Food Flavour and Safety

Molecular Approaches to the Study of Food Quality; Complexity of Flavor Recognition and Transduction; Do We Recognize Sweetness and Bitterness at the Same Receptor?; Heterocyclic Compounds in Model Systems for the Maillard Reaction: Reactions of Aldehydes with Ammonium Sulfide in the Presence or Absence of Acetoin; Natural and Synthetic Compounds for Flavor Quality Maintenance; Role of Proteins and Peptides in Meat Flavor; Modern Statistics and Quantitative Structure-Activity Relationships in Flavor; Approaches to Mapping Loci That Influence Flavor Quality in Raspberries; Supercritical Fluid Extraction of Muscle Food Lipids for Improved Quality; New Usage of Aspartic Acid and Glutamic Acid as Food Materials; Convenient Synthesis of Flavor Peptides; Molecular Design of Flavor Compounds Using O-Aminoacyl Sugars; Modification of Lipids by Modified Lipase; Enzymatic Modification of Soy Proteins To Improve Their Functional Properties for Food Use; Use of Enzyme-Active Soya Flour in Making White Bread; Rapid Fermentation of Soy Sauce: Application to Preparation of Soy Sauce Low in Sodium Chloride; Large-Scale Preparation and Application of Caseinomacropeptide; Potential Application of Some Synthetic Glycosides to Food Modification; Effect of Interdroplet Forces on Centrifugal Stability of Protein-Stabilized Concentrated Oil-in-Water Emulsions; Determination of Shrimp Freshness Using Impedance Technology; Conjugated Dienoic Derivatives of Linoleic Acid: A New Class of Food-Derived Anticarcinogens; Preharvest Aflatoxin Contamination: Molecular Strategies for Its Control; Effects of Ionizing Radiation Treatments on the Microbiological, Nutritional, and Structural Quality of Meats; Antimicrobial Peptides and Their Relation to Food Quality; Physiological Strategies To Control Geosmin Synthesis in Channel Catfish Aquaculture Systems