Coverart for item
The Resource Flavor chemistry : 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, Roy Teranishi, editor, Ron G. Buttery, editor, Fereidoon Shahidi, editor

Flavor chemistry : 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, Roy Teranishi, editor, Ron G. Buttery, editor, Fereidoon Shahidi, editor

Label
Flavor chemistry : 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
Title
Flavor chemistry
Title remainder
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
Statement of responsibility
Roy Teranishi, editor, Ron G. Buttery, editor, Fereidoon Shahidi, editor
Contributor
Subject
Genre
Language
eng
Member of
Action
digitized
Cataloging source
MUU
Dewey number
664/.06
Illustrations
illustrations
Index
index present
Language note
English
LC call number
TP372.5
LC item number
.F54 1989
Literary form
non fiction
NAL call number
QD1.A45
NAL item number
no.388
Nature of contents
  • dictionaries
  • bibliography
NLM call number
WA 712
NLM item number
F589 1989
http://library.link/vocab/relatedWorkOrContributorDate
  • 1922-2000
  • 1951-
  • 1988 :
  • 1988
http://library.link/vocab/relatedWorkOrContributorName
  • Teranishi, Roy
  • Buttery, Ron G
  • Shahidi, Fereidoon
  • American Chemical Society
  • American Chemical Society
  • Chemical Congress of North America
Series statement
ACS symposium series
Series volume
388
http://library.link/vocab/subjectName
  • Flavor
  • Flavoring essences
  • Flavoring Agents
  • Molecular Structure
  • Odorants
  • Plant Extracts
  • Fruit
  • Vitis
  • Furans
  • Seafood
  • Pyrazines
  • Kinetics
  • Heterocyclic Compounds
  • Flavoring Agents
  • Mammals
  • Taste Perception
  • Olfactory Perception
  • Amino Acids
  • Peptides
  • Spices
  • Meat
  • Agaricales
  • Volatile Organic Compounds
  • Lycopersicon esculentum
  • Ananas
  • Saveur
  • Aromatisants
  • TECHNOLOGY & ENGINEERING
  • Flavor
  • Flavoring essences
  • Geschmack
  • Chemie
  • Kongress
  • Geruch
  • Lebensmittelchemie
  • Aromastoff
  • Duftstoff
  • Alimentos (Ciencia)
Label
Flavor chemistry : 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, Roy Teranishi, editor, Ron G. Buttery, editor, Fereidoon Shahidi, editor
Instantiates
Publication
Note
Title from PDF title page (ACS publications, viewed Sept 8, 2009)
Bibliography note
Includes bibliographical references and indexes
Carrier category
online resource
Carrier category code
  • cr
Carrier MARC source
rdacarrier
Content category
text
Content type code
  • txt
Content type MARC source
rdacontent
Contents
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
Control code
436278495
Extent
1 online resource (viii, 246 pages)
Form of item
online
Isbn
9780841212404
Lccn
88035907
Media category
computer
Media MARC source
rdamedia
Media type code
  • c
Other physical details
illustrations
Reproduction note
Electronic reproduction.
Specific material designation
remote
System control number
(OCoLC)436278495
System 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.
Label
Flavor chemistry : 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, Roy Teranishi, editor, Ron G. Buttery, editor, Fereidoon Shahidi, editor
Publication
Note
Title from PDF title page (ACS publications, viewed Sept 8, 2009)
Bibliography note
Includes bibliographical references and indexes
Carrier category
online resource
Carrier category code
  • cr
Carrier MARC source
rdacarrier
Content category
text
Content type code
  • txt
Content type MARC source
rdacontent
Contents
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
Control code
436278495
Extent
1 online resource (viii, 246 pages)
Form of item
online
Isbn
9780841212404
Lccn
88035907
Media category
computer
Media MARC source
rdamedia
Media type code
  • c
Other physical details
illustrations
Reproduction note
Electronic reproduction.
Specific material designation
remote
System control number
(OCoLC)436278495
System 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.

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