Food taste chemistry : based on a symposium sponsored by the Division of Agricultural and Food Chemistry at the ACS/CSJ Chemical Congress, Honolulu, Hawaii, April 2-6, 1979 /
| Corporate Authors: | , |
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| Other Authors: | |
| Format: | Conference Proceeding eBook |
| Language: | English |
| Published: |
Washington, D.C. :
American Chemical Society,
1979.
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| Series: | ACS symposium series ;
115. |
| Subjects: | |
| Online Access: | Connect to the full text of this electronic book |
Table of Contents:
- Taste and the taste of foods / James C. Boudreau, Joseph Oravec, Nga Kieu Hoang, and Thomas D. White
- The umami taste / Shizuko Yamaguchi
- Pungency : the stimuli and their evaluation / V.S. Govindarajan
- Sweet and bitter compounds: structure and taste relationship / H.-D. Belitz, W. Chen, H. Jugel, R. Treleano, H. Wieser, J. Gasteiger, and M. Marsili
- Chemistry of sweet peptides / Yasuo Ariyoshi
- Bitterness of peptides : amino acid composition and chain length / Karl Heinz Ney
- Taste components of potatoes / J. Solms and R. Wyler
- The taste of fish and shellfish / Shoji Konosu
- Flavor of browning reaction products / Ahmed Fahmy Mabrouk
- Concluding remarks / Mitsuo Namiki.