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Sulfur Compounds in Foods

Cynthia J. Mussinan

出版	American Chemical Society, 1994
主題	Cooking / GeneralMedical / BiochemistryScience / Life Sciences / BiochemistryScience / Chemistry / GeneralScience / Chemistry / Industrial & TechnicalTechnology & Engineering / Food Science / GeneralTechnology & Engineering / Food Science / Chemistry & Biotechnology
ISBN	08412294309780841229433
URL	http://books.google.com.hk/books?id=Om3xAAAAMAAJ&hl=&source=gbs_api

註釋

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.