Flavor of dairy products / Keith R. Cadwallader, MaryAnne Drake, Robert J. McGorron, editors.
Material type: TextSeries: 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
- unmediated
- volume
- 0841239681
- 9780841239685
- Flavour of dairy products
- 637 22
- SF251 .F53 2007
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 |
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637 CLE Cleaning-in place : dairy, food and beverage operations / | 637 DAI Dairy processing : improving quality / | 637 DAI Dairy processing & quality assurance / | 637 FLA Flavor of dairy products / | 637.01579 APP Applied dairy microbiology / | 637.01579 DAI Dairy microbiology handbook / | 637.072093 SCH The challenge of change / |
"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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