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Author: Michael Qian Publisher: OUP USA ISBN: 9780841226166 Category : Science Languages : en Pages : 0
Book Description
This book brings together intelligent insights and approaches from prominent scientists in the fields of food and flavor to bring a deep understanding about the flavor contributions of sulfur compounds.
Author: Michael Qian Publisher: OUP USA ISBN: 9780841226166 Category : Science Languages : en Pages : 0
Book Description
This book brings together intelligent insights and approaches from prominent scientists in the fields of food and flavor to bring a deep understanding about the flavor contributions of sulfur compounds.
Author: Cynthia J. Mussinan Publisher: ISBN: Category : Cooking Languages : en Pages : 320
Book Description
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.
Author: Henk Maarse Publisher: Routledge ISBN: 1351405349 Category : Technology & Engineering Languages : en Pages : 794
Book Description
Collects the information available in the literature on volatile compounds in foods and beverages. This information is given in 17 chapters, each dealing with a specific product or product group. Only compounds that are major constituents and/or contribute significantly to the flavor of the relevant
Author: Roy Teranishi Publisher: Springer Science & Business Media ISBN: 1461546931 Category : Technology & Engineering Languages : en Pages : 423
Book Description
Celebrating the founding of the Flavor Subdivision of the Agriculture and Food Chemistry Division of the American Chemical Society, this book provides an overview of progress made during the past 30-40 years in various aspects of flavor chemistry as seen by internationally renowned scientists in the forefront of their respective fields. In addition, it presents up-to-date findings in the areas of flavor chemistry, analytical methods, thermally produced flavors and precursors, enzymatically produced flavors and precursors, and sensory methods and results.
Author: American Institute for Cancer Research Publisher: Springer Science & Business Media ISBN: 1461512832 Category : Medical Languages : en Pages : 344
Book Description
Recent advances have contributed to our understanding of how a plant-based diet confers many health advantages and how substances from plants may be effective in the prevention of specific cancers. The Ninth Annual Research Conference of the American Institute for Cancer Research has focused on the latest developments in several categories of nutrients of wide contemporary interests. The conference sessions included such topics as the effects of soy, green tea, selenium, wine, grapes, and spices in cancer prevention. This conference was held in Washington, D.C. on September 2nd and 3rd, 1999, and was entitled Nutrition and Cancer Prevention: New Insights Into the Roles of Phytochemicals. The discussion program included a session that was devoted to the current status of herbal products in relation to cancer prevention, in recognition of the increasing attention that complementary and alternative medicine has been receiving from the scientific community as well as the general public. A separate presentation addressed the issue of nutritional supplements and cancer prevention.
Author: Vijai G. Gupta Publisher: Newnes ISBN: 0444595945 Category : Science Languages : en Pages : 569
Book Description
Biotechnology and Biology of Trichoderma serves as a comprehensive reference on the chemistry and biochemistry of one of the most important microbial agents, Trichoderma, and its use in an increased number of industrial bioprocesses for the synthesis of many biochemicals such as pharmaceuticals and biofuels. This book provides individuals working in the field of Trichoderma, especially biochemical engineers, biochemists and biotechnologists, important information on how these valuable fungi can contribute to the production of a wide range of products of commercial and ecological interest. - Provides a detailed and comprehensive coverage of the chemistry, biochemistry and biotechnology of Trichoderma, fungi present in soil and plants - Includes most important current and potential applications of Trichoderma in bioengineering, bioprocess technology including bioenergy & biofuels, biopharmaceuticals, secondary metabolites and protein engineering - Includes the most recent research advancements made on Trichoderma applications in plant biotechnology and ecology and environment
Author: Roy Teranishi Publisher: ISBN: Category : TECHNOLOGY & ENGINEERING Languages : en Pages : 290
Book Description
Presents state-of-the-art information on flavor precursor chemistry. Explains how biocatalysts are used either as tools to make specific ingredients or as reaction promoters in natural biochemical systems that generate flavor mixtures. Discusses processed flavors whereby carbohydrates, amino acids, lipids, and vitamins are heated under conditions mimicking food processing to generate flavors by thermal reactions. Presents complex model systems relating to the generation of processed flavors and examines the challenging analytical problems they present. Includes contributions from leading flavor chemists from Australia, Europe and the United States.
Author: Michael Qian
Author: Michael Qian
Author: B. Raghavan
Author: Cynthia J. Mussinan
Author: Henk Maarse
Author: Supriyo Ghosh
Author: Roy Teranishi
Author: American Institute for Cancer Research
Author: Vijai G. Gupta
Author: Hsi-Wen Chin
Author: Roy Teranishi