Chemical markers for processed and stored foods : developed from a symposium sponsored by the Division of Agricultural and Food Chemistry at the 210th National Meeting of the American Chemical Society, Chicago, Illinois, August 20-24, 1995

Main Author: Lee, Tung-Ching
Corporate Authors: American Chemical Society Division of Agricultural and Food Chemistry, American Chemical Society Meeting ( 1995, Chicago, Ill.)
Other Authors: Kim, Hie-Joon
Format: eBook
Published: Washington, DC American Chemical Society 1996, c1996
Series:ACS symposium series
Online Access:
Collection: ACS Symposium Series - Collection details see MPG.ReNa
Table of Contents:
  • Includes bibliographical references and indexes
  • the effect of time on the profile of reaction products / Jennifer M. Ames, Richard G. Bailey, Simona M. Monti, and Cheryl A. Bunn
  • Advanced Maillard products of disaccharides : analysis and relation to reaction conditions / Monika Pischetsrieder and Theodor Severin
  • The use of aminoguanidine to trap and measure dicarbonyl intermediates produced during the Maillard reaction / M.S. Feather, V. Mossine, and J. Hirsch
  • Early detection of changes during heat processing and storage of tomato products / K. Eichner, I. Schrader, and M. Lange
  • Chemical markers for the protein quality of heated and stored foods / H.F. Erbersdobler, J. Hartkopf, H. Kayser, and A. Ruttkat
  • Principles and applications of chemical markers of sterility in high-temperature- short-time processing of particulate foods / Hie-Joon Kim, Irwin A. Taub, Yang-Mun Choi, and Anuradha Prakash
  • The effect of processing on the chiral aroma compounds in cherries (Prunus avium L.) / Kieran Pierce, Donald S. Mottram, and Brian D. Baigrie
  • Glucosone as a radical-generating intermediate in the advanced Maillard reaction / S. Kawakishi, S. Nasu, R.Z. Cheng, and T. Osawa
  • Chemical degradative indicators to monitor the quality of processed and stored citrus products / H.S. Lee and S. Nagy
  • Shelf-life prediction of aseptically packaged orange juice / L.M. Ahrne, M.C. Manso, E. Shah, F.A.R. Oliveira, and R.E. Oste
  • Characteristic stale flavor formed while storing beer / Fumitaka Hayase, Koichi Harayama, and Hiromichi Kato
  • Use of volatile aldehydes for the measurement of oxidation in foods / Jon W. Wong and Takayuki Shibamoto
  • Autoxidation of L-ascorbic acid and its significance in food processing / T. Kurata, N. Miyake, E. Suzuki, and Y. Otsuka
  • formation of N[epsilon]-carboxymethyllysine and N-carboxymethylamino acids as markers of the early Maillard reaction / Raphael Badoud, Laurent B. Fay, Fabienne Hunston, and Gudrun Pratz
  • Haptenic sugar antigens as immunochemical markers for the Maillard reaction of processed and stored milk products / T. Matsuda and Y. Kato
  • a biochemical marker of lysine and arginine modification / Y. Kato and T. Matsuda
  • Browning of amino acids and proteins in vitro : insights derived from an electrophoretic approach / G. Candiano, G. Pagnan, G.M. Ghiggeri, and R. Gusmano
  • Instrumental means of monitoring the flavor quality of foods / G.A. Reineccius
  • Correlation between color machine vision and colorimeter for food applications / P.P. Ling, V.N. Ruzhitsky, A.N. Kapanidis, and Tung-Ching Lee