Process and reaction flavors: recent developments
Gespeichert in:
| Format: | Buch |
|---|---|
| Sprache: | English |
| Veröffentlicht: |
New York, NY
American Chemical Soc.
2005
|
| Schriftenreihe: | ACS symposium series
905 |
| Schlagworte: | |
| Online-Zugang: | Inhaltsverzeichnis |
| Beschreibung: | Includes bibliographical references and index |
| Beschreibung: | IX, 244 S. graph. Darst. |
| ISBN: | 0841239053 |
Internformat
MARC
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| 245 | 1 | 0 | |a Process and reaction flavors |b recent developments |c ed. by Deepthi K. Weerasinghe ... |
| 264 | 1 | |a New York, NY |b American Chemical Soc. |c 2005 | |
| 300 | |a IX, 244 S. |b graph. Darst. | ||
| 336 | |b txt |2 rdacontent | ||
| 337 | |b n |2 rdamedia | ||
| 338 | |b nc |2 rdacarrier | ||
| 490 | 1 | |a ACS symposium series |v 905 | |
| 500 | |a Includes bibliographical references and index | ||
| 650 | 4 | |a Aliments - Traitement - Sécurité - Mesures | |
| 650 | 4 | |a Maillard, Réaction de - Congrès | |
| 650 | 4 | |a Saveur - Congrès | |
| 650 | 4 | |a Maillard reaction |v Congresses | |
| 650 | 4 | |a Flavor |v Congresses | |
| 650 | 4 | |a Food industry and trade |x Safety measures | |
| 650 | 0 | 7 | |a Maillard-Reaktion |0 (DE-588)4168628-7 |2 gnd |9 rswk-swf |
| 650 | 0 | 7 | |a Lebensmittelverarbeitung |0 (DE-588)4167045-0 |2 gnd |9 rswk-swf |
| 650 | 0 | 7 | |a Geschmacksstoff |0 (DE-588)4020569-1 |2 gnd |9 rswk-swf |
| 655 | 7 | |0 (DE-588)1071861417 |a Konferenzschrift |2 gnd-content | |
| 689 | 0 | 0 | |a Lebensmittelverarbeitung |0 (DE-588)4167045-0 |D s |
| 689 | 0 | 1 | |a Geschmacksstoff |0 (DE-588)4020569-1 |D s |
| 689 | 0 | |5 DE-604 | |
| 689 | 1 | 0 | |a Maillard-Reaktion |0 (DE-588)4168628-7 |D s |
| 689 | 1 | |C b |5 DE-604 | |
| 700 | 1 | |a Weerasinghe, Deepthi K. |e Sonstige |4 oth | |
| 830 | 0 | |a ACS symposium series |v 905 |w (DE-604)BV000003091 |9 905 | |
| 856 | 4 | 2 | |m Digitalisierung TU Muenchen |q application/pdf |u http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=014564144&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA |3 Inhaltsverzeichnis |
| 999 | |a oai:aleph.bib-bvb.de:BVB01-014564144 | ||
Datensatz im Suchindex
| _version_ | 1804135007823855616 |
|---|---|
| adam_text | Contents
Preface
................................................................................................................*x
1.
Process and Reaction Flavors: An Overview
..........................................1
Mathias
К.
Sucan and Deepthi K. Weerasinghe
Regulatory and Safety Aspects of Process Flavors
2.
The Safety Assessment of Process Flavors
.............................................26
John
B. Hallagan
3.
Regulating Process Flavor
....................................................,..................41
Kimberly Janiec and Charles H. Manley
4.
An Introduction to Kosher and
Halal
Issues in Process
and Reaction Flavors
...............................................................................56
Edith Cullen-Innis
Ingredients and Intermediate
Maillard
Reactions
5.
Precursors for Dry-Cured Ham Flavor
.................................................70
Ana I. Carrapiso and M. Rosa Carrapiso
6.
Aroma and
Amino
Acid Composition of Hydrolyzed Vegetable
Protein from Rice Bran
...........................................................................83
Arporn Jarunrattanasri, Keith R. Cadwallader,
and Chockchai Theerakulkait
7.
Reaction Flavors: The Next Generation
................................................98
Brian Byrne
8.
Formation of Flavor Compounds by the Reactions
of Carbonyls and Ammonium
Sulfide
under Low Temperature
.......105
Junwu (Eric)
Xi
and Chi-Tang Ho
vu
9.
Amadori Compounds of
Cysteine
and Their Role
in the Development of Meat Flavor
......................................................117
Kris B.
de Roos, Kees Wolswinkel, and
Gerben Sipma
10.
Cystine and Cysteine:
Now Available via Vegetarian
Fermentation
..........................................................................................130
Christoph
Winterhalter
Process Flavors from Classical
Maillard
Reactions
11.
Influence of High Hydrostatic Pressure on Aroma Compound
Formation in Thermally Processed Proline-Glucose Mixtures
.........136
Peter
Schieberle,
Thomas
Hofmann,
and Frank Deters
12.
Effect of Acetate Concentration on
Maillard
Browning
in
Glucose-Glycine
Model Systems
......................................................146
Cathy Davies
13.
Role of Phosphate and Carboxylate Ions in
Maillard
Browning
.......157
George P.
Rizzi
Analysis of Process Flavors
14.
Synthesis and
Sensorial
Description of New Sulfur-
Containing
Odorants
.............................................................................170
F.
Robert,
H.
Simian,
J.
Héritier,
J.
Quiquerez, and I. Blank
15. On-Line Monitoring of the
Maillard
Reaction Using a Film
Reactor Coupled to Ion Trap Mass Spectrometry
..............................181
G. A. Charmell and A. J. Taylor
16.
Formation, Release, and Perception of Taste and Aroma
Compounds from Cheeses as a Function of Matrix Properties
..........192
С
Salles,
E.
Engel,
S.
Nicklaus,
A. J.
Taylor,
and J. L.
Le Quéré
17.
Nature, Cause,
and Control of Irradiation-Induced Off-Odor
in Ready-to-Eat Meat Products
............................................................208
Xuetong Fan
Author Index
...................................................................................................223
Subject Index
...................................................................................................225
VIH
|
| adam_txt |
Contents
Preface
.*x
1.
Process and Reaction Flavors: An Overview
.1
Mathias
К.
Sucan and Deepthi K. Weerasinghe
Regulatory and Safety Aspects of Process Flavors
2.
The Safety Assessment of Process Flavors
.26
John
B. Hallagan
3.
Regulating Process Flavor
.,.41
Kimberly Janiec and Charles H. Manley
4.
An Introduction to Kosher and
Halal
Issues in Process
and Reaction Flavors
.56
Edith Cullen-Innis
Ingredients and Intermediate
Maillard
Reactions
5.
Precursors for Dry-Cured Ham Flavor
.70
Ana I. Carrapiso and M. Rosa Carrapiso
6.
Aroma and
Amino
Acid Composition of Hydrolyzed Vegetable
Protein from Rice Bran
.83
Arporn Jarunrattanasri, Keith R. Cadwallader,
and Chockchai Theerakulkait
7.
Reaction Flavors: The Next Generation
.98
Brian Byrne
8.
Formation of Flavor Compounds by the Reactions
of Carbonyls and Ammonium
Sulfide
under Low Temperature
.105
Junwu (Eric)
Xi
and Chi-Tang Ho
vu
9.
Amadori Compounds of
Cysteine
and Their Role
in the Development of Meat Flavor
.117
Kris B.
de Roos, Kees Wolswinkel, and
Gerben Sipma
10.
Cystine and Cysteine:
Now Available via Vegetarian
Fermentation
.130
Christoph
Winterhalter
Process Flavors from Classical
Maillard
Reactions
11.
Influence of High Hydrostatic Pressure on Aroma Compound
Formation in Thermally Processed Proline-Glucose Mixtures
.136
Peter
Schieberle,
Thomas
Hofmann,
and Frank Deters
12.
Effect of Acetate Concentration on
Maillard
Browning
in
Glucose-Glycine
Model Systems
.146
Cathy Davies
13.
Role of Phosphate and Carboxylate Ions in
Maillard
Browning
.157
George P.
Rizzi
Analysis of Process Flavors
14.
Synthesis and
Sensorial
Description of New Sulfur-
Containing
Odorants
.170
F.
Robert,
H.
Simian,
J.
Héritier,
J.
Quiquerez, and I. Blank
15. On-Line Monitoring of the
Maillard
Reaction Using a Film
Reactor Coupled to Ion Trap Mass Spectrometry
.181
G. A. Charmell and A. J. Taylor
16.
Formation, Release, and Perception of Taste and Aroma
Compounds from Cheeses as a Function of Matrix Properties
.192
С
Salles,
E.
Engel,
S.
Nicklaus,
A. J.
Taylor,
and J. L.
Le Quéré
17.
Nature, Cause,
and Control of Irradiation-Induced Off-Odor
in Ready-to-Eat Meat Products
.208
Xuetong Fan
Author Index
.223
Subject Index
.225
VIH |
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| physical | IX, 244 S. graph. Darst. |
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| spelling | Process and reaction flavors recent developments ed. by Deepthi K. Weerasinghe ... New York, NY American Chemical Soc. 2005 IX, 244 S. graph. Darst. txt rdacontent n rdamedia nc rdacarrier ACS symposium series 905 Includes bibliographical references and index Aliments - Traitement - Sécurité - Mesures Maillard, Réaction de - Congrès Saveur - Congrès Maillard reaction Congresses Flavor Congresses Food industry and trade Safety measures Maillard-Reaktion (DE-588)4168628-7 gnd rswk-swf Lebensmittelverarbeitung (DE-588)4167045-0 gnd rswk-swf Geschmacksstoff (DE-588)4020569-1 gnd rswk-swf (DE-588)1071861417 Konferenzschrift gnd-content Lebensmittelverarbeitung (DE-588)4167045-0 s Geschmacksstoff (DE-588)4020569-1 s DE-604 Maillard-Reaktion (DE-588)4168628-7 s b DE-604 Weerasinghe, Deepthi K. Sonstige oth ACS symposium series 905 (DE-604)BV000003091 905 Digitalisierung TU Muenchen application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=014564144&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | Process and reaction flavors recent developments ACS symposium series Aliments - Traitement - Sécurité - Mesures Maillard, Réaction de - Congrès Saveur - Congrès Maillard reaction Congresses Flavor Congresses Food industry and trade Safety measures Maillard-Reaktion (DE-588)4168628-7 gnd Lebensmittelverarbeitung (DE-588)4167045-0 gnd Geschmacksstoff (DE-588)4020569-1 gnd |
| subject_GND | (DE-588)4168628-7 (DE-588)4167045-0 (DE-588)4020569-1 (DE-588)1071861417 |
| title | Process and reaction flavors recent developments |
| title_auth | Process and reaction flavors recent developments |
| title_exact_search | Process and reaction flavors recent developments |
| title_exact_search_txtP | Process and reaction flavors recent developments |
| title_full | Process and reaction flavors recent developments ed. by Deepthi K. Weerasinghe ... |
| title_fullStr | Process and reaction flavors recent developments ed. by Deepthi K. Weerasinghe ... |
| title_full_unstemmed | Process and reaction flavors recent developments ed. by Deepthi K. Weerasinghe ... |
| title_short | Process and reaction flavors |
| title_sort | process and reaction flavors recent developments |
| title_sub | recent developments |
| topic | Aliments - Traitement - Sécurité - Mesures Maillard, Réaction de - Congrès Saveur - Congrès Maillard reaction Congresses Flavor Congresses Food industry and trade Safety measures Maillard-Reaktion (DE-588)4168628-7 gnd Lebensmittelverarbeitung (DE-588)4167045-0 gnd Geschmacksstoff (DE-588)4020569-1 gnd |
| topic_facet | Aliments - Traitement - Sécurité - Mesures Maillard, Réaction de - Congrès Saveur - Congrès Maillard reaction Congresses Flavor Congresses Food industry and trade Safety measures Maillard-Reaktion Lebensmittelverarbeitung Geschmacksstoff Konferenzschrift |
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