Hispanic foods : chemistry and flavor /

Bibliographic Details
Corporate Authors:	American Chemical Society. Meeting, American Chemical Society. Division of Agricultural and Food Chemistry
Other Authors:	Tunick, Michael, Gonzalez de Mejia, Elvira, 1950-
Format:	eBook
Language:	English
Language Notes:	English.
Published:	Washington, DC : American Chemical Society, ©2007.
Series:	ACS symposium series ; 946.
Subjects:	Food > Composition > Congresses. Food > Analysis > Congresses. Food > Sensory evaluation > Congresses. Hispanic American consumers > Congresses. Aliments > Analyse > Congrès. Aliments > Analyse sensorielle > Congrès. Consommateurs américains d'origine latino-américaine > Congrès. TECHNOLOGY & ENGINEERING > Food Science. Food > Analysis Food > Composition Food > Sensory evaluation Hispanic American consumers Aliments > Composition > Congrès. Aliments > Congrès. Hispanic foods Electronic books. Conference papers and proceedings
Online Access:	Connect to the full text of this electronic book

Table of Contents:

1. Trends in hispanic foods / Abraham Wall and Ana M. Calderon de la Barca
2. Hispanic snack flavors in the United States and Latin America / Patricia Rayas-Duarte, S. Corey Stone, Diana A. Freytez, Ana L. Romero-Baranzini and Steven J. Mulvaney
3. Hispanic dairy products / Michael H. Tunick
4. Chemical characterization of Lippia graveolens Kunth and comparison to Origanum vulgare and Origanum laevigatum 'Herrenhausen' / Salvador Lecona-Uribe, Guadalupe Loarca-Pina, Cynthia Archila-Lozano and Keith R. Cadwallader
5. Aroma components of chipotle peppers / Keith R. Cadwallader, Theresa A. Gnadt and Lizzet Jasso.