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Flavor of dairy products / Keith R. Cadwallader, MaryAnne Drake, Robert J. McGorron, editors.

Contributor(s): Material type: TextTextSeries: ACS symposium series ; 971.Publisher: Washington, DC : American Chemical Society, [2007]Distributor: [New York] : Distributed by Oxford University Press Copyright date: ©2007Description: xii, 287 pages : illustrations ; 24 cmContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
ISBN:
  • 0841239681
  • 9780841239685
Other title:
  • Flavour of dairy products
Subject(s): DDC classification:
  • 637 22
LOC classification:
  • SF251 .F53 2007
Contents:
1. Sixty Years of Research Associated with Flavor in Dairy Foods / W. James (Jim) Harper -- 2. Flavor Analysis of Dairy Products / Robert J. McGorrin -- 3. Establishing Links between Sensory and Instrumental Analyses of Dairy Flavors: Example Cheddar Cheese / MaryAnne Drake, Keith R. Cadwallader and Mary E. Carunchia Whetstine -- 4. Application of Solid-Phase Microextraction Gas Chromatography-Mass Spectrometry for Flavor Analysis of Cheese-Based Products / Raymond T. Marsili -- 5. The Influence of Texture on Aroma Release and Perception Related to Dairy Products / Jennifer Mei and Gary Reineccius -- 6. Streamlined Analysis of Short-, Medium-, and Long-Chain Free Fatty Acids in Dairy Products / Keith R. Cadwallader, Tanoj. K. Singh and John P. Jerrell -- 7. From Pasture to Cheese: Changes in Terpenc Composition / Hedwig Schlichtherle-Cerny, Miroslava I. Imhof, Estrella Fernandez Garcia and Jacques O. Bosset -- 8. Volatile Sulfur Compounds in Cheddar Cheese Determined by Headspace Solid-Phase Microextraction-Gas Chromatography-PFPD / Michael C. Qian and Helen M. Burbank -- 9. Origins of Cheese Flavor / Michael H. Tunick -- 10. Biochemistry of Cheese Flavor Development: Insights from Genomic Studies of Lactic Acid Bacteria / Jeffery R. Broadbent and James L. Steele -- 11. Proteolytic Enzymes of Lactic Acid Bacteria and Their Influence on Bitterness in Bacterial-Ripened Cheeses / Jeffery R. Broadbent and James L. Steele -- 12. Volatile Sulfur-Containing Compounds from Methionine Metabolism in Genetically Modified Lactobacillus helveticus CNRZ32 Strains / Scott A. Rankin, Dattatreya S. Banavara, Ed S. Mooberry, James L. Steele, Jeffery R. Broadbent and Joanne E. Hughes -- 13. The Flavor and Flavor Stability of Skim and Whole Milk Powders / Mary E. Carunchia Whetstine and MaryAnne Drake -- 14. Effect of Processing Technology and Phenolic Chemistry on Ultra-High Temperature Bovine Milk Flavor Quality / Devin G. Peterson, Paula M. Colahan-Sederstrom and Rajesh V. Potineni.
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Holdings
Item type Current library Call number Copy number Status Date due Barcode
Book City Campus City Campus Main Collection 637 FLA (Browse shelf(Opens below)) 1 Available A424450B

"This book was developed from the symposium Chemistry and flavor of dairy products, which was held at the 228th American Chemical Society (ACS) National Meeting in Philadelphia, Pennsylvania, August 22-26, 2004."--Pref.

Includes bibliographical references and index.

1. Sixty Years of Research Associated with Flavor in Dairy Foods / W. James (Jim) Harper -- 2. Flavor Analysis of Dairy Products / Robert J. McGorrin -- 3. Establishing Links between Sensory and Instrumental Analyses of Dairy Flavors: Example Cheddar Cheese / MaryAnne Drake, Keith R. Cadwallader and Mary E. Carunchia Whetstine -- 4. Application of Solid-Phase Microextraction Gas Chromatography-Mass Spectrometry for Flavor Analysis of Cheese-Based Products / Raymond T. Marsili -- 5. The Influence of Texture on Aroma Release and Perception Related to Dairy Products / Jennifer Mei and Gary Reineccius -- 6. Streamlined Analysis of Short-, Medium-, and Long-Chain Free Fatty Acids in Dairy Products / Keith R. Cadwallader, Tanoj. K. Singh and John P. Jerrell -- 7. From Pasture to Cheese: Changes in Terpenc Composition / Hedwig Schlichtherle-Cerny, Miroslava I. Imhof, Estrella Fernandez Garcia and Jacques O. Bosset -- 8. Volatile Sulfur Compounds in Cheddar Cheese Determined by Headspace Solid-Phase Microextraction-Gas Chromatography-PFPD / Michael C. Qian and Helen M. Burbank -- 9. Origins of Cheese Flavor / Michael H. Tunick -- 10. Biochemistry of Cheese Flavor Development: Insights from Genomic Studies of Lactic Acid Bacteria / Jeffery R. Broadbent and James L. Steele -- 11. Proteolytic Enzymes of Lactic Acid Bacteria and Their Influence on Bitterness in Bacterial-Ripened Cheeses / Jeffery R. Broadbent and James L. Steele -- 12. Volatile Sulfur-Containing Compounds from Methionine Metabolism in Genetically Modified Lactobacillus helveticus CNRZ32 Strains / Scott A. Rankin, Dattatreya S. Banavara, Ed S. Mooberry, James L. Steele, Jeffery R. Broadbent and Joanne E. Hughes -- 13. The Flavor and Flavor Stability of Skim and Whole Milk Powders / Mary E. Carunchia Whetstine and MaryAnne Drake -- 14. Effect of Processing Technology and Phenolic Chemistry on Ultra-High Temperature Bovine Milk Flavor Quality / Devin G. Peterson, Paula M. Colahan-Sederstrom and Rajesh V. Potineni.

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