Preface
Flavor
1: I. Blank, J. Lin, M. E. Leser, and J. Loeliger: Formation of Odor-Active Carbonyls in Self-Assembly Structures of Phospholipids
2: J. Stephen Elmore, Donald S. Mottram, Michael Enser and Jeffrey D. Wood: The Effects of Diet, Breed and Age of Animal at Slaughter on the Volatile Compounds of Grilled Beef
3: Wil A.M. van Loon, Jozef P.H. Linssen, Alexandra E.M. Boelrijk, Maurits J.M. Burgering, Alphons G.J. Voragen: Flavor Release from French Fries
4: Valerie Rota and Peter Schieberle: Changes in Key Odorants of Sheep Meat Induced by Cooking
5: Fereidoon Shahidi, Fayez Hamam and M. Ahmed Khan: Importance of Non-triacylglycerols to Flavor Quality of Edible Oils
6: Margaret J. Hinds, M.N. Riaz, D. Moe, and D.D. Scott: Fatty Acid and Volatile Flavor Profiles of Textured Partially Defatted Peanut
Texture
7: Harmen de Jongh, Anke Janssen, Hugo Weenen: Differential Retention of Emulsion Components in the Mouth After Swallowing ATR FT-IR measurements of oral coatings
8: J.F.Prinz, R.A.de Wijk, H. Weenen: The Role of Fats in Friction and Lubrication
9: H. Weenen , R.H. Jellema and R.A. de Wijk: Prediction of Creamy Mouthfeel Based on Texture Attribute Ratings of Dairy Desserts
10: Hugo Weenen: Effects of Structure Breakdown on Creaminess in Semi-solid Foods
11: Michael H. Tunick and Diane L. van Hekken: Chemistry and Rheology of Cheese
Flavor and Texture
12: Kris B. de Roos: How Lipids Influence Flavor Perception
13: Robert S.T. Linforth, Andy J. Taylor: Release of Flavor fFrom Emulsions Under Dynamic Sampling Conditions
13: G.J. van den Oever: Fat Reduction in Foods: Microstructure Control of Oral Texture, Taste and Aroma in Reduced Oil Systems
14: Natacha Roudnitzky, Gaelle Roudaut and Elisabeth Guichard: Cmposition of Tiglycerides on Aoma Vlatility : Application to Cmmercial Fats
15: M. Fabre, P. Relkin, E.Guichard: Flavor Release from Food Emulsions Containing Different Fats
