Record Display for the EPA National Library Catalog


OLS Field Name OLS Field Data
Main Title Lipids as a source of flavor : a symposium /
Author Supran, Michael K.
Other Authors
Author Title of a Work
ACS symposium series
75. American Chemical Society.
CORP Author American Chemical Society. Division of Agricultural and Food Chemistry. Flavor Subdivision.
Publisher American Chemical Society,
Year Published 1978
OCLC Number 03912606
ISBN 0841204187; 9780841204188
Subjects Lipids--Congresses. ; Flavor--Congresses. ; Lipides--Congrès. ; Aliments--Saveur--Congrès. ; Flavoring Agents.
Additional Subjects Lipids--Congresses ; Flavor--Congresses
Internet Access
Description Access URL
Library Call Number Additional Info Location Last
ELBM  QD305.F2L46 1978 AWBERC Library/Cincinnati,OH 01/01/1988
Collation ix, 121 pages : illustrations ; 24 cm.
Includes bibliographical references and index.
Contents Notes
The role lipids play in the positive and negative flavors of foods / Ira Litman and Schelly Numrych -- Chemistry of deep fat fried flavor / Stephen S. Chang, Robert J. Peterson, and Chi-Tang Ho -- Volatiles from frying fats : a comparative study / W.W. Nawar, S.J. Bradley, S.S. Lomanno, G.G. Richardson, and R.C. Whiteman -- Generation of aroma compounds by photo oxidation of unsaturated fatty esters / Braja D. Mookherjee and Robert W. Trenkle -- Instrumental analysis of volatiles in food products / Harold P. Dupuy, Mona L. Brown, Michael G. Legendre, James I. Wadsworth, and Eric T. Rayner -- Chemical changes involved in the oxidation of lipids in foods / D.A. Lillard -- Flavor problems in the usage of soybean oil and meal / H.J. Dutton -- Flavors from lipids by microbiological action / L. Wendell Haymon and James C. Acton.