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|a TP372.55.M35
|b P37 1994
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|b no.543
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|a Parliment, Thomas H.,
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|1 https://id.oclc.org/worldcat/entity/E39PCjC9MrbWfWjKx4V8qhWVYP
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|a Thermally generated flavors :
|b Maillard, microwave, and extrusion processes : 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 /
|c Thomas H. Parliment, editor, Michael J. Morello, editor, Robert J. McGorrin, editor.
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| 264 |
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|a Washington, D.C. :
|b American Chemical Society,
|c 1994.
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| 300 |
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|a 1 online resource (x, 492 pages) :
|b illustrations
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1 |
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|a ACS symposium series ;
|v 543
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| 500 |
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|a Title from PDF title page (ACS publications, viewed September 1, 2009).
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|a Includes bibliographical references and indexes.
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|a Maillard, microwave, and extrusion cooking : generation of aromas / Ira Katz -- Regulatory status of Maillard reaction flavors / Lawrence J. Lin -- Process flavors and precursor systems : commercial preparation and use / Charles H. Manley -- Basic principles for protecting new developments : a guide to patent and trade secret protection / S. Peter Ludwig -- Detection of Amadori compounds in heated foods / K. Eichner, M. Reutter, and R. Wittmann -- Maillard reaction products from microwave heating of model systems : exploiting gas chromatographic variables / J. Eiserich, Takayuki Shibamoto, M. Dinnauer, and W. Jennings -- Gas chromatography-olfactometry of glucose-proline Maillard reaction products / Deborah D. Roberts and Terry E. Acree -- Molasses flavor investigations with sulfur chemiluminescence detection / J.S. Steely and K.R. Zeller -- Isolation of aroma volatiles from an extruded oat ready-to-eat cereal : comparison of distillation-extraction and supercritical fluid extraction / Michael J. Morello -- Flavor compounds formed during the Maillard reaction / Donald S. Mottram -- Dicarbonyl sugar derivatives and their role in the Maillard reaction / Milton S. Feather -- Mechanism of pyrazine formation / H. Weenen, S.B. Tjan, P.J. de Valois, N. Bouter, A. Pos, and H. Vonk -- Reactivity of peptides in the Maillard reaction / P.M.T. de Kok and E.A.E. Rosing -- Aroma volatiles from meatlike Maillard systems / Donald S. Mottram and Frank B. Whitfield -- New aroma compounds in wheat bread / W. Baltes and C. Song -- Formation pathways for primary roasted coffee aroma compounds / Wilhardi Holscher and Hans Steinhart -- Indicator compounds and precursors for cocoa aroma formation / K. Eichner, R. Schnee, and M. Heinzler -- Effect of pH on the volatile compounds formed in a xylose-lysine model system / Jennifer M. Ames and Anton Apriyantono -- Flavors from the reaction of lysine and cysteine with glucose in the presence of lipids / Anna Arnoldi -- Formation of Maillard products in the proline-glucose model system : high-temperature short-time kinetics / Howard D. Stahl and Thomas H. Parliament -- Pyridoimidazoles, histidine-specific reaction products / U.S. Gi and W. Baltes -- Role of cysteine in the formation of 2-methyl-3-furanthiol in a thiamine-cysteine model system / T.A. Bolton, G.A. Reineccius, R. Liardon, and T. Huynh Ba -- Flavoring in extrusion : an overview / Ricardo Villota and James G. Hawkes -- Lipid oxidation in extruded products / William E. Artz and Suresh K. Rao -- Maillard reaction volatile compounds and color quality of a whey protein concentrate-corn meal extruded product / Milton E. Bailey, Richard A. Gutheil, Fu-Hung Hsieh, Chien-Wei Cheng, and Klaus O. Gerhardt -- Ammonium bicarbonate and pyruvaldehyde as flavor precursors in extruded food systems / Henry V. Izzo, Thomas G. Hartman, and Chi-Tang Ho -- Collection and characterization of volatile compounds released at the die during twin screw extrusion of corn flour / Malathy Nair, Zulin Shi, Mukund V. Karwe, Chi-Tang Ho, and Henryk Daun -- Formation and degradation of tryptophan Amadori products during extrusion processing / V.A. Yaylayan, J. Fichtali, and F.R. van de Voort -- Flavor properties of extrusion cooked mechanically deboned pork / M.B. Liu and J.A. Maga -- Extruded taro (Colocasia esculenta) volatiles / J.A. Maga and M.B. Liu -- Glycoside as a flavor precursor during extrusion / Shigeru Tanaka, Mukund V. Karwe, and Chi-Tang Ho -- Chain length and functional group impact on flavor retention during extrusion / C.H. Kim and J.A. Maga -- Critical factors in microwave-generated aromas / Robert F. Schiffmann -- Flavor and flavorings in microwave foods : an overview / Tony van Eijk -- Microwave volatilization of aroma compounds / Ted R. Lindstrom and Thomas H. Parliament -- Flavor volatilization in microwave food model systems / Marlene A. Stanford and Robert J. McGorrin -- Nonequilibrium partition model for prediction of microwave flavor release / Ernst Graf and Kris B. de Roos -- Microwave and thermally induced Maillard reactions / V.A. Yaylayan, N.G. Forage, and S. Mandeville -- Flavor in the cysteine-glucose model system prepared in microwave and conventional ovens / Takayuki Shibamoto and Helen Yeo -- Flavor formation during frying and subsequent losses during storage and microwave reheating in pancakes / H.-C. Li, S.J. Risch, and G.A. Reineccius.
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| 538 |
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|a 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.
|u http://purl.oclc.org/DLF/benchrepro0212
|5 MiAaHDL
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| 583 |
1 |
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|a digitized
|c 2010
|h HathiTrust Digital Library
|l committed to preserve
|2 pda
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| 650 |
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|a Maillard reaction
|v Congresses.
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| 650 |
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|a Food
|x Extrusion
|v Congresses.
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| 650 |
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|a Microwave cooking
|v Congresses.
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| 650 |
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|a Maillard reaction.
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| 650 |
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|a Food.
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| 650 |
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2 |
|a Maillard Reaction
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|a Food
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|a Réaction de Maillard
|v Congrès.
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|a Cuisine au four à micro-ondes
|v Congrès.
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|a Cuisson-extrusion
|v Congrès.
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|a Réaction de Maillard.
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| 650 |
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|a Aliments.
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| 650 |
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|a food.
|2 aat
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| 650 |
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|a TECHNOLOGY & ENGINEERING
|x Food Science.
|2 bisacsh
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| 650 |
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| 650 |
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|a Food
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| 650 |
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|a Maillard reaction
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| 650 |
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|a Aroma
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|a Smaakstoffen.
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|a Magnetronovens.
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|a Maillardreacties.
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|a Cuisson-extrusion
|x Congrès.
|2 ram
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| 650 |
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|a Maillard, Réaction de
|x Congrès.
|2 ram
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|a Cuisson aux microondes
|x Congrès.
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| 655 |
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|a Electronic books.
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| 655 |
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| 655 |
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|a Washington (DC, 1992)
|2 swd
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| 700 |
1 |
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|a Parliment, Thomas H.,
|d 1939-
|1 https://id.oclc.org/worldcat/entity/E39PCjC9MrbWfWjKx4V8qhWVYP
|
| 700 |
1 |
|
|a Morello, Michael J.,
|d 1953-
|1 https://id.oclc.org/worldcat/entity/E39PCjxcGPPHtfRtV38RrXPTVC
|
| 700 |
1 |
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|a McGorrin, Robert J.,
|d 1951-
|1 https://id.oclc.org/worldcat/entity/E39PCjM9rjvWVY3m7wkvdFQ3pK
|
| 710 |
2 |
|
|a American Chemical Society.
|b Division of Agricultural and Food Chemistry.
|
| 710 |
2 |
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|a American Chemical Society.
|b Meeting
|n (204th :
|d 1992 :
|c Washington, D.C.)
|
| 776 |
0 |
8 |
|i Print version:
|a Parliment, Thomas H., 1939-
|t Thermally generated flavors.
|d Washington, D.C. : American Chemical Society, 1994
|z 084122742X
|w (DLC) 93036609
|w (OCoLC)28927080
|
| 830 |
|
0 |
|a ACS symposium series ;
|v 543.
|
| 856 |
4 |
0 |
|u http://proxy.library.tamu.edu/login?url=https://pubs.acs.org/doi/book/10.1021/bk-1994-0543
|z Connect to the full text of this electronic book
|t 0
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|a ASC eBooks Complete Collection
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| 952 |
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|a Texas A&M University
|b College Station
|c Electronic Resources
|d Available Online
|t 0
|e TP372.55.M35 P37 1994
|h Library of Congress classification
|
| 998 |
f |
f |
|a TP372.55.M35 P37 1994
|t 0
|l Available Online
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