Frontiers of flavor : proceedings of the 5th International Flavor Conference, Porto Karras, Chalkidiki, Greece, 1-3 July, 1987
著者
書誌事項
Frontiers of flavor : proceedings of the 5th International Flavor Conference, Porto Karras, Chalkidiki, Greece, 1-3 July, 1987
（Developments in food science, 17）
Elsevier, 1988
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注記
Includes bibliographies and index
内容説明・目次
内容説明
Like its predecessors, the Fifth International Flavor Conference was sponsored by the Agricultural and Food Chemistry division of the American Chemical Society, the Institute of Food Technologists and the Society of Flavor Chemists, Inc. The proceedings comprise 59 presentations by 132 authors from 18 countries, touching on practically every aspect of agricultural and food science and technology.
目次
Development of biotechnological processes for the production of natural flavors and fragrances (W.D. Murray et al.). A new approach to flavor development for application to expandable snacks (W.A. May). Testing Wright's theory of olfaction with deuterated compounds (C.E. Meloan et al.). Schematic sweet and bitter receptors - A computer approach (H.-D. Belitz et al.). Bitterness intensity of protein hydrolyzates - Chemical and organoleptic characterization (J. Adler-Nissen). Evaluating bitterness masking principles by taste panel studies (L. Mogensen, J. Adler-Nissen). Modern analytical techniques in the flavor industry (N.A. Shaath, P.M. Griffin). Limits of beer flavor analysis (J. Strating, B.W. Drost). Problems with the flavor of herbs and spices (W.-D. Koller). Flavor evaluation of fresh and aseptically packaged orange juices (M.G. Moshonas, P.E. Shaw). Capillary GC/FTIR- and GC/MS-studies of citrus flavor decomposition processes (G. Fischbock et al.). Flavour interactions in tea (R. Seshadri, N. Dhanraj). Aroma of Chinese scented green tea (T. Yamanishi et al.). Studies on the water adsorption and anticaking of instant tea (I.M. Juan, W.H. Chang). Stability and reactivity of the aspartame in cola-type drinks (F. Tateo et al.). Studies on the stability of aspartame in the presence of glucose and vanillin (C.-T. Ho et al.). Comparison and characteristics of aroma compounds from maple and birch syrups (H. Kallio). Characterization of undesirable volatile compounds in PVC films (H.S. Kim et al.) Isolation and identification of volatile flavor compounds in commercial granular gelatin sample (H. Kim, S.G. Gilbert). Theoretical studies of matter transfers between plastic container and liquid foods (J.L. Taverdet, J.M. Vergnaud). Permeation studies of model flavor compounds in nylon 6 film (E. Hatzidimitriu et al.). Measurements of food ageing by multinuclear NMR (T. Aishima, K. Matsushita). Study of moisture sorption of egg powders by inverse gas chromatography (M.G. Kontominas, P.G. Demertzis). Identification of the principal constituents of black truffle aroma (T. Talou et al.). Functional properties of tomato seed protein obtained from processing waste (G. Doxastakis et al.). The stability of milk fat/water emulsions containing monoglyceride sorbitan esters and caseinate (Y. Sogo et al.). Emulsifier evaluation by inverse gas chromatography and testing in a model cake system (T.R. Watkins et al.). Determination of ferulic acid in grain by HPLC and microspectrofluorometry (D.L. Wetzel et al.). Purification and some properties of human colostral zanthine oxidase (J.P. Zikakis, S. McGinnis). Analysis of phospholipids by 31-P NMR (N. Sotirhos). Composition and antimicrobial properties of liquid spice smokes (J.N. Sofos, J.A. Maga). Factors affecting singlet oxygen oxidation of soybean oil (D.B. Min, E.C. Lee). Isolation and identification of minor components and their effects on flavor stability of soybean oil (D.B. Min, B.S. Mistry).
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