Food Flavour and Safety
American Chemical Society (Verlag)
978-0-8412-2665-4 (ISBN)
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Covers the most recent advances in molecular biochemistry as related to the improvement of food quality. Addresses broad range of topics, including flavour, nutrition, and safety. Specific issues include flavour perception and compounds affecting flavour; quality analysis and research applications towards the production of quality foods; and food microbiology and safety issues. Bridges the gap between food science and food technology as well as other associated scientific disciplines
Molecular Approaches to the Study of Food Quality; Complexity of Flavor Recognition and Transduction; Do We Recognize Sweetness and Bitterness at the Same Receptor?; Heterocyclic Compounds in Model Systems for the Maillard Reaction: Reactions of Aldehydes with Ammonium Sulfide in the Presence or Absence of Acetoin; Natural and Synthetic Compounds for Flavor Quality Maintenance; Role of Proteins and Peptides in Meat Flavor; Modern Statistics and Quantitative Structure-Activity Relationships in Flavor; Approaches to Mapping Loci That Influence Flavor Quality in Raspberries; Supercritical Fluid Extraction of Muscle Food Lipids for Improved Quality; New Usage of Aspartic Acid and Glutamic Acid as Food Materials; Convenient Synthesis of Flavor Peptides; Molecular Design of Flavor Compounds Using O-Aminoacyl Sugars; Modification of Lipids by Modified Lipase; Enzymatic Modification of Soy Proteins To Improve Their Functional Properties for Food Use; Use of Enzyme-Active Soya Flour in Making White Bread; Rapid Fermentation of Soy Sauce: Application to Preparation of Soy Sauce Low in Sodium Chloride; Large-Scale Preparation and Application of Caseinomacropeptide; Potential Application of Some Synthetic Glycosides to Food Modification; Effect of Interdroplet Forces on Centrifugal Stability of Protein-Stabilized Concentrated Oil-in-Water Emulsions; Determination of Shrimp Freshness Using Impedance Technology; Conjugated Dienoic Derivatives of Linoleic Acid: A New Class of Food-Derived Anticarcinogens; Preharvest Aflatoxin Contamination: Molecular Strategies for Its Control; Effects of Ionizing Radiation Treatments on the Microbiological, Nutritional, and Structural Quality of Meats; Antimicrobial Peptides and Their Relation to Food Quality; Physiological Strategies To Control Geosmin Synthesis in Channel Catfish Aquaculture Systems
Erscheint lt. Verlag | 23.6.1993 |
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Reihe/Serie | ACS Symposium Series ; No. 528 |
Zusatzinfo | indexes |
Verlagsort | Washington |
Sprache | englisch |
Maße | 152 x 229 mm |
Gewicht | 1 g |
Themenwelt | Naturwissenschaften ► Chemie |
Technik ► Lebensmitteltechnologie | |
ISBN-10 | 0-8412-2665-2 / 0841226652 |
ISBN-13 | 978-0-8412-2665-4 / 9780841226654 |
Zustand | Neuware |
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