|
" Controlling Maillard pathways to generate flavors / "
Donald S. Mottram, editor, Andrew J. Taylor, editor ; sponsored by the ACS Division of Agricultural and Food Chemistry, Inc
| Document Type
|
:
|
BL
|
| Record Number
|
:
|
599417
|
| Doc. No
|
:
|
b428636
|
| Title & Author
|
:
|
Controlling Maillard pathways to generate flavors /\ Donald S. Mottram, editor, Andrew J. Taylor, editor ; sponsored by the ACS Division of Agricultural and Food Chemistry, Inc
|
| Publication Statement
|
:
|
Washington, DC :: American Chemical Society,, 2010
|
| Series Statement
|
:
|
ACS symposium series ;; 1042
|
| Page. NO
|
:
|
x, 164 p. :: ill., charts ;; 24 cm
|
| ISBN
|
:
|
9780841225794 (alk. paper)
|
|
|
:
|
: 0841225796 (alk. paper)
|
| Bibliographies/Indexes
|
:
|
Includes bibliographical references and indexes
|
| Contents
|
:
|
Predictive modeling of flavor compound formation in the Maillard reaction: a SWOT analysis / M. A. J. S. van Boekel -- Kinetic modeling of the formation of volatile compounds in heated beef muscle extracts containing added ribose / Dimitrios P. Balagiannis ... [et al.] -- Dicarbonyl intermediates: a control factor in the Maillard reaction / Yu Wang and Chi-Tang Ho -- Dicarbonyls from Maillard degradation of glucose and maltose / M. A. Glomb, J. Gobert, and M. Voigt -- Generation of 4-hydroxy-2,5-dimethyl-3(2H)-furanone during extrusion cooking: a multidisciplinary approach / Tomas Davidek ... [et al.] -- Hydroxycinnamic acid - Maillard reactions in simple aqueous model systems / Marlene R. Moskowitz and Devin G. Peterson -- Science and serendipity: the Maillard reaction and the creative flavorist / David A. Baines ... [et al.] -- Meat flavor generation in complex Maillard model systems / S. I. F. S. Martins ... [et al.] -- Flavor development in a meat-based petfood containing added glucose and glycine / Jane K. Parker ... [et al.] -- The effects of storage on the formation of aroma and acrylamide in heated potato / J. Stephen Elmore ... [et al.] -- Methionine-containing cyclic dipeptides: occurrence in natural products, synthesis, and sensory evaluation / Neil C. Da Costa ... [et al.] -- Control of color formation by ionic species in non-enzymic browning reactions / George P. Rizzi -- Effect of physical properties of food matrices on the Maillard reaction / A. J. Taylor ... [et al.] -- Control of the Maillard reaction during the cooking of food / Donald S. Mottram and J. Stephen Elmore
|
| Subject
|
:
|
Maillard reaction, Congresses
|
| Subject
|
:
|
Flavor, Congresses
|
| Subject
|
:
|
Food-- Analysis, Congresses
|
| Dewey Classification
|
:
|
664/.5
|
| LC Classification
|
:
|
TP372.55.M35C66 2010
|
| Added Entry
|
:
|
Mottram, D. S., (Donald S.)
|
|
|
:
|
Taylor, A. J., (Andrew John),1951-
|
| Added Entry
|
:
|
American Chemical Society., Division of Agricultural and Food Chemistry
|
| |