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05110nmm a2201321 u 4500 |
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EB002165484 |
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EBX01000000000000001303263 |
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230607 ||| eng |
| 020 |
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|a 9780841213999
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| 050 |
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4 |
|a TP372.55.M35
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| 100 |
1 |
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|a Parliment, Thomas H.
|e [editor]
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| 245 |
0 |
0 |
|a Thermally generated flavors
|b Maillard, microwave, and extrusion processes
|c Thomas H. Parliment, editor, Michael J. Morello, editor, Robert J. McGorrin, editor; 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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| 260 |
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|a Washington, DC
|b American Chemical Society
|c 1993, 1993
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| 300 |
|
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|a 508 pages
|b illustrations
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| 505 |
0 |
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|a Includes bibliographical references and index
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| 653 |
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|a Pyruvates / Flavor and odor
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| 653 |
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|a Whole wheat bread / Flavor and odor
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| 653 |
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|a Molasses / Flavor and odor / Analysis / Methodology
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| 653 |
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|a Tryptophan / Biodegradation
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| 653 |
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|a Furans / analysis
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| 653 |
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|a Xylose / analysis
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| 653 |
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|a Histidine / analysis
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| 653 |
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|a Bicarbonates / analysis
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| 653 |
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|a Maillard Reaction
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| 653 |
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|a Cooking
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| 653 |
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|a Tryptophan / Formation
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| 653 |
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|a Food / Extrusion / Coloring
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| 653 |
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|a Colocasia / analysis
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| 653 |
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|a Microwave cooking
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| 653 |
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|a Coffee / Flavor and odor / Analysis
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| 653 |
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|a Food / Patents / United States
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| 653 |
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|a Molasses / analysis
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| 653 |
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|a Sugar / Derivatives / Effect of heat on
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| 653 |
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|a Red Meat / analysis
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| 653 |
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|a Intellectual Property
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| 653 |
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|a Chocolate / analysis
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| 653 |
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|a Corn / Processing / Flavor and odor
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| 653 |
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|a Luminescent Measurements
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| 653 |
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|a Chromatography, Gas
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| 653 |
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|a Food law and legislation / United States
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| 653 |
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|a Glycosides / analysis
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| 653 |
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|a Volatile organic compounds
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| 653 |
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|a Whey Proteins / analysis
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| 653 |
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|a Whole Grains / chemistry
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| 653 |
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|a Sulfhydryl Compounds / analysis
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| 653 |
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|a Cystein / Reactivity
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| 653 |
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|a Imidazoles / analysis
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| 653 |
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|a Kinetics
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| 653 |
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|a Glucose / analysis
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| 653 |
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|a Coffee / analysis
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| 653 |
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|a Aromatic compounds / Effect of heat on
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| 653 |
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|a Lipids / Oxidation
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| 653 |
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|a Flavor / Patents / United States
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| 653 |
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|a Olfactometry / Industrial applications
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| 653 |
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|a Volatilization
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| 653 |
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|a Pork / Flavor and odor
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| 653 |
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|a Taro / Flavor and odor
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| 653 |
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|a Cocoa / Flavor and odor / Analysis
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| 653 |
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|a Flavoring Agents / chemical synthesis
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| 653 |
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|a Microwave food products / Flavor and odor
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| 653 |
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|a Maillard reaction / Law and legislation / United States
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| 653 |
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|a Pyrazines / Formation / Mechanism of action
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| 653 |
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|a Odorants
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| 653 |
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|a Maillard reaction
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| 653 |
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|a Maillard reaction / Effect of heat on
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| 653 |
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|a Glucose / Flavor and odor
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| 653 |
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|a Olfactometry
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| 653 |
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|a Food / Extrusion / Flavor and odor
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| 653 |
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|a Ammonium bicarbonate / Flavor and odor
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| 653 |
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|a Lysine / analysis
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| 653 |
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|a Bread / analysis
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| 653 |
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|a Peptides / chemistry
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| 653 |
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|a Pyruvaldehyde / analysis
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| 653 |
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|a Tryptophan / analysis
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| 653 |
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|a Hot Temperatures
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| 653 |
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|a Glycosides / Flavor and odor
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| 653 |
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|a Food / Odor
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| 653 |
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|a Thiamine / analysis
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| 653 |
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|a Lysine / Flavor and odor
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| 653 |
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|a Plant Proteins / analysis
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| 653 |
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|a Cereals, Prepared / Flavor and odor / Analysis
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| 653 |
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|a Sulfur / analysis
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| 653 |
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|a Oats as food / Extrusion / Flavor and odor / Analysis / Methodology
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| 653 |
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|a Flavor / Industrial applications
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| 653 |
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|a Microwave food products / Composition
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| 653 |
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|a Xylose / Flavor and odor
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| 653 |
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|a Pyrazines / chemistry
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| 653 |
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|a Dietary Sugars / chemistry
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| 653 |
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|a Food / Effect of heat on / Analysis
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| 653 |
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|a Peptides / Reactivity / Effect of heat on
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| 653 |
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|a Models, Chemical
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| 653 |
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|a Cysteine / Flavor and odor
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| 653 |
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|a Patents as Topic
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| 653 |
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|a Proline / analysis
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| 653 |
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|a Food / Extrusion
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| 653 |
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|a Trade secrets / United States
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| 653 |
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|a Lipids / analysis
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| 653 |
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|a Gas chromatography / Industrial applications
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| 653 |
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|a TECHNOLOGY & ENGINEERING / Food Science / Chemistry & Biotechnology / bisacsh
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| 653 |
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|a Microwaves
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| 653 |
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|a Cysteine / analysis
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| 700 |
1 |
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|a Morello, Michael J.
|e [editor]
|
| 700 |
1 |
|
|a McGorrin, Robert J.
|e [editor]
|
| 710 |
2 |
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|a American Chemical Society
|b Division of Agricultural and Food Chemistry
|
| 710 |
2 |
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|a American Chemical Society
|b Meeting ( 1992, Washington, D.C.)
|
| 041 |
0 |
7 |
|a eng
|2 ISO 639-2
|
| 989 |
|
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|b ACS
|a ACS Symposium Series
|
| 490 |
0 |
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|a ACS symposium series
|
| 500 |
|
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|a Distributed in print by Oxford University Press
|
| 856 |
4 |
0 |
|u https://pubs.acs.org/doi/book/10.1021/bk-1994-0543
|x Verlag
|3 Volltext
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| 082 |
0 |
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|a 664/.02
|