{"product_id":"9780841229228","title":"Lipids in Food Flavors","description":"\u003cp\u003eExamines the interaction of lipid oxidation and Maillard reaction for the generation of flavor compounds. Features new isolation and analysis techniques, including dynamic headspace analysis, to evaluate flavors generated from lipid-containing foods. Discusses the effects of processing and storage on the flavors of processed foods. Examines the generation of flavors from lipoxygenase pathways and the production of flavors by biotechnology.\u003cbr\u003e\u003c\/p\u003e","brand":"American Chemical Society","offers":[{"title":"Default Title","offer_id":47027099795696,"sku":"9780841229228","price":38.5,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0737\/7593\/9824\/files\/9780841229228_p0.jpg?v=1763816707","url":"https:\/\/shop-qa.barnesandnoble.com\/products\/9780841229228","provider":"Barnes \u0026 Noble (DEV)","version":"1.0","type":"link"}