Bibliography

1. S. Van Straten, F. De Vrijer, and J. C. de Beauveser, eds., List of Volatile Compounds in Food, 3rd ed., supplements 1-8, Central Institute for Nutrition and Food Research, TNO, Zeist, The Netherlands, 1977-1980.

2. S. Van Straten et al., eds., Volatiles in Food, Qualitative Data, 5th ed. supplement I, Division for Nutrition and Food Research, TNO, Zeist, The Netherlands, 1983.

3. H. Maarse, and C. A. Visscher, eds., Volatile Compounds in Food. Qualitative Data, 5th ed., supplement I, Division for Nutrition and Food Research, TNO, Zeist, The Netherlands, 1984.

4. R Z. Bedoukian, Perfumary and Flavoring Synthetics, Allured, Wheaton, 111., 1986.

5. L. B. Sjostrom, The Flavor Profile, A.D. Little, Cambridge, Mass., 1972.

6. H. B. Heath, Source Book of Flavors, AVI, Westport, Conn., 1981.

7. H. B. Heath and G. Reineccius, Flavor Chemistry and Technology, AVI, Westport, Conn., 1986.

8. G. G. Birch and M. G. Lindley, eds., Developments in Food Flavors, Elsevier Applied Science, London, United Kingdom, 1986.

9. T. H. Parliment and R. Croteau, eds., Bioggeneration of Aroma, ACS Symposium Series 317, American Chemical Society, Washington, D.C., 1986.

10. P. R. Ashurst, ed., Food Flavourings, Blackie, United Kingdom, 1991.

11. T. H. Parliment, R. J. McGorrin, and C. T. Ho, eds., Thermal Generation of Aromas, ACS Symposium Series 409, American Chemical Society, Washington, D.C., 1989.

12. T. H. Parliment, M. J. Morello, and R. J. McGorrin, eds., Thermally Generated Flavors, (ACS Symposium Series 543), American Chemical Society, Washington, D.C., 1994.

13. W. G. Moody, "Beef Flavor—A Review,"Food Technol. 37,227232 (1983).

14. M. A. Amerine and C. S. Ough, Wine and Must Analysis, John Wiley and Sons, New York, 1980.

15. J. R. Piggott and A Paterson, eds., Distilled Beverage Flavour, VCH, Ellis Horwood Ltd., Chichester, United Kingdom, 1989.

16. G. Vernin, ed., Chemistry of Heterocyclic Compounds in Flavours and Aromas, Ellis Horwood Ltd., Chichester, United Kingdom, 1982.

17. C. Eriksson, ed., Maillard Reactions in Food: Chemical, Physiological, and Technological Aspects, Prog. Fd. Nutr. Sci. Vol. 5, Pergamon Press, Oxford, United Kingdom, 1981.

18. G. R. Waller and M. S. Feather, eds., The Maillard Reaction in Foods and Nutrition, ACS Symposium Series 215, American Chemical Society, Washington, D.C., 1983.

19. M. Fujimaki, M. Namiki, and H. Koto, eds., Amino Carbonyl Reactions in Food and Biological Systems, Dev. Food Sci. No 13, Elsevier, Amsterdam, The Netherlands, 1986.

20. P. A. Finot et al., eds., The Maillard Reaction in Food Processing, Human Nutrition and Physiology, BirkhauserVerlag, Basel, Switzerland 1990.

21. T. P. Labuza et al., eds., Maillard Reaction in Chemistry, Food, and Health, The Royal Society of Chemistry, Cambridge, U.K., 1994.

22. V. A. Yaylayan and A. Huygues-Despointes, "Chemistry of Amadori Rearrangement Products," Crit. Rev. Food Sci. Nutr. 34, 321-369 (1994).

23. I. D. Morton and A. J. Macleod, eds., Food Flavours—Part A, Elsevier Scientific, New York, 1982.

24. J. Gilbert, ed., Applications of Mass Spectrometry in Food Science, Elsevier Applied Science, London, United Kingdom, 1987.

25. C-H. Ho and C. H. Manley, eds., Flavor Measurement, Marcel Dekker, New York, 1993.

26. Z. Zhang and J. Pawliszyn, "Headspace Solid-phase Microextraction," Anal. Chem. 1843-1852(1993).

V. A. Yaylayan

McGill University

St. Anne de Bellevue, Quebec

Canada

Homemade Pet Food Secrets

Homemade Pet Food Secrets

It is a well known fact that homemade food is always a healthier option for pets when compared to the market packed food. The increasing hazards to the health of the pets have made pet owners stick to containment of commercial pet food. The basic fundamentals of health for human beings are applicable for pets also.

Get My Free Ebook


Post a comment