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Your search keyword '"Flavor--Congresses"' showing total 3 results
Start Over Descriptor "Flavor--Congresses" Category technology & engineering / chemical & biochemical
3 results on '"Flavor--Congresses"'

1. Flavor Chemistry

Author

RON G. BUTTERY, FEREIDOON SHAHIDI, ROY TERANISHI, K.-H. Engel, J. Heidlas, W. Albrecht, R. Tressl, P. Dirinck, H. De Pooter, N. Schamp, Patrick J. Williams, Mark A. Sefton, Bevan Wilson, Akio Kobayashi, C. Karahadian, R. C. Lindsay, M. M. Leahy, G. A. Reineccius, Chi-Tang Ho, James T. Carlin, David W. Armstrong, Bruce Gillies, Hiroshi Yamazaki, James C. Boudreau, P. Overbosch, W. J. Soeting, W. Pickenhagen, Hiromichi Kato, Mee Ra Rhue, Toshihide Nishimura, Braja D. Mookherjee, Richard A. Wilson, Robert W. Trenkle, Michael J. Zampino, Keith P. Sands, T. Talou, M. Delmas, A. Gaset, Robert A. Flath, Louisa C. Ling, G. Takeoka, E. L. Wheeler, R. L. Wieczorek, M. Guentert, RON G. BUTTERY, FEREIDOON SHAHIDI, ROY TERANISHI, K.-H. Engel, J. Heidlas, W. Albrecht, R. Tressl, P. Dirinck, H. De Pooter, N. Schamp, Patrick J. Williams, Mark A. Sefton, Bevan Wilson, Akio Kobayashi, C. Karahadian, R. C. Lindsay, M. M. Leahy, G. A. Reineccius, Chi-Tang Ho, James T. Carlin, David W. Armstrong, Bruce Gillies, Hiroshi Yamazaki, James C. Boudreau, P. Overbosch, W. J. Soeting, W. Pickenhagen, Hiromichi Kato, Mee Ra Rhue, Toshihide Nishimura, Braja D. Mookherjee, Richard A. Wilson, Robert W. Trenkle, Michael J. Zampino, Keith P. Sands, T. Talou, M. Delmas, A. Gaset, Robert A. Flath, Louisa C. Ling, G. Takeoka, E. L. Wheeler, R. L. Wieczorek, and M. Guentert

Subjects
Flavor--Congresses, Flavoring essences--Congresses
Published
1989

2. Lipids in Food Flavors

Author

CHI-TANG HO, THOMAS G. HARTMAN, Qinyun Chen, Wesley T. Yang, David B. Min, Rudolf Juuping Hsieh, Yuangang Zhang, William J. Ritter, C. Craig Barker, Paul A. Traci, Tung-Hsi Yu, Min-Hsiung Lee, Chung-May Wu, A. M. Spanier, A. J. St. Angelo, C. C. Grimm, J. A. Miller, Y. B. Lee, C. V. Morr, Juan P. Salinas, Karl Karmas, Joseph Lech, Robert T. Rosen, Hui-Ing Hwang, Mukund V. Karwe, Henry V. Izzo, Reginald Ruiz, M. E. Bailey, J. Suzuki, L. N. Fernando, H. A. Swartz, R. W. Purchas, K. R. Cadwallader, H. H. Baek, H. Y. Chung, M. W. Moody, I. J. Jeon, Charles F. Lin, Fereidoon Shahidi, J. Synowiecki, R. Amarowicz, Udaya Wanasundara, Lucy Sun Hwang, Chung-Wen Chen, Ronald B. Pegg, Shan-rong Chou, Chee-Kok Chin, S. K. Raghavan, D. R. Connell, A. Khayat, CHI-TANG HO, THOMAS G. HARTMAN, Qinyun Chen, Wesley T. Yang, David B. Min, Rudolf Juuping Hsieh, Yuangang Zhang, William J. Ritter, C. Craig Barker, Paul A. Traci, Tung-Hsi Yu, Min-Hsiung Lee, Chung-May Wu, A. M. Spanier, A. J. St. Angelo, C. C. Grimm, J. A. Miller, Y. B. Lee, C. V. Morr, Juan P. Salinas, Karl Karmas, Joseph Lech, Robert T. Rosen, Hui-Ing Hwang, Mukund V. Karwe, Henry V. Izzo, Reginald Ruiz, M. E. Bailey, J. Suzuki, L. N. Fernando, H. A. Swartz, R. W. Purchas, K. R. Cadwallader, H. H. Baek, H. Y. Chung, M. W. Moody, I. J. Jeon, Charles F. Lin, Fereidoon Shahidi, J. Synowiecki, R. Amarowicz, Udaya Wanasundara, Lucy Sun Hwang, Chung-Wen Chen, Ronald B. Pegg, Shan-rong Chou, Chee-Kok Chin, S. K. Raghavan, D. R. Connell, and A. Khayat

Subjects
Flavor--Congresses, Lipids--Congresses
Published
1994

3. The Analysis and Control of Less Desirable Flavors in Foods and Beverages

Author

George Charalambous and George Charalambous

Subjects
Flavor--Congresses, Food--Analysis--Congresses
Abstract

The Analysis and Control of Less Desirable Flavors in Foods and Beverages contains the proceedings of a symposium held in August 1980 at the Second Chemical Congress of the North American Continent under the auspices of the Agricultural and Food Chemistry Division of American Chemical Society. The papers explore advances in the analysis and control or prevention of less desirable taste and aroma factors in foods and beverages such as fish and shellfish, meat, cheese, soy proteins, corn syrup, water, citrus juices, milk, and beer. This book is comprised of 15 chapters and begins with a review of advances in the separation of volatile components, particularly with respect to gas chromatography. The reader is then introduced to methods and procedures for analysis and control of less desirable flavors in fish and shellfish, meat, cheese, corn syrup, soy proteins, citrus juices, milk, beer, and wine. The analysis and control of taste and odor of public water supplies which are used commonly for food processing and manufacture are also considered. Furthermore, the techniques used to minimize, remove, or mask the bitter flavor that arises unintentionally during enzymatic hydrolysis of proteins are described. This monograph will be a useful resource for students, chemists, and food technologists, as well as growers, processors, fabricated food and beverage manufacturers, brewers, wine makers, distillers, and consumers.

Published
1980

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