Recent Advances in Food and Flavor Chemistry (eBook, PDF)

Food Flavors and Encapsulation, Health Benefits, Analytical Methods, and Molecular Biology of Functional Foods
Redaktion: Ho, Chi-Tang; Tratras Contis, Ellene; Shahidi, Fereidoon; Mussinan, Cynthia

• Format: PDF

Produktdetails

• Verlag: RSC
• Seitenzahl: 484
• Erscheinungstermin: 21. April 2010
• Englisch
• ISBN-13: 9781849731782
• Artikelnr.: 44767779

Autorenporträt

Chi-Tang Ho is Professor of Food Science, Rutgers University and has over 36 years experience in teaching and research on food chemistry. Cynthia J. Mussinan is Director of Global Analytical and Sensory Measurement; VP R&D with 42 years experience in the industry. Professor Fereidoon Shahidi is Professor of Biochemistry at the Memorial University of Newfoundland and Ellene Tratras-Contis is Professor of Chemistry at Eastern Michigan University and Project Director of the CSIE Program.

Inhaltsangabe

Front Matter; Preface; Contents; Historical Look at the Use of Isotopic
Analyses for Flavor Authentication; Two Decades of Flavor Analysis: Trends
Revealed by Radiocarbon (14C) and Stable Isotope (d13C and dD) Analysis;
Evaluation of Solid Phase Extraction-direct Microvial Insert Thermal
Desorption for Volatile Analysis in Berry Fruits; A Rapid and Efficient
HPLC Method for Determination of Vanillin and Related Phenolic Components
in Vanilla Extracts Using Sub-2Ám Column Technologies; Application of New
æGreenÆ Solvents for the Extraction of Blackcurrant (Ribes Nigrum L.) Bud
Volatile Compounds; Flavor and Aroma Evaluation of Foods: The Role of the
Flavorist in Food Product Development; Isolation of Flavors from Aromatic
Seeds with Liquid Carbon Dioxide; Identification of Potential Impact
Odorants in Four Typical Maple Syrups Using Headspace Solid-phase
Microextraction with Gas Chromatography-mass Spectrometry; Computer-aided
Organic Synthesis as a Tool for Generation of Potentially New Flavoring
Compounds from Ascorbic Acid; Butter Flavors and Microwave Popcorn: A
Review of Health Issues and Industry Actions; Fat-derived Volatiles of
Various Products of Cows', Goats' and Ewes' Milk; Aroma Profile of Vanilla
in Bourbon Beans; Comparison of Flavor Components in Dry Sausages Obtained
from Commercial and Non Fermented Sausages from Protected Origin;
Production of ¯-carotene-derived Aroma Compounds by Co-oxidation of
¯-carotene Nanoemulsion; Study along Storage of Volatile Compounds of Two
Fish Oils Extracted by Supercritical Carbon Dioxide; Prebaked Bread with
Various Cereal Flour Sources and Effect on the Flavor and Acceptability;
Volatile Compounds of Probiotic Fermented Sausages Produced Using
Immobilized L. Casei on Wheat; Characterization of the Key Aroma Compounds
in Colombian White Guavas (Psidium gajava L.); The Aroma of Guavas û Key
Aroma Compounds and Influence of Tissue Disruption; Volatile Compounds in
Supercritical Carbon Dioxide Extracts of Brown Crab (Cancer Pagurus)
Processing By-product; Effect of High Hydrostatic Pressure on Volatile
Profile of Cooked Turkey Breast Meat; Volatile Flavour Compounds of the
Fruits of Kumquat Cultivated in North-Westem Greece; Influence of Light
Exposure after Harvest on Aroma Profile of Apples - Ildr°d Pigeon; Aroma of
Chocolate Produced from Tray-fermented Cocoa at Different Stages of
Fermentation; Taste Relaxation Effect; Flavour Release in Lipid Rich Food
Matrices; In Vitro and In Vivo Measurement Using Proton Transfer Reaction
Mass Spectrometry; Comparison of Spray Drying and Refractance WindowÖ
Drying Technologies for the Encapsulation of Orange Oil; A Study of the
Fate of Aspartame and Flavor Molecules in Chewing Gum Utilizing LC/MS/MS
and GC/MS; Measurement of Flavor Release from the Microencapsulated
Products; Characterization of a Granular Cellulose-containing Delivery
System for Flavors Using Accelerated Solvent Extraction Coupled with Gas
Chromatography; LC Characterisation of Peanut Skin Phytonutrients:
Antioxidant, Radical-Scavenging, and Biological Activities; Stability
Characteristics of Omega-3 Oils and their Randomized Counterparts; Study on
the Interaction of Selected Phenolic Acids with Bovine Serum Albumin;
Resveratrol, Peanut Sprout and Stilbenoids as Bioactive Ingredients Used
for Development of Functional Foods or Dietary Supplements; Quantitative
Analysis of Six Major Polymethoxyflavones and Six 5-hydroxylated
Polymethoxyflavones in Citrus Peels; Characterization of Healthful Lipids
in U.S. Runner Peanuts Using Chemometrics; Antioxidants and Antioxidant
Activities of Several White and Red Wines; Composition and Antimicrobial
Effects of Savory (Satureja Hortensis) Essential Oils Isolated by Different
Methods; Potential Physiological Activities of Lipophilic and Hydrophilic
Fractions from Australian-grown Fruits; Native vs Extracted Essential
Oil: From Chemical Composition to Biological Activities; Anthocyanin:
Multitargeted Phytochemical for Age-related Neurodegenerative Diseases;
Hepatic Cellular Homocysteine Kinetics in the Diabetic State; In Vitro
Study of Phloretin-induced Cell Death Effects in Human Liver Cancer Cells
Through Inhibition of Type II Glucose Transporter; Preventive Effects of
Dihydrolipoic Acid on Environmental Toxicant-induced Tumour Promotion in a
Two-stage Mouse Skin Turnorigenesis Model; The In Vitro and In Vivo
Inhibitory Effects of Lycopene on the Growth of Human Colon Cancer Cells;
Macrophage-activating Mushroom Proteins and the Possible Pathways;
Comparative Studies on Biological Activity of Inotilone and Methylinotilone
from Inonohrs Species; Subject Index