The Resource 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, Tung-Ching Lee, editor, Hie-Joon Kim, editor
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, Tung-Ching Lee, editor, Hie-Joon Kim, editor
Resource Information
The item 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, Tung-Ching Lee, editor, Hie-Joon Kim, editor represents a specific, individual, material embodiment of a distinct intellectual or artistic creation found in University of Missouri Libraries.This item is available to borrow from 1 library branch.
Resource Information
The item 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, Tung-Ching Lee, editor, Hie-Joon Kim, editor represents a specific, individual, material embodiment of a distinct intellectual or artistic creation found in University of Missouri Libraries.
This item is available to borrow from 1 library branch.
- Language
- eng
- Extent
- 1 online resource (xi, 290 pages)
- Note
- Title from PDF title page (ACS publications, viewed Aug 27, 2009)
- 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
- 9780841215801
- Label
- 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
- Title
- Chemical markers for processed and stored foods
- Title remainder
- 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
- Statement of responsibility
- Tung-Ching Lee, editor, Hie-Joon Kim, editor
- Subject
-
- Aliments -- Analyse
- Conference papers and proceedings
- Conference papers and proceedings
- Food -- Analysis
- Food -- Analysis
- Food -- Analysis -- Congresses
- Food industry and trade -- Quality control
- Food industry and trade -- Quality control
- Food industry and trade -- Quality control -- Congresses
- Industrie agro-alimentaire
- Kongress
- Kongress
- Lagerung
- Lagerung
- Lebensmittel
- Lebensmittel
- Lebensmittelanalyse
- Lebensmittelanalyse
- Lebensmittelhandel
- Lebensmittelhandel
- Lebensmittelindustrie
- Lebensmittelindustrie
- Lebensmittelqualität
- Lebensmittelqualität
- Lebensmittelverarbeitung
- Lebensmittelverarbeitung
- Maillard, Réaction de
- Marker
- Qualitätskontrolle
- Qualitätskontrolle
- TECHNOLOGY & ENGINEERING -- Food Science
- Language
- eng
- Action
- digitized
- Cataloging source
- MUU
- Dewey number
- 664/.07
- Illustrations
- illustrations
- Index
- index present
- LC call number
- TP372.5
- LC item number
- .C484 1996
- Literary form
- non fiction
- NAL call number
- QD1.A45
- NAL item number
- no.631
- Nature of contents
-
- dictionaries
- bibliography
- http://library.link/vocab/relatedWorkOrContributorDate
-
- 1941-
- 1947-
- 1995 :
- http://library.link/vocab/relatedWorkOrContributorName
-
- Lee, Tung-Ching
- Kim, Hie-Joon
- American Chemical Society
- American Chemical Society
- Series statement
- ACS symposium series
- Series volume
- 631
- http://library.link/vocab/subjectName
-
- Food industry and trade
- Food
- TECHNOLOGY & ENGINEERING
- Food
- Food industry and trade
- Aliments
- Industrie agro-alimentaire
- Maillard, Réaction de
- Lebensmittelindustrie
- Qualitätskontrolle
- Kongress
- Lebensmittelhandel
- Lebensmittelanalyse
- Lebensmittelverarbeitung
- Lebensmittelqualität
- Marker
- Lebensmittel
- Lagerung
- Label
- 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, Tung-Ching Lee, editor, Hie-Joon Kim, editor
- Note
- Title from PDF title page (ACS publications, viewed Aug 27, 2009)
- Bibliography note
- Includes bibliographical references and indexes
- Carrier category
- online resource
- Carrier category code
-
- cr
- Carrier MARC source
- rdacarrier
- Content category
- text
- Content type code
-
- txt
- Content type MARC source
- rdacontent
- 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
- Control code
- 434863264
- Extent
- 1 online resource (xi, 290 pages)
- Form of item
- online
- Isbn
- 9780841215801
- Media category
- computer
- Media MARC source
- rdamedia
- Media type code
-
- c
- Other physical details
- illustrations.
- Reproduction note
- Electronic reproduction.
- Specific material designation
- remote
- System control number
- (OCoLC)434863264
- System details
- Master and use copy. Digital master created according to Benchmark for Faithful Digital Reproductions of Monographs and Serials, Version 1. Digital Library Federation, December 2002.
- Label
- 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, Tung-Ching Lee, editor, Hie-Joon Kim, editor
- Note
- Title from PDF title page (ACS publications, viewed Aug 27, 2009)
- Bibliography note
- Includes bibliographical references and indexes
- Carrier category
- online resource
- Carrier category code
-
- cr
- Carrier MARC source
- rdacarrier
- Content category
- text
- Content type code
-
- txt
- Content type MARC source
- rdacontent
- 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
- Control code
- 434863264
- Extent
- 1 online resource (xi, 290 pages)
- Form of item
- online
- Isbn
- 9780841215801
- Media category
- computer
- Media MARC source
- rdamedia
- Media type code
-
- c
- Other physical details
- illustrations.
- Reproduction note
- Electronic reproduction.
- Specific material designation
- remote
- System control number
- (OCoLC)434863264
- System details
- Master and use copy. Digital master created according to Benchmark for Faithful Digital Reproductions of Monographs and Serials, Version 1. Digital Library Federation, December 2002.
Subject
- Aliments -- Analyse
- Conference papers and proceedings
- Conference papers and proceedings
- Food -- Analysis
- Food -- Analysis
- Food -- Analysis -- Congresses
- Food industry and trade -- Quality control
- Food industry and trade -- Quality control
- Food industry and trade -- Quality control -- Congresses
- Industrie agro-alimentaire
- Kongress
- Kongress
- Lagerung
- Lagerung
- Lebensmittel
- Lebensmittel
- Lebensmittelanalyse
- Lebensmittelanalyse
- Lebensmittelhandel
- Lebensmittelhandel
- Lebensmittelindustrie
- Lebensmittelindustrie
- Lebensmittelqualität
- Lebensmittelqualität
- Lebensmittelverarbeitung
- Lebensmittelverarbeitung
- Maillard, Réaction de
- Marker
- Qualitätskontrolle
- Qualitätskontrolle
- TECHNOLOGY & ENGINEERING -- Food Science
Genre
Member of
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<div class="citation" vocab="http://schema.org/"><i class="fa fa-external-link-square fa-fw"></i> Data from <span resource="http://link.library.missouri.edu/portal/Chemical-markers-for-processed-and-stored-foods-/hIBeXtsc7LA/" typeof="Book http://bibfra.me/vocab/lite/Item"><span property="name http://bibfra.me/vocab/lite/label"><a href="http://link.library.missouri.edu/portal/Chemical-markers-for-processed-and-stored-foods-/hIBeXtsc7LA/">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, Tung-Ching Lee, editor, Hie-Joon Kim, editor</a></span> - <span property="potentialAction" typeOf="OrganizeAction"><span property="agent" typeof="LibrarySystem http://library.link/vocab/LibrarySystem" resource="http://link.library.missouri.edu/"><span property="name http://bibfra.me/vocab/lite/label"><a property="url" href="http://link.library.missouri.edu/">University of Missouri Libraries</a></span></span></span></span></div>