MARC Record from Oregon Libraries

LEADER: 03114cam a22003854a 4500
001 ocm53276446
003 OCoLC
005 20040308092606.0
008 031014s2004 nyua b 001 0 eng
010 $a2003062065
020 $a0306480719
040 $aDLC$cDLC$dYDX$dCUX$dVAM
042 $apcc
049 $aOHSM
050 00 $aTP372.5$b.Q37 2004
082 00 $a664/.07$222
096 $aWA695 Q1 2004
245 00 $aQuality of fresh and processed foods /$cedited by Fereidoon Shahidi ... [et al.]
260 $aNew York :$bKluwer Academic/Plenum Publishers,$cc2004.
300 $aix, 345 p. :$bill. ;$c26 cm.
440 0 $aAdvances in experimental medicine and biology ;$vv. 542
504 $aIncludes bibliographical references and index.
505 0 $aCh. 1. Effect of animal production on meat quality -- Ch. 2. Quality aspects of pork meat and its nutritional impact -- Ch. 3. Meat flavor: contribution on proteins and peptides to the flavor of beef -- Ch. 4. The effects of extended chilled storage on the odor and flavor of sheepmeat -- Ch. 5. Effect of electron beam irradiation on microbial growth, lipid oxidation and color of gorund beef patties upon refrigerated storage -- Ch. 6. Enzymatic hydrolysis of lipids in muscle of fish and shellfish during cold storage -- Ch. 7. Temperature, color and texture prediction models for surimi seafood pasteurization -- Ch. 8. The chemistry of quality enhancement in low-value fish -- Ch. 9. The interaction of disulfide flavor compounds with proteins in model systems -- Ch. 10. Gas chromatography-olfactometry analysis and its importance in food quality control -- Ch. 11. Screening for sensory quality in foods using solid phase micro-extraction tandem mass spectrometry -- Ch. 12. Maillard reaction-based glycosylation of lysozyme --
505 0 $aCh. 13. Quality modification of food by extrusion processing -- Ch. 14. Stability of aseptic flavored milk beverages -- Ch. 15. Sensory and peptides characteristics of soy sauce fractions obtained by ultrafiltration -- Ch. 16. Quality assessment of a low-salt soy sauce made of a salty peptide or its related compunds -- Ch. 17. Quality characteristics of edible oils -- Ch. 18. Flavor of vinegars -- Ch. 19. Textural quality assessment for fresh fruits and vegetables -- Ch. 20. Irradiation of apple cider: impact on flavor quality -- Ch. 21. Fruit and vegetable edible wraps: application to partially dehydrated apple pieces -- Ch. 22. Quality of fresh citrus fruit -- Ch. 23. Evaluation of water washes for the removal of organophososphorus pesticides from Maine wild blueberries -- Ch. 24. Sugar quality in soft drinks manufacture: the acid beverage floc problem -- Ch. 25. Influence of DNA on volatile generation from maillard reaction of cysteine and ribose.
650 12 $aFood Analysis.
650 12 $aFood Industry.
650 22 $aFood Contamination.
650 22 $aNutrition Physiology.
650 22 $aQuality Control.
700 1 $aShahidi, Fereidoon,$d1951-
907 $a.b11231099$bhmain$c-
902 $a070702
998 $b1$c040308$dm$ea$f-$g0
994 $aX0$bOHS
945 $lh0100