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Flavor Chemistry of Ethnic Foods
Ethnic and international foods have gradually been integrated into the daily diet in North America. However, the existing literature of flavor characteristics and chemistry of such foods remains fragmentary and diverse. This book presents a summary of the current status of knowledge in this area.
Lipid Oxidation in Food
Developed from a symposium at the 202nd National Meeting of the ACS, New York City, August 1991, this volume contains 20 papers in the areas of mechanisms of free-radical processes, prevention of lipid oxidation, methodologies for assessing lipid oxidation products, and processing effects on lipid oxidation. Commodities covered include beef, pork, fresh and saltwater fish, peanuts, vegetable oils, and baby foods. Annotation copyright by Book News, Inc., Portland, OR
Protein Turnover and Lysosome Function
Protein Turnover and Lysosome Function comprises the proceedings of a symposium under the same title held at the State University of New York at Buffalo on August 21-26, 1977. The book discusses mechanisms of protein turnover, as well as the identification and characterization of intracellular proteases. The text also describes the internalization of macromolecules into the intracellular digestive system; the types of specificity entailed; and the fate of the membrane material involved in the vacuolization process. Biochemists, pathologists, cell biologists, molecular biologists, and physiologists will find the book invaluable.
Sulfur Compounds in Foods
Provides a comprehensive overview of recent research on sulfur compounds in foods. Discusses flavor and off-flavor characteristics of sulfur compounds, as well as some formation mechanisms. Describes functional properties of sulfur compounds, including antioxidative, antimicrobial, and anticarcinogenic effects. Valuable reading for food scientists and technologists, biochemists, and medical researchers studying the health effects of sulfur compounds.
Bar Bulletin
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Yearbook of Science and the Future
Volumes issued as supplements to the Encyclopaedia Britannica. The two most recent volumes are located in the Reference Room.
