Coverart for item
The Resource Flavor of dairy products, Keith R. Cadwallader, editor ; MaryAnne Drake, editor ; Robert J. McGorron, editors

Flavor of dairy products, Keith R. Cadwallader, editor ; MaryAnne Drake, editor ; Robert J. McGorron, editors

Label
Flavor of dairy products
Title
Flavor of dairy products
Statement of responsibility
Keith R. Cadwallader, editor ; MaryAnne Drake, editor ; Robert J. McGorron, editors
Title variation
Chemistry and flavor of dairy products
Contributor
Author
Subject
Genre
Language
eng
Member of
Action
digitized
Cataloging source
MUU
Dewey number
637
Illustrations
illustrations
Index
index present
Language note
English
LC call number
SF251
LC item number
.F53 2007b
Literary form
non fiction
Nature of contents
  • dictionaries
  • bibliography
NLM call number
WB 428
NLM item number
F589 2007
http://library.link/vocab/relatedWorkOrContributorDate
  • 1963-
  • 1951-
  • 2004 :
http://library.link/vocab/relatedWorkOrContributorName
  • Cadwallader, Keith R.
  • Drake, MaryAnne
  • McGorrin, Robert J.
  • American Chemical Society
  • American Chemical Society
Series statement
ACS symposium series
Series volume
971
http://library.link/vocab/subjectName
  • Dairy products
  • Milk
  • Dairy products
  • Cheese
  • Milk
  • Flavor
  • Dairy Products
  • Dairy Products
  • Taste
  • Cheese
  • Gas Chromatography-Mass Spectrometry
  • Fatty Acids
  • Terpenes
  • Sulfur Compounds
  • Chromatography, Gas
  • Lactobacillales
  • Biochemistry
  • Peptide Hydrolases
  • Methionine
  • Dairying
  • Milk
  • TECHNOLOGY & ENGINEERING
  • Cheese
  • Dairy products
  • Dairy products
  • Flavor
  • Milk
  • Milk
  • Agriculture
  • Earth & Environmental Sciences
  • Animal Sciences
Label
Flavor of dairy products, Keith R. Cadwallader, editor ; MaryAnne Drake, editor ; Robert J. McGorron, editors
Instantiates
Publication
Copyright
Note
"This book was developed from the symposium Chemistry and Flavor of Dairy Products, which was held at the 228th American Chemical Society (ACS) National Meeting in Philadelphia, Pennsylvania, August 22-26, 2004"--Preface
Bibliography note
Includes bibliographical references and indexes
Carrier category
online resource
Carrier category code
  • cr
Carrier MARC source
rdacarrier
Color
mixed
Content category
text
Content type code
  • txt
Content type MARC source
rdacontent
Contents
Sixty years of research associated with flavor in diary foods / W. James (Jim) Harper -- Flavor analysis of diary products / Robert J. McGorrin -- Establishing links between sensory and instrumental analyses of diary flavors: example cheddar cheese / MaryAnne Drake, Keith R. Cadwallader, and Mary E. Carunchia Whetstine -- Application of solid-phase microextraction gas chromatography-mass spectrometry for flavor analysis of cheese-based products / Raymond T. Marsili -- The influence of texture on aroma release and perception related to dairy products / Jennifer Mei and Gary Reineccius -- Streamlined analysis of short-, medium-, and long-chain free fatty acids in dairy products / Keith R. Cadwallader, Tanoj. K. Singh, and John P. Jerrell -- From pasture to cheese: changes in terpene composition / Hedwig Schlictherle-Cerny [and others] -- Volatile sulfur compounds in cheddar cheese determined by headspace solid-phase microextraction-gas chromatography-PFPD / Michael C. Qian and Helen M. Burbank -- Origins of cheese flavor / Michael H. Tunick -- Biochemistry of cheese flavor development: insights from genomic studies of lactic acid bacteria / Jeffery R. Broadbent and James L. Steele -- Proteolytic enzymes of lactic acid bacteria and their influence on bitterness in bacterial-ripened cheeses / Jeffery R. Broadbent and James L. Steele -- Volatile sulfur-containing compounds from methionine metabolism in genetically modified lactobacillus helveticus CNRZ32 strains / Scott A. Rankin [and others] -- The flavor and flavor stability of skim and whole milk powders / Mary E. Carcunchia Whetstine and MaryAnne Drake -- Effect of processing technology and phenolic chemistry on ultra-high temperature bovine milk flavor quality / Devin G. Peterson, Paula M. Colahan-Sederstrom, and Rajesh V. Potineni
Control code
428820534
Dimensions
unknown
Extent
1 online resource (xii, 287 pages)
Form of item
online
Isbn
9780841220959
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)428820534
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 of dairy products, Keith R. Cadwallader, editor ; MaryAnne Drake, editor ; Robert J. McGorron, editors
Publication
Copyright
Note
"This book was developed from the symposium Chemistry and Flavor of Dairy Products, which was held at the 228th American Chemical Society (ACS) National Meeting in Philadelphia, Pennsylvania, August 22-26, 2004"--Preface
Bibliography note
Includes bibliographical references and indexes
Carrier category
online resource
Carrier category code
  • cr
Carrier MARC source
rdacarrier
Color
mixed
Content category
text
Content type code
  • txt
Content type MARC source
rdacontent
Contents
Sixty years of research associated with flavor in diary foods / W. James (Jim) Harper -- Flavor analysis of diary products / Robert J. McGorrin -- Establishing links between sensory and instrumental analyses of diary flavors: example cheddar cheese / MaryAnne Drake, Keith R. Cadwallader, and Mary E. Carunchia Whetstine -- Application of solid-phase microextraction gas chromatography-mass spectrometry for flavor analysis of cheese-based products / Raymond T. Marsili -- The influence of texture on aroma release and perception related to dairy products / Jennifer Mei and Gary Reineccius -- Streamlined analysis of short-, medium-, and long-chain free fatty acids in dairy products / Keith R. Cadwallader, Tanoj. K. Singh, and John P. Jerrell -- From pasture to cheese: changes in terpene composition / Hedwig Schlictherle-Cerny [and others] -- Volatile sulfur compounds in cheddar cheese determined by headspace solid-phase microextraction-gas chromatography-PFPD / Michael C. Qian and Helen M. Burbank -- Origins of cheese flavor / Michael H. Tunick -- Biochemistry of cheese flavor development: insights from genomic studies of lactic acid bacteria / Jeffery R. Broadbent and James L. Steele -- Proteolytic enzymes of lactic acid bacteria and their influence on bitterness in bacterial-ripened cheeses / Jeffery R. Broadbent and James L. Steele -- Volatile sulfur-containing compounds from methionine metabolism in genetically modified lactobacillus helveticus CNRZ32 strains / Scott A. Rankin [and others] -- The flavor and flavor stability of skim and whole milk powders / Mary E. Carcunchia Whetstine and MaryAnne Drake -- Effect of processing technology and phenolic chemistry on ultra-high temperature bovine milk flavor quality / Devin G. Peterson, Paula M. Colahan-Sederstrom, and Rajesh V. Potineni
Control code
428820534
Dimensions
unknown
Extent
1 online resource (xii, 287 pages)
Form of item
online
Isbn
9780841220959
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)428820534
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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