LEADER 00000cam a2200733Ia 4500 
001    ocn642685884 
003    OCoLC 
005    20200502095214.1 
006    m     o  d         
007    cr cn||||||||| 
008    100621s2010    enk     o     100 0 eng d 
015    GBB6J0163|2bnb 
016 7  018006345|2Uk 
020    9781849731782|q(electronic book) 
020    1849731780|q(electronic book) 
020    9781847552013 
020    1847552013 
024 7  10.1039/9781849731782|2doi 
035    (OCoLC)642685884 
037    T3278|bRoyal Society of Chemistry|nhttp://www.rsc.org/spr 
040    UKRSC|beng|epn|cUKRSC|dCBT|dCUS|dOCLCQ|dN$T|dYDXCP|dOCLCF
       |dOCLCO|dDEBSZ|dOCLCO|dOCLCQ|dOCLCO|dOCL|dOCLCO|dOCLCA
       |dOCLCQ|dAGLDB|dOCLCQ|dVTS|dNLE|dAU@|dUKMGB|dSTF|dLEAUB
       |dM8D|dOCLCQ|dHS0 
049    RIDW 
050  4 TX545|b.I58 2010 
072  7 TEC|x012000|2bisacsh 
082 04 664|222 
090    TX545|b.I58 2010 
111 2  International Flavor Conference|0https://id.loc.gov/
       authorities/names/n81046688|n(12th :|d2009 :|cSkiathos, 
       Greece) 
245 10 Recent advances in food and flavor chemistry :|bfood 
       flavors and encapsulation, health benefits, analytical 
       methods, and molecular biology of function foods /|cedited
       by C.-T. Ho [and others]. 
264  1 Cambridge :|bRoyal Society of Chemistry,|c2010. 
300    1 online resource 
336    text|btxt|2rdacontent 
337    computer|bc|2rdamedia 
338    online resource|bcr|2rdacarrier 
340    |gpolychrome|2rdacc 
347    text file|2rdaft 
505 0  Front Matter; Preface; Contents; Historical Look at the 
       Use of Isotopic Analyses for Flavor Authentication; Two 
       Decades of Flavor Analysis: Trends Revealed by Radiocarbon
       (14C) and Stable Isotope (d13C and dD) Analysis; 
       Evaluation of Solid Phase Extraction-direct Microvial 
       Insert Thermal Desorption for Volatile Analysis in Berry 
       Fruits; A Rapid and Efficient HPLC Method for 
       Determination of Vanillin and Related Phenolic Components 
       in Vanilla Extracts Using Sub-2Ám Column Technologies; 
       Application of New æGreenÆ Solvents for the Extraction of 
       Blackcurrant (Ribes Nigrum L.) Bud Volatile Compounds; 
       Flavor and Aroma Evaluation of Foods: The Role of the 
       Flavorist in Food Product Development; Isolation of 
       Flavors from Aromatic Seeds with Liquid Carbon Dioxide; 
       Identification of Potential Impact Odorants in Four 
       Typical Maple Syrups Using Headspace Solid-phase 
       Microextraction with Gas Chromatography-mass Spectrometry;
       Computer-aided Organic Synthesis as a Tool for Generation 
       of 
505 0  Potentially New Flavoring Compounds from Ascorbic Acid; 
       Butter Flavors and Microwave Popcorn: A Review of Health 
       Issues and Industry Actions; Fat-derived Volatiles of 
       Various Products of Cows', Goats' and Ewes' Milk; Aroma 
       Profile of Vanilla in Bourbon Beans; Comparison of Flavor 
       Components in Dry Sausages Obtained from Commercial and 
       Non Fermented Sausages from Protected Origin; Production 
       of ¯-carotene-derived Aroma Compounds by Co-oxidation of ¯-
       carotene Nanoemulsion; Study along Storage of Volatile 
       Compounds of Two Fish Oils Extracted by Supercritical 
       Carbon Dioxide; Prebaked Bread with Various Cereal Flour 
       Sources and Effect on the Flavor and Acceptability; 
       Volatile Compounds of Probiotic Fermented Sausages 
       Produced Using Immobilized L. 
505 0  Casei on Wheat; Characterization of the Key Aroma 
       Compounds in Colombian White Guavas (Psidium gajava L.); 
       The Aroma of Guavas û Key Aroma Compounds and Influence of
       Tissue Disruption; Volatile Compounds in Supercritical 
       Carbon Dioxide Extracts of Brown Crab (Cancer Pagurus) 
       Processing By-product; Effect of High Hydrostatic Pressure
       on Volatile Profile of Cooked Turkey Breast Meat; Volatile
       Flavour Compounds of the Fruits of Kumquat Cultivated in 
       North-Westem Greece; Influence of Light Exposure after 
       Harvest on Aroma Profile of Apples -- Ildr°d Pigeon; 
       Aroma of Chocolate Produced from Tray-fermented Cocoa at 
       Different Stages of Fermentation; Taste Relaxation Effect;
       Flavour Release in Lipid Rich Food Matrices; In Vitro and 
       In Vivo Measurement Using Proton Transfer Reaction Mass 
       Spectrometry; Comparison of Spray Drying and Refractance 
       WindowÖ Drying Technologies for the Encapsulation of 
       Orange Oil; A Study of the Fate of Aspartame and Flavor 
       Molecules in Chewing Gum Utilizing 
505 0  LC/MS/MS and GC/MS; Measurement of Flavor Release from the
       Microencapsulated Products; Characterization of a Granular
       Cellulose-containing Delivery System for Flavors Using 
       Accelerated Solvent Extraction Coupled with Gas 
       Chromatography; LC Characterisation of Peanut Skin 
       Phytonutrients: Antioxidant, Radical-Scavenging, and 
       Biological Activities; Stability Characteristics of Omega-
       3 Oils and their Randomized Counterparts; Study on the 
       Interaction of Selected Phenolic Acids with Bovine Serum 
       Albumin; Resveratrol, Peanut Sprout and Stilbenoids as 
       Bioactive Ingredients Used for Development of Functional 
       Foods or Dietary Supplements; Quantitative Analysis of Six
       Major Polymethoxyflavones and Six 5-hydroxylated 
       Polymethoxyflavones in Citrus Peels; Characterization of 
       Healthful Lipids in U.S. 
505 0  Runner Peanuts Using Chemometrics; Antioxidants and 
       Antioxidant Activities of Several White and Red Wines; 
       Composition and Antimicrobial Effects of Savory (Satureja 
       Hortensis) Essential Oils Isolated by Different Methods; 
       Potential Physiological Activities of Lipophilic and 
       Hydrophilic Fractions from Australian-grown Fruits; Native
       vs Extracted Essential Oil: From Chemical Composition to 
       Biological Activities; Anthocyanin: Multitargeted 
       Phytochemical for Age-related Neurodegenerative Diseases; 
       Hepatic Cellular Homocysteine Kinetics in the Diabetic 
       State; In Vitro Study of Phloretin-induced Cell Death 
       Effects in Human Liver Cancer Cells Through Inhibition of 
       Type II Glucose Transporter; Preventive Effects of 
       Dihydrolipoic Acid on Environmental Toxicant-induced 
       Tumour Promotion in a Two-stage Mouse Skin Turnorigenesis 
       Model; The In Vitro and In Vivo Inhibitory Effects of 
       Lycopene on the Growth of Human Colon Cancer Cells; 
       Macrophage-activating Mushroom Proteins and the Possible 
505 0  Pathways; Comparative Studies on Biological Activity of 
       Inotilone and Methylinotilone from Inonohrs Species; 
       Subject Index 
520    The Proceedings of the 12th International Flavor 
       Conference, 4th George Charalambous Memorial Symposium, 
       held May 25-29, 2009 in Skiathos, Greece.|bThis book is 
       the Proceedings of the 12th International Flavor 
       Conference, 4th George Charalambous Memorial Symposium, 
       held May 25-29, 2009 in Skiathos, Greece. The 
       International Flavor Conferences are sponsored by the 
       Agricultural Food Chemistry Division of the American 
       Chemical Society and are attended by leaders in the in the
       field of flavor and food chemistry. The International 
       Flavor Conferences have been held as a global forum for 
       leaders in the field of flavor and food chemistry to 
       present their results covering recent research activities.
       As in previous years the conference stresses flavors as 
       its main theme but also includes important topics in food 
       chemistry (analytical methods, packaging storage) and 
       production (safety, patents). Information gathered by 
       researchers in food chemistry have found numerous 
       practical applications for improving foods, and symposia 
       such as this have a goal of transferring basic knowledge 
       to finished products. Recent Advances in Food and Flavor 
       Chemistry: Food Flavors and Encapsulation, Health Benefits,
       Analytical Methods, and Molecular Biology of Functional 
       Foods will be a useful reference for researchers and other
       professionals in the industry and academia, particularly 
       those involved directly in food science. This book covers 
       several topical areas and includes: -A historical look at 
       the use of isotopic analyses for flavour authentication -
       Computer-aided organic synthesis as a tool for generation 
       of potentially new flavouring compounds from ascorbic acid
       -Butter flavors and microwave popcorn: A review of health 
       issues and industry actions -The aroma of guavas - Key 
       aroma compounds and influence of tissue disruption -
       Flavour release in lipid rich food matrices; in vitro and 
       in vivo measurement using proton transfer reaction mass 
       spectrometry -A study of the fate of aspartame and flavour
       molecules in chewing gum utilizing LC/MS/MS and GC/MS -
       Study on the interaction of selected phenolic acids with 
       bovine serum albumin. 
588 0  Online resource; title from title screen (viewed on June 
       15, 2010). 
590    eBooks on EBSCOhost|bEBSCO eBook Subscription Academic 
       Collection - North America 
650  0 Food|xAnalysis|vCongresses.|0https://id.loc.gov/
       authorities/subjects/sh2008103843 
650  0 Food|xComposition|vCongresses.|0https://id.loc.gov/
       authorities/subjects/sh2008120926 
650  0 Flavor|vCongresses.|0https://id.loc.gov/authorities/
       subjects/sh2008103844 
650  7 Food|xAnalysis.|2fast|0https://id.worldcat.org/fast/930460
650  7 Food|xComposition.|2fast|0https://id.worldcat.org/fast/
       930485 
650  7 Flavor.|2fast|0https://id.worldcat.org/fast/927108 
655  0 Electronic books. 
655  4 Electronic books. 
655  7 Conference papers and proceedings.|2fast|0https://
       id.worldcat.org/fast/1423772 
655  7 Conference papers and proceedings.|2lcgft|0https://
       id.loc.gov/authorities/genreForms/gf2014026068 
700 1  Ho, Chi-Tang,|d1944-|0https://id.loc.gov/authorities/names
       /n88219007 
776 08 |iPrint version:|aInternational Flavor Conference (12th : 
       2009 : Skiathos, Greece).|tRecent advances in food and 
       flavor chemistry.|dCambridge : Royal Society of Chemistry,
       2010|z9781847552013|w(OCoLC)496518055 
856 40 |uhttps://rider.idm.oclc.org/login?url=http://
       search.ebscohost.com/login.aspx?direct=true&scope=site&
       db=nlebk&AN=519313|zOnline eBook via EBSCO. Access 
       restricted to current Rider University students, faculty, 
       and staff. 
856 42 |3Instructions for reading/downloading the EBSCO version 
       of this eBook|uhttp://guides.rider.edu/ebooks/ebsco 
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