Coverart for item
The Resource Sulfur compounds in foods : developed from a symposium sponsored by the Division of Agricultural and Food Chemistry at the 206th National Meeting of the American Chemical Society, Chicago, Illinois, August 22-27, 1993, Cynthia J. Mussinan, editor, Mary E. Keelan, editor

Sulfur compounds in foods : developed from a symposium sponsored by the Division of Agricultural and Food Chemistry at the 206th National Meeting of the American Chemical Society, Chicago, Illinois, August 22-27, 1993, Cynthia J. Mussinan, editor, Mary E. Keelan, editor

Label
Sulfur compounds in foods : developed from a symposium sponsored by the Division of Agricultural and Food Chemistry at the 206th National Meeting of the American Chemical Society, Chicago, Illinois, August 22-27, 1993
Title
Sulfur compounds in foods
Title remainder
developed from a symposium sponsored by the Division of Agricultural and Food Chemistry at the 206th National Meeting of the American Chemical Society, Chicago, Illinois, August 22-27, 1993
Statement of responsibility
Cynthia J. Mussinan, editor, Mary E. Keelan, editor
Contributor
Subject
Genre
Language
eng
Member of
Action
digitized
Cataloging source
MUU
Dewey number
664
Illustrations
illustrations
Index
index present
LC call number
TX511
LC item number
.S85 1994
Literary form
non fiction
NAL call number
QD1.A45
NAL item number
no.564
Nature of contents
  • dictionaries
  • bibliography
http://library.link/vocab/relatedWorkOrContributorDate
  • 1946-
  • 1965-
  • 1993 :
http://library.link/vocab/relatedWorkOrContributorName
  • Mussinan, Cynthia J.
  • Keelan, Mary E.
  • American Chemical Society
  • American Chemical Society
Series statement
ACS symposium series
Series volume
564
http://library.link/vocab/subjectName
  • Food
  • Sulfur compounds
  • Flavor
  • TECHNOLOGY & ENGINEERING
  • Flavor
  • Food
  • Sulfur compounds
  • Lebensmittel
  • Schwefelverbindungen
  • Kongress
Label
Sulfur compounds in foods : developed from a symposium sponsored by the Division of Agricultural and Food Chemistry at the 206th National Meeting of the American Chemical Society, Chicago, Illinois, August 22-27, 1993, Cynthia J. Mussinan, editor, Mary E. Keelan, editor
Instantiates
Publication
Note
Title from PDF title page (ACS publications, viewed Sept 1, 2009)
Bibliography note
Includes bibliographical references and index
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
Sulfur compounds in foods : an overview / Cynthia J. Mussinan and Mary E. Keelan -- Comparison of gas chromatographic detectors for the analysis of volatile sulfur compounds in foods / B.S. Mistry, G.A. Reineccius, and B.L. Jasper -- Chemiluminescence detection of sulfur compounds in cooked milk / Jeffrey S. Steely -- Sulfur volatiles in Cucumis melo cv. Makdimon (muskmelon) aroma : sensory evaluation by gas chromatography-olfactometry / S. Grant Wyllie, David N. Leach, Youming Wang, and Robert L. Shewfelt -- Sulfur-containing flavor compounds in beef : are they really present or are they artifacts? / Arthur M. Spanier, Casey C. Grimm, and James A. Miller -- Facts and artifacts in Allium chemistry / Eric Block and Elizabeth M. Calvey -- Effect of L-cysteine and N-acetyl-L-cysteine on off-flavor formation in stored citrus products / M. Naim, U. Zehavi, I. Zuker, R.L. Rouseff, and S. Nagy -- Modulation of volatile sulfur compounds in cruciferous vegetables / Hsi-Wen Chin and Robert C. Lindsay -- Thioglucosides of Brassica oilseeds and their process-induced chemical transformations / Fereidoon Shahidi -- Kinetics of the formation of methional, dimethyl disulfide, and 2-acetylthiophene via the Maillard reaction / F. Chan and G.A. Reineccius -- Kinetics of the release of hydrogen sulfide from cysteine and glutathione during thermal treatment / Yan Zheng and Chi-Tang Ho -- Volatile sulfur compounds in yeast extracts / Jennifer M. Ames -- Generation of furfuryl mercaptan in cysteine-pentose model systems in relation to roasted coffee / Thomas H. Parliment and Howard D. Stahl -- Heat-induced changes of sulfhydryl groups of muscle foods / Fereidoon Shahidi, Akhile C. Onodenalore, and Jozef Synowiecki -- Important sulfur-containing aroma volatiles in meat / Donald S. Mottram and Marta S. Madruga -- Volatile compounds generated from thermal interactions of inosine-5'-monophosphate and alliin or deoxyalliin / Tung-Hsi Yu, Chung-May Wu, and Chi-Tang Ho -- Thermal degradation of thiamin (vitamin B1) : a comprehensive survey of the latest studies / Matthias Güntert, H.-J. Bertram, R. Emberger, R. Hopp, H. Sommer, and P. Werkhoff -- Formation of sulfur-containing flavor compounds from [13C]-labeled sugars, cysteine, and methionine / R. Tressl, E. Kersten, C. Nittka, and D. Rewicki -- Sulfur compounds in wood garlic (Scorodocarpus borneensis Becc.) as versatile food components / Kikue Kubota and Akio Kobayashi -- Sulfur-containing heterocyclic compounds with antioxidative activity formed in Maillard reaction model systems / Jason P. Eiserich and Takayuki Shibamoto -- Mechanisms of beneficial effects of sulfur amino acids / Mendel Friedman -- Inhibition of chemically induced carcinogenesis by 2-n-heptylfuran and 2-n-butylthiophene from roast beef aroma / Luke K.T. Lam, Jilun Zhang, Fuguo Zhang, and Boling Zhang
Control code
435462879
Extent
1 online resource (ix, 301 pages)
Form of item
online
Isbn
9780841214620
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)435462879
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
Sulfur compounds in foods : developed from a symposium sponsored by the Division of Agricultural and Food Chemistry at the 206th National Meeting of the American Chemical Society, Chicago, Illinois, August 22-27, 1993, Cynthia J. Mussinan, editor, Mary E. Keelan, editor
Publication
Note
Title from PDF title page (ACS publications, viewed Sept 1, 2009)
Bibliography note
Includes bibliographical references and index
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
Sulfur compounds in foods : an overview / Cynthia J. Mussinan and Mary E. Keelan -- Comparison of gas chromatographic detectors for the analysis of volatile sulfur compounds in foods / B.S. Mistry, G.A. Reineccius, and B.L. Jasper -- Chemiluminescence detection of sulfur compounds in cooked milk / Jeffrey S. Steely -- Sulfur volatiles in Cucumis melo cv. Makdimon (muskmelon) aroma : sensory evaluation by gas chromatography-olfactometry / S. Grant Wyllie, David N. Leach, Youming Wang, and Robert L. Shewfelt -- Sulfur-containing flavor compounds in beef : are they really present or are they artifacts? / Arthur M. Spanier, Casey C. Grimm, and James A. Miller -- Facts and artifacts in Allium chemistry / Eric Block and Elizabeth M. Calvey -- Effect of L-cysteine and N-acetyl-L-cysteine on off-flavor formation in stored citrus products / M. Naim, U. Zehavi, I. Zuker, R.L. Rouseff, and S. Nagy -- Modulation of volatile sulfur compounds in cruciferous vegetables / Hsi-Wen Chin and Robert C. Lindsay -- Thioglucosides of Brassica oilseeds and their process-induced chemical transformations / Fereidoon Shahidi -- Kinetics of the formation of methional, dimethyl disulfide, and 2-acetylthiophene via the Maillard reaction / F. Chan and G.A. Reineccius -- Kinetics of the release of hydrogen sulfide from cysteine and glutathione during thermal treatment / Yan Zheng and Chi-Tang Ho -- Volatile sulfur compounds in yeast extracts / Jennifer M. Ames -- Generation of furfuryl mercaptan in cysteine-pentose model systems in relation to roasted coffee / Thomas H. Parliment and Howard D. Stahl -- Heat-induced changes of sulfhydryl groups of muscle foods / Fereidoon Shahidi, Akhile C. Onodenalore, and Jozef Synowiecki -- Important sulfur-containing aroma volatiles in meat / Donald S. Mottram and Marta S. Madruga -- Volatile compounds generated from thermal interactions of inosine-5'-monophosphate and alliin or deoxyalliin / Tung-Hsi Yu, Chung-May Wu, and Chi-Tang Ho -- Thermal degradation of thiamin (vitamin B1) : a comprehensive survey of the latest studies / Matthias Güntert, H.-J. Bertram, R. Emberger, R. Hopp, H. Sommer, and P. Werkhoff -- Formation of sulfur-containing flavor compounds from [13C]-labeled sugars, cysteine, and methionine / R. Tressl, E. Kersten, C. Nittka, and D. Rewicki -- Sulfur compounds in wood garlic (Scorodocarpus borneensis Becc.) as versatile food components / Kikue Kubota and Akio Kobayashi -- Sulfur-containing heterocyclic compounds with antioxidative activity formed in Maillard reaction model systems / Jason P. Eiserich and Takayuki Shibamoto -- Mechanisms of beneficial effects of sulfur amino acids / Mendel Friedman -- Inhibition of chemically induced carcinogenesis by 2-n-heptylfuran and 2-n-butylthiophene from roast beef aroma / Luke K.T. Lam, Jilun Zhang, Fuguo Zhang, and Boling Zhang
Control code
435462879
Extent
1 online resource (ix, 301 pages)
Form of item
online
Isbn
9780841214620
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)435462879
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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