rdf-syntax-grammar
mods:
  schema location: http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
  title info:
    non sort: The
    title: Maillard reaction in foods and nutrition
    sub title: based on a symposium jointly sponsored by the Divisions of Agricultural and Food Chemistry and Carbohydrate Chemistry at the 183rd meeting of the American Chemical Society, Las Vegas, Nevada, March 28-April 2, 1982
  name:
    name part: Waller, George R.
  name:
    name part: Feather, Milton S.
    name part: 1936-
  name:
    name part: American Chemical Society
    name part: Division of Agricultural and Food Chemistry.
  name:
    name part: American Chemical Society
    name part: Division of Carbohydrate Chemistry.
  name:
    name part: American Chemical Society
    name part: Meeting
    name part: (183rd : 1982 : Las Vegas, Nev.)
  type of resource: text
  genre: bibliography
  genre: conference publication
  genre: Electronic books.
  genre: Congress
  genre: proceedings (reports)
  genre: Conference papers and proceedings
  genre: Conference papers and proceedings.
  genre: Actes de congrès.
  origin info:
    place:
      place term: dcu
    place:
      place term: Washington, D.C
    publisher: American Chemical Society
    date issued: 1983
    issuance: monographic
  language:
    language term: eng
  physical description:
    form: remote
    extent: 1 online resource (xii, 585 pages) : illustrations
  table of contents: Seventy years of the Maillard reaction / Sin'itiro Kawamura -- A new mechanism of the Maillard reaction involving sugar fragmentation and free radical formation / Mitsuo Namiki and Tateki Hayashi -- Analytical use of fluorescence-producing reactions of lipid- and carbohydrate-derived carbonyl groups with amine end groups of polyamide powder / W.L. Porter, E.D. Black, A.M. Drolet, and J.G. Kapsalis -- Strecker degradation products from (1-¹³C)-D-glucose and glycine / Tomas Nyhammar, Kjell Olsson, and Per-Åke Pernemalm -- Nitrite interactions in model Maillard browning systems / Gerald F. Russell -- Studies on the color development in stored plantation white sugars / Hung-Tsai Cheng, Wai-Fuk Lin, and Chung-Ren Wang -- Colored compounds formed by the interaction of glycine and xylose / H.E. Nursten and Rosemary O'Reilly -- Conditions for the synthesis of antioxidative arginine-xylose Maillard reaction products / G.R. Waller, R.W. Beckel, and B.O. Adeleye -- The variety of odors produced in Maillard model systems and how they are influenced by reaction conditions / M.J. Lane and H.E. Nursten -- Characteristics of some new flavoring materials produced by the Maillard reaction / E. Dworschák, V. Tarján, and S. Turos -- The Maillard reaction and meat flavor / Milton E. Bailey -- Sensory properties of volatile Maillard reaction products and related compounds : a literature review / Susan Fors -- Mechanism responsible for warmed-over flavor in cooked meat / A.M. Pearson and J.I. Gray -- Maillard technology : manufacturing applications in food products / James P. Danehy and Bernard Wolnak -- Maillard reaction products as indicator compounds for optimizing drying and storage conditions / K. Eichner and W. Wolf -- Characterization of antioxidative Maillard reaction products from histidine and glucose / H. Lingnert, C.E. Eriksson, and G.R. Waller -- The effect of browned and unbrowned corn products on absorption of zinc, iron, and copper in humans / P.E. Johnson, G. Lykken, J. M…
  note: George R. Waller, editor, Milton S. Feather, editor.
  note: Title from PDF title page (ACS publications, viewed September 17, 2009).
  note: Master and use copy. Digital master created according to Benchmark for Faithful Digital Reproductions of Monographs and Serials, Version 1. Digital Library Federation, December 2002. http://purl.oclc.org/DLF/benchrepro0212 MiAaHDL
  note: digitized 2011 HathiTrust Digital Library committed to preserve pda MiAaHDL
  note: Includes bibliographical references and index.
  subject:
    topic: Maillard reaction
    genre: Congresses
  subject:
    topic: Food industry and trade
    genre: Congresses
  subject:
    topic: Food handling
  subject:
    topic: Nutrition
  subject:
    topic: Food science
  subject:
    topic: Food Handling
  subject:
    topic: Food Technology
  subject:
    topic: Nutritional Physiological Phenomena
  subject:
    topic: Réaction de Maillard
    genre: Congrès
  subject:
    topic: Aliments
    topic: Manipulation
  subject:
    topic: Nutrition
  subject:
    topic: Science des aliments
  subject:
    topic: TECHNOLOGY & ENGINEERING
    topic: Food Science
  subject:
    topic: Nutrition
  subject:
    topic: Food handling
  subject:
    topic: Food industry and trade
  subject:
    topic: Maillard reaction
  subject:
    topic: Maillardreacties
  classification: TP372.55.M35 M34 1983
  classification: 664/.028
  classification: TP 372.55.M35 M219 1982
  classification: 58.34
  related item:
    title info:
      title: Maillard reaction in foods and nutrition
    origin info:
      publisher: Washington, D.C. : American Chemical Society, 1983
    identifier: (DLC) 83003852
    identifier: (OCoLC)9371025
  related item:
    title info:
      title: ACS symposium series ; 215
  identifier: 9780841210301
  identifier: 0841210306
  identifier: 0841207690
  identifier: 9780841207691
  identifier: http://proxy.library.tamu.edu/login
  record info:
    record content source: MUU
    record creation date: 090923
    record change date: 20241009195812.6
    record identifier: in00005505244
    language of cataloging:
      language term: eng