Chemical Markers for Processed and Stored Foods

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Chemical Markers for Processed and Stored Foods By Tung-Ching Lee and Hie-Joon Kim (Eds.)
1996 | 294 Pages | ISBN: 0841234043 | PDF | 25 MB

Content: 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.

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