Flavor Chemistry of Ethnic Foods

Inbunden, Engelska, 1999

Av Fereidoon Shahidi, Chi-Tang Ho, Ho Chi-Tang Ho

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Ethnic and international foods have gradually been integrated into the daily diet in North America. However, the existing literature of flavor characteristics and chemistry of such foods remains fragmentary and diverse. This book presents a summary of the current status of knowledge in this area.

Produktinformation

Utgivningsdatum1999-06-30
Mått178 x 254 x 20 mm
Vikt736 g
FormatInbunden
SpråkEngelska
Antal sidor272
FörlagSpringer Science+Business Media
ISBN9780306461248

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Kemi inom Naturvetenskap och teknik
Tillverkningsteknik inom Naturvetenskap och teknik

1. Flavor and Chemistry of Ethnic Foods: An Overview.- 2. Flavor Components of Shoyu and Miso Japanese Fermented Soybean Seasonings.- 3. Flavor Characteristics of Indonesian Soy Sauce (Kecap Manis).- 4. Volatile Compounds Isolated from Sa Cha Sauce.- 5. Formation of Volatile Acids during Fermentation of Fish Sauce.- 6. Flavor Chemistry of Selected Condiments and Spices Used in Chinese Foods.- 7. Character-Impact Aroma Components of Coriander (Coriandrum sativum L.) Herb.- 8. Wasabi, Japanese Horseradish, and Horseradish: Relationship between Stability and Antimicrobial Properties of Their Isothiocyanates.- 9. Flavor Characteristics and Stereochemistry of the Volatile Constituents of Greater Galangal (Alpinia galanga Willd.).- 10. Volatile Composition of Pandan Leaves (Pandanus amaryllifolius).- 11. Emission of Blanched Broccoli Volatiles in Headspace during Cooking.- 12. Flavor of Kweni (Mangifera odorata Griff), an Exotic Tropical Fruit.- 13. Use of Electronic Nose Technology to Examine Apple Quality.- 14. Flavor and Chemistry of Uncured and Cured Meat of Harp Seal (Phoca groenlendica).- 15. Characterization of Volatile Aldehydes and Pyrazines in Pan-Fried Zousoon.- 16. Changes in Flavor-Related Compounds in Meat Treated with Organic Acids.- 17. Flavor Differences Due to Processing in Dry-Cured and Other Ham Products Using Conducting Polymers (Electronic Nose).- 18. Thermally Generated Volatiles in Roselle Tea.- 19. Phenolic Compounds as Astringent Factors in Black Tea Liquors.- 20. Tequila Aroma.- 21. The Formation and Release of Odor Active Compounds during Oxidation of Vegetable Oils.- 22. Influence of Seed Roasting Process on the Changes in Volatile Compounds of the Sesame (Sesamum indicum L.) Oil.- 23. Volatile Components Formed from Various Sugars with ?-Alaninein Actual Cookies.- 24. Aroma Formation in Dried Mullet Roe as Affected by Lipoxygenase.- 25. Volatile Compounds Identified in Preserved Duck Eggs.