Research Catalog

Title

Chemical markers for processed and stored foods / Tung-Ching Lee, Hie-Joon Kim, [editors].

Publication

Washington, DC : American Chemical Society, ©1996.

Items in the Library & Off-site

Details

Additional Authors

• Lee, Tung-Ching, 1941-
• Kim, Hie-Joon, 1947-
• American Chemical Society. Division of Agricultural and Food Chemistry.
• American Chemical Society. Meeting (210th : 1995 : Chicago, Ill.)

Description

xi, 290 pages : illustrations; 24 cm.

Series Statement

ACS symposium series, 0097-6156 ; 631

Uniform Title

ACS symposium series ; 631.

Subject

• Märker, ..
• Food industry and trade > Quality control > Congresses
• Food > Analysis > Congresses
• Industrie agroalimentaire
• Congrès
• Analyse des aliments
• Food > Analysis
• Food industry and trade > Quality control
• Lebensmittelindustrie
• Qualitätskontrolle
• Kongress
• Lebensmittelhandel
• Lebensmittelanalyse
• Lebensmittelverarbeitung
• Lebensmittelqualität
• Lebensmittel
• Lagerung
• Aliments > Analyse
• Industries agroalimentaires
• Maillard, Réaction de
• Marker

Genre/Form

Conference papers and proceedings.

Note

• "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."

Bibliography (note)

• Includes bibliographical references and indexes.

Contents

Analysis of nonvolatile reaction products of aqueous Maillard model systems : 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. Schräder, 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. Ahrné, M.C. Manso, E. Shah, F.A.R. Oliveira, and R.E. Öste -- 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 -- Localized antioxidant degradation in relation to promotion of lipid oxidation / Marilyn C. Erickson, Robert L. Shewfelt, Brenda A. del Rosario, Guo-Dong Wang, and Albert C. Purvis -- Application of enzymatic reactions for evaluation of quality changes in frozen vegetables / K.H. Park, J.W. Kim, and M.J. Kim -- Rapid test for alcohol dehydrogenase during peanut maturation and curing / Si-Yin Chung, John R. Vercellotti, and Timothy H. Sanders -- Glycoalkaloids in fresh and processed potatoes / Mendel Friedman and Gary M. McDonald -- Periodate oxidative degradation of Amadori compounds : formation of N[epsilon]-carboxymethyllysine and N-carboxymethylamino acids as markers of the early Maillard reaction / Raphaël 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 -- Inactivation of egg trypsin inhibitors by the Maillard reaction : 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.

ISBN

• 0841234043
• 9780841234048
• 9780841215801 (canceled/invalid)
• 0841215804 (canceled/invalid)

LCCN

96019198

OCLC

• ocm34669347
• 34669347
• SCSB-2094797

Owning Institutions

Princeton University Library