Food flavors, ingredients and composition : proceedings of the 7th International Flavor Conference, Pythagorion, Samos, Greece, 24-26 June 1992
著者
書誌事項
Food flavors, ingredients and composition : proceedings of the 7th International Flavor Conference, Pythagorion, Samos, Greece, 24-26 June 1992
（Developments in food science, 32）
Elsevier, 1993
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注記
Includes bibliographical references and index
内容説明・目次
内容説明
This thirty-second volume in the Developments of Food Science series continues the tradition already well established by this series of providing new and useful information in the guise of state-of-the-art reports from research and development carried out worldwide. This particular conference, along with several conferences that directly preceded it, differed somewhat from the first few meetings. As in the earlier meetings, some papers dealt with identification of flavour compounds but others dealt with broader flavour issues such as the relationship between off-flavours and a variety of food handling parameters. A number of contributors reported the effects of composition, processing parameters and horticultural practices on a variety of quality characteristics including flavour, texture, colour and nutrition, while some other papers presented subject matter hitherto not dealt with such as food toxicology and biotechnology. In all, the proceedings from this conference contain a wealth of new information on a variety of foods and beverages. (Limitation of space allows only for a selection of papers to be listed).
目次
Preface. Introduction. List of Contributors. The Flavor of Cocoa in Relation to the Origin and Processing of the Cocoa Beans (H.R. Kattenberg, A. Kemmink). Nitrogen-Specific Liquid Chromatography Detection by HPLC-CLND: a Novel Application for Determining Caffeine Content in Beverages (E.M. Fujinari). Evaluation of Quality and Shelf Life of Two Hybrid Type Strains (U1 and U3) of the Cultivated Mushroom Agaricus bisporus (J.-L. Mau et al.). Influence of Gamma Irradiation on Quality Characteristics, Sugar Content and Respiration Rate of Mushrooms During Postharvest Storage (S.O. Ajlouni, R.B. Beelman, D.B. Thompson). New Foods from Cheese Whey (L.G. Siapantas). Dynamic Headspace Analysis of Volatile Compounds of Cheddar and Swiss Cheeses During Ripening (T.S. Yang, D.B. Min). Development of Enzyme-Modified Cheese (S. Takafuji). Aroma Compounds Production by Penicillium roqueforti (P. Chalier, J. Crouzet). Determination and Occurrence of 3,4-Benzo(a)pyrene in Smoked Fish and Meat Products (N. Moll, S. Chevrier, M. Moll). Fermentation of Turkish Black Olives with Traditional and Aerated Systems (M. Borcakli, G. Ozay, I. Alperden). Stability of Virgin Olive Oil: Assessment of Natural Antioxidants and Other Related Factors (G. Papadopoulos, M. Tsimidou, D. Boskou). Microwave and Traditional Technology to Prepare Garlic Aromatized Olive Oil (M. Riva, L.F. Di Cesare, A. Schiraldi). The Effect of Temperature and Acidity on the Stability of Specific Lemon Flavor Components. I. Data and Methodology (R.K. Saleeb, D.A. Ikenberry). Volatile Components and Flavor of Papaya (Carica papaya L. ) (M.R.B. Franco, D. Rodriguez-Amaya, M.H. Damasio). Quality Decline in Minimally Processed Fruits and Vegetables (J.L. Price, J.D. Floros). Compressional Properties of Chios Mastiche (Pistacia lentiscus var. Chia) (A. Kehayoglou et al.). A Study on the Drying of Sultana Grapes by Different Techniques and Effective Parameters (M. Pala, Y.B. Saygi, H. SadikoGlu). Fermentation and Skin Contact Time Effects on Quality of Aglianico Wine (I. Rosi et al.). Recent Progress in Wine Vinegar R & D and Some Indicators for the Future (J. Nieto et al.). Membrane Separation Processes for Wine Dealcoholization and Quality Improvement (I. Vradis, J.D. Floros). Heterocyclic Nitrogen Compounds in Whisky (J.R. Piggott et al.). The Glycosides of Oxygenated Lower Terpenes in Plant Leaves (H. Tazaki et al.). Volatile Production in Cultured Cells and Plantlet Regeneration from Protoplast of Patchouli, Pogostemon cablin (K. Nabeta, J. Kawachi, M. Sakurai). Carbohydrates as Sources of Roasted Peanut Flavors and Aromas (J.R. Vercellotti, K.L. Bett, K.S. Choi). Cellular Transduction of Sugar-Induced Sweet Taste (M. Naim). Comparison of Thermal- and Microwave-Mediated Maillard Reactions (T.H. Parliment). Flavor Chemistry Based on the Thermally-Induced Decarboxylation of p-Hydroxycinnamic Acids (G.P. Rizzi, L.J. Boekley). Contribution of Alkylpyrazines to the Flavor of Maple Syrup (E. Akochi-K., I.
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