http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
developed from a symposium sponsored by the Division of Agricultural and Food Chemistry at the 196th Meeting of the American Chemical Society, Los Angeles, California, September 25-30, 1988
Division of Agricultural and Food Chemistry.
1 online resource (xii, 548 pages) : illustrations
Thermal generation of aromas : an overview / Thomas H. Parliament -- Progress in the science of thermal generation of aromas : a review / Charles H. Manley -- Regulatory toxicology and food flavors / Charles J. Kokoski -- Thermal decomposition of carbohydrates : an overview / Joseph A. Maga -- Isolation of thermally generated aromas / Sara J. Risch and Gary A. Reineccius -- Advances in gas chromatographic analysis of thermally generated aromas / M.J. Feeney and W.J. Jennings -- Gas chromatography-matrix isolation infrared spectroscopy-mass spectrometry for analysis of thermally generated aroma compounds / William R. Croasmun and Robert J. McGorrin -- Modern techniques in mass spectrometry for the analysis of nonvolatile or thermally labile flavor compounds / T.G. Hartman, Chi-Tang Ho, J.D. Rosen, and R.T. Rosen -- Thermal decomposition of lipids : an overview / Wassef W. Nawar -- Contribution of lipids to the formation of heterocyclic compounds in model systems / Chi-Tang Ho, Linda J. Bruechert, Yuangang Zhang, and E-Mean Chiu -- Processing parameters and volatile compounds from milk fat / Y.J. Yoo, R.C. Whiteman, J.K. Dore, M.A. Amer, and Wassef W. Nawar -- Flavor composition of oil obtained from crude and roasted oats / S.M. Fors and P. Schlich -- Volatile flavor chemicals formed by the Maillard reaction / Takayuki Shibamoto -- Model reactions on generation of thermal aroma compounds / W. Baltes, J. Kunert-Kirchhoff, and G. Reese -- Formation of amino acid specific Maillard products and their contribution to thermally generated aromas / R. Tressl, B. Helak, N. Martin, and E. Kersten -- Heat-induced flavor formation from peptides / George P. Rizzi -- Mechanistic studies of the Maillard reaction with emphasis on phosphate-mediated catalysis / R.P. Potman and Th. A. van Wijk -- Kinetics of the formation of alkylpyrazines : effect of pH and water activity / M.M. Leahy and Gary A. Reineccius -- Sugar-derived deoxy-dicarbonyl intermediates as precursors of food flavors and aromas / Milton S. Feather -- Effects of temperature, pH, and relative concentration on the reaction of rhamnose and proline / James J. Shaw and Chi-Tang Ho -- Parameter effects on the thermal reaction of cystine and 2,5-dimethyl-4-hydroxy-3(2H)-furanone / Chi-Kuen Shu and Chi-Tang Ho -- Formation of influential flavor components through water-mediated retro-aldol conversions of [alpha], [beta]-unsaturated carbonyls / David B. Josephson and Jerome Glinka -- Volatile thermal decomposition products of [beta]-carotene / Philip N. Onyewu, Henryk Daun, and Chi-Tang Ho -- Bread flavor / Peter Schieberle and Werner Grosch -- Formation of 2-acetyl-l-pyrroline and other important flavor compounds in wheat bread crust / Peter Schieberle -- Aroma chemistry of crackers / L.F.M. Yong, T.E. Acree, E.H. Lavin, and R.M. Butts -- Formation of flavor components in roasted coffee / R. Tressl -- Influence of nonvolatile compounds on coffee flavor / Sara J. Risch and Yue Mei Ma -- Thermal generation of aroma compounds from tea and tea constituents / Tei Yamanishi, Michiko Kawakami, Akio Kobayashi, Tsuyoko Hamada, and Yulina Musalam -- Natural precursors of thermally induced C13 norisoprenoids in quince / P. Winterhalter and P. Schreier -- Thermally degraded flavors in citrus juice products / S. Nagy, R.L. Rouseff, and H.S. Lee -- Aroma composition of canned black truffles / T. Talou, M. Delmas, and A. Gaset -- Flavor constituents of roasted cashew nuts / A. Jayalekshmy and C.S. Narayanan -- Volatile compounds in ginger oil generated by thermal treatment / Chu-Chin Chen and Chi-Tang Ho -- Identification and formation of characteristic volatile compounds from cooked shrimp / Kikue Kubota, Chinatsu Uchida, Keiko Kurosawa, Ayako Komuro, and Akio Kobayashi -- Volatile flavor components in thermally processed Louisiana red swamp crayfish and blue crab / T.C.-Y. Hsieh, W. Vejaphan, S.S. Williams, and J.E. Matiella -- Thermally generated volatile compounds in packaging materials / H. Kim and S.G. Gilbert -- Maillard technology as applied to meat and savory flavors / Lawrence L. Buckholz, Jr. -- Reaction flavors of meat / Milton E. Bailey and Richard G. Einig -- Process meat flavor development and the Maillard reaction / G.A.M. van den Ouweland, E.P. Demole, and P. Enggist -- Flavor formation in meat-related Maillard systems containing phospholipids / Donald S. Mottram and Linda J. Salter -- Thermal generation of sulfur-containing flavor compounds in beef / J.R. Vercellotti, J.W. Kuan, A.M. Spanier, and A.J. St. Angelo -- Isolation and characterization of volatile sulfur-containing meat flavor components in model systems / P. Werkhoff, R. Emberger, M. Güntert, and M. Köpsel -- Soy proteins and thermal generation of alkylpyrazines in meat flavor / Richard G. Einig and Milton E. Bailey -- Aroma development in Chinese fried pork bundle / Tzou-Chi Huang, Sen-Far Chang, Chi-Shen Lin, Daniel Y.-C. Shih, and Chi-Tang Ho -- Protein-generated extrusion flavors / Joseph A. Maga and Chin Hong Kim -- Formation of volatile compounds from extruded corn-based model systems / Chi-Tang Ho, Linda J. Bruechert, May-Chien Kuo, and Mark T. Izzo -- Design of flavors for the microwave oven : the delta T theory / Nadim A. Shaath and Nehla R. Azzo -- Influence of microwave heating on flavor / James A. Steinke, Christine M. Frick, Jo A. Gallagher, and Kenneth J. Strassburger -- Flavor development in a microwaved versus a conventionally baked cake / C. Whorton and Gary A. Reineccius.
Thomas H. Parliment, editor ; Robert J. McGorrin, editor ; Chi-Tang Ho, editor.
Title from PDF title page (ACS publications, viewed September 8, 2009).
Master and use copy. Digital master created according to Benchmark for Faithful Digital Reproductions of Monographs and Serials, Version 1. Digital Library Federation, December 2002. http://purl.oclc.org/DLF/benchrepro0212 MiAaHDL
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Includes bibliographical references and indexes.
Washington, DC : American Chemical Society, 1989