| Description |
ix, 285 pages : illustrations ; 24 cm |
| Series |
ACS symposium series, 0097-6156 ; 674 |
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ACS symposium series ; 674
|
| Contents |
Machine derived contents note: 1. Flavor and Lipid Chemistry of Seafoods: An Overview, Fereidoon Shahidi and Keith R. Cadwallader -- 2. Influence of Processing on the Flavor of Seafoods, Leon C. Boyd -- 3. Role of Aldehydes in Cooked Fish Flavors, Takayuki Shibamoto and Masahiro Horiuchi -- 4. Determination of Potent Odorants in Ripened Anchovy (Engraulis encrasicholus L.) by Aroma Extract Dilution Analysis and by Gas ChromatographyOlfactometry of Headspace Samples, Reda Triqui and Helmut Guth -- 5. Aroma Compounds of Fresh and Stored Mackerel (Scomber scombrus), C. Alasalvar, P. C. Quantick, and J. M. Grigor -- 6. Gas ChromatographyMass Spectrometry Analysis of Volatile Flavor Compounds in Mackerel for Assessment of Fish Quality, Hui-Zhen Zhang and Tung-Ching Lee -- 7. Lipoxygenase and Sulfur-Containing Amino Acids in Seafood Flavor Formation, B. S. Pan, J. R. Tsai, L. M. Chen, and C. M. Wu -- 8. Thermally Generated Flavors from Seal Protein Hydrolysate, Chin-Fa Hwang, Fereidoon Shahidi, A. C. Onodenalore, and Chi-Tang Ho -- 9. Character-Impact Aroma Compounds of Crustaceans, H. H. Baek and Keith R. Cadwallader -- 10. Flavor Characteristics and Lipid Composition of Atlantic Salmon, Linda J. Farmer, Janice M. McConnell, and William D. Graham -- 11. Potent Odorants in Boiled Cod as Affected by the Storage of Raw Material, C. Milo and W. Grosch -- 12. Manipulating the Flavor of Freshwater Crustacea Using Postharvest Seawater Acclimation, H.-J. Weng, Keith R. Cadwallader, H. H. Baek, L. R. D'Abramo, and J. A. Sullivan -- 13. Aroma-Active Compounds in Salt-Fermented Anchovy, Y. J. Cha, G. H. Lee, and Keith R. Cadwallader -- 14. Impact of Dietary Peroxides and Tocopherols on Fillet Flavor of Farmed Atlantic Salmon, R. G. Ackman, M. P. M. Parazo, and S. P. Lall -- 15. Effect of Sodium Potassium Phosphate (Carnal 2110) on Acceptability and Color of Hot Smoked White Sturgeon (Acipenser transmontanus), Frank A. Chapman, Susan L. Lucas, and Sean F. O'Keefe -- 16. Influence of Microenvironment on Oxidative Susceptibility of Seafood Lipids, Marilyn C. Erickson and Ramani V. Sista -- 17. Marine Lipids and Their Stabilization with Green Tea and Catechins, Fereidoon Shahidi, Udaya N. Wanasundara, Y. He, and V. K. S. Shukla -- 18. Analysis of Polyunsaturated Fatty Acid Isomeric Hydroperoxides by High-Performance Liquid Chromatography with Post-Column Fluorescence Detection, Toshiaki Ohshima, Hideki Ushio, and Chiaki Koizumi -- 19. Evaluation Method for Lipid Oxidation by Nuclear Magnetic Resonance, H. Saito -- 20. Structural Characteristics of Marine Lipids and Preparation of w 3 Concentrates, Udaya N. Wanasundara and Fereidoon Shahidi -- 21. Separation of w3 Polyunsaturated Fatty Acids from Fish Oil and Stabilization of the Oil Against Autoxidation, Daeseok Han, Hyun-Kyung Shin, and Suk Hoo Yoon -- 22. Microencapsulation and Oxidative Stability of Docosahexaenoic Acid, Pahn Shick Changv |
| Notes |
"Developed from a symposium sponsored by the Division of Agricultural and Food Chemistry" at the 212th National Meeting of the American Chemical Society, Orlando, Florida, August 25-29, 1996 |
| Bibliography |
Includes bibliographical references and index |
| Notes |
Also available via the World Wide Web |
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System requirements: Internet connectivity, World Wide Web browser, and Adobe Acrobat |
| Subject |
Flavor -- Congresses.
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Lipids -- Congresses.
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Seafood -- Composition -- Congresses.
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| Genre/Form |
Conference papers and proceedings.
|
| Author |
Cadwallader, Keith R., 1963-
|
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Shahidi, Fereidoon, 1951-
|
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American Chemical Society. Division of Agricultural and Food Chemistry.
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American Chemical Society. Meeting (212th : 1996 : Orlando, Fla.)
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| LC no. |
97020541 |
| ISBN |
0841235260 |
|
