1. Effect of animal production on meat quality. - 2. Quality aspects of pork meat and its nutritional impact. - 3. Meat flavor: contribution of proteins and peptides to the flavor of beef. - 4. The effects of extended chilled storage on the odor and flavor of sheepmeat. - 5. Effect of electron beam irradiation on microbial growth lipid oxidation and color of ground beef patties upon refrigerated storage. - 6. Enzymatic hydrolysis of lipids in muscle of fish and shellfish during cold storage. - 7. Temperature color and texture prediction models for surimi seafood pasteurization. - 8. The chemistry of quality enhancement in low-value fish. - 9. The interaction of disulfide flavor compounds with proteins in model systems. - 10. Gas chromatography-olfactometry analysis and its importance in food quality control. - 11. Screening for sensory quality in foods using solid phase micro-extraction tandem mass spectrometry. - 12. Maillard reaction-based glycosylation of lysozyme. - 13. Quality modification of food by extrusion processing. - 14. Stability of aseptic flavored milk beverages. - 15. Sensory and peptides characteristics of soy sauce fractions obtained by ultrafiltration. - 16. Quality assessment of a low-salt soy sauce made of a salty peptide or its related compounds. - 17. Quality characteristics of edible oils. - 18. Flavor of vinegars. - 19. Textural quality assessment for fresh fruits and vegetables. - 20. Irradiation of apple cider: impact on flavor quality. - 21. Fruit and vegetable edible wraps: application to partially dehydrated apple pieces. - 22. Quality of fresh citrus fruit. - 23. Evaluation of water washes for the removal of organophososphorus pesticides from maine wild blueberries. - 24. Sugar quality in soft drink manufacture: the acid beverage floc problem. - 25. Influence of dna on volatile generation from maillard reaction of cysteine and ribose. Language: English