Lipids in food flavors
|Format:||Print Book 1994|
|Availability:||Available at 1 Library 1 of 1 copy|
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.
|Series||ACS symposium series ; 558.|
Lipids -- Congresses.
|Publisher|| Washington, DC :American Chemical Society,1994
Hartman, Thomas G., 1958-
American Chemical Society. Division of Agricultural and Food Chemistry.
"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."
ix, 333 pages : illustrations ; 24 cm.
Includes bibliographical references and indexes.
|ISBN||0841229228 (alk. paper)