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.
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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.
Read Less
Add this copy of Sulfur Compounds in Foods (Acs Symposium Series) to cart. $28.59, good condition, Sold by ThriftBooks-Reno rated 4.0 out of 5 stars, ships from Reno, NV, UNITED STATES, published 1994 by American Chemical Society.
Add this copy of Sulfur Compounds in Foods (Acs Symposium Series) to cart. $102.35, new condition, Sold by Just one more Chapter rated 4.0 out of 5 stars, ships from Miramar, FL, UNITED STATES, published 1994 by American Chemical Society.
