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دانلود کتاب Thermal Generation of Aromas
دانلود کتاب تولید حرارتی رایحه
مشخصات کتاب
Thermal Generation of Aromas
ویرایش: نویسندگان: Thomas H. Parliment, Robert J. McGorrin, and Chi-Tang Ho (Eds.) سری: ACS Symposium Series 409 ISBN (شابک) : 9780841216822, 0841216827 ناشر: American Chemical Society سال نشر: 1989 تعداد صفحات: 545 زبان: English فرمت فایل : PDF (درصورت درخواست کاربر به PDF، EPUB یا AZW3 تبدیل می شود) حجم فایل: 9 Mb
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توضیحاتی در مورد کتاب تولید حرارتی رایحه
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توضیحاتی درمورد کتاب به خارجی
Content: Thermal generation of aromas : an overview / Thomas H.
Parliament --
Progress in the science of thermal generation of aromas : a
review / Charles H. Manley --
Regulatory toxicology and food flavors / Charles J. Kokoski
--
Thermal decomposition of carbohydrates : an overview / Joseph
A. Maga --
Isolation of thermally generated aromas / Sara J. Risch and
Gary A. Reineccius --
Advances in gas chromatographic analysis of thermally generated
aromas / M.J. Feeney and W.J. Jennings --
Gas chromatography-matrix isolation infrared spectroscopy-mass
spectrometry for analysis of thermally generated aroma
compounds / William R. Croasmun and Robert J. McGorrin --
Modern techniques in mass spectrometry for the analysis of
nonvolatile or thermally labile flavor compounds / T.G.
Hartman, Chi-Tang Ho, J.D. Rosen, and R.T. Rosen --
Thermal decomposition of lipids : an overview / Wassef W. Nawar
--
Contribution of lipids to the formation of heterocyclic
compounds in model systems / Chi-Tang Ho, Linda J. Bruechert,
Yuangang Zhang, and E-Mean Chiu --
Processing parameters and volatile compounds from milk fat /
Y.J. Yoo, R.C. Whiteman, J.K. Dore, M.A. Amer, and Wassef W.
Nawar --
Flavor composition of oil obtained from crude and roasted oats
/ S.M. Fors and P. Schlich --
Volatile flavor chemicals formed by the Maillard reaction /
Takayuki Shibamoto --
Model reactions on generation of thermal aroma compounds / W.
Baltes, J. Kunert-Kirchhoff, and G. Reese --
Formation of amino acid specific Maillard products and their
contribution to thermally generated aromas / R. Tressl, B.
Helak, N. Martin, and E. Kersten --
Heat-induced flavor formation from peptides / George P. Rizzi
--
Mechanistic studies of the Maillard reaction with emphasis on
phosphate-mediated catalysis / R.P. Potman and Th. A. van Wijk
--
Kinetics of the formation of alkylpyrazines : effect of pH and
water activity / M.M. Leahy and Gary A. Reineccius --
Sugar-derived deoxy-dicarbonyl intermediates as precursors of
food flavors and aromas / Milton S. Feather --
Effects of temperature, pH, and relative concentration on the
reaction of rhamnose and proline / James J. Shaw and Chi-Tang
Ho --
Parameter effects on the thermal reaction of cystine and
2,5-dimethyl-4-hydroxy-3(2H)-furanone / Chi-Kuen Shu and
Chi-Tang Ho --
Formation of influential flavor components through
water-mediated retro-aldol conversions of [alpha],
[beta]-unsaturated carbonyls / David B. Josephson and Jerome
Glinka --
Volatile thermal decomposition products of [beta]-carotene /
Philip N. Onyewu, Henryk Daun, and Chi-Tang Ho --
Bread flavor / Peter Schieberle and Werner Grosch --
Formation of 2-acetyl-l-pyrroline and other important flavor
compounds in wheat bread crust / Peter Schieberle --
Aroma chemistry of crackers / L.F.M. Yong, T.E. Acree, E.H.
Lavin, and R.M. Butts --
Formation of flavor components in roasted coffee / R. Tressl
--
Influence of nonvolatile compounds on coffee flavor / Sara J.
Risch and Yue Mei Ma --
Thermal generation of aroma compounds from tea and tea
constituents / Tei Yamanishi, Michiko Kawakami, Akio Kobayashi,
Tsuyoko Hamada, and Yulina Musalam --
Natural precursors of thermally induced C13 norisoprenoids in
quince / P. Winterhalter and P. Schreier --
Thermally degraded flavors in citrus juice products / S. Nagy,
R.L. Rouseff, and H.S. Lee --
Aroma composition of canned black truffles / T. Talou, M.
Delmas, and A. Gaset --
Flavor constituents of roasted cashew nuts / A. Jayalekshmy and
C.S. Narayanan --
Volatile compounds in ginger oil generated by thermal treatment
/ Chu-Chin Chen and Chi-Tang Ho --
Identification and formation of characteristic volatile
compounds from cooked shrimp / Kikue Kubota, Chinatsu Uchida,
Keiko Kurosawa, Ayako Komuro, and Akio Kobayashi --
Volatile flavor components in thermally processed Louisiana red
swamp crayfish and blue crab / T.C.-Y. Hsieh, W. Vejaphan, S.S.
Williams, and J.E. Matiella --
Thermally generated volatile compounds in packaging materials /
H. Kim and S.G. Gilbert --
Maillard technology as applied to meat and savory flavors /
Lawrence L. Buckholz, Jr. --
Reaction flavors of meat / Milton E. Bailey and Richard G.
Einig --
Process meat flavor development and the Maillard reaction /
G.A.M. van den Ouweland, E.P. Demole, and P. Enggist --
Flavor formation in meat-related Maillard systems containing
phospholipids / Donald S. Mottram and Linda J. Salter --
Thermal generation of sulfur-containing flavor compounds in
beef / J.R. Vercellotti, J.W. Kuan, A.M. Spanier, and A.J. St.
Angelo --
Isolation and characterization of volatile sulfur-containing
meat flavor components in model systems / P. Werkhoff, R.
Emberger, M. Güntert, and M. Köpsel --
Soy proteins and thermal generation of alkylpyrazines in meat
flavor / Richard G. Einig and Milton E. Bailey --
Aroma development in Chinese fried pork bundle / Tzou-Chi
Huang, Sen-Far Chang, Chi-Shen Lin, Daniel Y.-C. Shih, and
Chi-Tang Ho --
Protein-generated extrusion flavors / Joseph A. Maga and Chin
Hong Kim --
Formation of volatile compounds from extruded corn-based model
systems / Chi-Tang Ho, Linda J. Bruechert, May-Chien Kuo, and
Mark T. Izzo --
Design of flavors for the microwave oven : the delta T theory /
Nadim A. Shaath and Nehla R. Azzo --
Influence of microwave heating on flavor / James A. Steinke,
Christine M. Frick, Jo A. Gallagher, and Kenneth J.
Strassburger --
Flavor development in a microwaved versus a conventionally
baked cake / C. Whorton and Gary A. Reineccius.
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