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" Lipids as a source of flavor : "
sponsored by the Flavor Sub-division of the Division of Agricultural and Food Chemistry at the 174th meeting of the American Chemical Society, Chicago, Illinois, August 30-31, 1977 ; Michael K. Supran, editor.
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BL
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| Record Number
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687905
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| Doc. No
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b510094
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| Title & Author
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Lipids as a source of flavor : : a symposium /\ sponsored by the Flavor Sub-division of the Division of Agricultural and Food Chemistry at the 174th meeting of the American Chemical Society, Chicago, Illinois, August 30-31, 1977 ; Michael K. Supran, editor.
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| Publication Statement
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Washington :: American Chemical Society,, 1978.
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| Series Statement
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ACS symposium series ;; 75
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| Page. NO
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ix, 121 p. :: ill. ;; 24 cm.
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| ISBN
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0841204187
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: 9780841204188
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| Bibliographies/Indexes
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Includes bibliographies and index.
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| Contents
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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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| Subject
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Flavor, Congresses.
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| Subject
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Lipids, Congresses.
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| LC Classification
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QD305.F2L46
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| Added Entry
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Supran, Michael K.,1939-
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| Added Entry
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American Chemical Society., Division of Agricultural and Food Chemistry., Flavor Subdivision.
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American Chemical Society., Meeting(174th :1977 :, Chicago, Ill.)
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