Food taste chemistry : based on a symposium sponsored by the Division of Agricultural and Food Chemistry at the ACS/CSJ Chemical Congress, Honolulu, Hawaii, April 2-6, 1979 /

Food taste chemistry : based on a symposium sponsored by the Division of Agricultural and Food Chemistry at the ACS/CSJ Chemical Congress, Honolulu, Hawaii, April 2-6, 1979 /

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Bibliographic Details
Imprint:Washington, DC : American Chemical Society, 1979.
Description:1 online resource (276 pages) : illustrations.
Language:English
Series:ACS symposium series, 1947-5918 ; 115
ACS symposium series ; 115.
Subject:
Food -- Analysis.
Flavor.
Taste.
Umami (Taste) -- Research.
Pungency (Chemical senses) -- Analysis -- Research.
Sweetness (Taste) -- Research.
Bitterness (Taste) -- Research.
Peptides -- Analysis.
Amino acids -- Composition.
Potatoes -- Flavor and odor -- Analysis.
Fishes -- Flavor and odor -- Analysis.
Shellfish -- Flavor and odor -- Analysis.
Maillard reaction -- By-products -- Flavor and odor.
Taste.
Taste -- physiology.
Food Analysis.
Spices -- analysis.
Flavoring Agents -- chemistry.
Peptides -- chemistry.
Peptides -- analysis.
Solanum tuberosum -- chemistry.
Seafood -- analysis.
Maillard Reaction.
Format: E-Resource Book
Local Note:American Chemical Society, ACS Symposium Series eBooks - 1979 Front Files.
URL for this record:http://pi.lib.uchicago.edu/1001/cat/bib/12564562
Hidden Bibliographic Details
Other authors / contributors:Boudreau, James C., 1936- editor. University of Texas-Houston.
American Chemical Society. Division of Agricultural and Food Chemistry, sponsoring body.
ACS/CSJ Chemical Congress (1979 : Honolulu, Hawaii)
ISBN:9780841206809
Notes:Distributed in print by Oxford University Press.
Includes bibliographical references and index.
Description based on publisher-supplied information and home-page.
Other form:Original 9780841205260 (alk. paper)
Original 0841205264 (alk. paper)
Online version
Standard no.:bk-1979-0115
Table of Contents:
  • Taste and the Taste of Foods / BOUDREAU, JAMES C.; ORAVEC, JOSEPH; HOANG, NGA KIEU; WHITE, THOMAS D. / http://dx.doi.org/10.1021/bk-1979-0115.ch001
  • The Umami Taste / YAMAGUCHI, SHIZUKO / http://dx.doi.org/10.1021/bk-1979-0115.ch002
  • Pungency: The Stimuli and Their Evaluation / GOVINDARAJAN, V. S. / http://dx.doi.org/10.1021/bk-1979-0115.ch003
  • Sweet and Bitter Compounds: Structure and Taste Relationship / BELITZ, H.-D.; CHEN, W.; JUGEL, H.; TRELEANO, R.; WIESER, H.; GASTEIGER, J.; MARSILI, M. / http://dx.doi.org/10.1021/bk-1979-0115.ch004
  • Chemistry of Sweet Peptides / ARIYOSHI, YASUO / http://dx.doi.org/10.1021/bk-1979-0115.ch005
  • Bitterness of Peptides: Amino Acid Composition and Chain Length / NEY, KARL HEINZ / http://dx.doi.org/10.1021/bk-1979-0115.ch006
  • Taste Components of Potatoes / SOLMS, J.; WYLER, R. / http://dx.doi.org/10.1021/bk-1979-0115.ch007
  • The Taste of Fish and Shellfish / KONOSU, SHOJI / http://dx.doi.org/10.1021/bk-1979-0115.ch008
  • Flavor of Browning Reaction Products / MABROUK, AHMED FAHMY / http://dx.doi.org/10.1021/bk-1979-0115.ch009
  • Concluding Remarks / NAMIKI, MITSUO / http://dx.doi.org/10.1021/bk-1979-0115.ch010

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