Borrow it

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.

Contributor

Language: eng

Work

Publication

Washington, DC, American Chemical Society, ©1996

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

Instance

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

Contributor

Subject

Genre

Language: eng

Member of

ACS symposium series, 631

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

Instantiates

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

Publication

Washington, DC, American Chemical Society, ©1996

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

Carrier MARC source: rdacarrier

Content category: text

Content type code

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

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

Publication

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

Carrier MARC source: rdacarrier

Content category: text

Content type code

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

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.

Ellis LibraryBorrow it

1020 Lowry Street, Columbia, MO, 65201, US

38.944491 -92.326012

Subject

Genre

Member of

Library Locations

Library Links