Preface. List of Contributors. Evaluation of Urtica
Species as Potential Sources of Important Nutrients (H.
Wetherilt). Alternates to Synthetic Antioxidants (R.J. Evans and
G.S. Reynhout). Utilization of Cottonseed Protein in Preparing
New Edible Food Products (Y.G. Moharram and N.S. Abu-Foul).
Computer-Aided Organic Synthesis Applied to the Study of
Formation of Aroma Compounds. Thermal Degradation of Diallyl
Disulfide (G. Vernin, J. Metzger et al.). Flavor Compounds in
Maple Syrup (I. Alli, E. Akochi-k and S. Kermasha). Analysis of
the Volatile Constituents of a Special Type of White Bread (M.E.
Komaitis, G. Angelousis and N. Giannonits-Argyriadis). Defining
Roasted Peanut Flavor Quality. Part I. Correlation of GC
Volatiles with Roast Color as an Estimate of Quality (J.R.
Vercellotti, K.L. Crippen et al.). Growth Response of the
Mushroom Agaricus campestris to Nitrogen Sources when
Cultivated in Submerged Fermentation (A.M. Martin). Improved
Retention of Mushroom Flavor in Microwave-Hot Air Drying (L.F.
Di Cesare, M. Riva and A. Schiraldi). Water Sorption Hysteresis
in Potato Starch and Egg Albumin (M. Lagoudaki and P.G.
Demertzis). Soluble Coffee's New Biotechnology (R.L. Colton).
Sensory and Analytical Evaluation of Beers Brewed with Three
Varieties of Hops and an Unhopped Beer (N.B. Sanchez, C.L.
Lederer et al.). Low-Alcohol Content Wine-Like Beverages. Storage
Stability of those Obtained from Dealcoholized Wines (M.D.
Salvador, R. Perez et al.). Synthesis of Optically Active Whisky
Lactone (Y. Noda and M. Kikuchi). Microbiological Changes During
the Ripening of Turkish White Pickled Cheese (M. Karakus and I.
Alperden). Problems Associated with the Pr