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" Flavor technology : "
Chi-Tang Ho, editor, Chee-Teck Tan, editor, Chao-Hsiang Tong, editor
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BL
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| Record Number
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599506
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b428725
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| Title & Author
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Flavor technology : : physical chemistry, modification, and process : developed from a symposium sponsored by the Division of Agricultural and Food Chemistry at the 208th National Meeting of the American Chemical Society, Washington, DC, August 21-25, 1994 /\ Chi-Tang Ho, editor, Chee-Teck Tan, editor, Chao-Hsiang Tong, editor
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| Series Statement
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ACS symposium series ;; 610
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xi, 266 pages :: illustrations ;; 24 cm
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| ISBN
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0841233268
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: 9780841233263
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| Bibliographies/Indexes
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Includes bibliographical references and indexes
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| Contents
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Physical chemistry in flavor products preparation : an overview / Chee-Teck Tan -- Kinetics of formation and degradation of morpholino-1-deoxy-D-fructose / Alexis Huyghues-Despointes and Varoujan A. Yaylayan -- Kinetics of the formation of oxygen-containing heterocyclic compounds via the Maillard reaction / B.S. Mistry, P.D. Wilson, and G.A. Reineccius -- Effect of water content and amino acids on Maillard browning kinetics in propylene glycol based model systems during microwave heating / Guangyuan Lu, Chao-Hsiang Tong, Bruce I. Peterson, and Chi-Tang Ho -- Kinetics of tetramethylpyrazine formation under high hydrostatic pressure / Tzou-Chi Huang, Hui-Yin Fu, and Chi-Tang Ho -- Modeling Maillard browning in dehydrated food systems as a function of temperature, moisture content, and glass transition temperature / Raivo Karmas and Marcus Karel -- Modeling the Maillard reaction : a computer simulation and a discussion of its application to Maillard reaction analysis and design / Patrick S. Lee -- Implementation of process kinetics to scale up automated thermally reacted flavor processes / Chwan Kong King -- Production of natural flavors using a cold extrusion process / M.H. Cho, X. Zheng, S.S. Wang, Y. Kim, and Chi-Tang Ho -- A novel membrane process for folding essential oils / M.H. Auerbach -- Oxidative stability of encapsulated seal blubber oil / Fereidoon Shahidi and Udaya N. Wanasundara -- The location of vanillin in a food emulsion system / Ibrahim Kayali, Christopher C. Heisig, and Stig E. Friberg -- Methods to predict the physical stability of flavor-cloud emulsion / K.Y. Tse and G.A. Reineccius -- Surface dilational rheological properties of protein-adsorbed interfaces: relationship to stability of food foams and emulsions / Q. Jiang and Y.C. Chiew -- The role of specialty food starches in flavor emulsions / Paolo C. Trubiano -- Phospholipid liposomes : properties and potential use in flavor encapsulation / Norman Weiner -- Nonphospholipid liposomes : properties and potential use in flavor encapsulation / Rajiv Mathur and Phil Capasso -- Use of cyclodextrins for flavors / Z. Helena Qi and Allan R. Hedges -- The role of specialty food starches in flavor encapsulation / Paolo C. Trubiano
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| Subject
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Flavor, Congresses
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| Dewey Classification
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664/.07
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| LC Classification
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TP372.5.F557 1995
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| Added Entry
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Ho, Chi-Tang,1944-
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Tan, Chee-Teck,1925-2005
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Tong, Chao-Hsiang,1956-
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American Chemical Society., Division of Agricultural and Food Chemistry
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American Chemical Society., Meeting(208th :1994 :, Washington, D.C.)
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