Food flavor and safety : molecular analysis and design : developed from a symposium sponsored by the Division of Agricultural and Food Chemistry at the 203rd national meeting of the American Chemical Society, San Francisco, California, April 5-10, 1992 /
| Corporate Authors: | , |
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| Other Authors: | , , |
| Format: | eBook |
| Language: | English |
| Published: |
Washington, DC :
American Chemical Society,
1993.
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| Series: | ACS symposium series ;
528. |
| Subjects: | |
| Online Access: | Connect to the full text of this electronic book |
Table of Contents:
- Molecular approaches to the study of food quality / A.M. Spanier
- Complexity of flavor recognition and transduction / John N. Labows and Robert H. Cagan
- Do we recognize sweetness and bitterness at the same receptor? / Kozo Nakamura and Hideo Okai
- Heterocyclic compounds in model systems for the maillard reaction : reactions of aldehydes with ammonium sulfide in the presence or absence of acetoin / Gaston Vernin, Jacques Metzger, Adel A.M. Sultan, Ahmed K. El-Shafei, and Cyril Párkányi
- Natural and synthetic compounds for flavor quality maintenance / Allen J. St. Angelo
- Role of proteins and peptides in meat flavor / A.M. Spanier and J.A. Miller
- Modern statistics and quantitative structure-activity relationships in flavor / John R. Piggott and S.J. Withers
- Approaches to mapping loci that influence flavor quality in raspberries / Alistair Paterson, John R. Piggott, and Jianping Jiang
- Supercritical fluid extraction of muscle food lipids for improved quality / Milton E. Bailey, Roy R. Chao, Andrew D. Clarke, Ki-Won Um, and Klaus O. Gerhardt
- New usage of aspartic acid and glutamic acid as food materials / Rie Kuramitsu, Masahiro Tamura, Masaru Nakatani, and Hideo Okai
- Convenient synthesis of flavor peptides / Masaru Nakatani and Hideo Okai
- Molecular design of flavor compounds using O-aminoacyl sugars / Masahiro Tamura and Hideo Okai
- Modification of lipids by modified lipase / Mototake Murakami, Masami Kawanari, and Hideo Okai
- Enzymatic modification of soy proteins to improve their functional properties for food use / F.F. Shih and N.F. Campbell
- Use of enzyme-active soya flour in making white bread / J.P. Roozen, P.A. Lining, and S.M. van Ruth
- Rapid fermentation of soy sauce : application to preparation of soy sauce low in sodium chloride / Shunsuke Muramatsu, Yoshihito Sano, and Yasuyuki Uzuka
- Large-scale preparation and application of caseinomacropeptide / Y. Kawasaki, H. Kawakami, M. Tanimoto, and S. Dosako
- Potential application of some synthetic glycosides to food modification / K. Kinomura, S. Kitazawa, M. Okumura, and T. Sakakibara
- Effect of interdroplet forces on centrifugal stability of protein-stabilized concentrated oil-in-water emulsions / Amardeep S. Rehill and Ganesan Narsimhan
- Determination of shrimp freshness using impedance technology / Patti L. Wiese-Lehigh and Douglas L. Marshall
- Conjugated dienoic derivatives of linoleic acid : a new class of food-derived anticarcinogens / Sou F. Chin, Jayne M. Storkson, and Michael W. Pariza
- Preharvest aflatoxin contamination : molecular strategies for its control / D. Bhatnagar, P.J. Cotty, and T.E. Cleveland
- Effects of ionizing radiation treatments on the microbiological, nutritional, and structural quality of meats / Donald W. Thayer, Jay B. Fox, Jr., and Leon Lakritz
- Antimicrobial peptides and their relation to food quality / Peter M. Muriana
- Physiological strategies to control geosmin synthesis in channel catfish aquaculture systems / Christopher P. Dionigi.