Main Title |
Lipids as a source of flavor : a symposium / |
Author |
Supran, Michael K.
|
Other Authors |
|
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 |
|
Holdings |
Library |
Call Number |
Additional Info |
Location |
Last Modified |
Checkout Status |
ELBM |
QD305.F2L46 1978 |
|
AWBERC Library/Cincinnati,OH |
01/01/1988 |
|
Collation |
ix, 121 pages : illustrations ; 24 cm. |
Notes |
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. |
Place Published |
Washington : |
PUB Date Free Form |
1978. |
Series Title Untraced |
ACS symposium series ; 75 |
Document Type |
BC |
Cataloging Source |
OCLC/U |
LCCN |
78009739 |
Origin |
OCLC |
Type |
CAT |