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.Gas chromatographic analyses were conducted using a Varian 3400 gas chromatograph (GC) equipped with a flame ... Any mass spectra which were not identified by the computer library were manually searched against the EPA-NIH andanbsp;...
|Title||:||Lipids in food flavors|
|Author||:||Chi-Tang Ho, American Chemical Society. Meeting, Thomas G. Hartman, American Chemical Society. Division of Agricultural and Food Chemistry|
|Publisher||:||An American Chemical Society Publication - 1994-05-05|