| Description |
ix, 333 pages : illustrations ; 24 cm |
| Series |
ACS symposium series, 0097-6156 ; 558 |
|
ACS symposium series. 0097-6156 ; 558
|
| Contents |
Machine derived contents note: Lipids in Food Flavors: An Overview, C.-T. Ho and Q. Chen -- Chemistry of Singlet Oxygen Oxidation of Foods, W.T. Yang and D.B. Min -- Contribution of Lipoxygenase Pathway to Food Flavors, R.J. Hsieh -- Volatile Formation by Lipid-Mediated Maillard Reaction in Model Systems, Y. Zhang, W.J. Ritter, C.C. Barker, P.A. Traci, and C.-T. Ho -- Volatile Compounds Generated from Thermal Interaction of 2,4-Decadienal & the Flavor Precursors of Garlic, T.-H. Yu, M.-H. Lee, C.-M. Wu, and C.-T. Ho -- Relationship of Temperature to the Production of Lipid Volatiles from Beef, A.M. Spanier, A.J. St. Angelo, C.C. Grimm, and J.A. Miller -- Changes of Headspace Volatile Compounds Due to Oxidation of Milk Fat During Storage of Dried Dairy Products, Y.B. Lee and C.V. Morr -- Lipid-Derived Aroma Compounds in Cooked Potatoes and Reconstituted Dehydrated Potato Granules, J.P. Salinas, T.G. Hartman, K. Karmas, J. Lech, and R.T. Rosen -- Lipid-Derived Flavor Compounds in Fresh and Dehydrated Tomato Products, K. Karmas, T.G. Hartman, J.P. Salinas, J. Lech, and R.T. Rosen -- Aroma Generation in Extruded and Heated Wheat Flour, H.-I. Hwang, T.G. Hartman, M.V. Karwe, H.V. Izzo, and C.-T. Ho -- Effect of Packaging on the Lipid Oxidation Storage Stability of Dehydrated Pinto Beans, T.G. Hartman, K. Karmas, J.P. Salinas, R. Ruiz, J. Lech, and R.T. Rosen -- Influence of Finishing Diets on Lamb Flavor, M.E. Bailey, J. Suzuki, L.N. Fermando, H.A. Swartz, and R.W. Purchas -- Contribution of Lipid-Derived Components to the Flavor of Alligator Meat, K.R. Cadwallader, H.H. Baek, H.Y. Chung, and M.W. Moody -- Flavor Chemistry of Dairy Lipids: Review of Free Fatty Acids, I.J. Leon -- Flavor Chemistry of Fish Oil, C.F. Lin -- Omega-3 Fatty Acid Composition and Stability of Seal Lipids, F. Shahidi, J. Synowiecki, R. Amarowicz, and U. Wanasundara -- Volatile Compounds of Lards from Different Treatments, L.S. Hwang and C.-W. Chen -- Hexanal as an Indicator of the Flavor Deterioration of Meat and Meat Products, F. Shahidi and R. B. Pegg -- Control of the Production of cis-3-Hexenal: Lipid-Derived Flavor Compounds by Plant Cell Culture, S. Chou and C.-K. Chin -- Canola Oil Flavor Quality Evaluation by Dynamic Headspace Gas Chromatography, S.K. Raghavan, D.R. Connell, and A. Khayat -- Stabilization of Canola Oil by Natural Antioxidants, F. Shahidi and U. Wanasundara -- Capillary Gas Chromatography Procedure for Determining Olive Oil Flavor, S.K. Raghavan, D. R. Connell, and A. Khayat |
| Notes |
"Developed from a symposium sponsored by the Division of Agricultural and Food Chemistry at the 205th National Meeting of the American Chemical Society, Denver, Colorado, March 28-April 2, 1993." |
| Bibliography |
Includes bibliographical references and indexes |
| Notes |
Also available via the World Wide Web |
|
System requirements: Internet connectivity, World Wide Web browser, and Adobe Acrobat |
| Subject |
Flavor -- Congresses.
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Lipid -- Oxidation
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Lipids -- Congresses.
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| Genre/Form |
Conference papers and proceedings.
|
| Author |
Hartman, Thomas G., 1958-
|
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Ho, Chi-Tang, 1944-
|
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American Chemical Society. Division of Agricultural and Food Chemistry.
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| LC no. |
94013923 |
| ISBN |
0841229228 (alk. paper) |
|
