Title Food flavor and safety : molecular analysis and design / A.M. Spanier, editor, H. Okai, editor, M. Tamura, editor

Published Washington, DC : American Chemical Society, 1993

Copies

Location	Call no.	Vol.	Availability
MELB	664 Spa/Ffa		AVAILABLE

Description xiv, 352 pages : illustrations ; 24 cm Series ACS symposium series ; 528 ACS symposium series ; 528 Contents Machine derived contents note: Molecular Approaches to the Study of Food Quality, A.M. Spanier -- Complexity of Flavor Recognition and Transduction, J.N. Labows and R.H. Cagan -- Do We Recognize Sweetness and Bitterness at the Same Receptor?, K. Nakamura and H. Okai -- Heterocyclic Compounds in Model Systems for the Maillard Reaction: Reactions of Aldehydes with Ammonium Sulfide in the Presence or Absence of Acetoin, G. Vernin, J. Metzger, A.A.M. Sultan, A.K. El-Shafei, and C. Parkanyi -- Natural and Synthetic Compounds for Flavor Quality Maintenance, A.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, J.R. Piggott, and S.J. Withers -- Approaches to Mapping Loci That Influence Flavor Quality in Raspberries, A. Paterson, J.R. Piggott, and J. Jiang -- Supercritical Fluid Extraction of Muscle Food Lipids for Improved Quality, M.E. Bailey, R.R. Chao, A.D. Clarke, K. Um, and K.O. Gerhardt -- New Usage of Aspartic Acid and Glutamic Acid as Food Materials, R. Kuramitsu, M. Tamura, M. Nakatani, and H. Okai -- Convenient Synthesis of Flavor Peptides, M. Nakatani and H. Okai -- Molecular Design of Flavor Compounds Using O-Aminoacyl Sugars, M. Tamura and H. Okai -- Modification of Lipids by Modified Lipase, M. Murakami, M. Kawanari, and H. 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. Luning, and S.M. van Ruth -- Rapid Fermentation of Soy Sauce: Application to Preparation of Soy Sauce Low in Sodium Chloride, S. Muramatsu, Y. Sano, and Y. 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, A. S. Rehill and G. Narsimhan -- Determination of Shrimp Freshness Using Impedance Technology, P.L. Wiese-Lehigh and D. L. Marshall -- Conjugated Dienoic Derivatives of Linoleic Acid: A New Class of Food-Derived Anticarcinogens, S.F. Chin, J. M. Storkson, and M.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, D. W. Thayer, J.B. Fox, Jr., and L. Lakritz -- Antimicrobial Peptides and Their Relation to Food Quality, P.M. Muriana -- Physiological Strategies To Control Geosmin Synthesis in Channel Catfish Aquaculture Systems, C.P. Dionigi Notes "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." 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 Food -- Biotechnology -- Congresses. Food -- Biotechnology. Genre/Form Conference papers and proceedings. Author Okai, H. (Hideo), 1938- Spanier, A. M. (Arthur M.), 1948- Tamura, M. (Masahiro), 1956- American Chemical Society. Division of Agricultural and Food Chemistry. American Chemical Society. Meeting (203rd : 1992 : San Francisco, Calif.) LC no. 93000551 ISBN 0841226652 (alk. paper)

  Permalink