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| Preface | ||
| 1 | Flavor and Lipid Chemistry of Seafoods: An Overview | 1 |
| 2 | Influence of Processing on the Flavor of Seafoods | 9 |
| 3 | Role of Aldehydes in Cooked Fish Flavors | 20 |
| 4 | Determination of Potent Odorants in Ripened Anchovy (Engraulis encrasicholus L.) by Aroma Extract Dilution Analysis and by Gas Chromatography-Olfactometry of Headspace Samples | 31 |
| 5 | Aroma Compounds of Fresh and Stored Mackerel (Scomber scombrus) | 39 |
| 6 | Gas Chromatography-Mass Spectrometry Analysis of Volatile Flavor Compounds in Mackerel for Assessment of Fish Quality | 55 |
| 7 | Lipoxygenase and Sulfur-Containing Amino Acids in Seafood Flavor Formation | 64 |
| 8 | Thermally Generated Flavors from Seal Protein Hydrolysate | 76 |
| 9 | Character-Impact Aroma Compounds of Crustaceans | 85 |
| 10 | Flavor Characteristics and Lipid Composition of Atlantic Salmon | 95 |
| 11 | Potent Odorants in Boiled Cod as Affected by the Storage of Raw Material | 110 |
| 12 | Manipulating the Flavor of Freshwater Crustacea Using Postharvest Seawater Acclimation | 120 |
| 13 | Aroma-Active Compounds in Salt-Fermented Anchovy | 131 |
| 14 | Impact of Dietary Peroxides and Tocopherols on Fillet Flavor of Farmed Atlantic Salmon | 148 |
| 15 | Effect of Sodium Potassium Phosphate (Carnal 2110) on Acceptability and Color of Hot Smoked White Sturgeon (Acipenser transmontanus) | 166 |
| 16 | Influence of Microenvironment on Oxidative Susceptibility of Seafood Lipids | 175 |
| 17 | Marine Lipids and Their Stabilization with Green Tea and Catechins | 186 |
| 18 | Analysis of Polyunsaturated Fatty Acid Isomeric Hydroperoxides by High-Performance Liquid Chromatography with Post-Column Fluorescence Detection | 198 |
| 19 | Evaluation Method for Lipid Oxidation by Nuclear Magnetic Resonance | 218 |
| 20 | Structural Characteristics of Marine Lipids and Preparation of [omega]3 Concentrates | 240 |
| 21 | Separation of [omega]3 Polyunsaturated Fatty Acids from Fish Oil and Stabilization of the Oil Against Autoxidation | 255 |
| 22 | Microencapsulation and Oxidative Stability of Docosahexaenoic Acid | 264 |
| Author Index | 275 | |
| Affiliation Index | 275 | |
| Subject Index | 276 |
| Price | Condition | Delivery | Seller | Action |
| $99.99 | Digital |
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Add Flavor and Lipid Chemistry of Seafoods, This collection presents the latest techniques for analyzing the volatile constituents of seafood and the nutritional and chemical aspects of seafood lipids. It covers mechanistic studies on the formation of the active components for taste and aroma , Flavor and Lipid Chemistry of Seafoods to the inventory that you are selling on WonderClubX
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Add Flavor and Lipid Chemistry of Seafoods, This collection presents the latest techniques for analyzing the volatile constituents of seafood and the nutritional and chemical aspects of seafood lipids. It covers mechanistic studies on the formation of the active components for taste and aroma , Flavor and Lipid Chemistry of Seafoods to your collection on WonderClub |