Lipids in Food Flavors

Examines the interaction of lipid oxidation and Maillard reaction for the generation of flavor compounds.

Author: Chi-Tang Ho

Publisher: Wiley-VCH

ISBN:

Category: Science

Page: 333

View: 999

Examines the interaction of lipid oxidation and Maillard reaction for the generation of flavor compounds. Features new isolation and analysis techniques, including dynamic headspace analysis, to evaluate flavors generated from lipid-containing foods. Discusses the effects of processing and storage on the flavors of processed foods. Examines the generation of flavors from lipoxygenase pathways and the production of flavors by biotechnology.

Flavor Chemistry of Fats and Oils

Author: David B. Min

Publisher: The American Oil Chemists Society

ISBN: 9780935315127

Category: Technology & Engineering

Page: 309

View: 998


Food Flavors Formation Analysis and Packaging Influences

OXIDATIVE STATE AND OFF-FLAVOR GENERATION Methodologies that may
be employed for evaluation of oxidative state offood lipids and off. flavor
development may consider changes in chemical, physical, or organoleptic
properties ...

Author: E.T. Contis

Publisher: Elsevier

ISBN: 9780080531830

Category: Technology & Engineering

Page: 796

View: 801

The 9th International Flavor Conference: George Charalambous Memorial Symposium was held July 1-4, 1997 at the Porto Myrina Palace on the Island of Limnos, Greece. This conference was organized as a tribute to Dr. George Charalambous organizer of the previous eight conferences, who passed away in November of 1994. The symposium brought together a group of international experts in food science and human nutrition to discuss their latest findings in a broad area of food science. Particular emphasis was placed on state-of-the-art instrumentation and methods. The 9th Conference followed the format and traditions of the previous meetings. More than 90 papers/posters were presented by scientists from nineteen countries. Dr. Apostolos Grimanis, a radioanalytical chemist and retired Director of the Radioanalytical Laboratory at the National Center for Scientific Research "Demokritos" in Athens opened the meeting with a tribute to Dr. Charalambous. The Conference Committee announced that the Division of Agricultural and Food Chemistry (American Chemical Society) has agreed to sponsor a Fellowship in Dr. Charalambous' honor in recognition of his tremendous contributions to the Division over many years.

Flavor Chemistry

Conclusions Lipids play an important role in flavor formation . Both desirable and
undesirable aroma - active compounds are formed . Based on our current
knowledge and mechanistic views , it is possible to use lipids to modify flavor of
foods ...

Author: Sara J. Risch

Publisher: Amer Chemical Society

ISBN:

Category: Science

Page: 180

View: 850

This book presents the first collaboration between the ACS's Division of Agriculture and Food Chemistry and the Institute of Food Technologists. The latest developments in flavor chemistry, including new research in reaction flavors, encapsulation techniques, flavor formations via lipids, flavor analysis, and challenges in flavoring nutraceuticals, are presented in papers from leading workers in these fields. This collection investigates many of the current topics in flavor chemistry and will be a welcome contribution to this fascinating science.

Bibliography of Agriculture

167776 Lipid metabolism , water content , and reserve materials in the case of
food deficiency of Oncopeltus fasciatus . 175346 Long - term toxicity ... 167798
Monographs on fragnance raw materials ( Includes food flavors , toxicity ) .
167799 ...

Author:

Publisher:

ISBN:

Category: Agriculture

Page:

View: 137


Flavor Chemistry of Lipid Foods

The types of interactions vary with the particular food component ( Table 21-2 ) .
Lipids Lipids facilely absorb and solubilize most organic flavor components and
greatly affect their perception . Thus in foods , flavors partition according to their ...

Author: David B. Min

Publisher: The American Oil Chemists Society

ISBN: 9780935315240

Category: Technology & Engineering

Page: 462

View: 986


The Effect of Salt on Non heme Iron Release and Lipid Oxidation in Pork

Food Agric . 33 : 1049 . Ho , C.T. and Chen , Q. 1994. Lipids in food flavors . In “
Lipids in Food Flavors ” , C.T. Ho and T.G. Hartman ( Eds . ) , ACS Symposium
Series 558 , ACS , Washington , D.C. , p . 2-14 . Igene , J.O. , King , J.A. , Pearson
 ...

Author: Hsing-feng Liu

Publisher:

ISBN:

Category: Electronic dissertations

Page: 262

View: 714


Food Lipids

Flavor improves after the first stage of frying and becomes less acceptable during
the last stage. ... J. Food Sci. 48:1289 (1983). 5. Pokorny, J. Flavor chemistry of
deep fat frying in oil, in Flavor Chemistry of Lipid Foods, Min, D.B. and Smouse, ...

Author: David B. Min

Publisher: CRC Press

ISBN: 1420046640

Category: Technology & Engineering

Page: 928

View: 229

Maintaining the high standards that made the previous editions such well-respected and widely used references, Food Lipids: Chemistry, Nutrition, and Biotechnology, Third Edition tightens its focus to emphasize lipids from the point of entry into the food supply and highlights recent findings regarding antioxidants and lipid oxidation. Always representative of the current state of lipid science, this edition provides four new chapters reflecting the latest advances in antioxidant research. New chapters include: Polyunsaturated Lipid Oxidation in Aqueous Systems, Tocopherol Stability and the Prooxidant Mechanisms of Oxidized Tocopherols in Lipids, Effects and Mechanisms of Minor Compounds in Oil on Lipid Oxidation, and Total Antioxidant Evaluation and Synergism. The most comprehensive and relevant treatment of food lipids available, this book highlights the role of dietary fats in foods, human health, and disease. Divided into five parts, it begins with the chemistry and properties of food lipids covering nomenclature and classification, extraction and analysis, and chemistry and function. Part II addresses processing techniques including recovery, refining, converting, and stabilizing, as well as chemical interesterification. The third Part has been renamed and expanded to honor the growing data on oxidation and antioxidants. Part IV explores the myriad interactions of lipids in nutrition and health with information on heart disease, obesity, and cancer, and Part V continues with contributions on biotechnology and biochemistry including a chapter on the genetic engineering of crops that produce vegetable oil. Revised and updated with new information and references throughout the text, this third edition of a bestselling industry standard once again draws on the contributions of leading international experts to establish the latest benchmark in the field and provide the platform from which to further advance lipid science.

New Technical Books

5 94 - 13923 ISBN 0 - 8412 - 2922 - 8 Contents : Lipid oxidation , interaction , and
flavors . Processing and storage effects on lipid - derived food flavors . Flavor of
animal lipids . Flavor of plant lipids . Indices . Note : Papers from a symposium ...

Author: New York Public Library

Publisher:

ISBN:

Category: Engineering

Page:

View: 578


Chemistry of Natural Food Flavors

As with all processed foods , the flavor of bread is a function partly of the
ingredients and partly of the processing . ... be detectable in the bread ; but a
more serious danger is that oxidation products from the milk solids may react with
the lipids ...

Author: Armed Forces Food and Container Institute (U.S.)

Publisher:

ISBN:

Category: Flavor

Page: 200

View: 411


Flavor of Dairy Products

Food Chem . 1995 , 43 , 2442 - 2448 . 96 . Zhang , Y . ; Ritter , W . J . ; Barker , C .
C . ; Traci , P . A . ; Ho , C . T . In Lipids in Food Flavors ; Ho , C . T . ; Hartman , T .
G . , Eds . ; American Chemical Society : Washington D . C . , 1994 ; pp 49 - 60 .

Author: Keith R. Cadwallader

Publisher: Amer Chemical Society

ISBN:

Category: Technology & Engineering

Page: 287

View: 621

In the past, the stability of milk and milk products was the primary consideration, but this is no longer the principal objective due to the evolution of modern sanitary practices as well as pasteurization. Today, the manufacture of dairy products of consistently good flavor and texture is crucial. In previous flavor studies, researchers identified hundreds of volatile compounds, with little or no attention paid to their sensory contribution to overall flavor of dairy products. The availability of powerful chromatographic separation techniques like high resolution gas chromatography in combination with mass spectrometry and olfactory detection ports have revolutionized the work on characterization of dairy flavor. This along with recent developments in sensory methods and our increased knowledge about the genomics of diary culture organisms have allowed great advancements in our understanding of dairy flavor chemistry. Flavor of Dairy Products covers the evolution of dairy flavor research and presents updated information in the areas of instrumental analysis, biochemistry, processing and shelf-life issues related to the flavor of dairy products.

Lipids as a Source of Flavor

A Symposium Michael K. Supran, American Chemical Society. Division of
Agricultural and Food Chemistry. Flavor Subdivision. artificial flavors are
composed entirely of lipid compounds while most other compositions depend
heavily on them .

Author: Michael K. Supran

Publisher:

ISBN:

Category: Electronic books

Page: 121

View: 639


Flavor food Interactions

Developed from a Symposium Sponsored by the Division of Agricultural and
Food Chemistry at the 208th National ... To the author ' s knowledge , this model
of lipid , protein and other food , saliva and mucous as thin flavor retaining and ...

Author: Robert J. McGorrin

Publisher: Amer Chemical Society

ISBN:

Category: Technology & Engineering

Page: 235

View: 299

Discusses flavor-nonflavor component interactions, including recent work on interactions between volatile flavoring substances and food constituents. Provides an overview of flavor-food interactions and their effect on flavor perception. Focuses on interactions between flavors and major food components, gelling agents and emulsion, and replacer ingredients such as sugar or fat substitutes. Presents applications of several measurement tools, including GC-olfactometry and principal component analysis. Discusses approaches for studying interactions in complex food systems.

Journal of the Cameroon Academy of Sciences

Phospholipids changes and lipid oxidation during cooking and frozen storage of
raw ground beef . J . Food Sci . 38 p . ... ( 1995 ) Development of warmedover
flavour in ground turkey , chicken and pork meat during chill storage ; A model of
the ...

Author:

Publisher:

ISBN:

Category: Research

Page:

View: 104


Characterizing Flavor Compounds Formed by Directed Lipid Oxidations

Food Tech . Mtg . ( abstr . ) pp . 212 , No . 529 . 26 . Forss , D . A . , E . A .
Dunstone and W . Stark . 1960 . flavors in dairy products . J . Dairy Res . 27 : 211 .
Fishy 27 . Frankel , E . N . 1984 . Lipid oxidation : Mechanisms , products and
biological ...

Author: Carol Karahadian

Publisher:

ISBN:

Category:

Page: 758

View: 512


Food Taints and Off Flavours

This book provides the background information needed to recognize how food can become tainted, to draw up guidelines to prevent this contamination, and to plan the steps that should be taken in the event of an outbreak.

Author: M.J. Saxby

Publisher: Springer Science & Business Media

ISBN: 9780751402636

Category: Science

Page: 326

View: 340

Contamination of food with extremely low levels of certain compounds can cause an unpleasant taste. This can result in the destruction of vast stocks of product, and very substantial financial losses to food companies. The concentration of the alien compound in the food can be so low that very sophisticated equipment is needed to identify the components and to determine its source. It is vital that every company involved in the production, distribution and sale of foodstuffs are fully aware of the ways in which contamination can accrue, how it can be avoided, and what steps need to be taken in the event that a problem does arise. This book provides the background information needed to recognize how food can become tainted, to draw up guidelines to prevent this contamination, and to plan the steps that should be taken in the event of an outbreak. The new edition has been extensively revised and updated and includes substantial new material on the formation of off flavors due to microbiological and enzymic action, and on sensory evaluation of taints and off flavors A new chapter on off flavors in alcoholic beverages has been added. Written primarily for industrial food technologists, this volume is also an essential reference source for workers in research and government institutions.

Production and Characterization of Polyclonal Antibodies to Hexanal lysine Adducts for Use in an ELISA to Monitor Lipid Oxidation in a Meat Model System

Effect of packaging on the lipid oxidation storage stability of dehydrated pinto
beans . Ch . 11 in Lipids in Food Flavor , C.-T. Ho and T.G. Hartman ( Ed . ) , p.
158-167 . American Chemical Society , Washington , DC . Hebert , G.A. , Pelham
, P.L. ...

Author: Stephanie A. Smith

Publisher:

ISBN:

Category: Electronic dissertations

Page: 218

View: 829


Sulfur Compounds in Foods

Division of Agricultural and Food Chemistry. 23 . 24 . 25 . 26 . 27 . 28 . 29 . ...
Analysis of volatile flavors . In , Food Constituents and Food Residues : Their
Chromatographic Determination . ... In Lipids in Food Flavors . Ho , C.T. and
Hartman ...

Author: Cynthia J. Mussinan

Publisher: Amer Chemical Society

ISBN:

Category: Religion

Page: 301

View: 726

Provides a comprehensive overview of recent research on sulfur compounds in foods. Discusses flavor and off-flavor characteristics of sulfur compounds, as well as some formation mechanisms. Describes functional properties of sulfur compounds, including antioxidative, antimicrobial, and anticarcinogenic effects. Valuable reading for food scientists and technologists, biochemists, and medical researchers studying the health effects of sulfur compounds.

Lipid Oxidation in Food

The data make it apparent that not only is there an increase in undesirable flavor
( painty ) , flavor components ( hexanal ) and flavor markers ( TBARS ) of lipid
origin ( 5 , 48 ; St. Angelo et al . , this volume ; Figure 1 ) but also there is an ...

Author: Allen J. St. Angelo

Publisher: Amer Chemical Society

ISBN:

Category: Technology & Engineering

Page: 364

View: 100

Discusses the mechanisms of free radical oxidation and their control through critical chemical interactions. Includes coverage of how hydroperoxides resulting from lipid oxidation may adversely affect flavor, aroma, taste, nutritional value, and overall food quality. Examines mechanisms of free-radical processes, prevention of lipid oxidation, methodology, processing effects on lipid oxidation, and descriptive sensory analysis. Commodities covered include: beef, pork, fresh and saltwater fish, peanuts, vegetable oils, and baby foods.

Omega 3 Fatty Acids

Shahidi , F . ; Synowiecki , J . ; Amarowicz , R . ; Wanasundara , U . 1994 . In
Lipids in Food Flavors , Ho , C . - T . ; Hartman , T . G . , Eds . , ACS Symposium
Series 558 ; American Chemical Society : Washington , DC , 1994 ; pp . 233 - 243
.

Author: Fereidoon Shahidi

Publisher: Amer Chemical Society

ISBN:

Category: Science

Page: 330

View: 876

Polyunsaturated fatty acids provide unique health benefits to consumers but also present the technician with difficult challenges in delivering these fatty acids in appealing foods that do no have the off-flavors associated with the oxidation products of these highly labile materials. This book presents a comprehensive assessment of the current state of these stability issues, the nutritional effects and the potential for delivery in foods of 0mega-3 fatty acids.