|
Description: |
ix, 121 pages : illustrations ; 24 cm. |
|
|
Bibliography Note: |
Includes bibliographical references and index. |
|
|
Contents Note: |
Contents: 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. |
|
|
Additional Physical Forms: |
Online version: Lipids as a source of flavor. Washington : American Chemical Society, 1978 (OCoLC)705978222 |
|
|
Elect. Loc./Access: |
http://pubs.acs.org/doi/book/10.1021/bk-1978-0075 Full text available from ACS Symposium Series (1974-2012) Rutgers restricted |
|
|
Series Added Entry: |
ACS symposium series ; 75. |