Chemical markers for processed and stored foods / Tung-Ching Lee, editor, Hie-Joon Kim, editor
| Medienart: |
E-Book |
|---|
| Erscheinungsjahr: |
1996 |
|---|---|
| Erschienen: |
Washington, DC: American Chemical Society ; 1996 |
| Reihe: |
ACS symposium series - 631 |
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| Sprache: |
Englisch |
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| Beteiligte Personen: |
Lee, Tung-Ching, 1941- [HerausgeberIn] |
|---|---|
| Congresses: |
American Chemical Society ; (210th ; Chicago, Illinois) ; 1995 ; Meeting |
| Links: |
pubs.acs.org [lizenzpflichtig] |
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| ISBN: |
|---|
| Anmerkungen: |
"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." Distributed in print by Oxford University Press Includes bibliographical references and index |
|---|
| Umfang: |
1 Online-Ressource (308 pages) ; illustrations |
|---|
| doi: |
10.1021/bk-1996-0631 |
|---|---|
| Weitere IDs: |
bk-1996-0631 |
| funding: |
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|---|---|
| Förderinstitution / Projekttitel: |
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| PPN (Katalog-ID): |
1841189510 |
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| 245 | 1 | 0 | |a Chemical markers for processed and stored foods |c Tung-Ching Lee, editor, Hie-Joon Kim, editor |
| 264 | 1 | |a Washington, DC |b American Chemical Society |c 1996 | |
| 300 | |a 1 Online-Ressource (308 pages) |b illustrations | ||
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| 490 | 0 | |a ACS symposium series |v 631 | |
| 500 | |a "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." | ||
| 500 | |a Distributed in print by Oxford University Press | ||
| 500 | |a Includes bibliographical references and index | ||
| 505 | 8 | 0 | |t Analysis of Nonvolatile Reaction Products of Aqueous Maillard Model Systems: The Effect of Time on the Profile of Reaction Products / |r Ames, Jennifer M.; Bailey, Richard G.; Monti, Simona M., Permanent address: Università degli Studi di Naoli Federico II, Facoltà di Agraria, Dipartimento di Scienza degli Alimenti, Parco Gussone, 80055 Portici, Italy; Bunn, Cheryl A. / |
| 505 | 8 | 0 | |t Advanced Maillard Products of Disaccharides: Analysis and Relation to Reaction Conditions / |r Pischetsrieder, Monika; Severin, Theodor / |
| 505 | 8 | 0 | |t The Use of Aminoguanidine To Trap and Measure Dicarbonyl Intermediates Produced During the Maillard Reaction / |r Feather, M. S., Department of Biochemistry, University of Missouri, Columbia, MO 65211; Mossine, V., Department of Biochemistry, University of Missouri, Columbia, MO 65211; Hirsch, J., Institute of Chemistry, Slovak Academy of Sciences, Dubravska cesta 9, 842 38 Bratislava, Slovakia / |
| 505 | 8 | 0 | |t Early Detection of Changes During Heat Processing and Storage of Tomato Products / |r Eichner, K.; Schräder, I.; Lange, M. / |
| 505 | 8 | 0 | |t Chemical Markers for the Protein Quality of Heated and Stored Foods / |r Erbersdobler, H. F.; Hartkopf, J.; Kayser, H.; Ruttkat, A. / |
| 505 | 8 | 0 | |t Principles and Applications of Chemical Markers of Sterility in High-Temperature— Short-Time Processing of Particulate Foods / |r Kim, Hie-Joon, U.S. Army Natick Research, Development and Engineering Center, Kansas Street, Natick, MA 01760-5018; Taub, Irwin A., U.S. Army Natick Research, Development and Engineering Center, Kansas Street, Natick, MA 01760-5018; Choi, Yang-Mun, Institute of Biotechnology, Korea University, 1 Anam-dong, Sungbuk-ku, Seoul 136-701, Korea; Prakash, Anuradha, Department of Food Science and Technology, Ohio State University, Columbus, OH 43210, Current address: Department of Food Science and Nutrition, Chapman University, Orange, CA 92666 / |
| 505 | 8 | 0 | |t The Effect of Processing on the Chiral Aroma Compounds in Cherries (Prunus avium L.) / |r Pierce, Kieran, Reading Scientific Services Limited, Lord Zuckerman Research Centre, University of Reading, Whiteknights, Reading RG6 6LA, United Kingdom; Mottram, Donald S., Department of Food Science and Technology, University of Reading, Whiteknights, Reading RG6 6AP, United Kingdom; Baigrie, Brian D., Reading Scientific Services Limited, Lord Zuckerman Research Centre, University of Reading, Whiteknights, Reading RG6 6LA, United Kingdom / |
| 505 | 8 | 0 | |t Glucosone as a Radical-Generating Intermediate in the Advanced Maillard Reaction / |r Kawakishi, S., Current address: Yawata 70, Miyoshi-cho, Nishikamo-gun, Aichi-ken 470-02, Japan; Nasu, S.; Cheng, R. Z.; Osawa, T. / |
| 505 | 8 | 0 | |t Chemical Degradative Indicators To Monitor the Quality of Processed and Stored Citrus Products / |r Lee, H. S.; Nagy, S. / |
| 505 | 8 | 0 | |t Shelf-Life Prediction of Aseptically Packaged Orange Juice / |r Ahrné, L. M., Tetra Pak Processing Systems Division, Rubens Rausing gata, S-221 86 Lund, Sweden; Manso, M. C., Escola Superior de Biotechnologia, Universidade Católica Portuguesa, R. Dr. António, Bernardino de Almeida, 4200 Porto, Portugal; Shah, E., Tetra Pak Processing Systems Division, Rubens Rausing gata, S-221 86 Lund, Sweden; Oliveira, F. A. R., Escola Superior de Biotechnologia, Universidade Católica Portuguesa, R. Dr. António, Bernardino de Almeida, 4200 Porto, Portugal; Öste, R. E., Department of Applied Nutrition and Food Chemistry, Chemical Centre, University of Lund, P.O. Box 124, S-221 00 Lund, Sweden / |
| 505 | 8 | 0 | |t Characteristic Stale Flavor Formed While Storing Beer / |r Hayase, Fumitaka, Department of Agricultural Chemistry, Meiji University, 1-1-1 Higashi-mita, Tama-ku, Kawasaki, Kanagawa 214, Japan; Harayama, Koichi, Nagoya Brewery, Asahi Breweries Ltd., Moriyama-ku, Nagoya 463, Japan; Kato, Hiromichi, Department of Food Science, Ohtsuma University, Chiyoda-ku, Tokyo 102, Japan / |
| 505 | 8 | 0 | |t Use of Volatile Aldehydes for the Measurement of Oxidation in Foods / |r Wong, Jon W.; Shibamoto, Takayuki / |
| 505 | 8 | 0 | |t Autoxidation of L-Ascorbic Acid and Its Significance in Food Processing / |r Kurata, T., Institute of Environmental Science for Human Life, Ochanomizu University, 2-1-1 Otsuka, Bunkyo-ku, Tokyo 112, Japan; Miyake, N., Institute of Environmental Science for Human Life, Ochanomizu University, 2-1-1 Otsuka, Bunkyo-ku, Tokyo 112, Japan; Suzuki, E., Department of Human Biological Studies, Ochanomizu University, 2-1-1 Otsuka, Bunkyo-ku, Tokyo 112, Japan; Otsuka, Y., Faculty of Education, Tottori University, Tottori, Japan / |
| 505 | 8 | 0 | |t Localized Antioxidant Degradation in Relation to Promotion of Lipid Oxidation / |r Erickson, Marilyn C., Center for Food Safety and Quality Enhancement, University of Georgia, Griffin, GA 30223; Shewfelt, Robert L., Center for Food Safety and Quality Enhancement, University of Georgia, Griffin, GA 30223; del Rosario, Brenda A., Center for Food Safety and Quality Enhancement, University of Georgia, Griffin, GA 30223; Wang, Guo-Dong; Purvis, Albert C., Department of Horticulture, Coastal Plain Station, University of Georgia, Tifton, GA 31793 / |
| 505 | 8 | 0 | |t Application of Enzymatic Reactions for Evaluation of Quality Changes in Frozen Vegetables / |r Park, K. H., Department of Food Science and Technology and Research, Center for New Bio-Materials in Agriculture, Seoul National University, 103 Seodun-Dong, Kwonsun-Ku, Suwon 441-744, Korea; Kim, J. W., Department of Biology, University of Inchon, Inchon 402-749, Korea; Kim, M. J., Department of Food Science and Technology and Research, Center for New Bio-Materials in Agriculture, Seoul National University, 103 Seodun-Dong, Kwonsun-Ku, Suwon 441-744, Korea / |
| 505 | 8 | 0 | |t Rapid Test for Alcohol Dehydrogenase During Peanut Maturation and Curing / |r Chung, Si-Yin, Agricultural Research Service, U.S. Department of Agriculture, Southern Regional Research Center, P.O. Box 19687, New Orleans, LA 70179-0687; Vercellotti, John R., Agricultural Research Service, U.S. Department of Agriculture, Southern Regional Research Center, P.O. Box 19687, New Orleans, LA 70179-0687; Sanders, Timothy H., Agricultural Research Service, U.S. Department of Agriculture, Marketing Quality Handling Research, North Carolina State University, Raleigh, NC 27695-7624 / |
| 505 | 8 | 0 | |t Glycoalkaloids in Fresh and Processed Potatoes / |r Friedman, Mendel; McDonald, Gary M. / |
| 505 | 8 | 0 | |t Periodate Oxidative Degradation of Amadori Compounds: Formation of N ε-Carboxymethyllysine and N-Carboxymethylamino Acids as Markers of the Early Maillard Reaction / |r Badoud, Raphaël; Fay, Laurent B.; Hunston, Fabienne; Pratz, Gudrun / |
| 505 | 8 | 0 | |t Haptenic Sugar Antigens as Immunochemical Markers for the Maillard Reaction of Processed and Stored Milk Products / |r Matsuda, T., Department of Applied Biological Sciences, School of Agricultural Sciences, Nagoya University, Chikusa-ku, Nagoya 464-01, Japan; Kato, Y., Department of Clinical Nutrition, Kawasaki University of Medical Welfare, 288 Matsushima, Kurashiki, Okayama 701-01, Japan / |
| 505 | 8 | 0 | |t Inactivation of Egg Trypsin Inhibitors by the Maillard Reaction: A Biochemical Marker of Lysine and Arginine Modification / |r Kato, Y., Department of Clinical Nutrition, Kawasaki University of Medical Welfare, 288 Matsushima, Kurashiki, Okayama 701-01, Japan; Matsuda, T., Department of Applied Biological Sciences, School of Agricultural Sciences, Nagoya University, Chikusa-ku, Nagoya 464-01, Japan / |
| 505 | 8 | 0 | |t Browning of Amino Acids and Proteins In Vitro: Insights Derived from an Electrophoretic Approach / |r Candiano, G.; Pagnan, G.; Ghiggeri, G. M.; Gusmano, R. / |
| 505 | 8 | 0 | |t Instrumental Means of Monitoring the Flavor Quality of Foods / |r Reineccius, G. A. / |
| 505 | 8 | 0 | |t Correlation Between Color Machine Vision and Colorimeter for Food Applications / |r Ling, P. P., Department of Bioresource Engineering, Center for Advanced Food Technology, Cook College, Rutgers, The State University of New Jersey, P.O. Box 231, New Brunswick, NJ 08903-0231; Ruzhitsky, V. N., Department of Bioresource Engineering, Center for Advanced Food Technology, Cook College, Rutgers, The State University of New Jersey, P.O. Box 231, New Brunswick, NJ 08903-0231; Kapanidis, A. N., Department of Food Science, Center for Advanced Food Technology, Cook College, Rutgers, The State University of New Jersey, P.O. Box 231, New Brunswick, NJ 08903-0231; Lee, Tung-Ching, Department of Food Science, Center for Advanced Food Technology, Cook College, Rutgers, The State University of New Jersey, P.O. Box 231, New Brunswick, NJ 08903-0231 / |
| 650 | 0 | |a Food industry and trade |x Quality control | |
| 650 | 0 | |a Food |x Analysis | |
| 650 | 0 | |a Biochemical markers | |
| 650 | 0 | |a Maillard reaction | |
| 650 | 0 | |a Disaccharides |x Analysis | |
| 650 | 0 | |a Maillard reaction |x Analysis | |
| 650 | 0 | |a Tomato products |x Storage | |
| 650 | 0 | |a Tomato products |x Effect of heat on | |
| 650 | 0 | |a Proteins |x Storage | |
| 650 | 0 | |a Proteins |x Effect of heat on | |
| 650 | 0 | |a Food |x Sterilization |x Analysis | |
| 650 | 0 | |a Cherry |x Flavor and odor | |
| 650 | 0 | |a Glucosides | |
| 650 | 0 | |a Citrus products |x Biodegradation |x Analysis | |
| 650 | 0 | |a Orange juice |x Biodegradation |x Analysis | |
| 650 | 0 | |a Beer |x Flavor and odor | |
| 650 | 0 | |a Food |x Oxidation |x Measurement |x Methodology | |
| 650 | 0 | |a Vitamin C |x Oxidation | |
| 650 | 0 | |a Food preservatives |x Analysis | |
| 650 | 0 | |a Antioxidants |x Biodegradation | |
| 650 | 0 | |a Lipids |x Oxidation | |
| 650 | 0 | |a Frozen vegetables |x Biodegradation |x Evaluation | |
| 650 | 0 | |a Alcohol dehydrogenase |x Testing | |
| 650 | 0 | |a Peanuts |x Storage | |
| 650 | 0 | |a Potatoes |x Storage | |
| 650 | 0 | |a Oxidation-reduction reaction | |
| 650 | 0 | |a Immunochemistry | |
| 650 | 0 | |a Dairy products |x Biodegradation |x Evaluation | |
| 650 | 0 | |a Trypsin |x Chemical inhibitors | |
| 650 | 0 | |a Toxicity testing |x In vitro | |
| 650 | 0 | |a Flavor |x Monitoring |x Methodology | |
| 650 | 0 | |a Flavor |x Biotechnology | |
| 650 | 0 | |a Color of food |x Analysis |x Methodology | |
| 650 | 0 | |a Colorimetric analysis | |
| 650 | 2 | |a Food Industry |x standards | |
| 650 | 2 | |a Food Analysis | |
| 650 | 2 | |a Biomarkers | |
| 650 | 2 | |a Maillard Reaction | |
| 650 | 2 | |a Disaccharides |x analysis | |
| 650 | 2 | |a Lycopersicon esculentum | |
| 650 | 2 | |a Food Storage | |
| 650 | 2 | |a Hot Temperature | |
| 650 | 2 | |a Proteins | |
| 650 | 2 | |a Sterilization | |
| 650 | 2 | |a Prunus avium | |
| 650 | 2 | |a Odorants | |
| 650 | 2 | |a Glucosides | |
| 650 | 2 | |a Citrus |x metabolism | |
| 650 | 2 | |a Fruit and Vegetable Juices |x analysis | |
| 650 | 2 | |a Beer | |
| 650 | 2 | |a Taste | |
| 650 | 2 | |a Food Analysis |x methods | |
| 650 | 2 | |a Ascorbic Acid |x metabolism | |
| 650 | 2 | |a Food Preservatives |x analysis | |
| 650 | 2 | |a Antioxidants |x metabolism | |
| 650 | 2 | |a Lipid Metabolism | |
| 650 | 2 | |a Frozen Foods | |
| 650 | 2 | |a Alcohol Dehydrogenase | |
| 650 | 2 | |a Arachis | |
| 650 | 2 | |a Solanum tuberosum | |
| 650 | 2 | |a Oxidation-Reduction | |
| 650 | 2 | |a Immunologic Techniques | |
| 650 | 2 | |a Dairy Products | |
| 650 | 2 | |a Trypsin Inhibitors | |
| 650 | 2 | |a Toxicity Tests | |
| 650 | 2 | |a Biotechnology | |
| 650 | 2 | |a Color | |
| 650 | 2 | |a Colorimetry | |
| 650 | 2 | |a Chemistry Techniques, Analytical | |
| 650 | 4 | |a TECHNOLOGY & ENGINEERING / Food Science / Chemistry & Biotechnology | |
| 650 | 4 | |a TECHNOLOGY & ENGINEERING / Food Science / Food Safety & Security | |
| 700 | 1 | |a Lee, Tung-Ching |d 1941- |e herausgeberin |4 edt | |
| 700 | 1 | |a Kim, Hie-Joon |d 1947- |e herausgeberin |4 edt | |
| 710 | 2 | |a American Chemical Society |b Division of Agricultural and Food Chemistry |e SponsorIn |4 spn | |
| 711 | 2 | |a American Chemical Society |e Meeting |n (210th |d 1995 |c Chicago, Illinois) |4 oth | |
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| 776 | 1 | |z 0841234043 |c alk. paper : Original | |
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