Phenolic, sulfur, and nitrogen compounds in food flavors : a symposium /
| Corporate Authors: | , |
|---|---|
| Other Authors: | , |
| Format: | eBook |
| Language: | English |
| Published: |
Washington, D.C. :
American Chemical Society,
1976.
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| Series: | ACS symposium series ;
26. |
| Subjects: | |
| Online Access: | Connect to the full text of this electronic book |
Table of Contents:
- Role of flavones and related compounds in retarding lipid-oxidative flavor changes in foods / Dan E. Pratt
- Contribution of polyphenolic compounds to the taste of tea / Gary W. Sanderson, Arvind S. Ranadive, Larry S. Eisenberg, Francis J. Farrell, Robert Simons, Charles H. Manley, and Philip Coggon
- Wine flavor and phenolic substances / V.L. Singleton and A.C. Noble
- Surveillance and control of phenolic tastes and odors in water to prevent their effects on taste and flavor of foods / B.F. Willey
- Simultaneous detection of nitrogen and sulfur containing flavor volatiles / Donald A. Withycombe, John P. Walradt, and Anne Hruza
- Flavor precursors in food stuffs / Leonard Schutte
- Reaction products of [alpha]-dicarbonyl compounds, aldehydes, hydrogen sulfide, and ammonia / Henk J. Takken, Leendert M. Van Der Linde, Pieter J. De Valois, Hans M. Van Dort, and Mans Boelens
- Non-enzymic transamination of unsaturated carbonyls : a general source of nitrogenous flavor compounds in foods / George P. Rizzi
- Identification and flavor properties of some 3-oxazolines and 3-thiazolines isolated from cooked beef / Cynthia J. Mussinan, Richard A. Wilson, Ira Katz, Anne Hruza, and Manfred H. Vock
- Nonvolatile nitrogen and sulfur compounds in red meats and their relation to flavor and taste / Ahmed Fahmy Mabrouk
- Furans substituted at the three position with sulfur / William J. Evers, Howard H. Heinsohn, Jr., Bernard J. Mayers, and Anne Sanderson
- Cat neural taste responses to nitrogen compounds / James C. Boudreau, Joseph Oravec, William Anderson, Virginia Collings, and Thomas E. Nelson.