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Lipids in Food Flavors (ACS Symposium Series)

From Brand: American Chemical Society




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 | #7109654 in Books |  American Chemical Society |  1994-05-05 | Original language:English | PDF # 1 |  9.00 x.70 x5.90l,1.24 | File type: PDF | 344 pages

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||About the Author|Chi-Tang Ho is at Rutgers University.

Examines the interaction of lipid oxidation and Maillard reaction for the generation of flavor compounds. Features new isolation and analysis techniques, including dynamic headspace analysis, to evaluate flavors generated from lipid-containing foods. Discusses the effects of processing and storage on the flavors of processed foods. Examines the generation of flavors from lipoxygenase pathways and the production of flavors by biotechnology.



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