عنوان

Flavor chemistry :

شابک

0841215707

شابک

9780841215702

شماره

b428540

عنوان اصلي

Flavor chemistry :

نام عام مواد

[Book]

ساير اطلاعات عنواني

trends and developments : developed from a symposium sponsored by the Division of Agricultural and Food Chemistry at the Third Chemical Congress of North America (195th National Meeting of the American Chemical Society), Toronto, Ontario, Canada, June 5-11, 1988 /

نام نخستين پديدآور

Roy Teranishi, editor, Ron G. Buttery, editor, Fereidoon Shahidi, editor.

محل نشرو پخش و غیره

Washington, DC :

نام ناشر، پخش کننده و غيره

American Chemical Society,

تاریخ نشرو بخش و غیره

1989.

نام خاص و کميت اثر

viii, 246 pages :

ساير جزييات

illustrations ;

ابعاد

24 cm.

عنوان فروست

ACS symposium series,

مشخصه جلد

388

شاپا ي ISSN فروست

0097-6156 ;

متن يادداشت

Includes bibliographical references and indexes.

متن يادداشت

New trends and developments in flavor chemistry : an overview / Roy Teranishi -- Biosynthesis of chiral flavor and aroma compounds in plants and microorganisms / K.-H. Engel, J. Heidlas, W. Albrecht, and R. Tressl -- Aroma development in ripening fruits / P. Dirinck, H. De Pooter, and N. Schamp -- Nonvolatile conjugates of secondary metabolites as precursors of varietal grape flavor components / Patrick J. Williams, Mark A. Sefton, and Bevan Wilson -- Sotolon : identification, formation, and effect on flavor / Akio Kobayashi -- Role of oxidative processes in the formation and stability of fish flavors / C. Karahadian and R.C. Lindsay -- Kinetics of formation of alkylpyrazines : effect of type of amino acid and type of sugar / M.M. Leahy and G.A. Reineccius -- Formation and aroma characteristics of heterocyclic compounds in foods / Chi-Tang Ho and James T. Carlin -- Natural flavors produced by biotechnological processing / David W. Armstrong, Bruce Gillies, and Hiroshi Yamazaki -- Neurophysiology and stimulus chemistry of mammalian taste systems / James C. Boudreau -- Temporal aspects of flavoring / P. Overbosch and W.J. Soeting -- Enantioselectivity in odor perception / W. Pickenhagen -- Role of free amino acids and peptides in food taste / Hiromichi Kato, Mee Ra Rhue, and Toshihide Nishimura -- New dimensions in flavor research : herbs and spices / Braja D. Mookherjee, Richard A. Wilson, Robert W. Trenkle, Michael J. Zampino, and Keith P. Sands -- Flavor of cooked meats / Fereidoon Shahidi -- New trends in black truffle aroma analysis / T. Talou, M. Delmas, and A. Gaset -- Fresh tomato volatiles : composition and sensory studies / Ron G. Buttery, Roy Teranishi, Robert A. Flath, and Louisa C. Ling -- Volatile constituents of pineapple (Ananas comosus [L.] Merr.) / G. Takeoka, Ron G. Buttery, Robert A. Flath, Roy Teranishi, E.L. Wheeler, R.L. Wieczorek, and M. Guentert.

بدون عنوان

0

عنوان

Flavor chemistry.

موضوع مستند نشده

Flavor, Congresses.

موضوع مستند نشده

Flavoring essences, Congresses.

موضوع مستند نشده

Q400

شماره رده

نشانه اثر

مستند نام اشخاص تاييد نشده

Buttery, Ron G.

مستند نام اشخاص تاييد نشده

Shahidi, Fereidoon,1951-

مستند نام اشخاص تاييد نشده

Teranishi, Roy,1922-2000.

مستند نام تنالگان تاييد نشده

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

مستند نام تنالگان تاييد نشده

American Chemical Society., Meeting(195th :1988 :, Toronto, Ont.)

مستند نام تنالگان تاييد نشده

Chemical Congress of North America(3rd :1988 :, Toronto, Ont.)

تاريخ عمليات

20140204025058.0

نام الکترونيکي

نوع ماده

[Book]

تكميل شده

Y