عنوان

Controlling Maillard pathways to generate flavors /

شابک

0841225796 (alk. paper)

شابک

9780841225794 (alk. paper)

شماره

b428636

عنوان اصلي

Controlling Maillard pathways to generate flavors /

نام عام مواد

[Book]

نام نخستين پديدآور

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

محل نشرو پخش و غیره

Washington, DC :

نام ناشر، پخش کننده و غيره

American Chemical Society,

تاریخ نشرو بخش و غیره

2010

تاريخ

1009

نام خاص و کميت اثر

x, 164 p. :

ساير جزييات

ill., charts ;

ابعاد

24 cm

عنوان فروست

ACS symposium series ;

مشخصه جلد

1042

متن يادداشت

Includes bibliographical references and indexes

متن يادداشت

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

بدون عنوان

0

موضوع مستند نشده

Flavor, Congresses

موضوع مستند نشده

Food-- Analysis, Congresses

موضوع مستند نشده

Maillard reaction, Congresses

شماره

ويراست

شماره رده

نشانه اثر

مستند نام اشخاص تاييد نشده

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

مستند نام اشخاص تاييد نشده

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

مستند نام تنالگان تاييد نشده

American Chemical Society., Division of Agricultural and Food Chemistry

تاريخ عمليات

20110615081312.0

نام الکترونيکي

نوع ماده

[Book]

تكميل شده

Y