Coverart for item
The Resource Lipids in food flavors : developed from a symposium sponsored by the Division of Agricultural and Food Chemistry at the 205th National Meeting of the American Chemical Society, Denver, Colorado, March 28-April 2, 1993, Chi-Tang Ho, editor, Thomas G. Hartman, editor

Lipids in food flavors : developed from a symposium sponsored by the Division of Agricultural and Food Chemistry at the 205th National Meeting of the American Chemical Society, Denver, Colorado, March 28-April 2, 1993, Chi-Tang Ho, editor, Thomas G. Hartman, editor

Label
Lipids in food flavors : developed from a symposium sponsored by the Division of Agricultural and Food Chemistry at the 205th National Meeting of the American Chemical Society, Denver, Colorado, March 28-April 2, 1993
Title
Lipids in food flavors
Title remainder
developed from a symposium sponsored by the Division of Agricultural and Food Chemistry at the 205th National Meeting of the American Chemical Society, Denver, Colorado, March 28-April 2, 1993
Statement of responsibility
Chi-Tang Ho, editor, Thomas G. Hartman, editor
Contributor
Subject
Genre
Language
eng
Member of
Action
digitized
Cataloging source
MUU
Dewey number
664/.5
Illustrations
illustrations
Index
index present
LC call number
TP372.5
LC item number
.L57 1993
Literary form
non fiction
NAL call number
QD1.A45
NAL item number
no.558
Nature of contents
  • dictionaries
  • bibliography
http://library.link/vocab/relatedWorkOrContributorDate
  • 1944-
  • 1958-
  • 1993 :
http://library.link/vocab/relatedWorkOrContributorName
  • Ho, Chi-Tang
  • Hartman, Thomas G.
  • American Chemical Society
  • American Chemical Society
Series statement
ACS symposium series
Series volume
558
http://library.link/vocab/subjectName
  • Flavor
  • Lipids
  • Lipids
  • TECHNOLOGY & ENGINEERING
  • Flavor
  • Lipids
  • Lebensmittel
  • Geschmack
  • Lipide
  • Kongress
  • Aroma
Label
Lipids in food flavors : developed from a symposium sponsored by the Division of Agricultural and Food Chemistry at the 205th National Meeting of the American Chemical Society, Denver, Colorado, March 28-April 2, 1993, Chi-Tang Ho, editor, Thomas G. Hartman, editor
Instantiates
Publication
Note
Title from PDF title page (ACS publications, viewed Aug 27, 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
Lipids in food flavors : an overview / Chi-Tang Ho and Qinyun Chen -- Chemistry of singlet oxygen oxidation of foods / Wesley T. Yang and David B. Min -- Contribution of lipoxygenase pathway to food flavors / Rudolf Juuping Hsieh -- Volatile formation by lipid-mediated Maillard reaction in model systems / Yuangang Zhang, William J. Ritter, C. Craig Barker, Paul A. Traci, and Chi-Tang Ho -- Volatile compounds generated from thermal interaction of 2,4-decadienal and the flavor precursors of garlic / Tung-Hsi Yu, Min-Hsiung Lee, Chung-May Wu, and Chi-Tang Ho -- Relationship of temperature to the production of lipid volatiles from beef / A.M. Spanier, A.J. St. Angelo, C.C. Grimm, and J.A. Miller -- Changes of headspace volatile compounds due to oxidation of milk fat during storage of dried dairy products / Y.B. Lee and C.V. Morr -- Lipid-derived aroma compounds in cooked potatoes and reconstituted dehydrated potato granules / Juan P. Salinas, Thomas G. Hartman, Karl Karmas, Joseph Lech, and Robert T. Rosen -- Lipid-derived flavor compounds in fresh and dehydrated tomato products / Karl Karmas, Thomas G. Hartman, Juan P. Salinas, Joseph Lech, and Robert T. Rosen -- Aroma generation in extruded and heated wheat flour / Hui-Ing Hwang, Thomas G. Hartman, Mukund V. Karwe, Henry V. Izzo, and Chi-Tang Ho -- Effect of packaging on the lipid oxidation storage stability of dehydrated pinto beans / Thomas G. Hartman, Karl Karmas, Juan P. Salinas, Reginald Ruiz, Joseph Lech, and Robert T. Rosen -- Influence of finishing diets on lamb flavor / M.E. Bailey, J. Suzuki, L.N. Fernando, H.A. Swartz, and R.W. Purchas -- Contribution of lipid-derived components to the flavor of alligator meat / K.R. Cadwallader, H.H. Baek, H.Y. Chung, and M.W. Moody -- Flavor chemistry of dairy lipids : review of free fatty acids / I.J. Jeon -- Flavor chemistry of fish oil / Charles F. Lin -- Omega-3 fatty acid composition and stability of seal lipids / Fereidoon Shahidi, J. Synowiecki, R. Amarowicz, and Udaya Wanasundara -- Volatile compounds of lards from different treatments / Lucy Sun Hwang and Chung-Wen Chen -- Hexanal as an indicator of the flavor deterioration of meat and meat products / Fereidoon Shahidi and Ronald B. Pegg -- Control of the production of cis-3-hexenal, lipid-derived flavor compound, by plant cell culture / Shan-rong Chou and Chee-Kok Chin -- Canola oil flavor quality evaluation by dynamic headspace gas chromatography / S.K. Raghavan, D.R. Connell, and A. Khayat -- Stabilization of canola oil by natural antioxidants / Fereidoon Shahidi and Udaya Wanasundara -- Capillary gas chromatography procedure for determining olive oil flavor / S.K. Raghavan, D.R. Connell, and A. Khayat
Control code
435414874
Extent
1 online resource (ix, 333 pages)
Form of item
online
Isbn
9780841214576
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)435414874
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
Lipids in food flavors : developed from a symposium sponsored by the Division of Agricultural and Food Chemistry at the 205th National Meeting of the American Chemical Society, Denver, Colorado, March 28-April 2, 1993, Chi-Tang Ho, editor, Thomas G. Hartman, editor
Publication
Note
Title from PDF title page (ACS publications, viewed Aug 27, 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
Lipids in food flavors : an overview / Chi-Tang Ho and Qinyun Chen -- Chemistry of singlet oxygen oxidation of foods / Wesley T. Yang and David B. Min -- Contribution of lipoxygenase pathway to food flavors / Rudolf Juuping Hsieh -- Volatile formation by lipid-mediated Maillard reaction in model systems / Yuangang Zhang, William J. Ritter, C. Craig Barker, Paul A. Traci, and Chi-Tang Ho -- Volatile compounds generated from thermal interaction of 2,4-decadienal and the flavor precursors of garlic / Tung-Hsi Yu, Min-Hsiung Lee, Chung-May Wu, and Chi-Tang Ho -- Relationship of temperature to the production of lipid volatiles from beef / A.M. Spanier, A.J. St. Angelo, C.C. Grimm, and J.A. Miller -- Changes of headspace volatile compounds due to oxidation of milk fat during storage of dried dairy products / Y.B. Lee and C.V. Morr -- Lipid-derived aroma compounds in cooked potatoes and reconstituted dehydrated potato granules / Juan P. Salinas, Thomas G. Hartman, Karl Karmas, Joseph Lech, and Robert T. Rosen -- Lipid-derived flavor compounds in fresh and dehydrated tomato products / Karl Karmas, Thomas G. Hartman, Juan P. Salinas, Joseph Lech, and Robert T. Rosen -- Aroma generation in extruded and heated wheat flour / Hui-Ing Hwang, Thomas G. Hartman, Mukund V. Karwe, Henry V. Izzo, and Chi-Tang Ho -- Effect of packaging on the lipid oxidation storage stability of dehydrated pinto beans / Thomas G. Hartman, Karl Karmas, Juan P. Salinas, Reginald Ruiz, Joseph Lech, and Robert T. Rosen -- Influence of finishing diets on lamb flavor / M.E. Bailey, J. Suzuki, L.N. Fernando, H.A. Swartz, and R.W. Purchas -- Contribution of lipid-derived components to the flavor of alligator meat / K.R. Cadwallader, H.H. Baek, H.Y. Chung, and M.W. Moody -- Flavor chemistry of dairy lipids : review of free fatty acids / I.J. Jeon -- Flavor chemistry of fish oil / Charles F. Lin -- Omega-3 fatty acid composition and stability of seal lipids / Fereidoon Shahidi, J. Synowiecki, R. Amarowicz, and Udaya Wanasundara -- Volatile compounds of lards from different treatments / Lucy Sun Hwang and Chung-Wen Chen -- Hexanal as an indicator of the flavor deterioration of meat and meat products / Fereidoon Shahidi and Ronald B. Pegg -- Control of the production of cis-3-hexenal, lipid-derived flavor compound, by plant cell culture / Shan-rong Chou and Chee-Kok Chin -- Canola oil flavor quality evaluation by dynamic headspace gas chromatography / S.K. Raghavan, D.R. Connell, and A. Khayat -- Stabilization of canola oil by natural antioxidants / Fereidoon Shahidi and Udaya Wanasundara -- Capillary gas chromatography procedure for determining olive oil flavor / S.K. Raghavan, D.R. Connell, and A. Khayat
Control code
435414874
Extent
1 online resource (ix, 333 pages)
Form of item
online
Isbn
9780841214576
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)435414874
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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