Coverart for item
The Resource Process and reaction flavors : recent developments, Deepthi K. Weerasinghe, editor, Mathias K. Sucan, editor ; sponsored by the ACS divisions of Agricultural and Food Chemistry and ACS Corporate Associates

Process and reaction flavors : recent developments, Deepthi K. Weerasinghe, editor, Mathias K. Sucan, editor ; sponsored by the ACS divisions of Agricultural and Food Chemistry and ACS Corporate Associates

Label
Process and reaction flavors : recent developments
Title
Process and reaction flavors
Title remainder
recent developments
Statement of responsibility
Deepthi K. Weerasinghe, editor, Mathias K. Sucan, editor ; sponsored by the ACS divisions of Agricultural and Food Chemistry and ACS Corporate Associates
Contributor
Subject
Genre
Language
eng
Member of
Action
digitized
Cataloging source
MUU
Dewey number
664/.5
Illustrations
illustrations
Index
index present
Language note
English
LC call number
TP372.55.M35
LC item number
P76 2005
Literary form
non fiction
NAL call number
QD1
NAL item number
.A45 no. 905
Nature of contents
  • dictionaries
  • bibliography
NLM call number
TP 372.55.M35
NLM item number
P963 2005
http://library.link/vocab/relatedWorkOrContributorDate
1953-
http://library.link/vocab/relatedWorkOrContributorName
  • Weerasinghe, Deepthi K.
  • Sucan, Mathias K
  • American Chemical Society
  • Corporation Associates
Series statement
ACS symposium series
Series volume
905
http://library.link/vocab/subjectName
  • Maillard reaction
  • Flavor
  • Food industry and trade
  • Maillard Reaction
  • Taste
  • Food Industry
  • Safety
  • Legislation, Food
  • Food
  • Judaism
  • Islam
  • Red Meat
  • Dietary Proteins
  • Vegetables
  • Inventions
  • Cysteine
  • Meat
  • Odorants
  • Olfactory Perception
  • Biosensing Techniques
  • Sulfur
  • Mass Spectrometry
  • Cheese
  • Food Analysis
  • Fast Foods
  • Food Irradiation
  • United States
  • TECHNOLOGY & ENGINEERING
  • Flavor
  • Food industry and trade
  • Maillard reaction
  • Geschmacksstoff
  • Lebensmittelverarbeitung
  • Maillard-Reaktion
  • Chemical & Materials Engineering
  • Engineering & Applied Sciences
  • Chemical Engineering
Label
Process and reaction flavors : recent developments, Deepthi K. Weerasinghe, editor, Mathias K. Sucan, editor ; sponsored by the ACS divisions of Agricultural and Food Chemistry and ACS Corporate Associates
Instantiates
Publication
Note
Title from PDF title page (ACS publications, viewed Aug 5, 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
Process and reaction flavor: an overview / Mathias K. Sucan and Deepthi K. Weerasinghe -- The safety assessment of process flavors / John B. Hallagan -- Regulating process flavor / Kimberly Janiec and Charles H. Manley -- An introduction to Kosher and Hala issues in process and reaction flavors / Edith Cullen-Innis -- Precursors for dry-cured ham flavor / Ana I. Carrapiso and M. Rosa Carrapiso -- Aroma and amino acid composition of hydrolyzed vegetable protein from rice bran / Arporn Jarunrattanasri, Keith R. Cadwallader, and Chockchai Theerakulkait -- Reaction flavors : the next generation / Brian Byrne -- Formation of flavor compounds by the reactions of carbonyls and ammonium sulfide under low temperature / Junwu (Eric) Xi and Chi-Tang Ho -- Amadori compounds of cysteine and their role in the development of meat flavor / Kris B. de Roos, Kees Wolswinkel and Gerben Sipma -- Cystine and cysteine : now available via vegetarian fermentation / Christoph Winterhalter -- Influence of high hydorstatic pressure on aroma compound formation in thermally processed proline-glucose mixtures / Peter Schieberle, Thomas Hofmann, and Frank Deters -- Effect of acetate concentration on maillard browning in glucose-glycine model systems / Cathy Davies -- Role of phosphate and carboxlate ions in maillard browning / George P. Rizzi -- Synthesis and sensorial description of new sulfur-containing odorants / F. Robert [and others] -- On-line monitoring of the Maillard reaction using a film reactor coupled to ion trap mass spectrometry / G.A. Channell and A.J. Taylor -- Formation, release, and perception of taste and aroma compounds from cheeses as a function of matrix properties / C. Salles [and others] -- Nature, cause, and control of irradiation-induced off-odor in ready-to-eat meat products / Xeutong Fan
Control code
429531045
Extent
1 online resource (ix, 244 pages)
Form of item
online
Isbn
9780841220232
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)429531045
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
Process and reaction flavors : recent developments, Deepthi K. Weerasinghe, editor, Mathias K. Sucan, editor ; sponsored by the ACS divisions of Agricultural and Food Chemistry and ACS Corporate Associates
Publication
Note
Title from PDF title page (ACS publications, viewed Aug 5, 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
Process and reaction flavor: an overview / Mathias K. Sucan and Deepthi K. Weerasinghe -- The safety assessment of process flavors / John B. Hallagan -- Regulating process flavor / Kimberly Janiec and Charles H. Manley -- An introduction to Kosher and Hala issues in process and reaction flavors / Edith Cullen-Innis -- Precursors for dry-cured ham flavor / Ana I. Carrapiso and M. Rosa Carrapiso -- Aroma and amino acid composition of hydrolyzed vegetable protein from rice bran / Arporn Jarunrattanasri, Keith R. Cadwallader, and Chockchai Theerakulkait -- Reaction flavors : the next generation / Brian Byrne -- Formation of flavor compounds by the reactions of carbonyls and ammonium sulfide under low temperature / Junwu (Eric) Xi and Chi-Tang Ho -- Amadori compounds of cysteine and their role in the development of meat flavor / Kris B. de Roos, Kees Wolswinkel and Gerben Sipma -- Cystine and cysteine : now available via vegetarian fermentation / Christoph Winterhalter -- Influence of high hydorstatic pressure on aroma compound formation in thermally processed proline-glucose mixtures / Peter Schieberle, Thomas Hofmann, and Frank Deters -- Effect of acetate concentration on maillard browning in glucose-glycine model systems / Cathy Davies -- Role of phosphate and carboxlate ions in maillard browning / George P. Rizzi -- Synthesis and sensorial description of new sulfur-containing odorants / F. Robert [and others] -- On-line monitoring of the Maillard reaction using a film reactor coupled to ion trap mass spectrometry / G.A. Channell and A.J. Taylor -- Formation, release, and perception of taste and aroma compounds from cheeses as a function of matrix properties / C. Salles [and others] -- Nature, cause, and control of irradiation-induced off-odor in ready-to-eat meat products / Xeutong Fan
Control code
429531045
Extent
1 online resource (ix, 244 pages)
Form of item
online
Isbn
9780841220232
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)429531045
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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