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 /
| Corporate Authors: | , |
|---|---|
| Other Authors: | , |
| Format: | eBook |
| Language: | English |
| Published: |
Washington, DC :
American Chemical Society,
1994.
|
| Series: | ACS symposium series ;
558. |
| Subjects: | |
| Online Access: | Connect to the full text of this electronic book |
Table of Contents:
- Lipids in food flavors : an overview / Chi-Tang Ho and Qinyun Chen
- Chemistry of singlet oxygen oxidation of foods / Wesley T. Yang and David B. Min
- Contribution of lipoxygenase pathway to food flavors / Rudolf Juuping Hsieh
- Volatile formation by lipid-mediated Maillard reaction in model systems / Yuangang Zhang, William J. Ritter, C. Craig Barker, Paul A. Traci, and Chi-Tang Ho
- Volatile compounds generated from thermal interaction of 2,4-decadienal and the flavor precursors of garlic / Tung-Hsi Yu, Min-Hsiung Lee, Chung-May Wu, and Chi-Tang Ho
- Relationship of temperature to the production of lipid volatiles from beef / A.M. Spanier, A.J. St. Angelo, C.C. Grimm, and J.A. Miller
- Changes of headspace volatile compounds due to oxidation of milk fat during storage of dried dairy products / Y.B. Lee and C.V. Morr
- Lipid-derived aroma compounds in cooked potatoes and reconstituted dehydrated potato granules / Juan P. Salinas, Thomas G. Hartman, Karl Karmas, Joseph Lech, and Robert T. Rosen
- Lipid-derived flavor compounds in fresh and dehydrated tomato products / Karl Karmas, Thomas G. Hartman, Juan P. Salinas, Joseph Lech, and Robert T. Rosen
- Aroma generation in extruded and heated wheat flour / Hui-Ing Hwang, Thomas G. Hartman, Mukund V. Karwe, Henry V. Izzo, and Chi-Tang Ho
- Effect of packaging on the lipid oxidation storage stability of dehydrated pinto beans / Thomas G. Hartman, Karl Karmas, Juan P. Salinas, Reginald Ruiz, Joseph Lech, and Robert T. Rosen
- Influence of finishing diets on lamb flavor / M.E. Bailey, J. Suzuki, L.N. Fernando, H.A. Swartz, and R.W. Purchas
- Contribution of lipid-derived components to the flavor of alligator meat / K.R. Cadwallader, H.H. Baek, H.Y. Chung, and M.W. Moody
- Flavor chemistry of dairy lipids : review of free fatty acids / I.J. Jeon
- Flavor chemistry of fish oil / Charles F. Lin
- Omega-3 fatty acid composition and stability of seal lipids / Fereidoon Shahidi, J. Synowiecki, R. Amarowicz, and Udaya Wanasundara
- Volatile compounds of lards from different treatments / Lucy Sun Hwang and Chung-Wen Chen
- Hexanal as an indicator of the flavor deterioration of meat and meat products / Fereidoon Shahidi and Ronald B. Pegg
- Control of the production of cis-3-hexenal, lipid-derived flavor compound, by plant cell culture / Shan-rong Chou and Chee-Kok Chin
- Canola oil flavor quality evaluation by dynamic headspace gas chromatography / S.K. Raghavan, D.R. Connell, and A. Khayat
- Stabilization of canola oil by natural antioxidants / Fereidoon Shahidi and Udaya Wanasundara
- Capillary gas chromatography procedure for determining olive oil flavor / S.K. Raghavan, D.R. Connell, and A. Khayat.