Flavor Precursors Thermal and Enzymatic Conversions
Edited by Roy Teranishi, Gary R. Takeoka, Matthias Güntert
- Washington American Chemical Society 1992
- ix, 269p
Notes
"Developed from a symposium sponsored by the Division of Agricultural and Food Chemistry at the Fourth Chemical Congress of North America (202nd National Meeting of the American Chemical Society), New York, New York, August 25-30, 1991." Presents state-of-the-art information on flavor precursor chemistry. Explains how biocatalysts are used either as tools to make specific ingredients or as reaction promoters in natural biochemical systems that generate flavor mixtures. Discusses processed flavors whereby carbohydrates, amino acids, lipids, and vitamins are heated under conditions mimicking food processing to generate flavors by thermal reactions. Presents complex model systems relating to the generation of processed flavors and examines the challenging analytical problems they present. Includes contributions from leading flavor chemists from Australia, Europe and the United States.
0841222223
Flavor--Congresses
Endocrinology & Metabolism
Food Science
Biochemistry--Congresses
Food--Composition--Congresses
Metabolism--Congresses
664.07
Notes
"Developed from a symposium sponsored by the Division of Agricultural and Food Chemistry at the Fourth Chemical Congress of North America (202nd National Meeting of the American Chemical Society), New York, New York, August 25-30, 1991." Presents state-of-the-art information on flavor precursor chemistry. Explains how biocatalysts are used either as tools to make specific ingredients or as reaction promoters in natural biochemical systems that generate flavor mixtures. Discusses processed flavors whereby carbohydrates, amino acids, lipids, and vitamins are heated under conditions mimicking food processing to generate flavors by thermal reactions. Presents complex model systems relating to the generation of processed flavors and examines the challenging analytical problems they present. Includes contributions from leading flavor chemists from Australia, Europe and the United States.
0841222223
Flavor--Congresses
Endocrinology & Metabolism
Food Science
Biochemistry--Congresses
Food--Composition--Congresses
Metabolism--Congresses
664.07