عنوان

Controlling Maillard pathways to generate flavors /

(Number (ISBN

0841225796 (alk. paper)

(Number (ISBN

9780841225794 (alk. paper)

Number

b428636

Title Proper

Controlling Maillard pathways to generate flavors /

General Material Designation

[Book]

First Statement of Responsibility

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

Place of Publication, Distribution, etc.

Washington, DC :

Name of Publisher, Distributor, etc.

American Chemical Society,

Date of Publication, Distribution, etc.

2010

Date

1009

Specific Material Designation and Extent of Item

x, 164 p. :

Other Physical Details

ill., charts ;

Dimensions

24 cm

Series Title

ACS symposium series ;

Volume Designation

1042

Text of Note

Includes bibliographical references and indexes

Text of Note

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

Number

Edition

Class number

Book number

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

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

American Chemical Society., Division of Agricultural and Food Chemistry

Date of Transaction

20110615081312.0

Electronic name

[Book]

Y