دانلود کتاب Sulfur Compounds in Foods

Content: Sulfur compounds in foods : an overview / Cynthia J. Mussinan and Mary E. Keelan -- Comparison of gas chromatographic detectors for the analysis of volatile sulfur compounds in foods / B.S. Mistry, G.A. Reineccius, and B.L. Jasper -- Chemiluminescence detection of sulfur compounds in cooked milk / Jeffrey S. Steely -- Sulfur volatiles in Cucumis melo cv. Makdimon (muskmelon) aroma : sensory evaluation by gas chromatography-olfactometry / S. Grant Wyllie, David N. Leach, Youming Wang, and Robert L. Shewfelt -- Sulfur-containing flavor compounds in beef : are they really present or are they artifacts? / Arthur M. Spanier, Casey C. Grimm, and James A. Miller -- Facts and artifacts in Allium chemistry / Eric Block and Elizabeth M. Calvey -- Effect of L-cysteine and N-acetyl-L-cysteine on off-flavor formation in stored citrus products / M. Naim, U. Zehavi, I. Zuker, R.L. Rouseff, and S. Nagy -- Modulation of volatile sulfur compounds in cruciferous vegetables / Hsi-Wen Chin and Robert C. Lindsay -- Thioglucosides of Brassica oilseeds and their process-induced chemical transformations / Fereidoon Shahidi -- Kinetics of the formation of methional, dimethyl disulfide, and 2-acetylthiophene via the Maillard reaction / F. Chan and G.A. Reineccius -- Kinetics of the release of hydrogen sulfide from cysteine and glutathione during thermal treatment / Yan Zheng and Chi-Tang Ho -- Volatile sulfur compounds in yeast extracts / Jennifer M. Ames -- Generation of furfuryl mercaptan in cysteine-pentose model systems in relation to roasted coffee / Thomas H. Parliment and Howard D. Stahl -- Heat-induced changes of sulfhydryl groups of muscle foods / Fereidoon Shahidi, Akhile C. Onodenalore, and Jozef Synowiecki -- Important sulfur-containing aroma volatiles in meat / Donald S. Mottram and Marta S. Madruga -- Volatile compounds generated from thermal interactions of inosine-5'-monophosphate and alliin or deoxyalliin / Tung-Hsi Yu, Chung-May Wu, and Chi-Tang Ho -- Thermal degradation of thiamin (vitamin B1) : a comprehensive survey of the latest studies / Matthias Güntert, H.-J. Bertram, R. Emberger, R. Hopp, H. Sommer, and P. Werkhoff -- Formation of sulfur-containing flavor compounds from [¹³C]-labeled sugars, cysteine, and methionine / R. Tressl, E. Kersten, C. Nittka, and D. Rewicki -- Sulfur compounds in wood garlic (Scorodocarpus borneensis Becc.) as versatile food components / Kikue Kubota and Akio Kobayashi -- Sulfur-containing heterocyclic compounds with antioxidative activity formed in Maillard reaction model systems / Jason P. Eiserich and Takayuki Shibamoto -- Mechanisms of beneficial effects of sulfur amino acids / Mendel Friedman -- Inhibition of chemically induced carcinogenesis by 2-n-heptylfuran and 2-n-butylthiophene from roast beef aroma / Luke K.T. Lam, Jilun Zhang, Fuguo Zhang, and Boling Zhang.