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Flavor Chemistry of Ethnic Foods

  • Fereidoon Shahidi
  • Chi-Tang Ho

Table of contents

  1. Front Matter
    Pages i-viii
  2. F. Shahidi, C.-T. Ho
    Pages 1-4
  3. A. Apriyantono, H. Husain, L. Lie, M. Jodoamidjojo, N. L. Puspitasari-Nienaber
    Pages 15-31
  4. Chao-Yin Tai, Chi-Tang Ho
    Pages 33-39
  5. Norlita G. Sanceda, Emiko Suzuki, Tadao Kurata
    Pages 41-53
  6. Chi-Tang Ho, Jiangang Li, May-Chien Kuo
    Pages 55-76
  7. K. R. Cadwallader, R. Surakarnkul, S.-P. Yang, T. E. Webb
    Pages 77-84
  8. Hideki Masuda, Yasuhiro Harada, Toshio Inoue, Noriaki Kishimoto, Tatsuo Tano
    Pages 85-96
  9. Kikue Kubota, Yuki Someya, Yoshiko Kurobayashi, Akio Kobayashi
    Pages 97-104
  10. Heikki Kallio, Päivi Raimoaho, Tuomas Virtalaine
    Pages 111-117
  11. C. H. Wijaya, A. Apriyantono, T. May, H. Raharja, T. A. Ngakan
    Pages 119-125
  12. Arthur M. Spanier, John C. Beaulieu, Karen L. Bett, Ken Gross
    Pages 127-140
  13. Tzou-Chi Huang, Yea-Chyi Chiou, Chi-Tang Ho
    Pages 151-158
  14. Héctor Escalona, Sharon K. Ogden, Isabel Guerrero, Andrew J. Taylor
    Pages 159-168
  15. Pi-Jen Tsai, Tzou-Chi Huang, Shyh-Hung Chen, Chi-Tang Ho
    Pages 185-195
  16. Mercedes G. López
    Pages 211-217
  17. J. P. Roozen, P. A. Luning, M. A. Posthumus
    Pages 219-228
  18. Sukie Nishibori, Toshihiko Osawa, Shunro Kawakishi
    Pages 239-249
  19. Bonnie Sun Pan, Chia-Ming Lin
    Pages 251-261
  20. Jianhong Chen, Chi-Tang Ho
    Pages 263-268
  21. Back Matter
    Pages 269-272

About this book

Introduction

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.

Keywords

Oxidation Stereochemistry aldehydes chemistry processing soy

Editors and affiliations

  • Fereidoon Shahidi
    • 1
  • Chi-Tang Ho
    • 2
  1. 1.Department of BiochemistryMemorial University of NewfoundlandSt. John’sCanada
  2. 2.Department of Food ScienceCook College Rutgers, The State University of New JerseyNew BrunswickUSA

Bibliographic information

  • DOI https://doi.org/10.1007/978-1-4615-4783-9
  • Copyright Information Springer Science+Business Media New York 1999
  • Publisher Name Springer, Boston, MA
  • eBook Packages Springer Book Archive
  • Print ISBN 978-1-4613-7166-3
  • Online ISBN 978-1-4615-4783-9
  • Buy this book on publisher's site