"Developed from a symposium sponsored by the Division of Agricultural and Food Chemistry at the 203rd national meeting of the American Chemical Society, San Francisco, California, April 5-10, 1992."

Distributed in print by Oxford University Press.

Description based on publisher-supplied information and home-page.

Original

Original

Online version

ACS symposium series, 528

Molecular Approaches to the Study of Food Quality / Spanier, A. M. / http://dx.doi.org/10.1021/bk-1993-0528.ch001

Complexity of Flavor Recognition and Transduction / Labows, John N.; Cagan, Robert H. / http://dx.doi.org/10.1021/bk-1993-0528.ch002

Do We Recognize Sweetness and Bitterness at the Same Receptor? / Nakamura, Kozo; Okai, Hideo / http://dx.doi.org/10.1021/bk-1993-0528.ch003

Heterocyclic Compounds in Model Systems for the Maillard Reaction: Reactions of Aldehydes with Ammonium Sulfide in the Presence or Absence of Acetoin / Vernin, Gaston, Chimie des Arômes-Oenologie, Laboratoire de Chimie Moléculaire, URA 1411, Faculté des Sciences et Techniques de Saint-Jérôme, F-13397 Marseille Cédex 13, France; Metzger, Jacques, Chimie des Arômes-Oenologie, Laboratoire de Chimie Moléculaire, URA 1411, Faculté des Sciences et Techniques de Saint-Jérôme, F-13397 Marseille Cédex 13, France; Sultan, Adel A. M., Department of Chemistry, Assiut University, Sohag, Egypt; El-Shafei, Ahmed K., Department of Chemistry, Assiut University, Sohag, Egypt; Párkányi, Cyril, Department of Chemistry, Florida Atlantic University, Boca Raton, FL 33431-0991 / http://dx.doi.org/10.1021/bk-1993-0528.ch004

Natural and Synthetic Compounds for Flavor Quality Maintenance / St. Angelo, Allen J. / http://dx.doi.org/10.1021/bk-1993-0528.ch005

Role of Proteins and Peptides in Meat Flavor / Spanier, A. M.; Miller, J. A. / http://dx.doi.org/10.1021/bk-1993-0528.ch006

Modern Statistics and Quantitative Structure-Activity Relationships in Flavor / Piggott, John R.; Withers, S. J. / http://dx.doi.org/10.1021/bk-1993-0528.ch007

Approaches to Mapping Loci That Influence Flavor Quality in Raspberries / Paterson, Alistair; Piggott, John R.; Jiang, Jianping / http://dx.doi.org/10.1021/bk-1993-0528.ch008

Supercritical Fluid Extraction of Muscle Food Lipids for Improved Quality / Bailey, Milton E., Department of Food Science and Human Nutrition, 21 Agriculture Building, 4 Agriculture Building, University of Missouri, Columbia, MO 65211; Chao, Roy R., Department of Food Science and Human Nutrition, 21 Agriculture Building, 4 Agriculture Building, University of Missouri, Columbia, MO 65211; Clarke, Andrew D., Department of Food Science and Human Nutrition, 21 Agriculture Building, 4 Agriculture Building, University of Missouri, Columbia, MO 65211; Um, Ki-Won, Department of Food Science and Human Nutrition, 21 Agriculture Building, 4 Agriculture Building, University of Missouri, Columbia, MO 65211; Gerhardt, Klaus O., Department of Biochemistry, 4 Agriculture Building, University of Missouri, Columbia, MO 65211 / http://dx.doi.org/10.1021/bk-1993-0528.ch009

New Usage of Aspartic Acid and Glutamic Acid as Food Materials / Kuramitsu, Rie, Department of Chemistry, Faculty of General Education, Akashi College of Technology, Uozumi, Akashi, Hyogo 674, Japan; Tamura, Masahiro, Department of Fermentation Technology, Faculty of Engineering, Hiroshima University, Higashihiroshima, Hiroshima 724, Japan; Nakatani, Masaru, Department of Fermentation Technology, Faculty of Engineering, Hiroshima University, Higashihiroshima, Hiroshima 724, Japan; Okai, Hideo, Department of Fermentation Technology, Faculty of Engineering, Hiroshima University, Higashihiroshima, Hiroshima 724, Japan / http://dx.doi.org/10.1021/bk-1993-0528.ch010

Convenient Synthesis of Flavor Peptides / Nakatani, Masaru; Okai, Hideo / http://dx.doi.org/10.1021/bk-1993-0528.ch011

Molecular Design of Flavor Compounds Using O-Aminoacyl Sugars / Tamura, Masahiro, Biosignal Engineering Division, Kowa Research Institute, Kowa Company, Ltd., 1-25-5 Kannondai, Tsukuba, Ibaraki 305, Japan; Okai, Hideo, Department of Fermentation Technology, Faculty of Engineering, Hiroshima University, Higashihiroshima, Hiroshima 724, Japan / http://dx.doi.org/10.1021/bk-1993-0528.ch012

Modification of Lipids by Modified Lipase / Murakami, Mototake Technical Research Institute, Snow Brand Milk Products Company, Ltd., 1-1-2 Minamidai, Kawagoe, Saitama 350, Japan; Kawanari, Masami, Technical Research Institute, Snow Brand Milk Products Company, Ltd., 1-1-2 Minamidai, Kawagoe, Saitama 350, Japan; Okai, Hideo, Department of Fermentation Technology, Faculty of Engineering, Hiroshima University, Higashihiroshima, Hiroshima 724, Japan / http://dx.doi.org/10.1021/bk-1993-0528.ch013

Enzymatic Modification of Soy Proteins To Improve Their Functional Properties for Food Use / Shih, F. F.; Campbell, N. F. / http://dx.doi.org/10.1021/bk-1993-0528.ch014

Use of Enzyme-Active Soya Flour in Making White Bread / Roozen, J. P.; Lining, P. A.; van Ruth, S. M. / http://dx.doi.org/10.1021/bk-1993-0528.ch015

Rapid Fermentation of Soy Sauce: Application to Preparation of Soy Sauce Low in Sodium Chloride / Muramatsu, Shunsuke, Takeda Shokuryo Company, Ltd., 9-30 Saiwai-cho, Kofu, Yamanashi 400, Japan; Sano, Yoshihito, Takeda Shokuryo Company, Ltd., 9-30 Saiwai-cho, Kofu, Yamanashi 400, Japan; Uzuka, Yasuyuki, Department of Applied Chemistry and Biotechnology, Faculty of Engineering, Yamanashi University, Kofu, Yamanashi 400, Japan / http://dx.doi.org/10.1021/bk-1993-0528.ch016

Large-Scale Preparation and Application of Caseinomacropeptide / Kawasaki, Y.; Kawakami, H.; Tanimoto, M.; Dosako, S. / http://dx.doi.org/10.1021/bk-1993-0528.ch017

Potential Application of Some Synthetic Glycosides to Food Modification / Kinomura, K.; Kitazawa, S.; Okumura, M.; Sakakibara, T. / http://dx.doi.org/10.1021/bk-1993-0528.ch018

Effect of Interdroplet Forces on Centrifugal Stability of Protein-Stabilized Concentrated Oil-in-Water Emulsions / Rehill, Amardeep S.; Narsimhan, Ganesan / http://dx.doi.org/10.1021/bk-1993-0528.ch019

Determination of Shrimp Freshness Using Impedance Technology / Wiese-Lehigh, Patti L.; Marshall, Douglas L. / http://dx.doi.org/10.1021/bk-1993-0528.ch020

Conjugated Dienoic Derivatives of Linoleic Acid: A New Class of Food-Derived Anticarcinogens / Chin, Sou F.; Storkson, Jayne M.; Pariza, Michael W. / http://dx.doi.org/10.1021/bk-1993-0528.ch021

Preharvest Aflatoxin Contamination: Molecular Strategies for Its Control / Bhatnagar, D.; Cotty, P. J.; Cleveland, T. E. / http://dx.doi.org/10.1021/bk-1993-0528.ch022

Effects of Ionizing Radiation Treatments on the Microbiological, Nutritional, and Structural Quality of Meats / Thayer, Donald W.; Fox, Jay B.; Lakritz, Leon / http://dx.doi.org/10.1021/bk-1993-0528.ch023

Antimicrobial Peptides and Their Relation to Food Quality / Muriana, Peter M. / http://dx.doi.org/10.1021/bk-1993-0528.ch024

Physiological Strategies To Control Geosmin Synthesis in Channel Catfish Aquaculture Systems / Dionigi, Christopher P. / http://dx.doi.org/10.1021/bk-1993-0528.ch025

Food > Biotechnology.

Food > Quality > Research.

Food > Quality > Molecular aspects.

Maillard reaction > Research.

Aldehydes > Reactivity.

Ammonium > Reactivity.

Proteins > Analysis.

Peptides > Analysis.

Meat > Flavor and odor.

Flavor > Structure-activity relationships.

Raspberries > Flavor and odor > Quality.

Aspartic acid > Utilization.

Peptides > Synthesis.

Lipids > Modification.

Lipase > Modification.

Soy proteins > Modification.

Soy flour > Utilization > Research.

Soy sauce > Research.

Glycosides > Application.

Food > Modification.

Emulsions > Research.

Shrimps > Analysis.

Fishery products > Spoilage.

Linoleic acid > Analysis.

Ionizing radiation > Effectiveness.

Meat > Quality.

Peptide antibiotics > Analysis.

Aquaculture > Research.

Channel catfish > Research.

Food Analysis.

Food Safety.

Taste Perception.

Food Quality.

Mechanotransduction, Cellular.

Heterocyclic Compounds - analysis.

Maillard Reaction.

Aldehydes - analysis.

Sulfides - analysis.

Acetoin - analysis.

Flavoring Agents - analysis.

Peptides - analysis.

Proteins - analysis.

Meat - analysis.

Structure-Activity Relationship.

Rubus - chemistry.

Chromatography, Supercritical Fluid.

Aspartic Acid - analysis.

Glutamic Acid - analysis.

Peptides - chemical synthesis.

Flavoring Agents - chemical synthesis.

Sugars - analysis.

Lipase - chemistry.

Lipids - chemistry.

Soybean Proteins - chemistry.

Bread - analysis.

Soy Foods - analysis.

Sodium Chloride - chemistry.

Caseins - analysis.

Glycosides - chemistry.

Emulsions - analysis.

Seafood - analysis.

Linoleic Acids, Conjugated - analysis.

Anticarcinogenic Agents - analysis.

Aflatoxins - antagonists & inhibitors.

Radiation, Ionizing.

Anti-Infective Agents - chemistry.

Odorants - prevention & control.

Ictaluridae - physiology.

Aquaculture.

American Chemical Society. Division of Agricultural and Food Chemistry, sponsoring body.

American Chemical Society. Meeting (203rd : 1992 : San Francisco, California)