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Title:
Food Flavors and Chemistry - Advances of the New Millennium |
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Division: Food Chem / Royal Society of / 英文版 |
Author/Editor: Arthur M Spanier (Editor), Fereidoon Shahidi (Editor), Thomas H Parlim Star:  |
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ISBN: 0854048758 |
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Introduce Date: 2007年11月20日09:14 , Release Date: 2007年11月20日09:54 |
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Introducer: Metalcarbene , Rate: 0/112 |
| Format: pdf(editorial) Download |
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| Description: |
Food Flavors and Chemistry - Advances of the New Millennium
DOI: 10.1039/9781847550859
Arthur M Spanier (Editor), Fereidoon Shahidi (Editor), Thomas H Parliment (Editor), Cynthia Mussinan (Editor), Chi-Tang Ho (Editor), Ellene Tratras Contis (Editor)
ISBN (online): 978-1-84755-085-9
ISBN (print): 978-0-85404-875-5
Copyright: 2001
Table of Contents
Title Page
Front cover
DOI: 10.1039/9781847550859-FX001 (351Kb) Full Access
Front matter
DOI: 10.1039/9781847550859-FP001 (83Kb) Full Access
Preface
DOI: 10.1039/9781847550859-FP005 (106Kb) Full Access
Contents
DOI: 10.1039/9781847550859-FP007 (271Kb) Full Access
Overview
DOI: 10.1039/9781847550859-00001 (1Mb) 1 Full Access
The new U.S. patent law: What impact on chemical inventions? 3 License Access
Olestra versus natural lipids: A critical review 17 License Access
Firmenich award address 31 License Access
Human gustation and flavor 33 License Access
Dairy 65 License Access
Advances in dairy flavor chemistry 67 License Access
Perceivable odorants in fresh and heated sweet cream butters 85 License Access
The effect of manipulating ripening temperatures on Cheddar cheese flavor 97 License Access
Relationships between the odor and flavor attributes and the volatile composition and gross composition of cheese 108 License Access
Determination of the cause of off-flavors in milk by dynamic headspace GC/MS and multivariate data analysis 118 License Access
Determination of taste-active compounds in a bitter camembert cheese and evolution of their impact on taste during ripening 130 License Access
Characterization of volatile flavors in enzyme-modified and natural Cheddar cheese 141 License Access
Development of characteristic flavor in idiazabal cheese adding commercial lipases 151 License Access
Effect of milk composition and heating on flavor and aroma of yogurt 160 License Access
Composition 169 License Access
Flavor characteristics of tempe 171 License Access
Compositions and contents of catechins in various kinds of fresh tea leaves ¡ª comparisons between Assam variety and China variety 183 License Access
Quantitative change of glycosides as aroma precursors during the oolong tea manufacturing process 197 License Access
The application of HPLC analysis of anthocyanins to differentiate red grapes and wines 203 License Access
Enantiomeric distribution of a-pinene, �0‰8-pinene, sabinene and limonene in various citrus essential oils 216 License Access
GC/O studies on the volatile components of shadberry (amelanchier arborea nutt.) fruit 232 License Access
Headspace composition of virgin olive oil evaluated by solid phase Microextraction: Relationship with the oil sensory characteristics 236 License Access
Headspace analysis of volatile flavor compounds of olive oils from Lianolia variety 248 License Access
The olive biophenols: Hedonic-sensory descriptors of EVOO and WOTOs in the mediterranean aliment culture 253 License Access
Headspace aroma of ¡°wild onion¡± trees 266 License Access
Flavor profiling of 12 edible European truffles 274 License Access
SDE-GC-MS profiling of short- and long-term ripened fermented sausages 281 License Access
Formation of flavors 289 License Access
Chemistry of fried food flavors 291 License Access
Formation of geraniol-related compounds in ginger 305 License Access
Role of L-serine and L-threonine in the generation of sugar-specific reactive intermediates during the maillard reaction 313 License Access
Production of short chain fatty acid esters by pseudomonas fragi CRDA 037 grown on a synthetic medium 318 License Access
Production of representative cooked mussel extracts and evaluation by GC/O of the aroma characteristics of mussels during their storage 328 License Access
Determination of seasonal and thermal processing changes in grapefruit juice aroma active components using GC-olfactometry 336 License Access
Quality and sensory acceptance of a potassium chloride added fish sauce 346 License Access
Analysis 359 License Access
Optimization for the analysis of pyrazines in aqueous solution by direct immersion-solid phase microextraction 361 License Access
Development of a trapping system for isolation of volatile flavor compounds from different food matrices 373 License Access
Optimization of vacuum distillation methods for the extraction of volatile compounds of oysters Crassostrea gigas 380 License Access
Preparative separations of a-ionone and a-damascone enantiomers with simulated moving bed chromatography 386 License Access
Gas chromatography/olfactometry panel training: A time-intensity approach for odor evaluation 394 License Access
Identification of alcoholic beverages by coupling gas chromatography and electronic nose 404 License Access
Application of electronic nose for coffee and ready to drink beverage 412 License Access
Use of nuclear techniques for the measurement of trace elements in food-part II 420 License Access
The suitability of Fourier transform infrared methodology for the prediction of dimethylamine content in frozen minced hake 424 License Access
Application of fast atom bombardment (FAB) and atmospheric pressure chemical ionization (APCI) mass spectrometry for the identification of lipids and their oxidation products 433 License Access
A two-method comparative analytical approach for the spectrophotometric determination of total iron content in various Greek red and white wines 449 License Access
Confirmation of synthetic (fossil fuel) origin of individual components in a complex flavor by GC/C/IRMS d13C and accelerator mass spectrometry 14C measurement 462 License Access
Quality and health 475 License Access
Considerations in the development of food processing and products for long-term space missions in a near self-sufficient environment 477 License Access
Quality characteristics and storage stability of virgin olive oil 492 License Access
Organoleptic, microbiological and physicochemical changes of dry-salted olives of Thassos variety stored under different conditions 497 License Access
Comparative organoleptic evaluation of different types of black table olives 505 License Access
Stability of microencapsulated caraway (Carum Carvie L.) essential oil 511 License Access
Recent findings on the quality of high fructose corn syrup 523 License Access
Diets of whole versus partitioned food: Caloric dilution and disease risk. A review 532 License Access
Flavor, health and nutritional quality of pre-germinated brown rice 546 License Access
Hepatic acute-phase response of healthy and partially hepatectomized rats to mycotoxin 552 License Access
Antioxidants 565 License Access
Aroma and antioxidant properties of Roman chamomile (Anthemis Nobilis L.) 567 License Access
Changes in antioxidant concentration of virgin olive oil during thermal oxidation 578 License Access
Canola/Rapessed hull phenolics as potential free radical scavengers 583 License Access
Radical-scavenging activities of citrus essential oils and their components: Detection using 1, 1-diphenyl-2-picrylhydrazyl 592 License Access
Occurrence and antioxidative activity of 1'-acetoxychavicol acetate and its related compounds in the rhizomes of Alpinia Galanga during cooking 601 License Access
Packaging 609 License Access
Mass transport properties of foods 611 License Access
Development of an analytical method to establish criteria for PET recycling for direct food contact applications 622 License Access
Influence of polymer packaging on the aroma of strawberry syrup 632 License Access
Active polymer packagings to increase the time of food safety theoretical 642 License Access
Subject index 649 License Access
Back cover
DOI: 10.1039/9781847550859-BX003 (372Kb) Full Access
http://www.rsc.org/publishing/ebooks/2001/9780854048755.asp
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