecap
Manis)
.............. 15
A. Apriyantono, H.
Húsain,
L.
Lie,
M.
Jodoamidjojo, and
N.
L. Puspitasari-Nienaber
4.
Volatile Compounds Isolated from
Sa Cha
Sauce
......................... 33
Chao-Yin Tai
and Chi-Tang Ho
5.
Formation of Volatile Acids during Fermentation of Fish Sauce
.............. 41
Norlita G. Sanceda, Emiko Suzuki, and Tadao
Kuráta
6.
Flavor Chemistry of Selected Condiments and Spices Used in Chinese Foods
.. 55
Chi-Tang Ho, Jiangang Li, and May-Chien Kuo
7.
Character-Impact Aroma Components of Coriander (Coriandrum sativum L.)
Herb
........................................................ 77
K. R. Cadwallader, R. Surakarnkul, S.-P. Yang, and
T. E.
Webb
8.
Wasabi, Japanese Horseradish, and Horseradish: Relationship between Stability
and Antimicrobial Properties of Their Isothiocyariates
................ 85
Hideki Masuda, Yasuhiro Harada, Toshio Inoue, Noriaki Kishimoto, and
Tatsuo Tano
9.
Flavor Characteristics and Stereochemistry of the Volatile Constituents of
Greater Galangal (Alpinia
galanga Willd.)
......................... 97
Kikue Kubota, Yuki Someya, Yoshiko Kurobayashi, and Akio Kobayashi
10.
Volatile Composition of
Pandan
Leaves
(Pandanus amaryllifolius)
........... 105
J. Jiang
vii
Contents
VIII
11. Emission
of Blanched Broccoli
Volatiles
in Headspace during Cooking
....... 111
Heikki Kallio, Päivi Raimoaho,
and Tuomas Virtalaine
12.
Flavor of Kweni {Mangifera
odorata
Griff), an Exotic Tropical Fruit
......... 119
С
H.
Wijaya,
Α.
Apriyantono,
T. May, H.
Raharja,
and T. A. Ngakan
13.
Use of Electronic Nose Technology to Examine Apple Quality
.............. 127
Arthur M.
Spanier,
John
С
Beaulieu, Karen L.
Bett,
and Ken Gross
14.
Flavor and Chemistry of Uncured and Cured Meat of Harp Seal {Phoca
groenlendica)
................................................ 41
Fereidoon Shahidi and Ming-Xia Lin
15.
Characterization of Volatile Aldehydes and Pyrazines in Pan-Fried Zousoon
... 151
Tzou-Chi Huang, Yea-Chyi
Chiou,
and Chi-Tang Ho
16.
Changes in Flavor-Related Compounds in Meat Treated with Organic Acids
... 159
Héctor Escalona,
Sharon K. Ogden, Isabel Guerrero, and Andrew J. Taylor
17.
Flavor Differences Due to Processing in Dry-Cured and Other Ham Products
Using Conducting Polymers (Electronic Nose)
...................... 169
Arthur M.
Spanier,
Monica
Flores,
and Fidel
Toldrá
18.
Thermally Generated
Volatiles
in Roselle Tea
............................ 185
Pi-Jen Tsai, Tzou-Chi Huang, Shyh-Hung Chen, and Chi-Tang Ho
19.
Phenolic Compounds as Astringent Factors in Black Tea Liquors
............ 197
E. Ponce and A. J. Taylor
20.
Tequila Aroma
..................................................... 211
Mercedes G.
López
21.
The Formation and Release of Odor Active Compounds during Oxidation of
Vegetable Oils
................................................ 219
J. P. Roozen, P. A. Luning, and M. A.
Posthumus
22.
Influence of Seed Roasting Process on the Changes in Volatile Compounds of
the Sesame {Sesamum indicum L.) Oil
............................. 229
Su
Noh
Ryu, Seong
Min Kim,
Junwu
Xi,
and Chi-Tang Ho
23.
Volatile Components Formed from Various Sugars with
ß-Alanine in
Actual
Cookies
..................................................... 239
Sukie Nishibori, Toshihiko Osawa, and Shunro Kawakishi
24.
Aroma Formation in Dried Mullet Roe as Affected by Lipoxygenase
......... 251
Bonnie Sun Pan and Chia-Ming Lin
25.
Volatile Compounds Identified in Preserved Duck Eggs
.................... 263
Jianhong Chen and Chi-Tang Ho
Index
......................................... 269
|
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| language | English |
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| physical | VIII, 272 S. graph. Darst. |
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| spelling | Flavor chemistry of ethnic foods [proceedings of a meeting held during the Fifth Chemical Congress of North America, held November 11 - 15, 1997, in Cancun, Mexico] ed. by Fereidoon Shahidi ... New York [u.a.] Kluwer/Plenum Publ. 1999 VIII, 272 S. graph. Darst. txt rdacontent n rdamedia nc rdacarrier Cookery, International Flavor Food Odor Aromastoff (DE-588)4130237-0 gnd rswk-swf Exotisches Lebensmittel (DE-588)4134939-8 gnd rswk-swf (DE-588)1071861417 Konferenzschrift 1997 Cancun gnd-content Exotisches Lebensmittel (DE-588)4134939-8 s Aromastoff (DE-588)4130237-0 s DE-604 Shahidi, Fereidoon 1951- Sonstige (DE-588)128913657 oth Chemical Congress of North America 5 1997 Cancún Sonstige (DE-588)3036356-1 oth Digitalisierung TU Muenchen application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=008755748&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | Flavor chemistry of ethnic foods [proceedings of a meeting held during the Fifth Chemical Congress of North America, held November 11 - 15, 1997, in Cancun, Mexico] Cookery, International Flavor Food Odor Aromastoff (DE-588)4130237-0 gnd Exotisches Lebensmittel (DE-588)4134939-8 gnd |
| subject_GND | (DE-588)4130237-0 (DE-588)4134939-8 (DE-588)1071861417 |
| title | Flavor chemistry of ethnic foods [proceedings of a meeting held during the Fifth Chemical Congress of North America, held November 11 - 15, 1997, in Cancun, Mexico] |
| title_auth | Flavor chemistry of ethnic foods [proceedings of a meeting held during the Fifth Chemical Congress of North America, held November 11 - 15, 1997, in Cancun, Mexico] |
| title_exact_search | Flavor chemistry of ethnic foods [proceedings of a meeting held during the Fifth Chemical Congress of North America, held November 11 - 15, 1997, in Cancun, Mexico] |
| title_full | Flavor chemistry of ethnic foods [proceedings of a meeting held during the Fifth Chemical Congress of North America, held November 11 - 15, 1997, in Cancun, Mexico] ed. by Fereidoon Shahidi ... |
| title_fullStr | Flavor chemistry of ethnic foods [proceedings of a meeting held during the Fifth Chemical Congress of North America, held November 11 - 15, 1997, in Cancun, Mexico] ed. by Fereidoon Shahidi ... |
| title_full_unstemmed | Flavor chemistry of ethnic foods [proceedings of a meeting held during the Fifth Chemical Congress of North America, held November 11 - 15, 1997, in Cancun, Mexico] ed. by Fereidoon Shahidi ... |
| title_short | Flavor chemistry of ethnic foods |
| title_sort | flavor chemistry of ethnic foods proceedings of a meeting held during the fifth chemical congress of north america held november 11 15 1997 in cancun mexico |
| title_sub | [proceedings of a meeting held during the Fifth Chemical Congress of North America, held November 11 - 15, 1997, in Cancun, Mexico] |
| topic | Cookery, International Flavor Food Odor Aromastoff (DE-588)4130237-0 gnd Exotisches Lebensmittel (DE-588)4134939-8 gnd |
| topic_facet | Cookery, International Flavor Food Odor Aromastoff Exotisches Lebensmittel Konferenzschrift 1997 Cancun |
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