Lipids as a source of flavor : a symposium /

Bibliographic Details
Corporate Authors:	American Chemical Society. Division of Agricultural and Food Chemistry. Flavor Subdivision, American Chemical Society. Meeting
Other Authors:	Supran, Michael K., 1939-
Format:	eBook
Language:	English
Published:	Washington. D.C. : American Chemical Society, 1978.
Series:	ACS symposium series ; 75.
Subjects:	Lipids > Congresses. Flavor > Congresses. Lipids. Flavoring essences. Taste. Food > Analysis. Odors. Soy oil. Soyfoods. Lipids Flavoring Agents Taste Cooking > chemistry Chemical Phenomena Volatile Organic Compounds > chemistry Volatile Organic Compounds > analysis Food Analysis Odorants Soybean Oil Soy Foods Microbiological Phenomena Lipides > Congrès. Saveur > Congrès. Lipides. Aromatisants. Goût. Aliments > Analyse. Odeurs. Huile de soja. Soja (Aliment) lipid. taste (senses) odors. soybean oil. TECHNOLOGY & ENGINEERING > Food Science. Soyfoods Soy oil Odors Food > Analysis Flavoring essences Flavor Aliments > Saveur > Congrès. Electronic books. Conference papers and proceedings
Online Access:	Connect to the full text of this electronic book

Table of Contents:

The role lipids play in the positive and negative flavors of foods / Ira Litman and Schelly Numrych
Chemistry of deep fat fried flavor / Stephen S. Chang, Robert J. Peterson, and Chi-Tang Ho
Volatiles from frying fats : a comparative study / W.W. Nawar, S.J. Bradley, S.S. Lomanno, G.G. Richardson, and R.C. Whiteman
Generation of aroma compounds by photo oxidation of unsaturated fatty esters / Braja D. Mookherjee and Robert W. Trenkle
Instrumental analysis of volatiles in food products / Harold P. Dupuy, Mona L. Brown, Michael G. Legendre, James I. Wadsworth, and Eric T. Rayner
Chemical changes involved in the oxidation of lipids in foods / D.A. Lillard
Flavor problems in the usage of soybean oil and meal / H.J. Dutton
Flavors from lipids by microbiological action / L. Wendell Haymon and James C. Acton.