MPG.eBooks - Description: Controlling Maillard pathways to generate flavors

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Bibliographic Details
Corporate Authors:	American Chemical Society Division of Agricultural and Food Chemistry, American Chemical Society Meeting ( 2009, Washington DC)
Other Authors:	Mottram, D. S. (Editor), Taylor, A. J. (Editor)
Format:	eBook
Language:	English
Published:	Washington, DC American Chemical Society 2010, 2010
Series:	ACS symposium series
Subjects:	Carbonyl Compounds Acrylamide / Chemistry Flavor Food Additives Acrylamide Methionine / Chemistry Flavoring Essences / Design Maillard Reaction Methionine Cooking / Research Ribose Glucose / Chemistry Beef / Research Food / Analysis Food / Sensory Evaluation Volatile Organic Compounds Glucose Volatile Organic Compounds / Chemistry Chemical Kinetics / Models Cooking / Methods Ribose / Chemistry Maltose / Chemistry Potatoes / Storage Glucose / Effect Of Heat On Glycine Flavoring Agents Chemical Phenomena Maltose / Effect Of Heat On Pet Food Industry Flavor / Models Meat / Flavor And Odor / Models Food / Extrusion Technology & Engineering / Food Science / Chemistry & Biotechnology / Bisacsh Food Analysis
Online Access:	https://pubs.acs.org/doi/book/10.1021/bk-2010-1042
Collection:	ACS Symposium Series - Collection details see MPG.ReNa

Description
Item Description:	Proceedings of a symposium held at the 238th Annual Meeting of the American Chemical Society in Washington DC, August 2009. - Distributed in print by Oxford University Press
Physical Description:	174 pages illustrations
ISBN:	9780841225800