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دانلود کتاب Food Flavors: Formation, Analysis and Packaging Influences, Proceedings of the 9th International Flavor Conference The George Charalambous Memorial Symposium
دانلود کتاب طعم های غذایی: شکل گیری ، تجزیه و تحلیل و تأثیرات بسته بندی ، مجموعه مقالات نهمین کنفرانس بین المللی طعم دهنده سمپوزیوم یادبود جورج کارالامبوس
مشخصات کتاب
Food Flavors: Formation, Analysis and Packaging Influences, Proceedings of the 9th International Flavor Conference The George Charalambous Memorial Symposium
دسته بندی: تحلیل و بررسی ویرایش: 1 نویسندگان: E.T. Contis, C.-T. Ho, C.J. Mussinan, T.H. Parliment, F. Shahidi and A.M. Spanier (Eds.) سری: Developments in Food Science 40 ISBN (شابک) : 0444825908, 9780080531830 ناشر: Elsevier سال نشر: 1998 تعداد صفحات: 817 زبان: English فرمت فایل : PDF (درصورت درخواست کاربر به PDF، EPUB یا AZW3 تبدیل می شود) حجم فایل: 25 مگابایت
قیمت کتاب (تومان) : 54,000
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توجه داشته باشید کتاب طعم های غذایی: شکل گیری ، تجزیه و تحلیل و تأثیرات بسته بندی ، مجموعه مقالات نهمین کنفرانس بین المللی طعم دهنده سمپوزیوم یادبود جورج کارالامبوس نسخه زبان اصلی می باشد و کتاب ترجمه شده به فارسی نمی باشد. وبسایت اینترنشنال لایبرری ارائه دهنده کتاب های زبان اصلی می باشد و هیچ گونه کتاب ترجمه شده یا نوشته شده به فارسی را ارائه نمی دهد.
توضیحاتی در مورد کتاب طعم های غذایی: شکل گیری ، تجزیه و تحلیل و تأثیرات بسته بندی ، مجموعه مقالات نهمین کنفرانس بین المللی طعم دهنده سمپوزیوم یادبود جورج کارالامبوس
نهمین کنفرانس بین المللی طعم: سمپوزیوم یادبود جورج چارالامبوس در تاریخ 1 تا 4 ژوئیه 1997 در کاخ پورتو میرینا در جزیره لیمنوس، یونان برگزار شد. این کنفرانس به عنوان ادای احترام به دکتر جورج چارالامبوس، برگزارکننده هشت کنفرانس قبلی، که در نوامبر 1994 درگذشت، برگزار شد. این سمپوزیوم گروهی از متخصصان بین المللی در علوم غذایی و تغذیه انسانی را گرد هم آورد تا آخرین یافته های خود را به صورت گسترده مورد بحث قرار دهند. حوزه علوم غذایی تاکید ویژه بر ابزارسازی و روش‌های پیشرفته بود. کنفرانس نهم از قالب و سنت‌های جلسات قبلی پیروی کرد. بیش از 90 مقاله/پوستر توسط دانشمندان نوزده کشور ارائه شد. دکتر آپوستولوس گریمانیس، شیمیدان رادیوتحلیلی و مدیر بازنشسته آزمایشگاه رادیوتحلیلی در مرکز ملی تحقیقات علمی \"دموکریتوس\" در آتن جلسه را با ادای احترام به دکتر Charalambous آغاز کرد. کمیته کنفرانس اعلام کرد که بخش کشاورزی و کشاورزی Food Chemistry (انجمن شیمی آمریکا) موافقت کرده است که به افتخار دکتر Charalambous به پاس کمک‌های فوق‌العاده او به بخش در طول سالیان متمادی، حمایت مالی کند.
توضیحاتی درمورد کتاب به خارجی
The 9th International Flavor Conference: George Charalambous Memorial Symposium was held July 1-4, 1997 at the Porto Myrina Palace on the Island of Limnos, Greece. This conference was organized as a tribute to Dr. George Charalambous organizer of the previous eight conferences, who passed away in November of 1994.The symposium brought together a group of international experts in food science and human nutrition to discuss their latest findings in a broad area of food science. Particular emphasis was placed on state-of-the-art instrumentation and methods.The 9th Conference followed the format and traditions of the previous meetings. More than 90 papers/posters were presented by scientists from nineteen countries. Dr. Apostolos Grimanis, a radioanalytical chemist and retired Director of the Radioanalytical Laboratory at the National Center for Scientific Research "Demokritos" in Athens opened the meeting with a tribute to Dr. Charalambous.The Conference Committee announced that the Division of Agricultural and Food Chemistry (American Chemical Society) has agreed to sponsor a Fellowship in Dr. Charalambous' honor in recognition of his tremendous contributions to the Division over many years.
فهرست مطالب
Content:
Foreword
Page vii
Acknowledgements
Page ix
Thirty years of the AH-B theory Original Research Article
Pages 1-13
T.E. Acree, R.S. Shallenberger, S. Ebeling
The GATT-TRIPS agreement—What it is and how it has changed the playing field for all applicants for United States patents Original Research Article
Pages 15-26
S. Peter Ludwig, Adda C. Gogoris
Flavornet: A database of aroma compounds based on odor potency in natural products Original Research Article
Page 27
H. Arn, T.E. Acree
Beverage flavor emulsion—A form of emulsion liquid membrane microencapsulation Original Research Article
Pages 29-42
Chee-Teck Tan
New beverages: Flavored coffee Original Research Article
Pages 43-53
M. Bononi, E. Lubian, S. Martello, F. Tateo
Indicators for evaluation of lipid oxidation and off-flavor development in food Original Research Article
Pages 55-68
F. Shahidi
Aroma analysis of coffee brew by gas chromatography-olfactometry Original Research Article
Pages 69-78
K.D. Deibler, T.E. Acree, E.H. Lavin
Electronic nose versus multicapillary gas chromatography: Application for rapid differentiation of essential oils Original Research Article
Pages 79-86
T. Talou, S. Maurel, A. Gaset
Quantitation of potent food aroma compounds by using stable isotope labeled and unlabeled internal standard methods Original Research Article
Pages 87-97
M. Preininger
Simplification of complex flavor mixtures via micro extraction class separation Original Research Article
Pages 99-110
Thomas H. Parliment
A simulated mouth to study flavor release from alcoholic beverages Original Research Article
Pages 111-116
S.J. Withers, J.M. Conner, J.R. Piggott, A. Paterson
Comparisons of volatile compounds released during consumption of cheddar cheeses by different consumers Original Research Article
Pages 117-124
C.M. Delahunty, P.J. O\'Riordan, E.M. Sheehan, P.A. Morrissey
Effect of adsorbent particle size on the water-ethanol separation by cellulosic substrates Original Research Article
Pages 125-132
G. Vareli, P.G. Demertzis, K. Akrida-Demertzi
Influence of extraction procedure on the aroma composition of Thymus zygis L. and Mentha pulegium L Original Research Article
Pages 133-141
M. Moldão-Martins, R. Trigo, M.A. Nolasco, M.G. Bernardo Gil, M.L. Beirão da Costa
Hypericin and hypericin-like substances: Analytical problems Original Research Article
Pages 143-157
F. Tateo, S. Martello, E. Lubian, M. Bononi
Determination of the cause of off-flavors in milk by dynamic headspace GC/MS and multivariate data analysis Original Research Article
Pages 159-171
R.T. Marsili, N. Miller
Sensory properties of musty compounds in food Original Research Article
Pages 173-180
E. Chambers IV, E.C. Smith, L.M. Seitz, D.B. Sauer
Evaluation in score of the intensity of salty and umami tastes Original Research Article
Pages 181-185
Rie Kuramitsu
Sensory characteristics of chemical compounds potentially associated with smoky aroma in foods Original Research Article
Pages 187-194
D.H. Chambers, E. Chambers IV, L.M. Seitz, D.B. Sauer, K. Robinson, A.A. Allison
Identification of tasty compounds of cooked cured ham: Physico-chemical and sensory approaches Original Research Article
Pages 195-205
J. Valentin, A.S. Guillard, C. Septier, C. Salles, J.L. Le Quéré
Isolation of a peptidic fraction from the goat cheese water-soluble extract by nanofiltration for sensory evaluation studies Original Research Article
Pages 207-217
N. Sommerer, A. Garem, D. Mollé, C. Septier, J.L. Le Quéré, C. Salles
Effect of distillation process factors on ouzo flavor examined by sensory evaluation Original Research Article
Pages 219-226
A. Geronti, C. Spiliotis, G.N. Liadakis, C. Tzia
Formation of inosinic acid as the taste compound in the fermentation of Japanese sake Original Research Article
Pages 227-231
K. Fujisawa, M. Yoshino
Volatile composition of Southern European dry-cured hams Original Research Article
Pages 233-243
P. Dirinck, F. Van Opstaele
Role of sodium nitrite on phospholipid composition of cooked cured ham. Relation to its flavor Original Research Article
Pages 245-253
A.S. Guillard, I. Goubet, C. Salles, J.L. Le Quéré, J.L. Vendeuvre
Influence of fat on the flavour of an emulsified meat product Original Research Article
Pages 255-270
F.F.V. Chevance, L.J. Farmer
Aroma-impact compounds in cooked tail meat of freshwater crayfish (Procambarus clarkii) Original Research Article
Pages 271-278
K.R. Cadwallader, H.H. Baek
Comparison of flavor characteristic of domestic chicken and broiler as affected by different processing methods Original Research Article
Pages 279-294
A. Apriyantono, Indrawaty
Comparison of flavor components in fresh and cooked tomatillo with red plum tomato Original Research Article
Pages 295-313
Robert J. McGorrin, Ludmila Gimelfarb
Effect of thermal treatment in the headspace volatile compounds of tomato juice Original Research Article
Pages 315-330
M. Servili, R. Selvaggini, A.L. Begliomini, G.F. Montedoro
Fresh-cut pineapple (Ananas sp.) flavor. Effect of storage Original Research Article
Pages 331-343
A.M. Spanier, M. Flores, C. James, J. Lasater, S. Lloyd, J.A. Miller
GC-MS analysis of volatile compounds in durian (Durio zibethinus Murr.) Original Research Article
Pages 345-352
J. Jiang, S.Y. Choo, N. Omar, N. Ahamad
The effect of drying treatment on the flavor and quality of Longan fruit Original Research Article
Pages 353-367
C.Y. Chang, C.H. Chang, T.H. Yu, L.Y. Lin, Y.H. Yen
Effect of processing conditions on volatile composition of apple jellies and jams Original Research Article
Pages 369-374
M. Moldão-Martins, N. Moreira, I. Sousa, M.L. Beirão da Costa
The relationship between ethylene and aroma volatiles production in ripening climacteric fruit Original Research Article
Pages 375-384
S. Grant Wyllie, J.B. Golding, W.B. McGlasson, M. Williams
Sensory characterization of Halloumi cheese and relationship with headspace composition Original Research Article
Pages 385-391
J.R. Piggott, A. Margomenou, S.J. Withers, J.M. Conner
Comparison study of UHT milk aroma Original Research Article
Pages 393-400
L. Hashim, H. Chaveron
Some toxic culinary herbs in North America Original Research Article
Pages 401-414
Arthur O. Tucker, Michael J. Maciarello
Influence of preparation on the aroma compounds of oatmeal porridge Original Research Article
Pages 415-422
Michael J. Morello
Characterization of flavor of tea produced different tea area Original Research Article
Pages 423-430
Miyuki Kato, Masashi Omori
Studies on the formation of special aroma compounds of Pouchung tea made from different varieties Original Research Article
Pages 431-442
Y.S. Chen, H.R. Tasy, T.H. Yu
Egyptian onion oil Original Research Article
Pages 443-453
Nadim A. Shaath, Frederick B. Flores
Melanoidins in the Maillard reaction Original Research Article
Pages 455-482
T. Obretenov, G. Vernin
Formation of volatile sulfur compounds in reaction mixtures containing cysteine and three different ribose compounds Original Research Article
Pages 483-492
Donald S. Mottram, Ian C.C. Nobrega
Flavor formation from the interactions of sugars and amino acids under microwave heating Original Research Article
Pages 493-508
T.H. Yu, B.R. Chen, L.Y. Lin, C.-T. Ho
Characterization of intermediate 3-oxazolines and 3-thiazolines from the reaction of 3-hydroxy-2-butanone and ammonium sulfide Original Research Article
Pages 509-517
Chi-Tang Ho, Junwu Xi, Hui-Yin Fu, Tzou-Chi Huang
Mechanistic studies on the formation of thiazolidine and structurely related volatiles in cysteamine/carbonyls model system Original Research Article
Pages 519-527
Tzou-Chi Huang, Y-M. Su, L.Z. Huang, Chi-Tang Ho
Effect of antioxidants on the formation of volatiles from the Maillard reaction Original Research Article
Pages 529-534
A. Arnoldi, M. Negroni, A. D\'Agostina
The use of roasting kinetics data to characterize natural and artificial chocolate aroma precursors Original Research Article
Pages 535-546
G.P. Rizzi, P.R. Bunke
Contribution of muscle and microbial aminopeptidases to flavor development in dry-cured meat products Original Research Article
Pages 547-557
M. Flores, Y. Sanz, A.M. Spanier, M-C. Aristoy, F. Toldrá
Effect of adding free amino acids to Cheddar cheese curd on flavor development Original Research Article
Pages 559-572
J.M. Wallace, P.F. Fox
The influence of fat on the deterioration of food aroma in model systems during storage Original Research Article
Pages 573-582
M. Che, G.A. Reineccius
The effect of the addition of supplementary seeds and skins during fermentation on the chemical and sensory characteristics of red wines Original Research Article
Pages 583-596
E. Revilla, J.M. Ryan, V. Kovac, J. Nemanic
Role of phenolics in flavor of rapeseed protein products Original Research Article
Pages 597-613
M. Naczk, R. Amarowicz, F. Shahidi
Effect of ethanol strength on the release of higher alcohols and aldehydes in model solutions Original Research Article
Pages 615-620
H. Escalona-Buendia, J.R. Piggott, J.M. Conner, A. Paterson
Ultrasonic inactivation of soybean trypsin inhibitors Original Research Article
Pages 621-626
H.H. Liang, R.D. Yang, K.C. Kwok
Evaluation of shelf life of flavored dehydrated products using accelerated shelf life testing and the Weibull Hazard sensory analysis Original Research Article
Pages 627-637
M. Bili, P.S. Taoukis
Behavior of histamine during fermentation of fish sauce determined by an oxygen sensor using a purified amine oxidase Original Research Article
Pages 639-646
N.G. Sanceda, E. Suzuki, T. Kurata
Effect of crystallization time on composition of butter oil in acetone Original Research Article
Pages 647-657
F.M. Fouad, O.A. Mamer, F. Sauriol, F. Shahidi
Antimicrobial effect of volatile oils of garlic and horse-radish Original Research Article
Pages 659-665
Gy. Pátkai, J. Monspart-Sényi, J. Barta
Changes in the flavour of monoterpenes during their autoxidation under storage conditions Original Research Article
Pages 667-677
J. Pokorný, F. Pudil, J. Volfová, H. Valentová
Effect of rosemary and 1,4-dihydropyridines on oxidative and flavour changes of bergamot oil Original Research Article
Pages 679-687
F. Pudil, J. Volfová, V. Janda, H. Valentová, J. Pokorný
Effect of α-tocopherol (vitamin E) on the retention of essential oil, color and texture of Chios mastic resin during storage Original Research Article
Pages 689-694
D. Papanicolaou, M. Melanitou, K. Katsaboxakis
Dietary oil and endogenous antioxidants in hyperlipemia: Uric acid Original Research Article
Pages 695-705
T.R. Watkins, D.K. Kooyenga, M.L. Bierenbaum
Changes in Citrus hystrix oil during autooxidation Original Research Article
Pages 707-718
F. Pudil, H. Wijaya, V. Janda, J. Volfová, H. Valentová, J. Pokorný
Studies on the development of a quick test for predicting the sorption properties of refillable polycarbonate bottles Original Research Article
Pages 719-733
P.G. Demertzis, R. Franz
Recycling old polymers in bi-layer bottles. Effect of the volume of the solid food on the contaminant transfer Original Research Article
Pages 735-741
I.D. Rosca, J.M. Vergnaud
Polypropylene as active packaging material for aroma sorption from model orange juice Original Research Article
Pages 743-751
A. Feigenbaum, R. Lebossé, V. Ducruet
Identification of the source of an off-odor in premiums intended for use with dry mix beverages Original Research Article
Pages 753-757
Dimitrios Apostolopoulos
Effect of microwave heating on the migration of dioctyladipate and acetyltributylcitrate plasticizers from food-grade PVC and PVDC/PVC films into ground meat Original Research Article
Pages 759-765
A.B. Badeka, M.G. Kontominas
Effects of ionizing radiation on properties of monolayer and multilayer flexible food packaging materials Original Research Article
Pages 767-781
K.A. Riganakos, W.D. Koller, D.A.E. Ehlermann, B. Bauer, M.G. Kontominas
Author index
Pages 783-785
Subject index
Pages 787-797
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