Chemical markers for processed and stored foods : developed from a symposium sponsored by the Division of Agricultural and Food Chemistry at the 210th National Meeting of the American Chemical Society, Chicago, Illinois, August 20-24 1995

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Chemical markers for processed and stored foods : developed from a symposium sponsored by the Division of Agricultural and Food Chemistry at the 210th National Meeting of the American Chemical Society, Chicago, Illinois, August 20-24 1995 / Tung-Ching Lee, editor, Hie-Joon Kim , editor

資料種別:

図書

出版情報:

Washington, DC : American Chemical Society, c1996

形態:

xi, 290 p. ; 24 cm

シリーズ名:

ACS symposium series ; 631 <BA00073096>

著者名:

ISBN:

9780841234048 [0841234043]

書誌ID:

BA28298762

子書誌情報

フルテキスト

所蔵情報

他の版・巻

書誌詳細

注記:

Includes bibliographical references and indexes

主題:

Food industry and trade--Quality control--Congresses; Food--Analysis--Congresses

目次情報:

Analysis of Nonvolatile Reaction Products of Aqueous Maillard Model Systems

The Effect of Time on the Profile of Reaction Products / M. Pischetsrieder ; T. Severin

Advanced Maillard Products of Disaccharides

Analysis and Relation to Reaction Conditions / M.S. Feather ; V. Mossine ; J. Hirsch

The Use of Aminoguanidine To Trap and Measure Dicarbonhyl Intermediates Produced During the Maillard Reaction / K. Eichner ; I. Schrder ; M. Lange

Early Detection of Changes During Heat Processing and Storage of Tomato ProductsH.F. Erbersdobler / J. Hartkopf ; H. Kayser ; A. Ruttkat

Chemical Markers for the Protein Quality of Heated and Stored Foods / H.-J. Kim ; I.A. Taub ; Y.-M. Choi ; A. Prakash

Principles and Applications of Chemical Markers of Sterility in High-Temperature-Short-Time Processing of Particulate FoodsK / Pierce ; D. S. Mottram ; B.D. Baigrie

The Effect of Processing on the Chiral Aroma Compounds in Cherries Prunus avium / L.S. Kawakishi ; S. Nasu ; R.Z. Cheng ; T. Osawa

Glucosone as a Radical-Generating Intermediate in the Advanced Maillard Reaction / H.S. Lee ; S. Nagy

Chemical Degradative Indicators To Monitor the Quality of Processed and Stored Citrus Products / L.M. Ahrne ; M.C. Manso ; E. Shah ; F.A.R. Oliveira ; R.E. Oste

Shelf-Life Prediction of Aseptically Packaged Orange Juice / F. Hayase ; K. Harayama ; H. Kato

Characteristic Stale Flavor Formed While Storing Beer / J.W. Wong ; T. Shibamoto

Use of Volatile Aldehydes for the Measurement of Oxidation in Foods / T. Kurata ; N. Miyake ; E. Suzuki ; Y. Otsuka

Autoxidation of L-Ascorbic Acid and Its Significance in Food Processing / M. C. Erickson ; R.L. Shewfelt ; B. A. del Rosario ; G.-D. Wang ; A.C. Purvis

Localized Antioxidant Degradation in Relation to Promotion of Lipid Oxidation / K.H. Park ; J.W. Kim ; M.J. Kim

Application of Enzymatic Reactions for Evaluation of Quality Changes in Frozen Vegetables / S.-Y. Chung ; J.R. Vercellotti ; T.H. Sanders

Rapid Test for Alcohol Dehydrogenase During Peanut Maturation and Curing / M. Friedman ; G.M. McDonald

Glycoalkaloids in Fresh and Processed Potatoes / R. Badoud ; L.B. Fay ; F. Hunston ; G. Pratz

Periodate Oxidative Degradation of Amadori Compounds

Formation of Ne-Carboxymethylamino Acids as Markers of the Early Maillard Reaction / T. Matsuda ; Y. Kato

Haptenic Sugar Antigens as Immunochemical Markers for the Maillard Reaction of Processed and Stored Milk Products

Inactivation of Egg Trypsin Inhibitors by the Maillard Reaction

A Biochemical Marker of Lysine and Arginine Modification / G. Candiano ; G. Pagnan ; G.M. Ghiggeri ; R. Gusmano

Browning of Amino Acids and Proteins In Vitro

Insights Derived from an Electrophoretic Approach / G.A. Reineccius

Instrumental Means of Monitoring the Flavor Quality of Foods / P.P. Ling ; V.N. Ruzhitsky ; A.N. Kapanidis ; T.-C. Lee

Correlation Betwen Color Machine Vision and Colorimeter for Food Applications

Analysis of Nonvolatile Reaction Products of Aqueous Maillard Model Systems

The Effect of Time on the Profile of Reaction Products / M. Pischetsrieder ; T. Severin

Advanced Maillard Products of Disaccharides

Analysis and Relation to Reaction Conditions / M.S. Feather ; V. Mossine ; J. Hirsch

The Use of Aminoguanidine To Trap and Measure Dicarbonhyl Intermediates Produced During the Maillard Reaction / K. Eichner ; I. Schrder ; M. Lange

Early Detection of Changes During Heat Processing and Storage of Tomato ProductsH.F. Erbersdobler / J. Hartkopf ; H. Kayser ; A. Ruttkat

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