عنوان

Lipids as a source of flavor :

0841204187

9780841204188

b510094

Lipids as a source of flavor :

[Book]

a symposium /

sponsored by the Flavor Sub-division of the Division of Agricultural and Food Chemistry at the 174th meeting of the American Chemical Society, Chicago, Illinois, August 30-31, 1977 ; Michael K. Supran, editor.

Washington :

American Chemical Society,

1978.

ix, 121 p. :

ill. ;

24 cm.

ACS symposium series ;

75

Includes bibliographies and index.

The role lipids play in the positive and negative flavors of foods / Ira Litman and Schelly Numrych -- Chemistry of deep fat fried flavor / Stephen S. Chang, Robert J. Peterson, and Chi-Tang Ho -- Volatiles from frying fats : a comparative study / W.W. Nawar, S.J. Bradley, S.S. Lomanno, G.G. Richardson, and R.C. Whiteman -- Generation of aroma compounds by photo oxidation of unsaturated fatty esters / Braja D. Mookherjee and Robert W. Trenkle -- Instrumental analysis of volatiles in food products / Harold P. Dupuy, Mona L. Brown, Michael G. Legendre, James I. Wadsworth, and Eric T. Rayner -- Chemical changes involved in the oxidation of lipids in foods / D.A. Lillard -- Flavor problems in the usage of soybean oil and meal / H.J. Dutton -- Flavors from lipids by microbiological action / L. Wendell Haymon and James C. Acton.

0

Lipids as a source of flavor.

Flavor, Congresses.

Lipids, Congresses.

Supran, Michael K.,1939-

American Chemical Society., Division of Agricultural and Food Chemistry., Flavor Subdivision.

American Chemical Society., Meeting(174th :1977 :, Chicago, Ill.)

20140213123032.0

[Book]

Y