Food Flavor and Safety. Molecular Analysis and Design

Content: Molecular approaches to the study of food quality / A.M. Spanier --
Complexity of flavor recognition and transduction / John N. Labows and Robert H. Cagan --
Do we recognize sweetness and bitterness at the same receptor? / Kozo Nakamura and Hideo Okai --
Heterocyclic compounds in model systems for the maillard reaction : reactions of aldehydes with ammonium sulfide in the presence or absence of acetoin / Gaston Vernin, Jacques Metzger, Adel A.M. Sultan, Ahmed K. El-Shafei, and Cyril Párkányi --
Natural and synthetic compounds for flavor quality maintenance / Allen J. St. Angelo --
Role of proteins and peptides in meat flavor / A.M. Spanier and J.A. Miller --
Modern statistics and quantitative structure-activity relationships in flavor / John R. Piggott and S.J. Withers --
Approaches to mapping loci that influence flavor quality in raspberries / Alistair Paterson, John R. Piggott, and Jianping Jiang --
Supercritical fluid extraction of muscle food lipids for improved quality / Milton E. Bailey, Roy R. Chao, Andrew D. Clarke, Ki-Won Um, and Klaus O. Gerhardt --
New usage of aspartic acid and glutamic acid as food materials / Rie Kuramitsu, Masahiro Tamura, Masaru Nakatani, and Hideo Okai --
Convenient synthesis of flavor peptides / Masaru Nakatani and Hideo Okai --
Molecular design of flavor compounds using O-aminoacyl sugars / Masahiro Tamura and Hideo Okai --
Modification of lipids by modified lipase / Mototake Murakami, Masami Kawanari, and Hideo Okai --
Enzymatic modification of soy proteins to improve their functional properties for food use / F.F. Shih and N.F. Campbell --
Use of enzyme-active soya flour in making white bread / J.P. Roozen, P.A. Lining, and S.M. van Ruth --
Rapid fermentation of soy sauce : application to preparation of soy sauce low in sodium chloride / Shunsuke Muramatsu, Yoshihito Sano, and Yasuyuki Uzuka --
Large-scale preparation and application of caseinomacropeptide / Y. Kawasaki, H. Kawakami, M. Tanimoto, and S. Dosako --
Potential application of some synthetic glycosides to food modification / K. Kinomura, S. Kitazawa, M. Okumura, and T. Sakakibara --
Effect of interdroplet forces on centrifugal stability of protein-stabilized concentrated oil-in-water emulsions / Amardeep S. Rehill and Ganesan Narsimhan --
Determination of shrimp freshness using impedance technology / Patti L. Wiese-Lehigh and Douglas L. Marshall --
Conjugated dienoic derivatives of linoleic acid : a new class of food-derived anticarcinogens / Sou F. Chin, Jayne M. Storkson, and Michael W. Pariza --
Preharvest aflatoxin contamination : molecular strategies for its control / D. Bhatnagar, P.J. Cotty, and T.E. Cleveland --
Effects of ionizing radiation treatments on the microbiological, nutritional, and structural quality of meats / Donald W. Thayer, Jay B. Fox, Jr., and Leon Lakritz --
Antimicrobial peptides and their relation to food quality / Peter M. Muriana --
Physiological strategies to control geosmin synthesis in channel catfish aquaculture systems / Christopher P. Dionigi.