Session 14B |
Sunday AM
Food Chemistry - Lipids and Flavors
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| Sponsor: | Food Chemistry Division |
| Time: | 8:30 AM- 12:00 PM |
| 14B-1 | Structured lipids from binary and ternary blends of palm oil, palm kernel oil, and medium chain triacylglycerols
D. D'AGOSTINI, L. A. Gioielli, R. C. Ferraz |
| | Paper Withdrawn
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| 14B-3 | Microorganism effects on the flavor quality of beef
D. B. Min, M. S. Chung, J. H. Lee |
| 14B-4 | A quantitative GC-MS (Gas Chromatography-Mass Spectrometry) investigation on the aroma of roasted chicken by-products
M. WETTASINGHE, T. VASANTHAN*, F. TEMELLI, K. Swallow |
| 14B-5 | Analysis of Volatile Compounds in Wines using SPME-GC-MS, Descriptive Analysis, Hedonic Test, Multivariate Analysis, Fuzzy Sets and Neural Networks
N. TIPSRISUKOND, I. U. Gruen, J. Tan, M. A. Beierschmitt, J. Ji, L. Tu, F. N. S. Weerasinghe, L. N. Fernando |
| 14B-6 | Identifications of characteristic impact aromas and sensory comparisons of Korean traditional medicinal rice wines
G. H. LEE, M. J. OH, Y. Shin, J. H. JEONG, Y. I. CHANG, K. S. CHANG |
| 14B-7 | Effect of urea on volatile generation from Maillard reaction of Cysteine and Ribose
Y. CHEN, C. T. Ho |
| 14B-8 | Volatile compounds in red bean (Phaseolus angularis)
H. Y. CHUNG, K. Ng |
| 14B-9 | Mechanisms of interaction of vanillin with milk proteins in model systems
W. CHOBPATTANA, I. J. Jeon, J. S. Smith |
| 14B-10 | Influence of pH and parts on sensory characteristics and volatile components in boiled squid
K. MORITA, K. Kubota, T. Aishima |
| 14B-11 | Distribution of bromophenols in selected Hong Kong seafood
W. C. J. MA, H. Y. Chung, P. O. Ang, Jr., H. Y. Ngai |
| 14B-12 | Volatile components from steaming and boiling of freshly frozen scallop
W. C. J. MA, K. S. I. Yung, H. Y. Chung |
| 14B-13 | Volatile components of salted-dried fish (Ilisha elongata) from two preparation methods
H. Y. CHUNG |
| 14B-14 | Entrapment of volatile flavor compounds by cyclodextrins in model systems
H. KIM, I. J. Jeon |
| 14B-15 | Differentiation of volatile flavor compounds in five ice cream sticks using an Electronic Nose
S. Jiamyangyuen, W. J. Harper |
| 14B-16 | Volatile compounds in annatto bean extracts
M. B. LUBRAN, M. M. Giusti, S. A. Rankin |
| 14B-17 | Rancidity of walnuts and almonds as affected by short-time heat treatments for insect control
R. MAO, J. TANG, A. Buranasompob, B. G. Swanson, J. D. Hansen |
| 14B-18 | Improved method of cysteamine derivation for the analysis of volatile aldehydes in the storage of classic potato chip and olestra prepared potato chip
J. LI, H. Li, N. Zhu, C. T. Ho |
| 14B-19 | Static headspace solid-phase microextraction analysis (SPME) of volatile aldehydes and fatty acids in potato chips
J. LI, H. Li, C. T. Ho |
| 14B-20 | Reduction of Warmed-Over Flavor in Cooked Beef using Different Absorbents
F. N. S. WEERASINGHE, I. U. GRUEN, L. N. Fernando |
| 14B-21 | Thermal stability of individual conjugated linoleic acid (CLA) isomers
L. YANG, Z. Y. Chen |
| 14B-22 | The fatty acid and triacylglycerol compositions of seed oils of five amaranthus species and their relationships to compositional properties of other oils
F. JAHANIAVAL, Y. Kakuda, M. F. Marcone |
| 14B-23 | Evaluating non-glyceride compounds from virgin oil separated by dynamic headspace and solid-phase micro-extraction techniques
A. KANAVOURAS, R. J. HERNANDEZ |
| 14B-24 | Antimicrobial activities of chitosan and their effect of addition on the storage stability of mayonnaise
H. I. OH, Y. J. KIM, J. H. JANG, D. H. JO |
| 14B-25 | Oxidation of lipids by surfactant peroxides
C. D. NUCHI, J. R. Mancuso, D. J. McClements, E. A. Decker |
| 14B-26 | Ability of surfactant hydrophobic tail group size to alter lipid oxidation in oil-in-water emulsions
W. CHAIYASIT, D. J. McClements, E. A. Decker |
| 14B-27 | The essential oil of Piper guineense berries
P. C. ONYENEKWE |
| 14B-28 | The antioxidative effect of extracts from three Oriental mushrooms
L. M. CHEUNG, P. C. -. K. Cheung |
| 14B-29 | The stability of vitamin A in fortified vegetable oils
K. GAO, Y. Kakuda, V. Abraham, L. Laleye, F. Niekamp, S. Chong |
| 14B-30 | Lipase-assisted acidolysis of borage oil with docosahexaenoic acid: optimization of reaction conditions
S. P. J. N. Senanayake, F. SHAHIDI |
| 14B-31 | Spectrophotometric Determination of Lamb Tissue Peroxide Value
C. T. LI, M. Wick, D. Min |
| 14B-32 | Lipid oxidation of deoiled soy lecithin in fermented milk systems
O. SURIYAPHAN, M. A. Drake, K. R. Cadwallader |
| 14B-33 | Application of a rapid FTIR method to the determination of lipid oxidation volatiles in a shelf-life study of modified atmosphere packaged and processed ready to eat meals
U. R. ABBOTT, C. Adhikari, R. E. McDonald, V. M. Balasubramaniam |
| 14B-34 | Comparison of optical and ultrasonic profiling techniques for monitoring creaming instability in food emulsions
T. K. BASARAN, D. J. McClements |
| 14B-35 | Kinetics of the decoloring of paprika oleoresin extracted by different solvents
A. L. S. C. LEMOS, O. Rusig, A. A. Vitali |
| 14B-36 | SPME volatiles, viscosity and degradation measurements of cottonseed oil, sunflower oil, and 20 and 40% palm olein oil blends with sunflower oil during frying of potato slices
C. T. SHAO, P. Pangloli, S. L. Melton, J. L. Collins, A. M. Saxton |
| 14B-37 | Sorghum phenols and catechins as antioxidants
J. M. AWIKA, L. W. Rooney, E. L. Suhendro |
| 14B-38 | Flavor and storage stability of potato chips fried in cottonseed and sunflower oils and palm olein oil blends with sunflower oil
P. Pangloli, S. L. MELTON, J. L. Collins, M. P. Penfield, A. M. Saxton |
| 14B-39 | Vapor phase hydrogenation of soybean oil.
V. SY, A. Mihele, Y. Kakuda, V. Abraham |
| 14B-40 | Physical characteristics of polymorphic forms of synthesized tristearin
J. H. Oh, B. G. Swanson |
| 14B-41 | Vitamin E content of raw and roasted peanuts, peanut butter, and peanut oils
J. CHUN, J. Lee, R. R. Eitenmiller |
| 14B-42 | Optimization of extraction procedures for the microbiological assay of folate in peanuts and peanut products
J. LEE, W. D. Rogers, R. R. Eitenmiller |
| 14B-43 | Factors affecting the conjugated linoleic acid (CLA) production of Butyrivibrio fibrisolvens
Y. J. KIM, D. R. Bond, J. B. Russell, R. H. Liu |
| 14B-44 | Production of structured lipids from the enzymatic transesterification of gamma linolenic acid (GLA) and marine oils.
S. A. SPURVEY, F. Shahidi |
| 14B-45 | Sterol content of peanuts, pecans and peanut products
L. Ye, P. E. Koehler, R. R. Eitenmiller |
| 14B-46 | Chemical characteristics of lard as affected by lipid degradation processes
N. TIPSRISUKOND, I. U. GRUEN, A. D. Clarke, L. N. Fernando |
| 14B-47 | Effect of supercritical carbon dioxide extraction on the chemical characteristics of lard
N. TIPSRISUKOND, A. D. CLARKE, I. U. Gruen, L. N. Fernando |
| 14B-48 | Characterization of pili nut oil (canariol) Canarium Luzonicum: Fatty acid and triacylglycerol composition and physicochemical properties
Y. Kakuda, F. Jahaniaval, M. F. Marcone, L. Montevirgen, Q. Montevirgen |
| 14B-49 | the effect of cholesterol and natural antioxidants in protecting oils against lipid oxidation
W. DU, D. D. Kitts |