Controlling Maillard pathways to generate flavors /
| Corporate Author: | |
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| Other Authors: | , |
| Format: | eBook |
| Language: | English |
| Language Notes: | English. |
| Published: |
Washington, DC :
American Chemical Society,
2010.
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| Series: | ACS symposium series ;
1042. |
| Subjects: | |
| Online Access: | Connect to the full text of this electronic book |
Table of Contents:
- Predictive modeling of flavor compound formation in the Maillard reaction: a SWOT analysis / M.A.J.S. van Boekel
- Kinetic modeling of the formation of volatile compounds in heated beef muscle extracts containing added ribose / Dimitrios P. Balagiannis [and others]
- Dicarbonyl intermediates: a control factor in the Maillard reaction / Yu Wang and Chi-Tang Ho
- Dicarbonyls from Maillard degradation of glucose and maltose / M.A. Glomb, J. Gobert, and M. Voigt
- Generation of 4-hydroxy-2,5-dimethyl-3(2H)-furanone during extrusion cooking: a multidisciplinary approach / Tomas Davidek [and others]
- Hydroxycinnamic acid
- Maillard reactions in simple aqueous model systems / Marlene R. Moskowitz and Devin G. Peterson
- Science and serendipity: the Maillard reaction and the creative flavorist / David A. Baines [and others]
- Meat flavor generation in complex Maillard model systems / Place of publication not identifiedF.S. Martins [and others]
- Flavor development in a meat-based petfood containing added glucose and glycine / Jane K. Parker [and others]
- The effects of storage on the formation of aroma and acrylamide in heated potato / J. Stephen Elmore [and others]
- Methionine-containing cyclic dipeptides: occurrence in natural products, synthesis, and sensory evaluation / Neil C. Da Costa [and others]
- Control of color formation by ionic species in non-enzymic browning reactions / George P. Rizzi
- Effect of physical properties of food matrices on the Maillard reaction / A.J. Taylor [and others]
- Control of the Maillard reaction during the cooking of food / Donald S. Mottram and J. Stephen Elmore.