Find a copy in the library
Finding libraries that hold this item...
|Genre/Form:||Conference papers and proceedings
|Material Type:||Conference publication|
|All Authors / Contributors:||
D S Mottram; A J Taylor; American Chemical Society. Division of Agricultural and Food Chemistry.
|Description:||x, 164 pages : illustrations ; 24 cm.|
|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 / S.I.F.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.
|Series Title:||ACS symposium series, 1042.|
|Responsibility:||Donald S. Mottram, editor, Andrew J. Taylor, editor ; sponsored by the ACS Division of Agricultural and Food Chemistry, Inc.|