Challenges in taste chemistry and biology / Thomas Hofmann, editor, Chi-Tang Ho, editor, Wilhelm Pickenhagen, editor ; sponsored by the ACS Division of Agricultural and Food Chemistry
| Medienart: |
E-Book |
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| Erscheinungsjahr: |
2003 |
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| Erschienen: |
Washington, DC: American Chemical Society ; 2003 |
| Reihe: |
ACS symposium series - 867 |
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| Sprache: |
Englisch |
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| Beteiligte Personen: |
Hofmann, Thomas F., 1968- [HerausgeberIn] |
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| Congresses: |
American Chemical Society ; (224th ; Boston, Massachusetts) ; 2002 ; Meeting |
| Links: |
pubs.acs.org [lizenzpflichtig] |
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| ISBN: |
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| Anmerkungen: |
"Symposium Taste Research: Chemical and Physiological Aspects, held at the 224th National American Chemical Society (ACS) meeting in Boston, Massachusetts, August 2002"--Page xi Distributed in print by Oxford University Press Includes bibliographical references and index |
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| Umfang: |
1 Online-Ressource (308 pages) ; illustrations |
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| doi: |
10.1021/bk-2003-0867 |
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| Weitere IDs: |
bk-2003-0867 |
| funding: |
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| Förderinstitution / Projekttitel: |
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1841187151 |
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| 245 | 1 | 0 | |a Challenges in taste chemistry and biology |c Thomas Hofmann, editor, Chi-Tang Ho, editor, Wilhelm Pickenhagen, editor ; sponsored by the ACS Division of Agricultural and Food Chemistry |
| 264 | 1 | |a Washington, DC |b American Chemical Society |c 2003 | |
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| 500 | |a "Symposium Taste Research: Chemical and Physiological Aspects, held at the 224th National American Chemical Society (ACS) meeting in Boston, Massachusetts, August 2002"--Page xi | ||
| 500 | |a Distributed in print by Oxford University Press | ||
| 500 | |a Includes bibliographical references and index | ||
| 505 | 8 | 0 | |t Challenges in Taste Research: Present Knowledge and Future Implications / |r Hofmann, Thomas, Institut für Lebensmittelchemie, Westfälische Wilhelms-Universität, Corrensstrasse 45, D—48149 Münster, Germany; Ho, Chi-Tang, Department of Food Science, Rutgers, The State University of New Jersey, 65 Dudley Road, New Brunswick, NJ 08901—8520; Pickenhagen, Wilhelm, Dragoco Gerberding and Company, AG, D—37603 Holzminden, Germany / |
| 505 | 8 | 0 | |t Insights into Taste Transduction and Coding from Molecular, Biochemical, and Transgenic Studies / |r Margolskee, Robert F. / |
| 505 | 8 | 0 | |t Identification of Human Bitter Taste Receptors / |r Bufe, Bernd, Institute for Food Chemistry, University of Münster, Corrensstrasse 45, 48149 Münster, Germany; Schöley-Pohl, Ellen, German Institute of Hunam Nutrition, Department of Molecular Genetics, Arthur-Scheunert Allee 114—116, 14558 Potsdam-Rehbrücke, Germany; Krautwurst, Dietmar, German Institute of Hunam Nutrition, Department of Molecular Genetics, Arthur-Scheunert Allee 114—116, 14558 Potsdam-Rehbrücke, Germany; Hofmann, Thomas, Institute for Food Chemistry, University of Münster, Corrensstrasse 45, 48149 Münster, Germany; Meyerhof, Wolfgang, German Institute of Hunam Nutrition, Department of Molecular Genetics, Arthur-Scheunert Allee 114—116, 14558 Potsdam-Rehbrücke, Germany / |
| 505 | 8 | 0 | |t Genetic Variation in Taste and Preferences for Bitter and Pungent Foods: Implications for Chronic Disease Risk / |r Tepper, Beverly J., Department of Food Science, Cook College, Rutgers, The State University of New Jersey, New Brunswick, NJ 08901; Keller, Kathleen L., Department of Food Science, Cook College, Rutgers, The State University of New Jersey, New Brunswick, NJ 08901, New York Obesity Research Center, St. Luke's-Roosevelt Hospital Center, Columbia University College of Physicians and Surgeons, New York, NY 10025; Ullrich, Natalia V., Department of Food Science, Cook College, Rutgers, The State University of New Jersey, New Brunswick, NJ 08901 / |
| 505 | 8 | 0 | |t Genetic Dissection of Sweet Taste in Mice / |r Bachmanov, A. A.; Reed, D. R.; Li, X.; Beauchamp, G. K. / |
| 505 | 8 | 0 | |t Biomimetic In Vitro Assay for the Characterization of Bitter Tastants and Identification of Bitter Taste Blockers / |r Gravina, Stephen A., Linguagen Corporation, 2005 Eastpark Boulevard, Cranbury, NJ 08512; McGregor, Richard A., Linguagen Corporation, 2005 Eastpark Boulevard, Cranbury, NJ 08512; Nossoughi, Rita, Linguagen Corporation, 2005 Eastpark Boulevard, Cranbury, NJ 08512; Kherlopian, John; Hofmann, Thomas, Institut für Lebensmittelchemie, Corrensstrasse 45, Westfälische Wilhelms-Universität Münster, D—48149 Münster, Germany / |
| 505 | 8 | 0 | |t The Taste Activity Concept: A Powerful Tool to Trace the Key Tastants in Foods / |r Hofmann, Thomas, Institut für Lebensmittelchemie, Corrensstrasse 45, Westfälische Wilhelms-Universität Münster, D—48149 Münster, Germany; Ottinger, Harald, Deutsche Forschungsanstalt für Lebensmittelchemie, Lichtenberstrasse 4, D—85748 Garching, Germany; Frank, Oliver, Deutsche Forschungsanstalt für Lebensmittelchemie, Lichtenberstrasse 4, D—85748 Garching, Germany / |
| 505 | 8 | 0 | |t Chemistry of Theaflavins: The Astringent Taste Compounds of Black Tea / |r Ho, Chi-Tang; Sang, Shengmin; Jhoo, Jin Woo / |
| 505 | 8 | 0 | |t Pungent and Tingling Compounds in Asian Cuisine / |r Galopin, Christophe C., Ingredient Systems, Givaudan Flavors R&D, 1199 Edison Drive, Cincinnati, OH 45069; Furrer, Stefan M., Ingredient Systems, Givaudan Flavors R&D, 1199 Edison Drive, Cincinnati, OH 45069; Goeke, Andreas, Fragrance Research, Givaudan Dübendorf Ltd., Uberlandstrasse 138, 8600 Dübendorf, Switzerland / |
| 505 | 8 | 0 | |t Structural Requirements for the Cooling Activity of Cyclic α-Keto Enamines / |r Hofmann, Thomas, Institut für Lebensmittelchemie, Corrensstrasse 45, Westfälische Wilhelms-Universität Münster, D—48149 Münster, Germany; Soldo, Tomislav, Deutsche Forschungsanstalt für Lebensmittelchemie, Lichtenberstrasse 4, D—85748 Garching, Germany; Ottinger, Harald, Deutsche Forschungsanstalt für Lebensmittelchemie, Lichtenberstrasse 4, D—85748 Garching, Germany / |
| 505 | 8 | 0 | |t Stability of Cyclic α -Keto Enamines with Cooling Effect / |r Cerny, Christoph; Robert, Fabien; Villard, Renaud / |
| 505 | 8 | 0 | |t Savory Peptides Present in Moromi Obtained from Soy Sauce Fermentation of Yellow Soybean / |r Lioe, Hanifah Nuryani, Department of Food Technology and Human Nutrition, Faculty of Agricultrual Technology, Bogor Agricultural University, P.O. Box 220, Bogor 16002, Indonesia; Apriyantono, Anton, Department of Food Technology and Human Nutrition, Faculty of Agricultrual Technology, Bogor Agricultural University, P.O. Box 220, Bogor 16002, Indonesia; Fardiaz, Dedi, Department of Food Technology and Human Nutrition, Faculty of Agricultrual Technology, Bogor Agricultural University, P.O. Box 220, Bogor 16002, Indonesia; Satiawihardja, Budiatman, Department of Food Technology and Human Nutrition, Faculty of Agricultrual Technology, Bogor Agricultural University, P.O. Box 220, Bogor 16002, Indonesia; Ames, Jennifer M., School of Food Biosciences, The University of Reading, Whiteknights, Reading RG6 6AP, United Kingdom; Inns, Elizabeth L., School of Food Biosciences, The University of Reading, Whiteknights, Reading RG6 6AP, United Kingdom / |
| 505 | 8 | 0 | |t Synthesis, Structure, and Activity of Novel Glycoconjugates Exhibiting Umami Taste / |r Robert, F., Nestec Ltd., Nestlé Research Center, Vers-chez-les-Blanc, 1000 Lausanne 26, Switzerland; Blank, I., Nestec Ltd., Nestlé Research Center, Vers-chez-les-Blanc, 1000 Lausanne 26, Switzerland; Fay, L.B., Nestec Ltd., Nestlé Research Center, Vers-chez-les-Blanc, 1000 Lausanne 26, Switzerland; Beksan, E., Deutsche Forschungsanstalt für Lebensmittelchemie, Lichtenbergstrasse 4, D—85748 Garching, Germany; Hofmann, T., Institut für Lebensmittelchemie, Corrensstrasse 45, Westfälische Wilhelms-Universität Münster, D—48149 Münster, Germany; Schieberle, P., Deutsche Forschungsanstalt für Lebensmittelchemie, Lichtenbergstrasse 4, D—85748 Garching, Germany / |
| 505 | 8 | 0 | |t Taste-Active Glycoconjugates of Glutamate: New Umami Compounds / |r Schlichtherle-Cerny, Hedwig; Affolter, Michael; Cerny, Christoph / |
| 505 | 8 | 0 | |t Application of Bacterial γ-Glutamyl-Transpeptidase to Improve the Taste of Food / |r Suzuki, Hideyuki; Kumagai, Hidehiko / |
| 505 | 8 | 0 | |t Effects of Viscosity on Flavor Perception: A Multimodal Approach / |r Cook, David J., Samworth Flavor Laboratory, Division of Food Sciences, The University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire LE12, 5RD, United Kingdom; Hollowood, Tracey A., Samworth Flavor Laboratory, Division of Food Sciences, The University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire LE12, 5RD, United Kingdom; Pettelot, Elodie, ENSBANA, 1 Esplanade Erasme, 21 000 Dijon, France; Taylor, Andrew J., Samworth Flavor Laboratory, Division of Food Sciences, The University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire LE12, 5RD, United Kingdom / |
| 505 | 8 | 0 | |t Effects of High-Fructose Corn Syrup on Perception and Release of Flavors in Soft Drinks / |r Asquith, Thomas N., Asquith Flavor Systems, Cincinnati, OH, 45231, Current Address: Brown-Forman Distillary Company, 850 Dixie Highway, Louisville, KY 40210; Swaine, Robert L., Proter & Gamble Company, 6210 Center Hill Avenue, Cincinnati, OH 45224 / |
| 505 | 8 | 0 | |t The Role of Esterified Compounds in the Development of Staleness in Fresh-Cut Fruit / |r Lamikanra, Olusola / |
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| 650 | 0 | |a Food |x Odor | |
| 650 | 0 | |a Taste | |
| 650 | 0 | |a Taste |x Physiological aspects | |
| 650 | 0 | |a Taste buds | |
| 650 | 0 | |a Afferent pathways | |
| 650 | 0 | |a Cellular signal transduction | |
| 650 | 0 | |a Bitterness (Taste) | |
| 650 | 0 | |a Pungency (Chemical senses) | |
| 650 | 0 | |a Sweetness (Taste) | |
| 650 | 0 | |a Mice |x Genetics | |
| 650 | 0 | |a Biomimetics | |
| 650 | 0 | |a Tea |x Flavor and odor |x Analysis | |
| 650 | 0 | |a Cooking, Asian | |
| 650 | 0 | |a Enzymes | |
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| 650 | 0 | |a Umami (Taste) | |
| 650 | 0 | |a Glycoconjugates | |
| 650 | 0 | |a Glutamic acid | |
| 650 | 0 | |a Viscosity | |
| 650 | 0 | |a Soft drinks |x Flavor and odor |x Analysis | |
| 650 | 0 | |a Sweeteners | |
| 650 | 0 | |a Fructose | |
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| 650 | 2 | |a Taste | |
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| 650 | 2 | |a Food | |
| 650 | 2 | |a Odorants | |
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| 650 | 2 | |a Taste Buds | |
| 650 | 2 | |a Afferent Pathways | |
| 650 | 2 | |a Signal Transduction | |
| 650 | 2 | |a Taste |x genetics | |
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