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Food flavor and safety : molecular analysis and design : developed from a symposium sponsored by the Division of Agricultural and Food Chemistry at the 203rd national meeting of the American Chemical Society, San Francisco, California, April 5-10, 1992

Author: A M Spanier; H Okai; M Tamura; American Chemical Society. Division of Agricultural and Food Chemistry.; American Chemical Society. Meeting
Publisher: Washington, DC : American Chemical Society, 1993.
Series: ACS symposium series, 528.
Edition/Format:   eBook : Document : Conference publication : EnglishView all editions and formats
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Genre/Form: Electronic books
Conference papers and proceedings
San Francisco (Calif., 1992)
Congresses
Congrès
Additional Physical Format: Food flavor and safety.
Washington, DC : American Chemical Society, 1993
(DLC) 93000551
(OCoLC)27677835
Material Type: Conference publication, Document, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: A M Spanier; H Okai; M Tamura; American Chemical Society. Division of Agricultural and Food Chemistry.; American Chemical Society. Meeting
ISBN: 9780841213845 0841213844
OCLC Number: 435549236
Notes: Title from PDF title page (ACS publications, viewed Sept 1, 2009).
Reproduction Notes: Electronic reproduction. [S.l.] : HathiTrust Digital Library, 2011. MiAaHDL
Description: 1 online resource (xiv, 352 pages) : illustrations.
Details: Master and use copy. Digital master created according to Benchmark for Faithful Digital Reproductions of Monographs and Serials, Version 1. Digital Library Federation, December 2002.
Contents: Molecular approaches to the study of food quality / A.M. Spanier --
Complexity of flavor recognition and transduction / John N. Labows and Robert H. Cagan --
Do we recognize sweetness and bitterness at the same receptor? / Kozo Nakamura and Hideo Okai --
Heterocyclic compounds in model systems for the maillard reaction : reactions of aldehydes with ammonium sulfide in the presence or absence of acetoin / Gaston Vernin, Jacques Metzger, Adel A.M. Sultan, Ahmed K. El-Shafei, and Cyril Párkányi --
Natural and synthetic compounds for flavor quality maintenance / Allen J. St. Angelo --
Role of proteins and peptides in meat flavor / A.M. Spanier and J.A. Miller --
Modern statistics and quantitative structure-activity relationships in flavor / John R. Piggott and S.J. Withers --
Approaches to mapping loci that influence flavor quality in raspberries / Alistair Paterson, John R. Piggott, and Jianping Jiang --
Supercritical fluid extraction of muscle food lipids for improved quality / Milton E. Bailey, Roy R. Chao, Andrew D. Clarke, Ki-Won Um, and Klaus O. Gerhardt --
New usage of aspartic acid and glutamic acid as food materials / Rie Kuramitsu, Masahiro Tamura, Masaru Nakatani, and Hideo Okai --
Convenient synthesis of flavor peptides / Masaru Nakatani and Hideo Okai --
Molecular design of flavor compounds using O-aminoacyl sugars / Masahiro Tamura and Hideo Okai --
Modification of lipids by modified lipase / Mototake Murakami, Masami Kawanari, and Hideo Okai --
Enzymatic modification of soy proteins to improve their functional properties for food use / F.F. Shih and N.F. Campbell --
Use of enzyme-active soya flour in making white bread / J.P. Roozen, P.A. Lining, and S.M. van Ruth --
Rapid fermentation of soy sauce : application to preparation of soy sauce low in sodium chloride / Shunsuke Muramatsu, Yoshihito Sano, and Yasuyuki Uzuka --
Large-scale preparation and application of caseinomacropeptide / Y. Kawasaki, H. Kawakami, M. Tanimoto, and S. Dosako --
Potential application of some synthetic glycosides to food modification / K. Kinomura, S. Kitazawa, M. Okumura, and T. Sakakibara --
Effect of interdroplet forces on centrifugal stability of protein-stabilized concentrated oil-in-water emulsions / Amardeep S. Rehill and Ganesan Narsimhan --
Determination of shrimp freshness using impedance technology / Patti L. Wiese-Lehigh and Douglas L. Marshall --
Conjugated dienoic derivatives of linoleic acid : a new class of food-derived anticarcinogens / Sou F. Chin, Jayne M. Storkson, and Michael W. Pariza --
Preharvest aflatoxin contamination : molecular strategies for its control / D. Bhatnagar, P.J. Cotty, and T.E. Cleveland --
Effects of ionizing radiation treatments on the microbiological, nutritional, and structural quality of meats / Donald W. Thayer, Jay B. Fox, Jr., and Leon Lakritz --
Antimicrobial peptides and their relation to food quality / Peter M. Muriana --
Physiological strategies to control geosmin synthesis in channel catfish aquaculture systems / Christopher P. Dionigi.
Series Title: ACS symposium series, 528.
Responsibility: A.M. Spanier, editor, H. Okai, editor, M. Tamura, editor.

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