Sulfur Compounds in Foods |
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| Editor:
| Mussinan, Cynthia J.
Keelan, Mary E. |
| Series title: | ACS Symposium Ser. |
| ISBN: | 978-0-8412-2943-3 |
| Publication Date: | Jan 1994 |
| Publisher: | American Chemical Society
|
| Book Format: | Hardback |
| List Price: | AUD $52.95 |
Book Description:
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Provides a comprehensive overview of recent research on sulfur compounds in foods. Discusses flavor and off-flavor characteristics of sulfur compounds, as well as some formation mechanisms. Describes functional properties of sulfur compounds, including antioxidative, antimicrobial, and anticarcinogenic effects. Valuable reading for food scientists and technologists, biochemists, and medical researchers studying the health effects of sulfur compounds.
Provides a comprehensive overview of recent research on sulfur compounds in foods. Discusses flavor and off-flavor characteristics of sulfur compounds, as well as some formation mechanisms. Describes functional properties of sulfur compounds, including antioxidative, antimicrobial, and anticarcinogenic effects. Valuable reading for food scientists and technologists, biochemists, and medical researchers studying the health effects of sulfur compounds.