ACS Symposium

2 primary works • 3 total works

Food Packaging

by Sarah J. Risch

Published 18 May 2000

No longer just passive containers, food packaging now serves to extend shelf life, improve the quality of the products, and even substitute for cookware. This book covers a range of new developments in packaging materials, including "active" packaging, techniques for establishing the safety of materials, and the use of edible films.

Flavor Chemistry

by Sarah J. Risch and Chi-Tang Ho

Published 25 May 2000

This book presents the first collaboration between the ACS's Division of Agriculture and Food Chemistry and the Institute of Food Technologists. The latest developments in flavour chemistry, including new research in reaction flavours, encapsulation techniques, flavour formations via lipids, flavour analysis, and challenges in flavouring nutraceuticals, are presented in papers from leading workers in these fields. This collection investigates many of the current
topics in flavour chemistry and will be a welcome contribution to this fascinating science.

Phenolic Compounds in Food and Their Effects on Health

by Chi-Tang Ho, Mou-Tuan Huang, and Chang Y. Lee

Published October 1992