Challenges in taste chemistry and biology:
Gespeichert in:
| Format: | Buch |
|---|---|
| Sprache: | English |
| Veröffentlicht: |
Washington, D.C.
American Chemical Society
2004
|
| Schriftenreihe: | ACS symposium series
867 |
| Schlagworte: | |
| Online-Zugang: | Inhaltsverzeichnis |
| Beschreibung: | Includes bibliographical references and index. |
| Beschreibung: | XII, 289 S. graph. Darst. |
| ISBN: | 0841238529 |
Internformat
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| 650 | 4 | |a Aromatisants - Congrès | |
| 650 | 4 | |a Goût - Congrès | |
| 650 | 4 | |a Saveur - Congrès | |
| 650 | 4 | |a Flavor |v Congresses | |
| 650 | 4 | |a Flavoring essences |v Congresses | |
| 650 | 4 | |a Food |x Odor |v Congresses | |
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Datensatz im Suchindex
| _version_ | 1804130180842651648 |
|---|---|
| adam_text | CONTENTS PREFACE XI 1. CHALLENGES IN TASTE RESEARCH: PRESENT KNOWLEDGE
AND FUTURE IMPLICATIONS 1 THOMAS HOFMANN, CHI-TANG HO, AND WILHELM
PICKENHAGEN MOLECULAR PHYSIOLOGY AND TASTE CODING 2. INSIGHTS INTO TASTE
TRANSDUCTION AND CO DING FROM MOLECULAR, BIOCHEMIEAL, AND TRANSGENIE
STUDIES 26 ROBERT F. MARGOLSKEE 3. IDENTIFICATION OF HUMAN BITTER TASTE
REEEPTORS .45 BEMD BUFE, ELLEN SCHOELEY-POHL, DIETMAR KRAUTWURST, THOMAS
HOFMANN, AND WOLFGANG MEYERHOF 4. GENETIE VARIATION IN TASTE AND
PREFERENCES FOR BITTER AND PUNGENT FOODS: IMPLICATIONS FOR CHRONIC
DISEASE RISK 60 BEVERLY 1. TEPPER, KATHLEEN 1. KELLER, AND NATALIA V.
ULLRICH 5. GENETIC DISSECTION OF SWEET TASTE IN MICE 75 A. A.
BACHRNANOV, D. R. REED, X. LI, AND G. K. BEAUCHAMP 6. BIOMIMETIC IN
VITRO ASSAY FOR THE CHARACTERIZATION OF BITTER TASTANTS AND
IDENTIFICATION OF BITTER TASTE BLOCKERS 91 STEPHEN A. GRAVINA, RICHARD
A. MCGREGOR, RITA NOSSOUGHI, JOHN KHERLOPIAN, AND THOMAS HOFMANN VII
ANALYTICAL CHARACTERIZATION AND STRUCTURE-ACTIVITY RELATIONSHIPS 7. THE
TASTE ACTIVITY CONCEPT: A POWERFUL TOOL TO TRACE THE KEY TASTANTS IN
FOODS 104 THOMAS HOFMANN, HARALD OTTINGER, AND OLIVER FRANK 8. CHEMISTRY
OF THEAFLAVINS: THE ASTRINGENT TASTE COMPOUNDS OF BLACK TEA 125 CHI-TANG
HO, SHENGRNIN SANG, AND JIN W 00 JHOO 9. PUNGENT AND TINGLING COMPOUNDS
IN ASIAN CUISINE 139 CHRISTOPHE C. GALOPIN, STEFAN M, FURRER, AND
ANDREAS GOEKE 10. STRUCTURAL REQUIREMENTS FOR THE COOLING ACTIVITY OF
CYCLIC U-KETO ENAMINES 153 THOMAS HOFMANN, TOMISLAV SOLDO, AND HARALD
OTTINGER 11. STABILITY OF CYCLIC II -KETO ERIAMINES WITH COOLING EFFECT
165 CHRISTOPH CERNY, FABIEN ROBERT, AND RENAUD VILLARD TASTE-ACTIVE
PEPTIDES AND AMINO ACID DERIVATIVES 12. SAVORY PEPTIDES PRESENT IN
MOROMI OBTAINED FROM SOY SAUCE FERMENTATION OF YELLOW SOYBEAN 180
HANIFAH NURYANI LIOE, ANTON APRIYANTONO, DEDI FARDIAZ, BUDIATMAN
SATIAWIHARDJA, JENNIFER M. ARNES, AND ELIZABETH L. IONS 13. SYNTHESIS,
STRUCTURE, AND ACTIVITY OF NOVEL GLYCOCONJUGATES EXHIBITING UMAMI TASTE
195 F, ROBERT, 1. BLANK, L. B. FAY, E. BEKSAN, T. HOFMANN, AND P,
SCHIEBERLE 14. TASTE-ACTIVE GLYCOCONJUGATES OF GLUTAMATE: NEW UMAMI
COMPOUNDS 210 HEDWIG SCHLICHTHERLE-CERNY, MICHAEL AFFOITER, AND
CHRISTOPH CERNY 15. APPLICATION OF BACTERIAL Y-GLUTAMYL-TRANSPEPTIDASE
TO IMPROVE THE TASTE OF FOOD 223 HIDEYUKI SUZUKI AND HIDEHIKO KUMAGAI
VIII FLAVOR INTERACTIONS 16. EFFECTS OFVISCOSITY ON FLAVOR PERCEPTION: A
MULTIMODAL APPROACH 240 DAVID J. COOK, TRACEY A. HOLLOWOOD, ELODIE
PETTELOT, AND ANDREW J. TAYLOR 17. EFFECTS OFHIGH-FRUCTOSE CORN SYRUP ON
PERCEPTION AND RELEASE OF FLAVORS IN SOFT DRINKS 254 THOMAS N. ASQUITH
AND ROBERT L. SWAINE, JR. 18. THE ROLE OF ESTERIFIED COMPOUNDS IN THE
DEVELOPMENT OF STALENESS IN FRESH-CUT FRUIT 263 OLUSOLA LAMIKANRA
INDEXES AUTHOR INDEX 277 SUBJECT INDEX 279
|
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| id | DE-604.BV017347856 |
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| indexdate | 2024-07-09T19:16:56Z |
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| isbn | 0841238529 |
| language | English |
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| physical | XII, 289 S. graph. Darst. |
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| spelling | Challenges in taste chemistry and biology Thomas Hofmann ... eds. Washington, D.C. American Chemical Society 2004 XII, 289 S. graph. Darst. txt rdacontent n rdamedia nc rdacarrier ACS symposium series 867 Includes bibliographical references and index. Aliments - Odeur - Congrès Aromatisants - Congrès Goût - Congrès Saveur - Congrès Flavor Congresses Flavoring essences Congresses Food Odor Congresses Taste Congresses Sensorik Neurophysiologie (DE-588)4194931-6 gnd rswk-swf Aromastoff (DE-588)4130237-0 gnd rswk-swf (DE-588)1071861417 Konferenzschrift 2002 Boston Mass. gnd-content Aromastoff (DE-588)4130237-0 s DE-604 Sensorik Neurophysiologie (DE-588)4194931-6 s Hofmann, Thomas 1965- Sonstige (DE-588)121807991 oth ACS symposium series 867 (DE-604)BV000003091 867 OEBV Datenaustausch application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=010456385&sequence=000001&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | Challenges in taste chemistry and biology ACS symposium series Aliments - Odeur - Congrès Aromatisants - Congrès Goût - Congrès Saveur - Congrès Flavor Congresses Flavoring essences Congresses Food Odor Congresses Taste Congresses Sensorik Neurophysiologie (DE-588)4194931-6 gnd Aromastoff (DE-588)4130237-0 gnd |
| subject_GND | (DE-588)4194931-6 (DE-588)4130237-0 (DE-588)1071861417 |
| title | Challenges in taste chemistry and biology |
| title_auth | Challenges in taste chemistry and biology |
| title_exact_search | Challenges in taste chemistry and biology |
| title_full | Challenges in taste chemistry and biology Thomas Hofmann ... eds. |
| title_fullStr | Challenges in taste chemistry and biology Thomas Hofmann ... eds. |
| title_full_unstemmed | Challenges in taste chemistry and biology Thomas Hofmann ... eds. |
| title_short | Challenges in taste chemistry and biology |
| title_sort | challenges in taste chemistry and biology |
| topic | Aliments - Odeur - Congrès Aromatisants - Congrès Goût - Congrès Saveur - Congrès Flavor Congresses Flavoring essences Congresses Food Odor Congresses Taste Congresses Sensorik Neurophysiologie (DE-588)4194931-6 gnd Aromastoff (DE-588)4130237-0 gnd |
| topic_facet | Aliments - Odeur - Congrès Aromatisants - Congrès Goût - Congrès Saveur - Congrès Flavor Congresses Flavoring essences Congresses Food Odor Congresses Taste Congresses Sensorik Neurophysiologie Aromastoff Konferenzschrift 2002 Boston Mass. |
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