Thermally generated flavors : Maillard, microwave, and extrusion processes / Thomas H. Parliment, editor, Michael J. Morello, editor, Robert J. McGorrin, editor; developed from a symposium sponsored by the Division of Agricultural and Food Chemistry at the 204th National Meeting of the American Chemical Society, Washington, D.C., August 23-28, 1992
| Medienart: |
E-Book |
|---|
| Erscheinungsjahr: |
1993 |
|---|---|
| Erschienen: |
Washington, DC: American Chemical Society ; 1993 |
| Reihe: |
ACS symposium series - 543 |
|---|
| Sprache: |
Englisch |
|---|
| Beteiligte Personen: |
Parliment, Thomas H., 1939- [HerausgeberIn] |
|---|---|
| Congresses: |
American Chemical Society ; (204th ; Washington, D.C.) ; 1992 ; Meeting |
| Links: |
pubs.acs.org [lizenzpflichtig] |
|---|
| ISBN: |
|---|
| Anmerkungen: |
Distributed in print by Oxford University Press Includes bibliographical references and index |
|---|
| Umfang: |
1 Online-Ressource (508 pages) ; illustrations |
|---|
| doi: |
10.1021/bk-1994-0543 |
|---|---|
| Weitere IDs: |
bk-1994-0543 |
| funding: |
|
|---|---|
| Förderinstitution / Projekttitel: |
|
| PPN (Katalog-ID): |
1841190438 |
|---|
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| 245 | 1 | 0 | |a Thermally generated flavors |b Maillard, microwave, and extrusion processes |c Thomas H. Parliment, editor, Michael J. Morello, editor, Robert J. McGorrin, editor; developed from a symposium sponsored by the Division of Agricultural and Food Chemistry at the 204th National Meeting of the American Chemical Society, Washington, D.C., August 23-28, 1992 |
| 264 | 1 | |a Washington, DC |b American Chemical Society |c 1993 | |
| 300 | |a 1 Online-Ressource (508 pages) |b illustrations | ||
| 336 | |a Text |b txt |2 rdacontent | ||
| 337 | |a Computermedien |b c |2 rdamedia | ||
| 338 | |a Online-Ressource |b cr |2 rdacarrier | ||
| 490 | 0 | |a ACS symposium series |v 543 | |
| 500 | |a Distributed in print by Oxford University Press | ||
| 500 | |a Includes bibliographical references and index | ||
| 505 | 8 | 0 | |t Maillard, Microwave, and Extrusion Cooking: Generation of Aromas / |r Katz, Ira / |
| 505 | 8 | 0 | |t Regulatory Status of Maillard Reaction Flavors / |r Lin, Lawrence J. / |
| 505 | 8 | 0 | |t Process Flavors and Precursor Systems: Commercial Preparation and Use / |r Manley, Charles H. / |
| 505 | 8 | 0 | |t Basic Principles for Protecting New Developments: A Guide to Patent and Trade Secret Protection / |r Ludwig, S. Peter / |
| 505 | 8 | 0 | |t Detection of Amadori Compounds in Heated Foods / |r Eichner, K.; Reutter, M.; Wittmann, R. / |
| 505 | 8 | 0 | |t Maillard Reaction Products from Microwave Heating of Model Systems: Exploiting Gas Chromatographic Variables / |r Eiserich, J., Department of Environmental Toxicology, University of California, Davis, CA 95616—8588; Shibamoto, Takayuki, Department of Environmental Toxicology, University of California, Davis, CA 95616—8588; Dinnauer, M., J&W Scientific, 91 Blue Ravine Road, Folsom, CA 95630; Jennings, W., J&W Scientific, 91 Blue Ravine Road, Folsom, CA 95630 / |
| 505 | 8 | 0 | |t Gas Chromatography—Olfactometry of Glucose—Proline Maillard Reaction Products / |r Roberts, Deborah D.; Acree, Terry E. / |
| 505 | 8 | 0 | |t Molasses Flavor Investigations with Sulfur Chemiluminescence Detection / |r Steely, J. S.; Zeller, K. R. / |
| 505 | 8 | 0 | |t Isolation of Aroma Volatiles from an Extruded Oat Ready-To-Eat Cereal: Comparison of Distillation—Extraction and Supercritical Fluid Extraction / |r Morello, Michael J. / |
| 505 | 8 | 0 | |t Flavor Compounds Formed during the Maillard Reaction / |r Mottram, Donald S. / |
| 505 | 8 | 0 | |t Dicarbonyl Sugar Derivatives and Their Role in the Maillard Reaction / |r Feather, Milton S. / |
| 505 | 8 | 0 | |t Mechanism of Pyrazine Formation / |r Weenen, H.; Tjan, S. B.; de Valois, P. J.; Bouter, N.; Pos, A.; Vonk, H. / |
| 505 | 8 | 0 | |t Reactivity of Peptides in the Maillard Reaction / |r de Kok, P. M. T.; Rosing, E. A. E. / |
| 505 | 8 | 0 | |t Aroma Volatiles from Meatlike Maillard Systems / |r Mottram, Donald S., Department of Food Science and Technology, University of Reading, Whiteknights, Reading RG6 2AP, England; Whitfield, Frank B., Commonwealth Scientific and Industrial Research Organisation Food Research Laboratory, North Ryde, New South Wales 2113, Australia / |
| 505 | 8 | 0 | |t New Aroma Compounds in Wheat Bread / |r Baltes, W.; Song, C. / |
| 505 | 8 | 0 | |t Formation Pathways for Primary Roasted Coffee Aroma Compounds / |r Holscher, Wilhardi, Corporate Research and Development, Jacobs—Suchard, Weser-Ems-Strasse 3—5, D—2800 Bremen 44, Germany; Steinhart, Hans, Institute of Biochemistry and Food Chemistry, University of Hamburg, Grindelallee 117, D—2000 Hamburg 13, Germany / |
| 505 | 8 | 0 | |t Indicator Compounds and Precursors for Cocoa Aroma Formation / |r Eichner, K.; Schnee, R.; Heinzler, M. / |
| 505 | 8 | 0 | |t Effect of pH on the Volatile Compounds Formed in a Xylose—Lysine Model System / |r Ames, Jennifer M.; Apriyantono, Anton, Current address: Department of Food Technology and Human Nutrition, Bogor Agricultural University, Kampus 1PB Darmaga, P.O. Box 122, Bogor 16001, Indonesia / |
| 505 | 8 | 0 | |t Flavors from the Reaction of Lysine and Cysteine with Glucose in the Presence of Lipids / |r Arnoldi, Anna / |
| 505 | 8 | 0 | |t Formation of Maillard Products in the Proline—Glucose Model System: High-Temperature Short-Time Kinetics / |r Stahl, Howard D.; Parliment, Thomas H. / |
| 505 | 8 | 0 | |t Pyridoimidazoles, Histidine-Specific Reaction Products / |r Gi, U. S.; Baltes, W. / |
| 505 | 8 | 0 | |t Role of Cysteine in the Formation of 2-Methyl-3-furanthiol in a Thiamine—Cysteine Model System / |r Bolton, T. A., Department of Food Science and Nutrition, University of Minnesota, St. Paul, MN 55108; Reineccius, G. A., Department of Food Science and Nutrition, University of Minnesota, St. Paul, MN 55108; Liardon, R., Nestle Research Center, Lausanne, Switzerland; Ba, T. Huynh, Nestle Research Center, Lausanne, Switzerland / |
| 505 | 8 | 0 | |t Flavoring in Extrusion: An Overview / |r Villota, Ricardo, Technology Center, Kraft General Foods, 801 Waukegan Road, Glenview, IL 60025; Hawkes, James G., Department of Food Science, University of Illinois, Urbana, IL 61801 / |
| 505 | 8 | 0 | |t Lipid Oxidation in Extruded Products / |r Artz, William E.; Rao, Suresh K. / |
| 505 | 8 | 0 | |t Maillard Reaction Volatile Compounds and Color Quality of a Whey Protein Concentrate—Corn Meal Extruded Product / |r Bailey, Milton E., Department of Food Science and Human Nutrition, 21 Agriculture Building, University of Missouri, Columbia, MO 65211; Gutheil, Richard A., Department of Food Science and Human Nutrition, 21 Agriculture Building, University of Missouri, Columbia, MO 65211; Hsieh, Fu-Hung, Department of Agricultural Engineering, 248 Agricultural Engineering, University of Missouri, Columbia, MO 65211; Cheng, Chien-Wei, Department of Agricultural Engineering, 248 Agricultural Engineering, University of Missouri, Columbia, MO 65211; Gerhardt, Klaus O., Department of Biochemistry and Experiment Station, 4 Agricultural Building, University of Missouri, Columbia, MO 65211 / |
| 505 | 8 | 0 | |t Ammonium Bicarbonate and Pyruvaldehyde as Flavor Precursors in Extruded Food Systems / |r Izzo, Henry V., Department of Food Science, Rutgers, The State University of New Jersey, New Brunswick, NJ 08903; Hartman, Thomas G., The Center for Advanced Food Technology, Rutgers, The State University of New Jersey, New Brunswick, NJ 08903; Ho, Chi-Tang, Department of Food Science, Rutgers, The State University of New Jersey, New Brunswick, NJ 08903 / |
| 505 | 8 | 0 | |t Collection and Characterization of Volatile Compounds Released at the Die during Twin Screw Extrusion of Corn Flour / |r Nair, Malathy, Department of Food Science, Cook College, New Jersey Agricultural Experiment Station, Rutgers, The State University of New Jersey, New Brunswick, NJ 08903; Shi, Zulin, Current address: Brown and Williamson Tobacco Company, Louisville, KY 40232; Karwe, Mukund V., The Center for Advanced Food Technology, Cook College, New Jersey Agricultural Experiment Station, Rutgers, The State University of New Jersey, New Brunswick, NJ 08903; Ho, Chi-Tang, Department of Food Science, Cook College, New Jersey Agricultural Experiment Station, Rutgers, The State University of New Jersey, New Brunswick, NJ 08903; Daun, Henryk, Department of Food Science, Cook College, New Jersey Agricultural Experiment Station, Rutgers, The State University of New Jersey, New Brunswick, NJ 08903 / |
| 505 | 8 | 0 | |t Formation and Degradation of Tryptophan Amadori Products during Extrusion Processing / |r Yaylayan, V. A.; Fichtali, J.; van de Voort, F. R. / |
| 505 | 8 | 0 | |t Flavor Properties of Extrusion Cooked Mechanically Deboned Pork / |r Liu, M. B.; Maga, J. A. / |
| 505 | 8 | 0 | |t Extruded Taro (Colocasia esculenta) Volatiles / |r Maga, J. A.; Liu, M. B. / |
| 505 | 8 | 0 | |t Glycoside as a Flavor Precursor during Extrusion / |r Tanaka, Shigeru, Department of Food Science, Cook College, New Jersey Agricultural Experiment Station, Rutgers, The State University of New Jersey, New Brunswick, NJ 08903, Current address: Takasago International Corporation (USA), 100 Green Street, Teterboro, NJ 07608; Karwe, Mukund V., The Center for Advanced Food Technology, Cook College, New Jersey Agricultural Experiment Station, Rutgers, The State University of New Jersey, New Brunswick, NJ 08903; Ho, Chi-Tang, Department of Food Science, Cook College, New Jersey Agricultural Experiment Station, Rutgers, The State University of New Jersey, New Brunswick, NJ 08903 / |
| 505 | 8 | 0 | |t Chain Length and Functional Group Impact on Flavor Retention during Extrusion / |r Kim, C. H.; Maga, J. A. / |
| 505 | 8 | 0 | |t Critical Factors in Microwave-Generated Aromas / |r Schiffmann, Robert F. / |
| 505 | 8 | 0 | |t Flavor and Flavorings in Microwave Foods: An Overview / |r van Eijk, Tony / |
| 505 | 8 | 0 | |t Microwave Volatilization of Aroma Compounds / |r Lindstrom, Ted R.; Parliment, Thomas H. / |
| 505 | 8 | 0 | |t Flavor Volatilization in Microwave Food Model Systems / |r Stanford, Marlene A.; McGorrin, Robert J. / |
| 505 | 8 | 0 | |t Nonequilibrium Partition Model for Prediction of Microwave Flavor Release / |r Graf, Ernst, Tastemaker, 1199 Edison Drive, Cincinnati, OH 45216; de Roos, Kris B., Tastemaker, Nijverheidsweg 60, 3771 ME Barneveld, Netherlands / |
| 505 | 8 | 0 | |t Microwave and Thermally Induced Maillard Reactions / |r Yaylayan, V. A.; Forage, N. G.; Mandeville, S. / |
| 650 | 0 | |a Maillard reaction | |
| 650 | 0 | |a Food |x Extrusion | |
| 650 | 0 | |a Microwave cooking | |
| 650 | 0 | |a Food |x Odor | |
| 650 | 0 | |a Maillard reaction |x Law and legislation |z United States | |
| 650 | 0 | |a Food law and legislation |z United States | |
| 650 | 0 | |a Flavor |x Industrial applications | |
| 650 | 0 | |a Food |x Patents |z United States | |
| 650 | 0 | |a Flavor |x Patents |z United States | |
| 650 | 0 | |a Trade secrets |z United States | |
| 650 | 0 | |a Food |x Effect of heat on |x Analysis | |
| 650 | 0 | |a Microwave food products |x Composition | |
| 650 | 0 | |a Gas chromatography |x Industrial applications | |
| 650 | 0 | |a Olfactometry |x Industrial applications | |
| 650 | 0 | |a Molasses |x Flavor and odor |x Analysis |x Methodology | |
| 650 | 0 | |a Oats as food |x Extrusion |x Flavor and odor |x Analysis |x Methodology | |
| 650 | 0 | |a Cereals, Prepared |x Flavor and odor |x Analysis | |
| 650 | 0 | |a Sugar |x Derivatives |x Effect of heat on | |
| 650 | 0 | |a Pyrazines |x Formation |x Mechanism of action | |
| 650 | 0 | |a Peptides |x Reactivity |x Effect of heat on | |
| 650 | 0 | |a Whole wheat bread |x Flavor and odor | |
| 650 | 0 | |a Coffee |x Flavor and odor |x Analysis | |
| 650 | 0 | |a Cocoa |x Flavor and odor |x Analysis | |
| 650 | 0 | |a Xylose |x Flavor and odor | |
| 650 | 0 | |a Lysine |x Flavor and odor | |
| 650 | 0 | |a Glucose |x Flavor and odor | |
| 650 | 0 | |a Cysteine |x Flavor and odor | |
| 650 | 0 | |a Cystein |x Reactivity | |
| 650 | 0 | |a Food |x Extrusion |x Flavor and odor | |
| 650 | 0 | |a Lipids |x Oxidation | |
| 650 | 0 | |a Volatile organic compounds | |
| 650 | 0 | |a Food |x Extrusion |x Coloring | |
| 650 | 0 | |a Ammonium bicarbonate |x Flavor and odor | |
| 650 | 0 | |a Pyruvates |x Flavor and odor | |
| 650 | 0 | |a Corn |x Processing |x Flavor and odor | |
| 650 | 0 | |a Tryptophan |x Formation | |
| 650 | 0 | |a Tryptophan |x Biodegradation | |
| 650 | 0 | |a Pork |x Flavor and odor | |
| 650 | 0 | |a Taro |x Flavor and odor | |
| 650 | 0 | |a Glycosides |x Flavor and odor | |
| 650 | 0 | |a Microwave food products |x Flavor and odor | |
| 650 | 0 | |a Aromatic compounds |x Effect of heat on | |
| 650 | 0 | |a Maillard reaction |x Effect of heat on | |
| 650 | 2 | |a Maillard Reaction | |
| 650 | 2 | |a Cooking | |
| 650 | 2 | |a Microwaves | |
| 650 | 2 | |a Odorants | |
| 650 | 2 | |a Flavoring Agents |x chemical synthesis | |
| 650 | 2 | |a Intellectual Property | |
| 650 | 2 | |a Patents as Topic | |
| 650 | 2 | |a Chromatography, Gas | |
| 650 | 2 | |a Olfactometry | |
| 650 | 2 | |a Molasses |x analysis | |
| 650 | 2 | |a Luminescent Measurements | |
| 650 | 2 | |a Sulfur |x analysis | |
| 650 | 2 | |a Whole Grains |x chemistry | |
| 650 | 2 | |a Dietary Sugars |x chemistry | |
| 650 | 2 | |a Pyrazines |x chemistry | |
| 650 | 2 | |a Peptides |x chemistry | |
| 650 | 2 | |a Bread |x analysis | |
| 650 | 2 | |a Coffee |x analysis | |
| 650 | 2 | |a Chocolate |x analysis | |
| 650 | 2 | |a Xylose |x analysis | |
| 650 | 2 | |a Lysine |x analysis | |
| 650 | 2 | |a Cysteine |x analysis | |
| 650 | 2 | |a Glucose |x analysis | |
| 650 | 2 | |a Lipids |x analysis | |
| 650 | 2 | |a Proline |x analysis | |
| 650 | 2 | |a Models, Chemical | |
| 650 | 2 | |a Hot Temperatures | |
| 650 | 2 | |a Kinetics | |
| 650 | 2 | |a Imidazoles |x analysis | |
| 650 | 2 | |a Histidine |x analysis | |
| 650 | 2 | |a Furans |x analysis | |
| 650 | 2 | |a Sulfhydryl Compounds |x analysis | |
| 650 | 2 | |a Thiamine |x analysis | |
| 650 | 2 | |a Whey Proteins |x analysis | |
| 650 | 2 | |a Bicarbonates |x analysis | |
| 650 | 2 | |a Pyruvaldehyde |x analysis | |
| 650 | 2 | |a Tryptophan |x analysis | |
| 650 | 2 | |a Red Meat |x analysis | |
| 650 | 2 | |a Colocasia |x analysis | |
| 650 | 2 | |a Plant Proteins |x analysis | |
| 650 | 2 | |a Glycosides |x analysis | |
| 650 | 2 | |a Volatilization | |
| 650 | 4 | |a TECHNOLOGY & ENGINEERING / Food Science / Chemistry & Biotechnology | |
| 700 | 1 | |a Parliment, Thomas H. |d 1939- |e herausgeberin |4 edt | |
| 700 | 1 | |a Morello, Michael J. |d 1953- |e herausgeberin |4 edt | |
| 700 | 1 | |a McGorrin, Robert J. |d 1951- |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 (204th |d 1992 |c Washington, D.C.) |4 oth | |
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