Flavor and lipid chemistry of seafoods (Book, 1997) [WorldCat.org]
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Flavor and lipid chemistry of seafoods

Author: Fereidoon Shahidi; Keith R Cadwallader; American Chemical Society. Division of Agricultural and Food Chemistry.; American Chemical Society. Meeting
Publisher: Washington, DC : American Chemical Society, ©1997.
Series: ACS symposium series, 674.
Edition/Format:   Print book : Conference publication : EnglishView all editions and formats

This collection presents the latest techniques for analyzing the volatile constituents of seafood and the nutritional and chemical aspects of seafood lipids. It covers mechanistic studies on the  Read more...


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Genre/Form: Conference papers and proceedings
Additional Physical Format: Online version:
Flavor and lipid chemistry of seafoods.
Washington, DC : American Chemical Society, ©1997
Material Type: Conference publication, Internet resource
Document Type: Book, Internet Resource
All Authors / Contributors: Fereidoon Shahidi; Keith R Cadwallader; American Chemical Society. Division of Agricultural and Food Chemistry.; American Chemical Society. Meeting
ISBN: 0841235260 9780841235267
OCLC Number: 36910009
Notes: "Developed from a symposium sponsored by the Division of Agricultural and Food Chemistry" at the 212th National Meeting of the American Chemical Society, Orlando, Florida, August 25-29, 1996.
Description: ix, 285 pages : illustrations ; 24 cm.
Contents: Flavor and lipid chemistry of seafoods : an overview / Fereidoon Shahidi and Keith R. Cadwallader --
Influence of processing on the flavor of seafoods / Leon C. Boyd --
Role of aldehydes in cooked fish flavors / Takayuki Shibamoto and Masahiro Horiuchi --
Determination of potent odorants in ripened anchovy (Engraulis encrasicholus L.) by aroma extract dilution analysis and by gas chromatography-olfactometry of headspace samples / Réda Triqui and Helmut Guth --
Aroma compounds of fresh and stored mackerel (Scomber scombrus) / C. Alasalvar, P.C. Quantick, and J.M. Grigor --
Gas chromatography-mass spectrometry analysis of volatile flavor compounds in mackerel for assessment of fish quality / Hui-Zhen Zhang and Tung-Ching Lee --
Lipoxygenase and sulfur-containing amino acids in seafood flavor formation / B.S. Pan, J.R. Tsai, L.M. Chen, and C.M. Wu --
Thermally generated flavors from seal protein hydrolysate / Chin-Fa Hwang, Fereidoon Shahidi, A.C. Onodenalore, and Chi-Tang Ho --
Character-impact aroma compounds of crustaceans / H.H. Baek and Keith R. Cadwallader --
Flavor characteristics and lipid composition of Atlantic salmon / Linda J. Farmer, Janice M. McConnell, and William D. Graham --
Potent odorants in boiled cod as affected by the storage of raw material / C. Milo and W. Grosch --
Manipulating the flavor of freshwater crustacea using postharvest seawater acclimation / H.-J. Weng, Keith R. Cadwallader, H.H. Baek, L.R. D'Abramo, and J.A. Sullivan --
Aroma-active compounds in salt-fermented anchovy / Y.J. Cha, G.H. Lee, and Keith R. Cadwallader --
Impact of dietary peroxides and tocopherols on fillet flavor of farmed atlantic salmon / R.G. Ackman, M.P.M. Parazo, and S.P. Lall --
Effect of sodium potassium phosphate (Carnal 2110) on acceptability and color of hot smoked white sturgeon (Acipenser transmontanus) / Frank A. Chapman, Susan L. Lucas, and Sean F. O'Keefe --
Influence of microenvironment on oxidative susceptibility of seafood lipids / Marilyn C. Erickson and Ramani V. Sista --
Marine lipids and their stabilization with green tea and catechins / Fereidoon Shahidi, Udaya N. Wanasundara, Y. He, and V.K.S. Shukla --
Analysis of polyunsaturated fatty acid isomeric hydroperoxides by high-performance liquid chromatography with post-column fluorescence detection / Toshiaki Ohshima, Hideki Ushio, and Chiaki Koizumi --
Evaluation method for lipid oxidation by nuclear magnetic resonance / H. Saito --
Structural characteristics of marine lipids and preparation of [omega]-3 concentrates / Udaya N. Wanasundara and Fereidoon Shahidi --
Separation of [omega]-3 polyunsaturated fatty acids from fish oil and stabilization of the oil against autoxidation / Daeseok Han, Hyun-Kyung Shin, and Suk Hoo Yoon --
Microencapsulation and oxidative stability of docosahexaenoic acid / Pahn Shick Chang.
Series Title: ACS symposium series, 674.
Responsibility: Fereidoon Shahidi, editor, Keith R. Cadwallader, editor.
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