Lipids as a Source of Flavor PDF
127 Pages·1978·2.071 MB·English
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Content: 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.
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