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Title Volatile sulfur compounds in food / Michael C. Qian, Xuetong Fan, Kanjana Mahattanatawee, editor[s] ; sponsored by the ACS Division of Agricultural and Food Chemistry, Inc
Published Washington, DC : American Chemical Society, ©2011
Online access available from:
American Chemical Society Symposium Series ebook    View Resource Record  

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Description 1 online resource
Series ACS symposium series ; 1068
ACS symposium series ; 1068
Contents The significance of volatile sulfur compounds in food flavors / Robert J. McGorrin -- Challenges and artifact concerns in analysis of volatile sulfur compounds / Eric Block -- The role of separation in the identification of trace aroma compounds / J. Lin [and others] -- Emerging analytical techniques for the assessment of aroma relevant sulfur compounds in coffee / Luigi Poisson [and others] -- Progress on volatile sulfur compound analysis in wine / Peter M. Davis and Michael C. Qian -- Recent advances in volatile sulfur compounds in cheese: thiols and thioesters / A.M. Sourabié [and others] -- Contribution of volatile sulfur compounds to the characteristic aroma of roasted garlic / Keith Cadwallader [and others] -- Analysis of volatile sulfur compounds in Swiss cheese using selected ion flow tube mass spectrometry (SIFT-MS) / W. James Harper [and others] -- Volatile compounds of the genus Allium L. (onions) / Michael Keusgen -- Sulfur compounds in still and sparkling wines and in grappa: analytical and technological aspects / Bruno Fedrizzi [and others] -- Determination of volatile sulfur compounds formed by the Maillard reaction of glutathione with glucose / Sang Mi Lee and Young-Suk Kim -- Volatile sulfur compounds in foods as a result of ionizing radiation / Xuetong Fan, Eun Joo Lee, and Dong Ahn -- Volatile compounds formed from the interaction between organoselenium and sulfur compounds / Guor-Jien Wei and Chi-Tang Ho -- Analysis and formation of key sulfur aroma compounds in wine / M.J. Herderich [and others] -- Understanding aroma impact of four important volatile sulfur compounds in Oregon pinot noir wine / I-Min Tsai and Mina R. McDaniel -- Antimicrobial activity of volatile sulfur compounds in foods / Kyu Hang Kyung
Bibliography Includes bibliographical references and index
Notes Print version record
Subject Food -- Analysis -- Congresses.
Food -- Sulfur content.
Sulfur compounds -- Congresses.
Food Analysis.
Sulfur Compounds.
Genre/Form Congress.
Conference papers and proceedings.
Conference papers and proceedings.
Form Electronic book
Author Fan, Xuetong.
Mahattanatawee, Kanjana.
Qian, Michael.
American Chemical Society. Division of Agricultural and Food Chemistry.
LC no. 2011029690
ISBN 0841226172 (electronic bk.)
9780841226173 (electronic bk.)
(alk. paper)
(alk. paper)