Food flavor and chemistry: explorations into the 21st century ; [the proceedings of the 11. International Flavor Conference: Recent Advances in Food Flavor Chemistry, 3. George Charalambous Memorial Symposium held on 29 June to 2 July 2004 in Samos, Greece]
Gespeichert in:
| Format: | Tagungsbericht Buch |
|---|---|
| Sprache: | English |
| Veröffentlicht: |
Cambridge
RSC
2005
|
| Schriftenreihe: | Special publication / Royal Society of Chemistry
300 |
| Schlagworte: | |
| Online-Zugang: | Inhaltsverzeichnis |
| Beschreibung: | XI, 510 S. graph. Darst. |
| ISBN: | 0854046534 |
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Datensatz im Suchindex
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| adam_text | ONTENTS OVERVIEW HALAL ISSUES IN FLAVOR INDUSTRY M. N. RIAZ, M. M.
CHAUDRY AND M. SADEK DAIRY AND WINE FLAVORS REAL TIME RELEASE OF FLAVOR
COMPOUNDS AND FLAVOR PERCEPTION: AN APPLICATION 13 TO CHEESE E.
PIONNIER, J.L. LE QUERE AND C. SALLES EFFECTS OF AROMA PROFILES OF
PIACENTINU AND RICOTTA CHEESE USING DIFFERENT TOOL 23 MATERIALS DURING
CHEESEMAKING S. MALLIA, S. CARPINO, L. CORALLO, L. TUMINELLO, R.
GELSOMINO AND G. LICITRA VOLATILE PROFILES OF PIACENTINU ENNESE CHEESE
PRODUCED WITH RAW AND PASTEURIZED 35 MILK S. CARPINO, T RAPISARDA, J.
HORNE, A.I FALCO UND G. LICITRA HEAT STABILITY OF CA-CASEINATELWHEY
EMULSIONS. EFFECT OF PH, SALTS AND PROTEIN 42 RATIOS E. A. THEOLOGOU, P.
G. DEMERTZIS, M. MINOR FLAVOR OF WINES PRODUCED BY CELLS IMMOBILIZED ON
VARIOUS SUPPORTS 5 1 Y. KOURKOUTAS, M. KANELLAKI, A. BEKATOROU, A.A.
KOUTINAS AND M. ICONOMOPOULOU CHANGES IN THE PROFILE OF MAJOR VOLATILE
COMPOUNDS IN GREEK WINES STORED UNDER 61 CELLAR TEMPERATURE CONDITIONS
VASILEIOS C. SIARAVAS, PANAGIOTIS G. DEMERTZIS AND KONSTANTOULA AKRIDA-
DEMERTZI ROLE OF ANTHOCYANINS IN THE DIFFERENTIATION OF TEMPRANILLO
WINES E. REVILLA, M.J. GONZDEZ-REIG, P. GARCINUEO AND E. GARCIA-BENEYTEZ
ORGANIC ACID COMPOSITION OF UME LIQUEUR RIE KURAMITSU AND SHOJI FURUKAWA
VIII FOOD FLAVOR UND CHEMISTRY: EXPLORATIONS INTO THE 21ST CENTUVY
COMPOSITION THE VOLATILE COMPONENTS OF INDIAN LONG PEPPER, PIPER LONGUM
LINN. L. TRINNAMAN. N.C. DA COSTA, ML. DEWIS, T K JOHN INVESTIGATION ON
AROMA VOLATILES FROM FRESH FLOWERS OF SAFFRON (CROCUS SATIVUSV L.) M.
BERGOIN, C. RAYNAUD, G. VI LAREM UND T. TALOU GCMS ANALYSIS OF THE
VOLATILE COMPOUNDS OF TUBER MELANOSPORUM FROM TNCASTIN AND ALPES DE
BAUTE PROVINCE F (FRANCE) GASTON VERNIN, CYRIL PBRKANYI UND HEWI
CASABIANCA CHARACTERIZATION OF OFF-ODOR OF LOCAL DUCK MEAT APRIYANTONO,
R. HUSTIANY, J HERRNANIANTO, PS. HARDJOSWORO GLYCOSIDICALLY-BOUND
AROMA CORNPOUNDS PRESENT IN GREEN AND CURED VANILLA BEANS D.
SETYANINGSIH, A. APRIYANTONO, M. I? SUHARTONO FLAVOR STUDIES ON SOME
AMAZONIAN FRUITS 1. FREE AND BOUND VOLAT L ES OF COCONA (SOLANUM
SESSILIFLORUM DUNAL) PULP FRUIT ALBERTO FAJARDO, ALICIA L. MORALES UND
CARMENZA DUQUE FLAVOR STUDIES ON SOME AMAZONIAN FRUITS. 2. FREE AND
BOUND VOLATILE OF COCONA (SOLANUM SESSILZFLORUM DUNAL) PULP FRUIT
ALBERTO FAJARDO, ALZCIA L. MORALES UND CARRNENZA DUQUE FORMATION OF
FLAVORS GENERATION OF POTENTIALLY NEW FLAVONNG STRUCTURES FROM THIAMINE
BY A NEW COMBINATONAL CHEMISTRY PROGRAM RENE M. BARONE, MICHEL C.
CHANON, GASTON A. VERNIN UND CYRIL PDRKDNYI GENERATION OF ALDEHYDES FIOM
MAILLARD REACTION OF GLUCOSE AND AMINO ACIDS JIANGANG LI UND CHI-TANG HO
THE BIOSYNTHESIS OF FURANONES IN STRAWBE RR Y: ARE THE PLANT CELLS ALL
ALONE? KYRIACOU UND I. ZABETAKIS EVOLUTION OF VOLATILE COMPOUNDS AND
SENSORY RANCIDITY IN PURIFIED OLIVE OIL DURING STORAGE UNDER NORMAL AND
ACCELERATED CONDITIONS (25-75 C) M.D. SALVADOR, S. GOMEZ-ALONSO, V.
MANCEBO-CAMPOS UND G. FREGAPANE DEWATERING-IMPREGNATION-SOAKING IN
NONCONVENTIONAL SOLUTIONS AS SOURCE OF NATURAL FLAVORANTS OF COLOMBIAN
AZUCAR VARIETIES OF MANGO (MANGIFERA INDICA) AND PEROLERA PINEAPPLE
(ANANAS COMOSUS) L. MORALES, M. P. CASTAFO, D. C. SINUCO, G. CAMACHO UND
C. DUQUE ANALYSIS APPLICATION OF GCXGC (COMPREHENSIVE 2DGC) IN FLAVOR
ANALYSES HAJIME KOMURA UND MINEKO KAW A MURA AROMA ACTIVE NONSOPRENOIDS
IN ORANGE AND GRAPEFRUIT JUICES KANJA N A MAHATTANATAWEE, RUSSE11
ROUSEFI KEVIN GOODNER UND MICHAEL NAIM BLACK TRUFFLE FLAVOR:
INVESTIGATION INTO THE IMPACT OF HIGH-BOILING-POINT VOLATILES BY
GC-OLFACTOMETRY JENSEN, T. TALOU, C. RAYNAUD UND A. GRASET EVIDENCE OF
THE PRESENCE OF (5 )-LINALOOL AND OF (9-LINALOOL SYNTHASE ACTIVITY IN
VITIS VINIFERA L., CV. MUSCAT DE FRONTIGNAN G. M. DE BILLERBECK, F.
COZZOLINO AND C. AMBID ISOLATION AND IDENTIFICATION OF PHENOLIC
GLYCOSIDES FROM QUINOA SEEDS (CHENOPODIUM QUINO A WILLD) NANQUN ZHU,
SHENGMIN SANG, ROBERT T. ROSEN UND CHI-TANG HO POTENTIAL MIGRATION OF
ORGANIC POLLUTANTS FROM RECYCLED PAPERBOARD PACKAGING MATERIALS INTO DRY
FOOD LI. TRIANTAFILLOU, K. AKRIDA-DEMERTZI UND P.G. DEMERTZIS
ANTIOXIDANTS AND HEALTH ANTIOXIDANT CAPACITY OF PHENOLIC EXTRACT FROM
WILD BLUEBE RR Y LEAVES AND FRUITS MARIAN NACZK, RYSZARD A M AROWICZ,
RYSZARD ZADEMOWSKI, RON PEGG, AND FEREIDOON SHAHIDI ANTIOXIDATIVE
ACTIVITY OF CRUCIFEROUS VEGETABLES AND THE EFFECT OF BROCCOLI ON EDIBLE
OIL OXIDATION RYOYASU SAGO, RONG WANG, KEIKO SAITO, REIKO NAKATA, SATOKO
OFUJI, TOMOKO INOUE, YUKO MORI, MIWA MOTOKZ UND YOKO TABATA BIOLOGICAL
STUDIES AND ANTIOXIDATIVE ACTIVITY FOR WHITE TRUFFLE FUNGUS (TUBER
BORCHII) EMAD S. SHAKER STRUCTURED LIPIDS CONTAINING LONG-CHAIN OMEGA-3
POLYUNSATURATED FATTY ACIDS S.P.J.N. SENANAYAKE UND F. SHAHIDI HEPATIC
ACUTE-PHASE RESPONSE TO 3-ALKYL-2-PHENYL-2-HYDROXYMORPHOLINIUM CATIONS
F.M. FOUUD, 0. A. MAMER, F. SAURIOL, A. LESMPLE, F. SHAHIDI UND G.
RUTHENSTROT H -BAUER X FOOD FLAVOR UND CHEMISTRY: EXPLORATIONS INTO THE
21ST CENTURY STIMULATION OF HEPTIC ACUTE-PHASE RESPONSE BY STRESS,
SUCROSE POLYESTER AND ZOCOR IN ANIMA1 MODEL F.M. FOUAD, 0. MAMER, F.
SAURIOL, A. LESIMPLE, F. SHAHIDI, M. KHAYYAL, M. HASSEEB AND G.
RUTHENSTROTH-BAUER THE FUNCTIONALITY OF BUCKWHEAT SOUR JUICE KOZO
NAKAMURA, CHIHO NAKAMURA, SHIGEYOSHI MUEJIMA, MASATAKA MUEJIMA, MICHIAKI
WATANABE, MAYUMI SHIRO, UND HIROSHI KAYAHARA FUNCTIONALITY ENHANCEMENT
IN GERMINATED BROWN RICE KOZO NAKAMURA, SU TIAN, AND HIROSHI KAYAHAR
QUALITY COMPARISON OF THE INFLUENCE OF HYDRODYNARNIC PRESSURE
(HDP)-TREATMENT AND AGING ON BEEF STRIPLOIN PROTEIN A.M. SPANIER, TM.
FAHRENHOLZ, E. W. PAOCZAY UND R. SCHMUKLER HYDRODYNAMIC PRESSURE
(HDP)-TREATMENT: INFLUENCE ON BEEF STRIPLOIN PROTEINS A.M. SPANIER UND
TM FAHRENHOLZ USE OF CAPILLARY ELECTROPHORESIS (CE) TO ASSESS THE
INFLUENCE OF HYDRODYNAMIC PRESSURE (HDP)-TREATMENT AND AGING OF BEEF
STRIPLOIN PROTEINS. A METHOD FOR ASSESSMENT OF MEAT TENDEMESS A.M.
SPANIER UND TM FAHRENHOLZ CHANGES IN PROTEIN DISTRIBUTION IN BEEF
SEMITENDINOSUS MUSCLE (ST) IN SAMPLES SHOWING VARYING RESPONSE TO H Y
RODYNAMIC PRESSURE (HDP)-TREATMENT A.M. SPANIER UND TM. FAHRENHOLZ
MULTIQUALITY ENHANCEMENT OF MUSCLE FOOD: A HYPOTHESIS EXPLAINING HOW
HYDRODYNAMIC PRESSURE (HDP)-TREATMENT LEADS TO MEAT TENDERNESS A.M.
SPANIER UND R.D. ROMANOWSKI FLAVOR AND QUALITY CHARACTERISTICS OF BAKERY
PRODUCTS FIOM FROZEN DOUGH WITH VARIOUS ADDED INGREDIENTS V. GIANNOU UND
C. TZIA SHELF-LIFE PREDICTION AND MANAGEMENT OF FROZEN STRAWBERRIES WITH
TIME TEMPERATURE INTEGRATORS (TTI) E.D. DERMESONLOUOGLOU, M.C.
GIANNAKOUROU UND P.S. TAOUKIS STABILITY OF METHANOLIC EXTRACT ACTIVITY
FOR LEAVES, PEELS AND CITRUS SEEDS UNDER UV IRRADIATION EMAD S. SHAKER
EFFECT OF DIFFERENT INITIAL AND SUPPLEMENTARY BRINING TREATMENTS ON THE
FERMENTATION OF CV. CONSERVOLEA GREEN OLIVES E.Z. PANAGOU, C. C. TASSOU,
UND K.Z. KATSABOXAKIS CONTENTS XI SHELF-LIFE DETERMINATION OF UNTREATED
GREEN OLIVE CV. CONSERVOLEA PACKED IN 492 POLYETHYLENE POUCHES UNDER
DIFFERENT MODIFIED ATMOSPHERES E.Z. PANAGOU, UND C. C. TASSOU
MICROBIOLOGICAL, PHYSICOCHEMICAL AND SENSONAL CHANGES OF MARINATED FISH
500 PRODUCTS J. S. ARKOUDELOS, C.C. TASSOU, P. GALIATSATOU, UND F.1
SAMARAS SUBJ ECT INDEX
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| indexdate | 2024-07-09T20:11:05Z |
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| spelling | Food flavor and chemistry explorations into the 21st century ; [the proceedings of the 11. International Flavor Conference: Recent Advances in Food Flavor Chemistry, 3. George Charalambous Memorial Symposium held on 29 June to 2 July 2004 in Samos, Greece] ed. by A. M. Spanier ... Cambridge RSC 2005 XI, 510 S. graph. Darst. txt rdacontent n rdamedia nc rdacarrier Special publication / Royal Society of Chemistry 300 Geschmacksstoff (DE-588)4020569-1 gnd rswk-swf Lebensmittel (DE-588)4034870-2 gnd rswk-swf Aromastoff (DE-588)4130237-0 gnd rswk-swf Lebensmittelchemie (DE-588)4034873-8 gnd rswk-swf (DE-588)1071861417 Konferenzschrift 2004 Samos gnd-content Lebensmittel (DE-588)4034870-2 s Aromastoff (DE-588)4130237-0 s DE-604 Geschmacksstoff (DE-588)4020569-1 s Lebensmittelchemie (DE-588)4034873-8 s b DE-604 Spanier, Arthur M. Sonstige oth International Flavor Conference 11 2004 Samos Sonstige (DE-588)6044302-9 oth Royal Society of Chemistry Special publication 300 (DE-604)BV001896212 300 OEBV Datenaustausch application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=013345393&sequence=000001&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | Food flavor and chemistry explorations into the 21st century ; [the proceedings of the 11. International Flavor Conference: Recent Advances in Food Flavor Chemistry, 3. George Charalambous Memorial Symposium held on 29 June to 2 July 2004 in Samos, Greece] Geschmacksstoff (DE-588)4020569-1 gnd Lebensmittel (DE-588)4034870-2 gnd Aromastoff (DE-588)4130237-0 gnd Lebensmittelchemie (DE-588)4034873-8 gnd |
| subject_GND | (DE-588)4020569-1 (DE-588)4034870-2 (DE-588)4130237-0 (DE-588)4034873-8 (DE-588)1071861417 |
| title | Food flavor and chemistry explorations into the 21st century ; [the proceedings of the 11. International Flavor Conference: Recent Advances in Food Flavor Chemistry, 3. George Charalambous Memorial Symposium held on 29 June to 2 July 2004 in Samos, Greece] |
| title_auth | Food flavor and chemistry explorations into the 21st century ; [the proceedings of the 11. International Flavor Conference: Recent Advances in Food Flavor Chemistry, 3. George Charalambous Memorial Symposium held on 29 June to 2 July 2004 in Samos, Greece] |
| title_exact_search | Food flavor and chemistry explorations into the 21st century ; [the proceedings of the 11. International Flavor Conference: Recent Advances in Food Flavor Chemistry, 3. George Charalambous Memorial Symposium held on 29 June to 2 July 2004 in Samos, Greece] |
| title_full | Food flavor and chemistry explorations into the 21st century ; [the proceedings of the 11. International Flavor Conference: Recent Advances in Food Flavor Chemistry, 3. George Charalambous Memorial Symposium held on 29 June to 2 July 2004 in Samos, Greece] ed. by A. M. Spanier ... |
| title_fullStr | Food flavor and chemistry explorations into the 21st century ; [the proceedings of the 11. International Flavor Conference: Recent Advances in Food Flavor Chemistry, 3. George Charalambous Memorial Symposium held on 29 June to 2 July 2004 in Samos, Greece] ed. by A. M. Spanier ... |
| title_full_unstemmed | Food flavor and chemistry explorations into the 21st century ; [the proceedings of the 11. International Flavor Conference: Recent Advances in Food Flavor Chemistry, 3. George Charalambous Memorial Symposium held on 29 June to 2 July 2004 in Samos, Greece] ed. by A. M. Spanier ... |
| title_short | Food flavor and chemistry |
| title_sort | food flavor and chemistry explorations into the 21st century the proceedings of the 11 international flavor conference recent advances in food flavor chemistry 3 george charalambous memorial symposium held on 29 june to 2 july 2004 in samos greece |
| title_sub | explorations into the 21st century ; [the proceedings of the 11. International Flavor Conference: Recent Advances in Food Flavor Chemistry, 3. George Charalambous Memorial Symposium held on 29 June to 2 July 2004 in Samos, Greece] |
| topic | Geschmacksstoff (DE-588)4020569-1 gnd Lebensmittel (DE-588)4034870-2 gnd Aromastoff (DE-588)4130237-0 gnd Lebensmittelchemie (DE-588)4034873-8 gnd |
| topic_facet | Geschmacksstoff Lebensmittel Aromastoff Lebensmittelchemie Konferenzschrift 2004 Samos |
| url | http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=013345393&sequence=000001&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA |
| volume_link | (DE-604)BV001896212 |
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