دانلود کتاب Lipids in Food Flavors

Content: Lipids in food flavors : an overview / Chi-Tang Ho and Qinyun Chen -- Chemistry of singlet oxygen oxidation of foods / Wesley T. Yang and David B. Min -- Contribution of lipoxygenase pathway to food flavors / Rudolf Juuping Hsieh -- Volatile formation by lipid-mediated Maillard reaction in model systems / Yuangang Zhang, William J. Ritter, C. Craig Barker, Paul A. Traci, and Chi-Tang Ho -- Volatile compounds generated from thermal interaction of 2,4-decadienal and the flavor precursors of garlic / Tung-Hsi Yu, Min-Hsiung Lee, Chung-May Wu, and Chi-Tang Ho -- Relationship of temperature to the production of lipid volatiles from beef / A.M. Spanier, A.J. St. Angelo, C.C. Grimm, and J.A. Miller -- Changes of headspace volatile compounds due to oxidation of milk fat during storage of dried dairy products / Y.B. Lee and C.V. Morr -- Lipid-derived aroma compounds in cooked potatoes and reconstituted dehydrated potato granules / Juan P. Salinas, Thomas G. Hartman, Karl Karmas, Joseph Lech, and Robert T. Rosen -- Lipid-derived flavor compounds in fresh and dehydrated tomato products / Karl Karmas, Thomas G. Hartman, Juan P. Salinas, Joseph Lech, and Robert T. Rosen -- Aroma generation in extruded and heated wheat flour / Hui-Ing Hwang, Thomas G. Hartman, Mukund V. Karwe, Henry V. Izzo, and Chi-Tang Ho -- Effect of packaging on the lipid oxidation storage stability of dehydrated pinto beans / Thomas G. Hartman, Karl Karmas, Juan P. Salinas, Reginald Ruiz, Joseph Lech, and Robert T. Rosen -- Influence of finishing diets on lamb flavor / M.E. Bailey, J. Suzuki, L.N. Fernando, H.A. Swartz, and R.W. Purchas -- Contribution of lipid-derived components to the flavor of alligator meat / K.R. Cadwallader, H.H. Baek, H.Y. Chung, and M.W. Moody -- Flavor chemistry of dairy lipids : review of free fatty acids / I.J. Jeon -- Flavor chemistry of fish oil / Charles F. Lin -- Omega-3 fatty acid composition and stability of seal lipids / Fereidoon Shahidi, J. Synowiecki, R. Amarowicz, and Udaya Wanasundara -- Volatile compounds of lards from different treatments / Lucy Sun Hwang and Chung-Wen Chen -- Hexanal as an indicator of the flavor deterioration of meat and meat products / Fereidoon Shahidi and Ronald B. Pegg -- Control of the production of cis-3-hexenal, lipid-derived flavor compound, by plant cell culture / Shan-rong Chou and Chee-Kok Chin -- Canola oil flavor quality evaluation by dynamic headspace gas chromatography / S.K. Raghavan, D.R. Connell, and A. Khayat -- Stabilization of canola oil by natural antioxidants / Fereidoon Shahidi and Udaya Wanasundara -- Capillary gas chromatography procedure for determining olive oil flavor / S.K. Raghavan, D.R. Connell, and A. Khayat.