Get Flavor and Lipid Chemistry of Seafoods PDF

By Fereidoon Shahidi and Keith R. Cadwallader (Eds.)

ISBN-10: 084121638X

ISBN-13: 9780841216389

ISBN-10: 0841235260

ISBN-13: 9780841235267

content material: style and lipid chemistry of seafoods : an summary / Fereidoon Shahidi and Keith R. Cadwallader --
impact of processing at the style of seafoods / Leon C. Boyd --
function of aldehydes in cooked fish flavors / Takayuki Shibamoto and Masahiro Horiuchi --
decision of effective odorants in ripened anchovy (Engraulis encrasicholus L.) via aroma extract dilution research and through fuel chromatography-olfactometry of headspace samples / Réda Triqui and Helmut Guth --
Aroma compounds of clean and kept mackerel (Scomber scombrus) / C. Alasalvar, percent. Quantick, and J.M. Grigor --
gasoline chromatography-mass spectrometry research of risky style compounds in mackerel for overview of fish caliber / Hui-Zhen Zhang and Tung-Ching Lee --
Lipoxygenase and sulfur-containing amino acids in seafood style formation / B.S. Pan, J.R. Tsai, L.M. Chen, and C.M. Wu --
Thermally generated flavors from seal protein hydrolysate / Chin-Fa Hwang, Fereidoon Shahidi, A.C. Onodenalore, and Chi-Tang Ho --
Character-impact aroma compounds of crustaceans / H.H. Baek and Keith R. Cadwallader --
style features and lipid composition of Atlantic salmon / Linda J. Farmer, Janice M. McConnell, and William D. Graham --
powerful odorants in boiled cod as tormented by the garage of uncooked fabric / C. Milo and W. Grosch --
Manipulating the flavour of freshwater crustacea utilizing postharvest seawater acclimation / H.-J. Weng, Keith R. Cadwallader, H.H. Baek, L.R. D'Abramo, and J.A. Sullivan --
Aroma-active compounds in salt-fermented anchovy / Y.J. Cha, G.H. Lee, and Keith R. Cadwallader --
influence of nutritional peroxides and tocopherols on fillet taste of farmed atlantic salmon / R.G. Ackman, M.P.M. Parazo, and S.P. Lall --
impression of sodium potassium phosphate (Carnal 2110) on acceptability and colour of sizzling smoked white sturgeon (Acipenser transmontanus) / Frank A. Chapman, Susan L. Lucas, and Sean F. O'Keefe --
impact of microenvironment on oxidative susceptibility of seafood lipids / Marilyn C. Erickson and Ramani V. Sista --
Marine lipids and their stabilization with eco-friendly tea and catechins / Fereidoon Shahidi, Udaya N. Wanasundara, Y. He, and V.K.S. Shukla --
research of polyunsaturated fatty acid isomeric hydroperoxides by way of high-performance liquid chromatography with post-column fluorescence detection / Toshiaki Ohshima, Hideki Ushio, and Chiaki Koizumi --
assessment approach for lipid oxidation through nuclear magnetic resonance / H. Saito --
Structural features of marine lipids and instruction of [omega]-3 concentrates / Udaya N. Wanasundara and Fereidoon Shahidi --
Separation of [omega]-3 polyunsaturated fatty acids from fish oil and stabilization of the oil opposed to autoxidation / Daeseok Han, Hyun-Kyung Shin, and Suk Hoo Yoon --
Microencapsulation and oxidative balance of docosahexaenoic acid / Pahn Shick Chang.

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1978, 50, 1829-1832. Guth, H. ; Grosch, W. Lebensm. Wiss. Technol. 1990, 23, 59-65. ; Grosch, W. J. Agr. Food Chem. 1994, 42, 2862-2866. ; Grosch, W. J. Agr. Food Chem. 1993, 41, 2076-2081. G. J. Agr. Food Chem. 1975, 23, 1003-1004. ; Grosch, W. J. Agr. Food Chem. 1987, 35, 252-257. Ullrich, F. D. Thesis, Technical University of Munich, Garching, Germany, 1989. ; ACS Symposium Series; American Chemical Society: Washington, DC, 1997. ch005 C. Alasalvar, P. C. Quantick, and J. M . Grigor School of Applied Science and Technology, Food Research Center, University of Lincolnshire and Humberside, 61 Bargate, Grimsby, North East Lincolnshire, DN34 5AA, United Kingdom Volatile aroma compounds of raw and cooked mackerel samples (fresh, and ice stored for 12 days inside a polystyrene box at 2±2°C) were analyzed by static headspace analysis/gas chromatography/ mass spectrometry (SHA/GC/MS).

L-Octen-3-ol imparts a desirable mushroom-like odor as well as green and plant-like aromas to fish (21). l-Octen-3-ol, an enzymatic reaction product derived from lipids, is one of the volatile components widely distributed in fresh and salt-water fish (23). Eight carbon alcohols appear to be present in all species of fish (24). 07%, on day 12). However, it has also been reported as having a fruity odor (10). This compound was described as sweet, spicy and green in crayfish processing waste (44).

1995, 43, 453-458. A. J. Agr. Food Chem. 1995, 43, 1883-1889. ; Grosch, W. J. Agr. Food Chem. 1991, 9 757-759. ; Grosch, W. Lebensm. 1995, 28, 310-313. ; Grosch, W. Flavour and Fragrance J. 1993, 8, 173-178. ; Grosch, W. J. Agr. Food Chem. 1995, 43, 459-462. ; Jastrow, H. Chem. Ber. 1962, 95, 2939. H. ; Nursten, H. , Eds; Applied Sciences: London, 1979: pp 79-98. ; Kugler, E. Anal. Chem. 1978, 50, 1829-1832. Guth, H. ; Grosch, W. Lebensm. Wiss. Technol. 1990, 23, 59-65. ; Grosch, W. J. Agr. Food Chem.

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