Coverart for item
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

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
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
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
  • 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
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
  • 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.

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