ENGLISH

Food Flavor and Safety. Molecular Analysis and Design

By A. M. Spanier , H. Okai , and M. Tamura (Eds.)

Book information

Publisher
American Chemical Society
Year
1993
ISBN
9780841226654, 9780841213845, 0-8412-2665-2
DOI
10.1021/bk-1993-0528
ISSN
0097-6156
Language
english
Format
PDF
Filesize
7 MB (7318248 bytes)
Series
ACS Symposium Series 528
Pages
355\355
Topic
Chemistry
Library
rutracker
Time added
2013-07-12 16:00:00

Description

Content: Molecular approaches to the study of food quality / A.M. Spanier -- Complexity of flavor recognition and transduction / John N. Labows and Robert H. Cagan -- Do we recognize sweetness and bitterness at the same receptor? / Kozo Nakamura and Hideo Okai -- Heterocyclic compounds in model systems for the maillard reaction : reactions of aldehydes with ammonium sulfide in the presence or absence of acetoin / Gaston Vernin, Jacques Metzger, Adel A.M. Sultan, Ahmed K. El-Shafei, and Cyril Párkányi -- Natural and synthetic compounds for flavor quality maintenance / Allen 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 / John R. Piggott and S.J. Withers -- Approaches to mapping loci that influence flavor quality in raspberries / Alistair Paterson, John R. Piggott, and Jianping Jiang -- Supercritical fluid extraction of muscle food lipids for improved quality / Milton E. Bailey, Roy R. Chao, Andrew D. Clarke, Ki-Won Um, and Klaus O. Gerhardt -- New usage of aspartic acid and glutamic acid as food materials / Rie Kuramitsu, Masahiro Tamura, Masaru Nakatani, and Hideo Okai -- Convenient synthesis of flavor peptides / Masaru Nakatani and Hideo Okai -- Molecular design of flavor compounds using O-aminoacyl sugars / Masahiro Tamura and Hideo Okai -- Modification of lipids by modified lipase / Mototake Murakami, Masami Kawanari, and Hideo 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. Lining, and S.M. van Ruth -- Rapid fermentation of soy sauce : application to preparation of soy sauce low in sodium chloride / Shunsuke Muramatsu, Yoshihito Sano, and Yasuyuki 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 / Amardeep S. Rehill and Ganesan Narsimhan -- Determination of shrimp freshness using impedance technology / Patti L. Wiese-Lehigh and Douglas L. Marshall -- Conjugated dienoic derivatives of linoleic acid : a new class of food-derived anticarcinogens / Sou F. Chin, Jayne M. Storkson, and Michael 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 / Donald W. Thayer, Jay B. Fox, Jr., and Leon Lakritz -- Antimicrobial peptides and their relation to food quality / Peter M. Muriana -- Physiological strategies to control geosmin synthesis in channel catfish aquaculture systems / Christopher P. Dionigi.

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