Flavor technology : physical chemistry, modification, and process : developed from a symposium sponsored by the Division of Agricultural and Food Chemistry at the 208th National Meeting of the American Chemical Society, Washington, DC, August 21-25, 1994 /
| Corporate Authors: | , |
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| Other Authors: | , , |
| Format: | eBook |
| Language: | English |
| Published: |
Washington, DC :
American Chemical Society,
1995.
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| Series: | ACS symposium series ;
610. |
| Subjects: | |
| Online Access: | Connect to the full text of this electronic book |
Table of Contents:
- Physical chemistry in flavor products preparation : an overview / Chee-Teck Tan
- Kinetics of formation and degradation of morpholino-1-deoxy-D-fructose / Alexis Huyghues-Despointes and Varoujan A. Yaylayan
- Kinetics of the formation of oxygen-containing heterocyclic compounds via the Maillard reaction / B.S. Mistry, P.D. Wilson, and G.A. Reineccius
- Effect of water content and amino acids on Maillard browning kinetics in propylene glycol based model systems during microwave heating / Guangyuan Lu, Chao-Hsiang Tong, Bruce I. Peterson, and Chi-Tang Ho
- Kinetics of tetramethylpyrazine formation under high hydrostatic pressure / Tzou-Chi Huang, Hui-Yin Fu, and Chi-Tang Ho
- Modeling Maillard browning in dehydrated food systems as a function of temperature, moisture content, and glass transition temperature / Raivo Karmas and Marcus Karel
- Modeling the Maillard reaction : a computer simulation and a discussion of its application to Maillard reaction analysis and design / Patrick S. Lee
- Implementation of process kinetics to scale up automated thermally reacted flavor processes / Chwan Kong King
- Production of natural flavors using a cold extrusion process / M.H. Cho, X. Zheng, S.S. Wang, Y. Kim, and Chi-Tang Ho
- A novel membrane process for folding essential oils / M.H. Auerbach
- Oxidative stability of encapsulated seal blubber oil / Fereidoon Shahidi and Udaya N. Wanasundara
- The location of vanillin in a food emulsion system / Ibrahim Kayali, Christopher C. Heisig, and Stig E. Friberg
- Methods to predict the physical stability of flavor-cloud emulsion / K.Y. Tse and G.A. Reineccius
- Surface dilational rheological properties of protein-adsorbed interfaces: relationship to stability of food foams and emulsions / Q. Jiang and Y.C. Chiew
- The role of specialty food starches in flavor emulsions / Paolo C. Trubiano
- Phospholipid liposomes : properties and potential use in flavor encapsulation / Norman Weiner
- Nonphospholipid liposomes : properties and potential use in flavor encapsulation / Rajiv Mathur and Phil Capasso
- Use of cyclodextrins for flavors / Z. Helena Qi and Allan R. Hedges
- The role of specialty food starches in flavor encapsulation / Paolo C. Trubiano.