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020			_a0841222223
041			_hENG
082			_a664.07
110			_aAmerican Chemical Society. Meeting (202nd : 1991 : New York, N.Y.) _98241
245			_aFlavor Precursors Thermal and Enzymatic Conversions _cEdited by Roy Teranishi, Gary R. Takeoka, Matthias Güntert
260			_aWashington _bAmerican Chemical Society _c1992
300			_aix, 269p
500			_aNotes "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."
500			_aPresents 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.
650			_aFlavor--Congresses _98242
650			_aEndocrinology & Metabolism _98243
650			_aFood Science _95592
650			_aBiochemistry--Congresses _98244
650			_aFood--Composition--Congresses _98245
650			_aMetabolism--Congresses _98246
700			_aTeranishi, Roy _d1922- _98247
700			_aTakeoka, Gary R. _98248
700			_aGüntert, Matthias _98249
856			_uhttp://www.loc.gov/catdir/enhancements/fy0605/92010454-d.html _yPublisher description
856			_uhttp://www.loc.gov/catdir/enhancements/fy0605/92010454-t.html _yTable of contents only
942			_2ddc
999			_c1521 _d1521
856			_uhttp://14.139.59.218:80/cgi-bin/koha/opac-detail.pl?biblionumber=1521 _yhttp://14.139.59.218:80/cgi-bin/koha/opac-detail.pl?biblionumber=1521