By A. Rutkowski
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Additional resources for Advances in Smoking of Foods. Plenary Lectures Presented at the International Symposium on Advances in Smoking of Foods, Warsaw, Poland, 8–10 September, 1976
CONTRIBUTION TO BACTERIOSTATIC AND ANTIOXIDATIVE EFFECTS Although the sensory effect of smoking and applying smoke flavourings is of primary interest, two other effects, the bacteriostatic and antioxidative ones will also be considered. It has to be remembered, that smoke compounds are multifunctional agents - they act simultan eously as flavourings, bacteriostatic and antioxidative factors. Thus, the concentrations in which they exhibit bacteriostatic and antioxidation properties are practically limited to the level at which they are acceptable for their flavouring effect.
45. Β. K^dzierski and St. J. Kubacki, Proceed. lUFoST Sympos. "Advances in Smoking of Foods, Warsaw (1976). 46. K. Kim, T. Kurata and M. Fujimaki, Agrie. Biol. Chem. ¿8, 53 (1974). 47. S. Kishimoto and K. Hirano, Proceed. lUFoST Sympos. "Advances in Smoking of Foods", Warsaw (1976). 48. J. Klimisch, Analytic. Chem. 4¿, 11 ( 1 9 7 3 ) . 49. J. Klimisch, J. ^ 8¿, 11 (1973)· 50. J. Klimisch and D . Reese, J. Chromatog. 80, 266 (1973)· 51. E. Knowles, J, Gilbert and D . McWeeny, J. Sei. Food Agrie.
H. J. Tilgner, Antioxidative Properties of Wood Smoke as Influenced by its Generation Parameters^ lUFoST-IUPAC Symposium "Advances in Smoking of Foods" September 8-lOth, Warsaw, 1976. 11. N. Emannuel, J. Laskowskaja and W. Piulskaja, Miasnaja Ind. SSSR 5^, A 4 , 1955. 12. E. E. C. Doerr, J. Agrie. Food, Chem. J_8, 934 , 1970. 13. M. Fujimaki, K. Kim and T. Kurata, Agrie. Biol. Chem. 38, 45 , 1974. 14. R. Hamm, Analysis of Smoke and Smoked Foods, lUFoST-IUPAC Symposium "Advances in Smoking of Foods", 8-10th September, Warsaw, 1976.
Advances in Smoking of Foods. Plenary Lectures Presented at the International Symposium on Advances in Smoking of Foods, Warsaw, Poland, 8–10 September, 1976 by A. Rutkowski