Lipids in food flavors

by American Chemical Society. Meeting 1993 : Denver, Colo.)

Format: Print Book 1994
Availability: Available at 1 Library 1 of 1 copy
Noncirculating (1)
Location Collection Call #
CLP - Main Library Second Floor - Closed Reference (Please ask for assistance) r TP372.5 .L57 1993
Location  CLP - Main Library
 
Collection  Second Floor - Closed Reference (Please ask for assistance)
 
Call Number  r TP372.5 .L57 1993
 
 
Summary
Examines the interaction of lipid oxidation and Maillard reaction for the generation of flavor compounds. Features new isolation and analysis techniques, including dynamic headspace analysis, to evaluate flavors generated from lipid-containing foods. Discusses the effects of processing and storage on the flavors of processed foods. Examines the generation of flavors from lipoxygenase pathways and the production of flavors by biotechnology.
Additional Information
Series ACS symposium series ; 558.
Subjects Flavor -- Congresses.
Lipids -- Congresses.
Publisher Washington, DC :American Chemical Society,1994
Contributors Ho, Chi-Tang, 1944-
Hartman, Thomas G., 1958-
American Chemical Society. Division of Agricultural and Food Chemistry.
Language English
Notes "Developed from a symposium sponsored by the Division of Agricultural and Food Chemistry at the 205th National Meeting of the American Chemical Society, Denver, Colorado, March 28-April 2, 1993."
Description ix, 333 pages : illustrations ; 24 cm.
Bibliography Notes Includes bibliographical references and indexes.
ISBN 0841229228 (alk. paper)
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