[PDF] Flavor and Lipid Chemistry of Seafoods Fereidoon Shahidi and Keith R. Cadwallader (Eds.)

Content: Flavor and lipid chemistry of seafoods : an overview / Fereidoon Shahidi and Keith R. Cadwallader —
Influence of processing on the flavor of seafoods / Leon C. Boyd —
Role of aldehydes in cooked fish flavors / Takayuki Shibamoto and Masahiro Horiuchi —
Determination of potent odorants in ripened anchovy (Engraulis encrasicholus L.) by aroma extract dilution analysis and by gas chromatography-olfactometry of headspace samples / Re?da Triqui and Helmut Guth —
Aroma compounds of fresh and stored mackerel (Scomber scombrus) / C. Alasalvar, P.C. Quantick, and J.M. Grigor —
Gas chromatography-mass spectrometry analysis of volatile flavor compounds in mackerel for assessment of fish quality / Hui-Zhen Zhang and Tung-Ching Lee —
Lipoxygenase and sulfur-containing amino acids in seafood flavor formation / B.S. Pan, J.R. Tsai, L.M. Chen, and C.M. Wu —
Thermally generated flavors from seal protein hydrolysate / Chin-Fa Hwang, Fereidoon Shahidi, A.C. Onodenalore, and Chi-Tang Ho —
Character-impact aroma compounds of crustaceans / H.H. Baek and Keith R. Cadwallader —
Flavor characteristics and lipid composition of Atlantic salmon / Linda J. Farmer, Janice M. McConnell, and William D. Graham —
Potent odorants in boiled cod as affected by the storage of raw material / C. Milo and W. Grosch —
Manipulating the flavor of freshwater crustacea using postharvest seawater acclimation / H.-J. Weng, Keith R. Cadwallader, H.H. Baek, L.R. D’Abramo, and J.A. Sullivan —
Aroma-active compounds in salt-fermented anchovy / Y.J. Cha, G.H. Lee, and Keith R. Cadwallader —
Impact of dietary peroxides and tocopherols on fillet flavor of farmed atlantic salmon / R.G. Ackman, M.P.M. Parazo, and S.P. Lall —
Effect of sodium potassium phosphate (Carnal 2110) on acceptability and color of hot smoked white sturgeon (Acipenser transmontanus) / Frank A. Chapman, Susan L. Lucas, and Sean F. O’Keefe —
Influence of microenvironment on oxidative susceptibility of seafood lipids / Marilyn C. Erickson and Ramani V. Sista —
Marine lipids and their stabilization with green tea and catechins / Fereidoon Shahidi, Udaya N. Wanasundara, Y. He, and V.K.S. Shukla —
Analysis of polyunsaturated fatty acid isomeric hydroperoxides by high-performance liquid chromatography with post-column fluorescence detection / Toshiaki Ohshima, Hideki Ushio, and Chiaki Koizumi —
Evaluation method for lipid oxidation by nuclear magnetic resonance / H. Saito —
Structural characteristics of marine lipids and preparation of [omega]-3 concentrates / Udaya N. Wanasundara and Fereidoon Shahidi —
Separation of [omega]-3 polyunsaturated fatty acids from fish oil and stabilization of the oil against autoxidation / Daeseok Han, Hyun-Kyung Shin, and Suk Hoo Yoon —
Microencapsulation and oxidative stability of docosahexaenoic acid / Pahn Shick Chang.