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008 071002s2007 dcua b 101 0 eng d
010 _a 2007060810
011 _aBIB MATCHES WORLDCAT
020 _a0841239681
_qalk. paper
020 _a9780841239685
_qalk. paper
035 _a(ATU)b11268414
035 _a(DLC) 2007060810
035 _a(OCoLC)132585687
040 _aDLC
_beng
_erda
_cDLC
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050 0 0 _aSF251
_b.F53 2007
082 0 0 _a637
_222
245 0 0 _aFlavor of dairy products /
_cKeith R. Cadwallader, MaryAnne Drake, Robert J. McGorron, editors.
246 3 _aFlavour of dairy products
264 1 _aWashington, DC :
_bAmerican Chemical Society,
_c[2007]
264 2 _a[New York] :
_bDistributed by Oxford University Press
264 4 _c©2007
300 _axii, 287 pages :
_billustrations ;
_c24 cm.
336 _atext
_btxt
_2rdacontent
337 _aunmediated
_bn
_2rdamedia
338 _avolume
_bnc
_2rdacarrier
490 1 _aACS symposium series ;
_v971
500 _a"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.
504 _aIncludes bibliographical references and index.
505 0 0 _g1.
_tSixty Years of Research Associated with Flavor in Dairy Foods /
_rW. James (Jim) Harper --
_g2.
_tFlavor Analysis of Dairy Products /
_rRobert J. McGorrin --
_g3.
_tEstablishing Links between Sensory and Instrumental Analyses of Dairy Flavors: Example Cheddar Cheese /
_rMaryAnne Drake, Keith R. Cadwallader and Mary E. Carunchia Whetstine --
_g4.
_tApplication of Solid-Phase Microextraction Gas Chromatography-Mass Spectrometry for Flavor Analysis of Cheese-Based Products /
_rRaymond T. Marsili --
_g5.
_tThe Influence of Texture on Aroma Release and Perception Related to Dairy Products /
_rJennifer Mei and Gary Reineccius --
_g6.
_tStreamlined Analysis of Short-, Medium-, and Long-Chain Free Fatty Acids in Dairy Products /
_rKeith R. Cadwallader, Tanoj. K. Singh and John P. Jerrell --
_g7.
_tFrom Pasture to Cheese: Changes in Terpenc Composition /
_rHedwig Schlichtherle-Cerny, Miroslava I. Imhof, Estrella Fernandez Garcia and Jacques O. Bosset --
_g8.
_tVolatile Sulfur Compounds in Cheddar Cheese Determined by Headspace Solid-Phase Microextraction-Gas Chromatography-PFPD /
_rMichael C. Qian and Helen M. Burbank --
_g9.
_tOrigins of Cheese Flavor /
_rMichael H. Tunick --
_g10.
_tBiochemistry of Cheese Flavor Development: Insights from Genomic Studies of Lactic Acid Bacteria /
_rJeffery R. Broadbent and James L. Steele --
_g11.
_tProteolytic Enzymes of Lactic Acid Bacteria and Their Influence on Bitterness in Bacterial-Ripened Cheeses /
_rJeffery R. Broadbent and James L. Steele --
_g12.
_tVolatile Sulfur-Containing Compounds from Methionine Metabolism in Genetically Modified Lactobacillus helveticus CNRZ32 Strains /
_rScott A. Rankin, Dattatreya S. Banavara, Ed S. Mooberry, James L. Steele, Jeffery R. Broadbent and Joanne E. Hughes --
_g13.
_tThe Flavor and Flavor Stability of Skim and Whole Milk Powders /
_rMary E. Carunchia Whetstine and MaryAnne Drake --
_g14.
_tEffect of Processing Technology and Phenolic Chemistry on Ultra-High Temperature Bovine Milk Flavor Quality /
_rDevin G. Peterson, Paula M. Colahan-Sederstrom and Rajesh V. Potineni.
588 _aMachine converted from AACR2 source record.
650 0 _aMilk
_xComposition
_vCongresses
_9768109
650 0 _aDairy products
_xComposition
_vCongresses
_9768112
650 0 _aFlavor
_vCongresses
_9709676
700 1 _aCadwallader, Keith R.,
_d1963-
_9435868
700 1 _aDrake, MaryAnne.
_91064438
700 1 _aMcGorrin, Robert J.,
_d1951-
_9410127
710 2 _aAmerican Chemical Society.
_bDivision of Agricultural and Food Chemistry.
_9227834
710 2 _aAmerican Chemical Society.
_bMeeting
_n(228th :
_d2004 :
_cPhiladelphia, Pa.)
830 0 _aACS symposium series ;
_v971.
_9225152
907 _a.b11268414
_b03-10-17
_c27-10-15
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