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1.

図書
図書
1. 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
出版情報: Washington, DC : American Chemical Society, c1996  xi, 290 p. ; 24 cm
シリーズ名: ACS symposium series ; 631
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目次情報: 続きを見る
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
2.

図書
図書
2. Food taste chemistry : based on a symposium sponsored by the Division of Agricultural and Food Chemistry at the ACS/CSJ Chemical Congress, Honolulu, Hawaii, April 2-6, 1979
James C. Boudreau, editor
出版情報: Washington, D.C. : American Chemical Society, 1979  ix, 262 p. ; 24 cm
シリーズ名: ACS symposium series ; 115
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3.

図書
図書
3. Food and packaging interactions II
Sara J. Risch, editor, Joseph H. Hotchkiss, editor
出版情報: Washington, DC : American Chemical Society, 1991  xv, 262 p. ; 23 cm
シリーズ名: ACS symposium series ; 473
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目次情報: 続きを見る
Analysis of Volatiles Produced in Foods and Packages during Microwave Cooking
Migration into Food during Microwave- and Conventional-Oven Heating
Food and Drug Administration Studies of High-Temperature Food Packaging
Interactions of Food, Drug, and Cosmetic Dyes with Nylon and Other Polyamides
Application of a Poly(tetrafluoroethylene) Single-Sided Migration Cell for
Measuring Migration through Microwave Susceptor Films
Determining Volatile Extractives from Microwave Susceptor Food Packaging
Toward a Threshold of Regulation for Packaging Components: A Feasibility Study
Packaging Industries and the Food-Additives Amendment: Reprise
Food Contact Materials and Articles: Standards for Europe
Food-Package Interaction Safety: European Views
Influence of Microwave Heating on the Formation of N-Nitrosamines in Bacon
Thermodynamics of Permeation of Flavors in Polymers: Prediction of Solubility
Coefficients
Determination of Flavor-Polymer Interactions by Vacuum-Microgravimetric Method
Determination of Food-Packaging Interactions by High-Performance Liquid
Chromatography
Sensory-Directed Analytical Concentration Techniques for Aroma-Flavor
Characterization and Quantitation
Interaction of Orange Juice and Inner Packaging Material of Aseptic Product
Sorption of Flavor Compounds by Polypropylene
Sorption Behavior of Citrus-Flavor Compounds in Polyethylenes and
Polypropylenes: Effects of Permeant Functional Groups and Polymer Structure
Scalping from a Paste into a Series of Polyolefins: Absence of Correlationbetween Quantity Sorbed and Polymer Crystallinity
Analysis of Volatiles Produced in Foods and Packages during Microwave Cooking
Migration into Food during Microwave- and Conventional-Oven Heating
Food and Drug Administration Studies of High-Temperature Food Packaging
4.

図書
図書
4. Flavor quality, objective measurement : a symposium
sponsored by the Division of Agricultural and Food Chemistry at the 172nd meeting of the American Chemical Society, San Francisco, Calif., September 1, 1976 ; Richard A. Scanlan, editor
出版情報: Washington : American Chemical Society, 1977  ix, 117 p. ; 24 cm
シリーズ名: ACS symposium series ; 51
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5.

図書
図書
5. Food and packaging interactions
Joseph H. Hotchkiss, editor
出版情報: Washington, DC : American Chemical Society, 1988  xi, 305 p. ; 24 cm
シリーズ名: ACS symposium series ; 365
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6.

図書
図書
6. Functionality and protein structure : based on a symposium
sponsored by the ACS Division of Agriculture and Food Chemistry at the 175th meeting of the American Chemical Society, Anaheim, California, March 13, 1978 ; Akiva Pour-El, editor
出版情報: Washington : ACS, 1979  xii, 243 p. ; 24 cm
シリーズ名: ACS symposium series ; 92
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7.

図書
図書
7. Chemistry of food, food supplements, and food contact materials : from production to plate
Mark A. Benvenuto, editor ... [et al.] ; sponsored by the ACS Division of Environmental Chemistry, ACS Division of Agricultural and Food Chemistry
出版情報: Washington, DC : American Chemical Society , [New York] : Distributed in print by Oxford University Press, c2014  vii, 121 p. ; 24 cm
シリーズ名: ACS symposium series ; 1159
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8.

図書
図書
8. Recent advances in the analysis of food and flavors
Stephen Toth, Cynthia Mussinan, editor[s] ; sponsored by the ACS Division of Agricultural and Food Chemistry
出版情報: Washington, DC : American Chemical Society , [New York] : Distributed in print by Oxford University Press, c2012  ix, 211 p. ; 24 cm
シリーズ名: ACS symposium series ; 1098
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9.

図書
図書
9. Hispanic foods : chemistry and bioactive compounds
Michael H. Tunick, Elvira González de Mejía, editor[s] ; sponsored by the ACS Division of Agricultural and Food Chemistry
出版情報: Washington, DC : American Chemical Society , [New York] : Distributed in print by Oxford University Press, c2012  x, 333 p. ; 24 cm
シリーズ名: ACS symposium series ; 1109
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10.

図書
図書
10. Volatile sulfur compounds in food
Michael C. Qian, Xuetong Fan, Kanjana Mahattanatawee, editor[s] ; sponsored by the ACS Division of Agricultural and Food Chemistry
出版情報: Washington, DC : American Chemical Society , [New York] : Distributed in print by Oxford University Press, c2011  x, 355 p. ; 24cm
シリーズ名: ACS symposium series ; 1068
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