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Also Recommended
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Richard Stevenson
£47.99
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Food Flavor
Chemistry, Sensory Evaluation, and Biological Activity
Hirotoshi Tamura, Susan E. Ebeler, Kikue Kubota, and Gary R. Takeoka
304 pages
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3 halftones, 106 line illustrations
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227x152mm
978-0-84-127411-2
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Hardback
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25 September 2008
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This item will be ordered from OUP USA. Items ordered from OUP USA are despatched and charged as soon as we receive them, which is normally within 2 weeks
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- New technologies for flavor analysis
- Identification of novel flavor compounds
- Information on biotechnological advances in identifying genes involved in flavor formation
- New information on perception of flavor in complex mixtures and matrices
This book presents summaries of papers that were presented at the 2005 International Chemical Congress of Pacific Basin Societies (Pacifichem) Meeting in Honolulu, HI, December 15-20, 2005. The chapters are authored by leading international scientists in the area of flavor chemistry and analysis. The book is divided into five sections. The first section focuses on analytical methods for flavor analysis, including developments in multidimensional separations, new chromatography stationary phases, diverse sensors for rapidly detecting multiple compounds, and methods to quantitatively measure interactions between flavors and matrix components.
In the second section, the focus is on identification and characterization of flavors in a diverse array of foods and beverages, including grapes, celery, tea, and mesquite pods. Mechanisms of flavor formation including thermal generation of aromas as well as characterization of genes and enzymes involved in flavor formation are emphasized in the third section. In the fourth section the focus is on relating chemical composition to sensory perception, particularly in complex mixtures. Finally, chapters in the last section focus on the biological activity of essential oils and flavors.
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Hirotoshi Tamura, Professor, Kagawa University, Susan E. Ebeler, Professor, University of California, Kikue Kubota, Professor, Ochanomizu University, and Gary R. Takeoka, Research Chemist, U.S. Department of Agriculture
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Analytical Methods in Flavor Research
Comprehensive Two-Dimensional Gas Chromatography: Application to Aroma and Essential Oil Analysis
Analytical and Sensory Characterization of Chiral Flavor Compounds via Capillary Gas Chromatography on Cyclodextrins Modified by Acetal-containing Side Chains
Improved Application of Semiconducting Metal Oxides as a Detector for High-Resolution Gas Chromatography
Measurement of Flavor-Soy Protein Interactions in Low Moisture Solid Food Systems by Inverse Gas Chromatography
Flavor Chemistry of Foods
Volatile Components and Characteristic Odorants in Headspace Aroma Obtained by Vacuum Extraction of Philippine Pineapple (Ananas comosus [L.] Merr.)
C13-Norisoprenoid Concentrations in Grapes as Affected by Sunlight and Shading
Effects of Characteristic Volatiles of Boiled Celery on Chicken Broth Flavor
Identification of Aroma Components during Processing of the Famous Formosa Oolong Tea "Oriental Beauty"
Volatile Constituents of Mesquite (Prosopis) Pods
Flavor Formation
Painting and Memory in the Discovery of Aroma Chemicals: The Case of Sulfur Containing Odorants and Odorant Precursors in Axillary Sweat Odour
Effect of Irradiation and Other Processing Treatments on the Flavor Quality of Apple Cider
Maillard Volatile Generation from Reaction of Glucose with Dipeptides, Gly-Ser and Ser-Gly
The role of (5E)-2,6-Dimethyl-5,7-octadiene-2,3-diol as Aroma Precursor in Badea (Passiflora quadrangularis L.) Fruit
Genes and Enzymes Involved in Strawberry Flavor Formation
Volatiles from the Thermal Interaction of E-2-pentenal with Methionine or Cysteine under Non-aqueous Conditions
Flavor Contribution and Formation of Epoxydecenal Isomers in Black Tea
Sensory Evaluation of Foods and Flavors
Mixture Suppression of Perceived Intensities in an Odor Mixture
Why Naturally Healthy Berries May Be Seen as Unpleasant and Non-appetitive?
Picking Aroma Character Compounds in Citrus limon Oils by Using Odor Thresholds in Aroma Mixtures
Flavor Release and Perception of Custard Desserts: Influence of Food Composition and Oral Parameters
Biological Activity of Essential Oils and Flavors
Evaluation of the Antioxidant Potential of Various Plant Essential Oils
Some Biological Effects of Raspberry Ketone and Its Precursor
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The specification in this catalogue, including without limitation price, format, extent, number of illustrations, and month of publication, was as accurate as possible at the time the catalogue was compiled. Occasionally, due to the nature of some contractual restrictions, we are unable to ship a specific product to a particular territory. Jacket images are provisional and liable to change before publication.
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