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Sulfur Compounds in Foods

1994; American Chemical Society; Linguagem: Inglês

10.1021/bk-1994-0564.ch001

1947-5918

C. J. Mussinan, Mary E. Keelan,

Meat and Animal Product Quality

The importance of sulfur compounds to the flavor and off-flavor characteristics of foods is well known and continues to be studied. Mechanistic studies have led to a greater understanding of the formation and mode of action of these compounds. Recently, however, more attention has been given to some of their non-sensory characteristics, particularly to their antimicrobial and anticarcinogenic effects.