Umfang:
1 Online-Ressource (316 pages)
,
illustrations
ISBN:
9780841214620
Serie:
ACS symposium series 564
Anmerkung:
"Developed from a symposium sponsored by the Division of Agricultural and Food Chemistry at the 206th National Meeting of the American Chemical Society, Chicago, Illinois, August 22-27, 1993."
,
Distributed in print by Oxford University Press
,
Includes bibliographical references and index
,
Sulfur Compounds in Foods: An Overview /
,
Comparison of Gas Chromatographic Detectors for the Analysis of Volatile Sulfur Compounds in Foods /
,
Chemiluminescence Detection of Sulfur Compounds in Cooked Milk /
,
Sulfur Volatiles in Cucumis melo cv. Makdimon (Muskmelon) Aroma: Sensory Evaluation by Gas Chromatography-Olfactometry /
,
Sulfur-Containing Flavor Compounds in Beef: Are They Really Present or Are They Artifacts? /
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Facts and Artifacts in Allium Chemistry /
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Effect of L-Cysteine and N-Acetyl-L-cysteine on Off-Flavor Formation in Stored Citrus Products /
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Modulation of Volatile Sulfur Compounds in Cruciferous Vegetables /
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Thioglucosides of Brassica Oilseeds and Their Process-Induced Chemical Transformations /
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Kinetics of the Formation of Methional, Dimethyl Disulfide, and 2-Acetylthiophene via the Maillard Reaction /
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Kinetics of the Release of Hydrogen Sulfide from Cysteine and Glutathione During Thermal Treatment /
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Volatile Sulfur Compounds in Yeast Extracts /
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Generation of Furfuryl Mercaptan in Cysteine—Pentose Model Systems in Relation to Roasted Coffee /
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Heat-Induced Changes of Sulfhydryl Groups of Muscle Foods /
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Important Sulfur-Containing Aroma Volatiles in Meat /
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Volatile Compounds Generated from Thermal Interactions of Inosine-5′-monophosphate and Alliin or Deoxyalliin /
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Thermal Degradation of Thiamin (Vitamin B1): A Comprehensive Survey of the Latest Studies /
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Formation of Sulfur-Containing Flavor Compounds from [13C]-Labeled Sugars, Cysteine, and Methionine /
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Sulfur Compounds in Wood Garlic (Scorodocarpus borneensis Becc.) as Versatile Food Components /
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Sulfur-Containing Heterocyclic Compounds with Antioxidative Activity Formed in Maillard Reaction Model Systems /
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Mechanisms of Beneficial Effects of Sulfur Amino Acids /
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Inhibition of Chemically Induced Carcinogenesis by 2-n-Heptylfuran and 2-n-Butylthiophene from Roast Beef Aroma /
Weitere Ausg.:
ISBN 9780841229433
Weitere Ausg.:
ISBN 0841229430
Weitere Ausg.:
Erscheint auch als ISBN 9780841229433
Weitere Ausg.:
Erscheint auch als ISBN 0841229430
Sprache:
Englisch
DOI:
10.1021/bk-1994-0564
