Chemical Markers for Processed and Stored Foods: 631 - Rilegato

Rilegato

ISBN 10: 0841234043 ISBN 13: 9780841234048

Casa editrice: American Chemical Society, 1996

Riassunto

Discusses quantitative, predictive, and mimicking features of chemical markers in processed and stored foods. Describes uses of chemical markers for food scientists and technologists who need to maximize the initial product quality and minimize the deteriorative changes in foods during processing and storage. Provides information about the reaction mechanisms as well as new analytical methodologies and new sensor technologies that make the use of chemical markers a practical tool in many food applications in-line, on-line, and off-line.

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Contenuti

• J.M. Ames, R.G. Bailey, S.M. Monti, and C.A. Bunn: Analysis of Nonvolatile Reaction Products of Aqueous Maillard Model Systems: The Effect of Time on the Profile of Reaction Products
• M. Pischetsrieder and T. Severin: Advanced Maillard Products of Disaccharides: Analysis and Relation to Reaction Conditions
• M.S. Feather, V. Mossine, and J. Hirsch: The Use of Aminoguanidine To Trap and Measure Dicarbonhyl Intermediates Produced During the Maillard Reaction
• K. Eichner, I. Schrder, and M. Lange: Early Detection of Changes During Heat Processing and Storage of Tomato Products
• H.F. Erbersdobler, J. Hartkopf, H. Kayser, and A. Ruttkat: Chemical Markers for the Protein Quality of Heated and Stored Foods
• H.-J. Kim, I.A. Taub, Y.-M. Choi, and A. Prakash: Principles and Applications of Chemical Markers of Sterility in High-Temperature-Short-Time Processing of Particulate Foods
• K. Pierce, D. S. Mottram, and B.D. Baigrie: The Effect of Processing on the Chiral Aroma Compounds in Cherries (Prunus avium L.)
• S. Kawakishi, S. Nasu, R.Z. Cheng, and T. Osawa: Glucosone as a Radical-Generating Intermediate in the Advanced Maillard Reaction
• H.S. Lee and S. Nagy: Chemical Degradative Indicators To Monitor the Quality of Processed and Stored Citrus Products
• L.M. Ahrné, M.C. Manso, E. Shah, F.A.R. Oliveira, and R.E. Öste: Shelf-Life Prediction of Aseptically Packaged Orange Juice
• F. Hayase, K. Harayama, and H. Kato: Characteristic Stale Flavor Formed While Storing Beer
• J.W. Wong and T. Shibamoto: Use of Volatile Aldehydes for the Measurement of Oxidation in Foods
• T. Kurata, N. Miyake, E. Suzuki, and Y. Otsuka: Autoxidation of L-Ascorbic Acid and Its Significance in Food Processing
• M. C. Erickson, R.L. Shewfelt, B. A. del Rosario, G.-D. Wang, and A.C. Purvis: Localized Antioxidant Degradation in Relation to Promotion of Lipid Oxidation
• K.H. Park, J.W. Kim, and M.J. Kim: Application of Enzymatic Reactions for Evaluation of Quality Changes in Frozen Vegetables
• S.-Y. Chung, J.R. Vercellotti, and T.H. Sanders: Rapid Test for Alcohol Dehydrogenase During Peanut Maturation and Curing
• M. Friedman and G.M. McDonald: Glycoalkaloids in Fresh and Processed Potatoes
• R. Badoud, L.B. Fay, F. Hunston, and G. Pratz: Periodate Oxidative Degradation of Amadori Compounds: Formation of N*e-Carboxymethylamino Acids as Markers of the Early Maillard Reaction
• T. Matsuda and Y. Kato: Haptenic Sugar Antigens as Immunochemical Markers for the Maillard Reaction of Processed and Stored Milk Products
• Y. Kato and T. Matsuda: Inactivation of Egg Trypsin Inhibitors by the Maillard Reaction: A Biochemical Marker of Lysine and Arginine Modification
• G. Candiano, G. Pagnan, G.M. Ghiggeri, and R. Gusmano: Browning of Amino Acids and Proteins In Vitro: Insights Derived from an Electrophoretic Approach
• G.A. Reineccius: Instrumental Means of Monitoring the Flavor Quality of Foods
• P.P. Ling, V.N. Ruzhitsky, A.N. Kapanidis, and T.-C. Lee: Correlation Betwen Color Machine Vision and Colorimeter for Food Applications

Product Description

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Dettagli dell'edizione

• Editore: American Chemical Society
• Data di pubblicazione: 1996
• Lingua: Inglese
• ISBN 10: 0841234043
• ISBN 13: 9780841234048
• Rilegatura: Copertina rigida
• Numero di pagine: 304
• Redattore: Lee Tung-Ching, Kim Hie-Joon
• Contatto del produttore: non disponibile
• Persona responsabile: non disponibile