Research Catalog

Thermally generated flavors : Maillard, microwave, and extrusion processes

Title: Thermally generated flavors : Maillard, microwave, and extrusion processes / 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.
Author: Parliment, Thomas H., 1939-
Publication: Washington, D.C. : American Chemical Society, 1994.

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Status	Format	Access	Call Number	Item Location
Request for On-site Use Request Scan How do I pick up this item and when will it be ready?	Text	Use in library	TP372.55.M35 P37 1994	Off-site

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Additional Authors

Description

x, 492 pages : illustrations; 24 cm.

Series Statement

ACS symposium series, 0097-6156 ; 543

Uniform Title

ACS symposium series ; 543.

Subject

Genre/Form

Conference papers and proceedings.
Washington (DC, 1992)

Bibliography (note)

Includes bibliographical references and indexes.

Contents

Maillard, microwave, and extrusion cooking : generation of aromas / Ira Katz -- Regulatory status of Maillard reaction flavors / Lawrence J. Lin -- Process flavors and precursor systems : commercial preparation and use / Charles H. Manley -- Basic principles for protecting new developments : a guide to patent and trade secret protection / S. Peter Ludwig -- Detection of Amadori compounds in heated foods / K. Eichner, M. Reutter, and R. Wittmann -- Maillard reaction products from microwave heating of model systems : exploiting gas chromatographic variables / J. Eiserich, Takayuki Shibamoto, M. Dinnauer, and W. Jennings -- Gas chromatography-olfactometry of glucose-proline Maillard reaction products / Deborah D. Roberts and Terry E. Acree -- Molasses flavor investigations with sulfur chemiluminescence detection / J.S. Steely and K.R. Zeller -- Isolation of aroma volatiles from an extruded oat ready-to-eat cereal : comparison of distillation-extraction and supercritical fluid extraction / Michael J. Morello -- Flavor compounds formed during the Maillard reaction / Donald S. Mottram -- Dicarbonyl sugar derivatives and their role in the Maillard reaction / Milton S. Feather -- Mechanism of pyrazine formation / H. Weenen, S.B. Tjan, P.J. de Valois, N. Bouter, A. Pos, and H. Vonk -- Reactivity of peptides in the Maillard reaction / P.M.T. de Kok and E.A.E. Rosing -- Aroma volatiles from meatlike Maillard systems / Donald S. Mottram and Frank B. Whitfield -- New aroma compounds in wheat bread / W. Baltes and C. Song -- Formation pathways for primary roasted coffee aroma compounds / Wilhardi Holscher and Hans Steinhart -- Indicator compounds and precursors for cocoa aroma formation / K. Eichner, R. Schnee, and M. Heinzler -- Effect of pH on the volatile compounds formed in a xylose-lysine model system / Jennifer M. Ames and Anton Apriyantono -- Flavors from the reaction of lysine and cysteine with glucose in the presence of lipids / Anna Arnoldi -- Formation of Maillard products in the proline-glucose model system : high-temperature short-time kinetics / Howard D. Stahl and Thomas H. Parliament -- Pyridoimidazoles, histidine-specific reaction products / U.S. Gi and W. Baltes -- Role of cysteine in the formation of 2-methyl-3-furanthiol in a thiamine-cysteine model system / T.A. Bolton, G.A. Reineccius, R. Liardon, and T. Huynh Ba -- Flavoring in extrusion : an overview / Ricardo Villota and James G. Hawkes -- Lipid oxidation in extruded products / William E. Artz and Suresh K. Rao -- Maillard reaction volatile compounds and color quality of a whey protein concentrate-corn meal extruded product / Milton E. Bailey, Richard A. Gutheil, Fu-Hung Hsieh, Chien-Wei Cheng, and Klaus O. Gerhardt -- Ammonium bicarbonate and pyruvaldehyde as flavor precursors in extruded food systems / Henry V. Izzo, Thomas G. Hartman, and Chi-Tang Ho -- Collection and characterization of volatile compounds released at the die during twin screw extrusion of corn flour / Malathy Nair, Zulin Shi, Mukund V. Karwe, Chi-Tang Ho, and Henryk Daun -- Formation and degradation of tryptophan Amadori products during extrusion processing / V.A. Yaylayan, J. Fichtali, and F.R. van de Voort -- Flavor properties of extrusion cooked mechanically deboned pork / M.B. Liu and J.A. Maga -- Extruded taro (Colocasia esculenta) volatiles / J.A. Maga and M.B. Liu -- Glycoside as a flavor precursor during extrusion / Shigeru Tanaka, Mukund V. Karwe, and Chi-Tang Ho -- Chain length and functional group impact on flavor retention during extrusion / C.H. Kim and J.A. Maga -- Critical factors in microwave-generated aromas / Robert F. Schiffmann -- Flavor and flavorings in microwave foods : an overview / Tony van Eijk -- Microwave volatilization of aroma compounds / Ted R. Lindstrom and Thomas H. Parliament -- Flavor volatilization in microwave food model systems / Marlene A. Stanford and Robert J. McGorrin -- Nonequilibrium partition model for prediction of microwave flavor release / Ernst Graf and Kris B. de Roos -- Microwave and thermally induced Maillard reactions / V.A. Yaylayan, N.G. Forage, and S. Mandeville -- Flavor in the cysteine-glucose model system prepared in microwave and conventional ovens / Takayuki Shibamoto and Helen Yeo -- Flavor formation during frying and subsequent losses during storage and microwave reheating in pancakes / H.-C. Li, S.J. Risch, and G.A. Reineccius.

ISBN

084122742X
9780841227422
9780841213999 (canceled/invalid)
0841213992 (canceled/invalid)

LCCN

93036609

OCLC

ocm28927080
28927080
SCSB-2006808

Owning Institutions

Princeton University Library