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Food flavors and chemistry : advances of the new millennium /
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| Clasificación: | Libro Electrónico |
|---|---|
| Autor Corporativo: | |
| Otros Autores: | |
| Formato: | Electrónico Congresos, conferencias eBook |
| Idioma: | Inglés |
| Publicado: |
Cambridge :
Royal Society of Chemistry,
©2001.
|
| Colección: | Special publication (Royal Society of Chemistry (Great Britain)) ;
no. 274. |
| Temas: | |
| Acceso en línea: | Texto completo |
Tabla de Contenidos:
- The new U.S. patent law : what impact on chemical inventions?
- Olestra versus natural lipids : a critical review
- Human gustation and flavor
- Advances in dairy flavor chemistry
- Perceivable odorants in fresh and heated sweet cream butters
- The effect of manipulating ripening temperatures on Cheddar cheese flavor
- Relationships between the odor and flavor attributes and the volatile composition and gross composition of cheese
- Determination of the cause of off-flavors in milk by dynamic headspace GC/MS and multivariate data analysis
- Determination of taste-active compounds in a bitter Camembert cheese and evolution of their impact on taste during ripening
- Characterization of volatile flavors in enzyme-modified and natural Cheddar cheese
- Development of characteristic flavor in idiazabal cheese adding commercial lipases
- Effect of milk composition and heating on flavor and aroma of yogurt
- Flavor characteristics of tempe
- Compositions and contents of catechins in various kinds of fresh tea leaves : comparisons between Assam variety and China variety
- Quantitative change of glycosides as aroma precursors during the oolong tea manufacturing process
- The application of HPLC analysis of anthocyanins to differentiate red grapes and wines
- Enantiomeric distribution of [alpha]-pinene, [beta]-pinene, sabinene and limonene in various citrus essential oils
- GC/O studies on the volatile components of shadberry (amelanchier arborea nutt.) fruit
- Headspace composition of virgin olive oil evaluated by solid phase microextraction : relationship with the oil sensory characteristics
- Headspace analysis of volatile flavor compounds of olive oils from Lianolia variety
- The olive biophenols : hedonic-sensory descriptors of EVOO and WOTOs in the mediterranean aliment culture
- Headspace aroma of "wild onion" trees
- Flavor profiling of 12 edible European truffles
- SDE-GC-MS profiling of short- and long-term ripened fermented sausages
- Chemistry of fried food flavors
- Formation of geraniol-related compounds in ginger
- Role of L-serine and L-threonine in the generation of sugar-specific reactive intermediates during the Maillard reaction
- Production of short chain fatty acid esters by Pseudomonas fragi CRDA 037 grown on a synthetic medium
- Production of representative cooked mussel extracts and evaluation by GC/O of the aroma characteristics of mussels during their storage
- Determination of seasonal and thermal processing changes in grapefruit juice aroma active components using GC-olfactometry
- Quality and sensory acceptance of a potassium chloride added fish sauce
- Optimization for the analysis of pyrazines in aqueous solution by direct immersion-solid phase microextraction
- Development of a trapping system for isolation of volatile flavor compounds from different food matrices
- Optimization of vacuum distillation methods for the extraction of volatile compounds of oysters Crassostrea gigas
- Preparative separations of [alpha]-ionone and [alpha]-damascone enantiomers with simulated moving bed chromatography
- Gas chromatography/olfactometry panel training : a time-intensity approach for odor evaluation
- Identification of alcoholic beverages by coupling gas chromatography and electronic nose
- Application of electronic nose for coffee and ready to drink beverage
- Use of nuclear techniques for the measurement of trace elements in food, part 2
- The suitability of Fourier transform infrared methodology for the prediction of dimethylamine content in frozen minced hake
- Application of fast atom bombardment (FAB) and atmospheric pressure chemical ionization (APCI) mass spectrometry for the identification of lipids and their oxidation products
- A two-method comparative analytical approach for the spectrophotometric determination of total iron content in various Greek red and white wines
- Confirmation of synthetic (fossil fuel) origin of individual components in a complex flavor by GC/C/IRMS d13C and accelerator mass spectrometry 14C measurement
- Considerations in the development of food processing and products for long-term space missions in a near self-sufficient environment
- Quality characteristics and storage stability of virgin olive oil
- Organoleptic, microbiological and physicochemical changes of dry-salted olives of Thassos variety stored under different conditions
- Comparative organoleptic evaluation of different types of black table olives
- Stability of microencapsulated caraway (Carum Carvie L.) essential oil
- Recent findings on the quality of high fructose corn syrup
- Diets of whole versus partitioned food : caloric dilution and disease risk : a review
- Flavor, health and nutritional quality of pre-germinated brown rice
- Hepatic acute-phase response of healthy and partially hepatectomized rats to mycotoxin
- Aroma and antioxidant properties of Roman chamomile (Anthemis Nobilis L.)
- Changes in antioxidant concentration of virgin olive oil during thermal oxidation
- Canola/Rapeseed hull phenolics as potential free radical scavengers
- Radical-scavenging activities of citrus essential oils and their components : detection using 1, 1-diphenyl-2-picrylhydrazyl
- Occurrence and antioxidative activity of 1'-acetoxychavicol acetate and its related compounds in the rhizomes of Alpinia galanga during cooking
- Mass transport properties of foods
- Development of an analytical method to establish criteria for PET recycling for direct food contact applications
- Influence of polymer packaging on the aroma of strawberry syrup
- Active polymer packagings to increase the time of food safety theoretical.