Flavor and Lipid Chemistry of Seafoods (ACS Symposium Series)

Flavor and Lipid Chemistry of Seafoods (ACS Symposium Series)

Editorial Reviews
Book Description
This collection presents the latest techniques for analyzing the volatile constituents of seafood and the nutritional and chemical aspects of seafood lipids. It covers mechanistic studies on the formation of the active components for taste and aroma in seafood and related products. The book
also reviews the effects of processing and storage on seafood flavor. Because the mechanisms of flavor generation and lipid oxidation are common to other foods, this volume will prove useful to a broad spectrum of the food industry.

Flavor and Lipid Chemistry of Seafoods (ACS Symposium Series),F. Shahidi,K. Caldwallader,An American Chemical Society Publication,0841235260,Composition,Congresses,Cooking,Flavor,Flavor Technology,Food Science,General,Lipids,Science,Science/Mathematics,Seafood,Analytical chemistry,Chemistry | Food Chemistry,Food & beverage technology,Technology / Food Industry & Science

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