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
Summary:

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
Congresses
Congrès
Additional Physical Format: Online version:
Flavor and lipid chemistry of seafoods.
Washington, DC : American Chemical Society, ©1997
(OCoLC)629768595
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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