Sulfur compounds in foods
著者
書誌事項
Sulfur compounds in foods
（ACS symposium series, 564）
American Chemical Society, 1994
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注記
"Developed from a symposium sponsored by the Division of Agricultural and Food Chemistry at the 206th National Meeting of the American Chemical Society, Chicago, Illinois, August 22-27, 1993."
Includes bibliographical references and index
内容説明・目次
内容説明
Developed from a symposium sponsored by the Division of Agricultural and Food Chemistry at the 206th National Meeting of the American Chemical Society held in Chicago, Illinois, August 22-27, 1993, this volume provides a comprehensive overview of sulfur compounds in foods. The book discusses flavour and off-flavour characteristics of sulfur compounds, describes formation mechanisms for many of the compounds, and describes functional properties of sulfur compounds, including antioxidative, antimicrobial and anticarcinogenic effects.
目次
- Introduction: sulfur compounds in food - an overview, Cynthia J. Mussinan and Mary E. Keelan. Part 1 Analysis and flavour characteristics: comparison of gas chromatographic detectors for the analysis of volatile sulfur compounds in food, B.S. Mistry et al
- chemiluninescence detection of sulfur compounds in cooked milk, Jeffrey S. Steely
- sulfur volatiles in cucumis melo cv. makdimon (muskmelon) aroma - sensory evaluation by gas chromatography - olfactometry, S. Grant Wylie et al
- sulfur-compound flavour compounds in beef - are they really present or are they artifacts?, Arthur M. Spanier et al
- facts and articfacts in allium chemistry, Eric Block and Elizabeth M. Calvey
- modulation of volatile sulfur compounds in cruciferous vegetables, Hsi-Wen Chin and Robert C. Lindsay. Part 2 Formation: thioglucosides of brassica oilsseds and their process-induced chemical transformation, Fereidoon Shahidi
- kinetics of the formation of methional, dimethyl disulfide and 2-acetylthiophene via the Maillard reaction, F. Chan and G.A. Reineccius
- kinetics of the release of hydrogen sulfide from cysteiene and glutathione during thermal treatment, Yan Zheng and Chi-Tang Ho
- volatile sulfur compounds in yeast extracts, Jennifer M. Ames
- generation of furfuryl mercaptan in cysteine-pentose model systems in relation to roasted coffee, Thomas H. Parliment and Howard D. Stahl
- heat-induced changes of sulfhydryl groups of muscle foods, Fereidoon Shahidi et al
- important sulfur-containing aroma volatiles in meat, Donald S. Mottram and Marta S. Madroga
- volatile compounds generated from thermal interactions of inosine-5'-monophosphate and alliin or deoxyalliin, Tung-Hsi Yu et al
- thermal degradation of thiamin (vitamin B) - a comprehensive survey of the latest studies, Matthias Guentert et al
- formation of sulfur-containing flavour compounds from [13C]-labeled sugars, cysteine and methionine, R. Tressl et al. Part 3 Functional properties: sulfur compounds in wood garlic (scorodocarpus borneensis becc.) as versatile food components, Kikue Kubota and Akio Kobayashi
- sulfur-containing heterocyclic compounds with antioxidative activity formed in Maillard-reaction model systems, Jason P. Eiserich and Takayuki Shibamoto
- mechanisms of beneficial effects of sulfur amino acids, Mendel Friedman
- inhibition of chemically induced carcinogenesis by 2-n-heptylfuran and 2-n-buylthiophene from roast beef aroma, Luke K.T. Lam et al.
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