Flavor and Lipid Chemistry of Seafoods

1. Flavor and Lipid Chemistry of Seafoods: An Overview ; 2. Influence of Processing on the Flavor of Seafoods ; 3. Role of Aldehydes in Cooked Fish Flavors ; 4. Determination of Potent Odorants in Ripened Anchovy (Engraulis encrasicholus L.) by Aroma Extract Dilution Analysis and by Gas ChromatographyOlfactometry of Headspace Samples ; 5. Aroma Compounds of Fresh and Stored Mackerel (Scomber scombrus) ; 6. Gas ChromatographyMass Spectrometry Analysis of Volatile Flavor Compounds in Mackerel for Assessment of Fish Quality ; 7. Lipoxygenase and Sulfur-Containing Amino Acids in Seafood Flavor Formation ; 8. Thermally Generated Flavors from Seal Protein Hydrolysate ; 9. Character-Impact Aroma Compounds of Crustaceans ; 10. Flavor Characteristics and Lipid Composition of Atlantic Salmon ; 11. Potent Odorants in Boiled Cod as Affected by the Storage of Raw Material ; 12. Manipulating the Flavor of Freshwater Crustacea Using Postharvest Seawater Acclimation ; 13. Aroma-Active Compounds in Salt-Fermented Anchovy ; 14. Impact of Dietary Peroxides and Tocopherols on Fillet Flavor of Farmed Atlantic Salmon ; 15. Effect of Sodium Potassium Phosphate (Carnal 2110) on Acceptability and Color of Hot Smoked White Sturgeon (Acipenser transmontanus) ; 16. Influence of Microenvironment on Oxidative Susceptibility of Seafood Lipids ; 17. Marine Lipids and Their Stabilization with Green Tea and Catechins ; 18. Analysis of Polyunsaturated Fatty Acid Isomeric Hydroperoxides by High-Performance Liquid Chromatography with Post-Column Fluorescence Detection ; 19. Evaluation Method for Lipid Oxidation by Nuclear Magnetic Resonance ; 20. Structural Characteristics of Marine Lipids and Preparation of *w 3 Concentrates ; 21. Separation of *w3 Polyunsaturated Fatty Acids from Fish Oil and Stabilization of the Oil Against Autoxidation ; 22. Microencapsulation and Oxidative Stability of Docosahexaenoic Acid