عنوان

Phenolic, sulfur, and nitrogen compounds in food flavors :

(Number (ISBN

084120330X

(Number (ISBN

9780841203303

Erroneous ISBN

0841202672

Erroneous ISBN

9780841202672

Number

b730495

Title Proper

Phenolic, sulfur, and nitrogen compounds in food flavors :

General Material Designation

[Book]

Other Title Information

a symposium /

First Statement of Responsibility

sponsored by the Division of Agricultural and Food Chemistry at the 170th meeting of the American Chemical Society, Chicago, Ill., August 25-26, 1975 ; George Charalambous, editor, Ira Katz, editor.

Place of Publication, Distribution, etc.

Washington :

Name of Publisher, Distributor, etc.

American Chemical Society,

Date of Publication, Distribution, etc.

1976.

Specific Material Designation and Extent of Item

vii, 215 pages :

Other Physical Details

illustrations ;

Dimensions

24 cm.

Series Title

ACS symposium series ;

Volume Designation

26,

ISSN of Series

0097-6156

Text of Note

Includes bibliographical references and index.

Text of Note

Role of flavones and related compounds in retarding lipid-oxidative flavor changes in foods / Dan E. Pratt -- Contribution of polyphenolic compounds to the taste of tea / Gary W. Sanderson, Arvind S. Ranadive, Larry S. Eisenberg, Francis J. Farrell, Robert Simons, Charles H. Manley, and Philip Coggon -- Wine flavor and phenolic substances / V.L. Singleton and A.C. Noble -- Surveillance and control of phenolic tastes and odors in water to prevent their effects on taste and flavor of foods / B.F. Willey -- Simultaneous detection of nitrogen and sulfur containing flavor volatiles / Donald A. Withycombe, John P. Walradt, and Anne Hruza -- Flavor precursors in food stuffs / Leonard Schutte -- Reaction products of [alpha]-dicarbonyl compounds, aldehydes, hydrogen sulfide, and ammonia / Henk J. Takken, Leendert M. Van Der Linde, Pieter J. De Valois, Hans M. Van Dort, and Mans Boelens -- Non-enzymic transamination of unsaturated carbonyls : a general source of nitrogenous flavor compounds in foods / George P. Rizzi -- Identification and flavor properties of some 3-oxazolines and 3-thiazolines isolated from cooked beef / Cynthia J. Mussinan, Richard A. Wilson, Ira Katz, Anne Hruza, and Manfred H. Vock -- Nonvolatile nitrogen and sulfur compounds in red meats and their relation to flavor and taste / Ahmed Fahmy Mabrouk -- Furans substituted at the three position with sulfur / William J. Evers, Howard H. Heinsohn, Jr., Bernard J. Mayers, and Anne Sanderson -- Cat neural taste responses to nitrogen compounds / James C. Boudreau, Joseph Oravec, William Anderson, Virginia Collings, and Thomas E. Nelson.

0

Title

Phenolic, sulfur, and nitrogen compounds in food flavors.

Flavonoids, Congresses.

Flavoring essences, Congresses.

Phenols, Congresses.

Flavoring Agents.

Food Additives.

Nitrogen.

Phenols.

Sulfur.

Flavonoïdes-- Congrès.

Phénols-- Congrès.

Saveur-- Essences-- Congrès.

Aromatisants-- Congrès.

Flavonoids.

Flavoring essences.

Phenols.

Number

Class number

Book number

Class number

Book Number

Charalambous, George,1922-1994.

Katz, Ira,1933-

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

American Chemical Society., Meeting(170th :1975 :, Chicago, Ill.)

Date of Transaction

20201203132454.0

Electronic name

[Book]

Y