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Flavor Chemistry of Ethnic Foods [1999]

1
Flavor Chemistry of Ethnic Foods
5
Flavor Components of Shoyu and Miso Japanese Fermented Soybean Seasonings
15
Flavor Characteristics of Indonesian Soy Sauce <Emphasis Type="Italic">(Kecap Manis)</Emphasis>
33
Volatile Compounds Isolated from Sa Cha Sauce
41
Formation of Volatile Acids During Fermentation of Fish Sauce
55
Flavor Chemistry of Selected Condiments and Spices Used in Chinese Foods
77
Character-impact Aroma Components of Coriander <Emphasis Type="Italic">(Coriandrum Sativum</Emphasis> L.) Herb
85
Wasabi, Japanese Horseradish, and Horseradish
97
Flavor Characteristics and Stereochemistry of the Volatile Constituents of Greater Galangal (<Emphasis Type="Italic">Alpinia Galanga</Emphasis> Willd.)
105
Volatile Composition of Pandan Leaves (<Emphasis Type="Italic">Pandanus Amaryllifolius</Emphasis>)
111
Emission of Blanched Broccoli Volatiles in Headspace During Cooking
119
Flavor of Kweni <Emphasis Type="Italic">(Mangifera Odorata</Emphasis> Griff), an Exotic Tropical Fruit
127
Use of Electronic Nose Technology to Examine Apple Quality<Superscript>*</Superscript>
141
Flavor and Chemistry of Uncured and Cured Meat of Harp Seal (<Emphasis Type="Italic">Phoca Groenlendica</Emphasis>)
151
Characterization of Volatile Aldehydes and Pyrazines in Pan-Fried Zousoon
159
Changes in Flavor-Related Compounds in Meat Treated with Organic Acids
169
Flavor Differences due to Processing in Dry-Cured and Other Ham Products Using Conducting Polymers (Electronic Nose)
185
Thermally Generated Volatiles in Roselle Tea
197
Phenolic Compounds as Astringent Factors in Black Tea Liquors
211
Tequila Aroma
219
The Formation and Release of Odor Active Compounds During Oxidation of Vegetable Oils
229
Influence of Seed Roasting Process on the Changes in Volatile Compounds of the Sesame (<Emphasis Type="Italic">Sesamum Indicum</Emphasis> L.) Oil
239
Volatile Components Formed from Various Sugars with β-Alanine in Actual Cookies
251
Aroma Formation in Dried Mullet Roe as Affected by Lipoxygenase
263
Volatile Compounds Identified in Preserved Duck Eggs
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