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" Food taste chemistry : "
James C. Boudreau, editor.
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BL
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| Record Number
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599070
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| Doc. No
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b428289
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| Title & Author
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Food taste chemistry : : based on a symposium sponsored by the Division of Agricultural and Food Chemistry at the ACS/CSJ Chemical Congress, Honolulu, Hawaii, April 2-6, 1979 /\ James C. Boudreau, editor.
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| Publication Statement
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Washington, D.C. :: American Chemical Society,, 1979.
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| Series Statement
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ACS symposium series,; 115
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| Page. NO
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ix, 262 p. :: ill. ;; 24 cm.
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| ISBN
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0841205264
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: 9780841205260
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| Bibliographies/Indexes
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Includes bibliographies and index.
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| Contents
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Taste and the taste of foods / James C. Boudreau, Joseph Oravec, Nga Kieu Hoang, and Thomas D. White -- The umami taste / Shizuko Yamaguchi -- Pungency : the stimuli and their evaluation / V.S. Govindarajan -- Sweet and bitter compounds: structure and taste relationship / H.-D. Belitz, W. Chen, H. Jugel, R. Treleano, H. Wieser, J. Gasteiger, and M. Marsili -- Chemistry of sweet peptides / Yasuo Ariyoshi -- Bitterness of peptides : amino acid composition and chain length / Karl Heinz Ney -- Taste components of potatoes / J. Solms and R. Wyler -- The taste of fish and shellfish / Shoji Konosu -- Flavor of browning reaction products / Ahmed Fahmy Mabrouk -- Concluding remarks / Mitsuo Namiki.
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| Subject
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Food-- Analysis, Congresses.
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Flavor, Congresses.
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Taste, Congresses.
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Taste.
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| LC Classification
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TX511.F685
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| Added Entry
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Boudreau, James C.,1936-
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| Added Entry
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American Chemical Society., Division of Agricultural and Food Chemistry.
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ACS/CSJ Chemical Congress(1979 :, Honolulu, Hawaii)
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