Thermally generated flavors : 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 /
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| Corporate Authors: | , |
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| Format: | eBook |
| Language: | English |
| Published: |
Washington, D.C. :
American Chemical Society,
1994.
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| Series: | ACS symposium series ;
543. |
| Subjects: | |
| Online Access: | Connect to the full text of this electronic book |
Table of Contents:
- 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.