[PDF.36ce] Lipids in Food Flavors (ACS Symposium Series)

Lipids in Food Flavors (ACS Symposium Series)

[PDF.qd47] Lipids in Food Flavors (ACS Symposium Series)

Lipids in Food Flavors From Brand: American Chemical Society epub
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 | #7109067 in Books |  American Chemical Society |  1994-05-05 | Original language:English | PDF # 1 |  9.00 x.70 x5.90l,1.24 | File type: PDF | 344 pages

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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.

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