Controlling maillard pathways to generate flavors

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Controlling maillard pathways to generate flavors / [edited by] Donald S. Mottram, Andrew J. Taylor ; sponsored by the ACS Division of Agricultural and Food Chemistry

資料種別:

図書

出版情報:

Washington, DC : American Chemical Society, c2010

形態:

x, 164 p. ; 24 cm

シリーズ名:

ACS symposium series ; 1042 <BA00073096>

著者名:

ISBN:

9780841225794 [0841225796]

書誌ID:

BB05766847

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 index

主題:

Flavor--Congresses; Food--Analysis--Congresses; Maillard reaction--Congresses

言語:

英語

目次情報:

Preface

Predictive Modeling of Flavor Compound Formation in the Maillard Reaction: A SWOT Analysis / M. A. J. S. van Boekel1：

Kinetic Modeling of the Formation of Volatile Compounds in Heated Beef Muscle Extracts Containing Added Ribose / Dimitrios P. Balagiannis ; Jack Howard ; Jane K. Parker ; Neil Desforges ; Donald S. Mottram2：

Dicarbonyl Intermediates: A Control Factor in the Maillard Reaction / Yu Wang ; Chi-Tang Ho3：

Dicarbonyls from Maillard Degradation of Glucose and Maltose / M. A. Glomb ; J. Gobert ; M. Voigt4：

Generation of 4-Hydroxy-2,5-dimethyl-3(2H)-furanone during Extrusion Cooking: A Multidisciplinary Approach / Tomas Davidek ; Silke Illmann ; Andreas Rytz ; HÃ©lÃ¨ne Chanvrier ; Greet Vandeputte ; Heike P. Schuchmann ; Imre Blank ; Josef Kerler5：

Hydroxycinnamic Acid - Maillard Reactions in Simple Aqueous Model Systems / Marlene R. Moskowitz ; Devin G. Peterson6：

Science and Serendipity: The Maillard Reaction and the Creative Flavorist / David A. Baines ; Sandra Bishara7：

Meat Flavor Generation in Complex Maillard Model Systems / S. I. F. S. Martins ; A. Leussink ; E. A. E. Rosing ; G. A. Desclaux ; C. Boucon8：

Flavor Development in a Meat-Based Petfood Containing Added Glucose and Glycine / 9：

The Effects of Storage on the Formation of Aroma and Acrylamide in Heated Potato / J. Stephen Elmore ; Andrew T. Dodson ; Adrian Briddon ; Nigel G. Halford10：

Methionine-Containing Cyclic Dipeptides: Occurrence in Natural Products, Synthesis, and Sensory Evaluation / Neil C. Da Costa ; Michael Z. Chen ; Debra Merritt ; Laurence Trinnaman11：

Control of Color Formation by Ionic Species in Non-Enzymic Browning Reactions / George P. Rizzi12：

Effect of Physical Properties of Food Matrices on the Maillard Reaction / A. J. Taylor ; L. Sivasundaram ; L. Moreau ; G. A. Channell ; S. E. Hill13：

Control of the Maillard Reaction during the Cooking of Food / 14：

Indexes

Author Index

Subject Index

Preface

Predictive Modeling of Flavor Compound Formation in the Maillard Reaction: A SWOT Analysis / M. A. J. S. van Boekel1：

Dicarbonyl Intermediates: A Control Factor in the Maillard Reaction / Yu Wang ; Chi-Tang Ho3：

Dicarbonyls from Maillard Degradation of Glucose and Maltose / M. A. Glomb ; J. Gobert ; M. Voigt4：

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