Description
In this book, major emphasis is placed on the effects of processing and food components upon the flavor of foods and beverages. Topics discussed include: roasting of peanuts; extrusion of cooking poultry; spray drying of natural flavor materials; cooking rates of foods; gamma radiation of packaging films; stir-frying of sautéd flavors; emulsification properties of egg yolk and lupin proteins; the interaction of flavor compounds with flour, starch, and polysaccharides; factors affecting development of flavor in whisky, wines, fermented products, alcohol precursors, and model food systems; applications of enzymes for production of flavor in fish, lobster and pork; and the development and application of analytical methods for isolation and identification of volatile compounds and flavors from a variety of food products.
Information presented in this book will be useful to chemists, scientists, and technologists working in flavor chemistry, food product research and development, and food quality control.
Chapter
Chapter 73. Changes in Microstructure and Thermal Properties of Thermally Processed Comstarch/Soy Protein Isolate Model Food Systems
pp.：
70 – 80
Chapter 74. Evaluation of Cookeina sulcipes as an Edible Mushroom: Determination of its Biomass Composition
pp.：
80 – 88
Chapter 75. Interactions Between Polysaccharides and Aroma Compounds
pp.：
88 – 102
Chapter 76. Water and Ethanol Adsorption on Starchy Substrates as Biomass Separation Systems
pp.：
102 – 116
Chapter 77. Some Mulitvariate Perspectives on Shelf life Research
pp.：
116 – 138
Chapter 78. Nitrite Alternatives for Processed Meats
pp.：
138 – 158
Chapter 79. Potential for Growth and Inhibition of Listeria monocytogenes in Meat and Poultry Products
pp.：
158 – 180
Chapter 80. Quality of Extrusion-Cooked Poultry Meat Products
pp.：
180 – 196
Chapter 81. Use of Starch for Water Binding in Restructured Beef Products
pp.：
196 – 218
Chapter 82. Enzyme Generation of Free Amino Acids and its Nutritional Significance in Processed Pork Meats
pp.：
218 – 238
Chapter 83. Isolation of Flavor Peptides from Raw Pork Meat and Dry-Cured Ham
pp.：
238 – 260
Chapter 84. The Effect of Fat Content on the Quality of Ground Beef Patties
pp.：
260 – 268
Chapter 85. Fractionation and Characterization of Extracts of Chicken Fat Obtained with Supercritical Carbon Dioxide
pp.：
268 – 280
Chapter 86. BMP: A Flavor Enhancing Peptide Found Naturally in Beef. Its Chemical Synthesis, Descriptive Sensory Analysis and Some Factors Affecting its Usefulness
pp.：
280 – 294
Chapter 87. Effects of storage Under Carbon Dioxide Atmosphere on the Volatiles, Phenylalanine Ammonia - Lyase Activity and Water Soluble Constituents of Strawberry Fruits
pp.：
294 – 310
Chapter 88. Studies on the Hydrolysis of Fish Protein by Enzymatic Treatment
pp.：
310 – 320
Chapter 89. Production of Protein Hydrolysate from Lobster (Panulirus spp.)
pp.：
320 – 332
Chapter 90. Sensory Acceptance and Overall Quality of a Histidine Added Fish Sauce
pp.：
332 – 342
Chapter 91. Extraction of Value-Added Components from Shellfish Processing Discards
pp.：
342 – 356
Chapter 92. Protein Concentratres from Underutilized Aquatic Species
pp.：
356 – 368
Chapter 93. Extending the Shelf-Life of Seafood Using a Multiple Barrier Process
pp.：
368 – 394
Chapter 94. Fresh Orange Juice Flavor: a Quantitative and Qualitative Determination of the Volatile Constituents
pp.：
394 – 408
Chapter 95. Effect of Microwave Heating on Roasted Nut Flavor
pp.：
408 – 434
Chapter 96. Peanut Flavor Formation During Roasting as Affected by Atmospheric Conditions
pp.：
434 – 448
Chapter 97. Color Sorting of Lightly Roasted and Deskinned Peanut Kernels to Diminish Aflatoxin and Retain the Processing Potency
pp.：
448 – 462
Chapter 98. Carbohydrate Metabolism in Peanuts During Postharvest Curing and Maturation
pp.：
462 – 494
Chapter 99. The Phenolic Composition of Table Grapes
pp.：
494 – 512
Chapter 100. Selection of Spontaneous Strains of Saccharomyces cerevisiae as Starters in their Viticultural Area
pp.：
512 – 538
Chapter 101. Hydrolysis of Grape Glycosides by Enological Yeast β-Glucosidases
pp.：
538 – 552
Chapter 102. Analytical Research to Identify Illegal Modifications of D/H Values in Sugar Mixtures
pp.：
552 – 560
Chapter 103. Partial Characterization of β-Damascenone Precursors and Toxicity Studies of Free β-Damascenon in Cell Cultures of Vitis x labruscana cv. Concord Grapes
pp.：
560 – 574
Chapter 104. Influence of Nitrogen Compounds in Grapes on Aroma Compounds of Wines
pp.：
574 – 610
Chapter 105. The Contribution of Oak Lactone to the Aroma of Wood-Aged Wine
pp.：
610 – 618
Chapter 106. Possibilities of Characterizing Wine Varieties by Means of Volatile Flavor Compounds
pp.：
618 – 638
Chapter 107. Classification of Italian Wines on a Regional Scale by Means of a Multi-Isotopic Analysis
pp.：
638 – 646
Chapter 108. Flavour Development in Whisky Maturation
pp.：
646 – 668
Chapter 109. Investigation of Flavour Compounds in Whiskey Spent Lees
pp.：
668 – 682
Chapter 110. An Application of Centrifugal Counter-Current Chromatography on Flavor Chemistry - Separation of Aroma Substances in Whisky New Distillates
pp.：
682 – 694
Chapter 111. Aroma Compounds of Arbutus Distillates
pp.：
694 – 706
Chapter 112. Aroma Components of Raki
pp.：
706 – 728
Chapter 113. Recent Evaluation of Malt Quality
pp.：
728 – 738
Chapter 114. Lipolytic Activity of Cheese Related Microorganisms and its Impact on Cheese Flavour
pp.：
738 – 764
Chapter 115. Fermentation of Black Olives with Application of Starter Culture and Aeration
pp.：
764 – 780
Chapter 116. Changes in Soluble Sugars in Various Tissues of Cultivated Mushroom, Agaricus bisporus. During Postharves Storage
pp.：
780 – 796
Chapter 117. Concentration of Heavy Metals and Nutrients in the Leaves of Certain Forest Species Irrigated by Treated Wastewater
pp.：
796 – 810
Chapter 118. A Rapid Method for Determining the Water Dynamics (Uptake and Loss) of Moisture- Sensitive Foods
pp.：
810 – 840
Chapter 119. The Inhibitory Effect of the Essential Oils from Basil (Ocimum basilicum) and Sage {Salva officinalis) in Broth and in Model Food System
pp.：
840 – 852
Chapter 120. Comparison of some Physicochemical Characteristics Between Solid and Fluid Chios Mastic Resin
pp.：
852 – 862
Chapter 121. Food Production in Arid and Desert Areas Using the "KALLIDENDRON" TECHNOLOGY
pp.：
862 – 940
Chapter 122. The Essential Oil of Allium Sativum L., Liliaceae (Garlic)
pp.：
940 – 954
Chapter 123. Microbeam Molecular Spectroscopy of Biological Materials
pp.：
954 – 1024
Chapter 124. Analysis of Drinking Water near and Far from Thermal Springs Using Instrumental Neutron Activation Analysis
pp.：
1024 – 1044
Chapter 125. Emulsifying Properties of Lupin Seed Proteins
pp.：
1044 – 1054
Chapter 126. Multiresponse Optimization by a Normalized Function Approach
pp.：
1054 – 1066
Chapter 127. Back Propagation Neural Networks: Theory and Applications for Food Science and Technology
pp.：
1066 – 1084
Chapter 128. Gentic Algorithms and Fuzzy Theory for Optimization and Control of Food Processes
pp.：
1084 – 1098
Chapter 129. Volatile Compounds in Wheat Cultivars from Several Locations in Kansas
pp.：
1098 – 1120
Chapter 130. Autolysis of Lactid Acid Bacteria: Impact on Flavor Development in Cheese
pp.：
1120 – 1140
Subject Index
pp.：
1140 – 1152
Food Flavors: Generation, Analysis and Process Influence
：Generation, Analysis and Process Influence
( Volume 37B )
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