عنوان

Controlling Maillard pathways to generate flavors /

0841225796 (alk. paper)

9780841225794 (alk. paper)

b428636

Controlling Maillard pathways to generate flavors /

[Book]

Donald S. Mottram, editor, Andrew J. Taylor, editor ; sponsored by the ACS Division of Agricultural and Food Chemistry, Inc

Washington, DC :

American Chemical Society,

2010

1009

x, 164 p. :

ill., charts ;

24 cm

ACS symposium series ;

1042

Includes bibliographical references and indexes

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

0

Flavor, Congresses

Food-- Analysis, Congresses

Maillard reaction, Congresses

Mottram, D. S., (Donald S.)

Taylor, A. J., (Andrew John),1951-

American Chemical Society., Division of Agricultural and Food Chemistry

20110615081312.0

[Book]

Y