Process and reaction flavors recent developments

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Veröffentlicht: New York, NY American Chemical Soc. 2005
Schriftenreihe:ACS symposium series 905
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Datensatz im Suchindex

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adam_text Contents Preface ................................................................................................................*x 1. Process and Reaction Flavors: An Overview ..........................................1 Mathias К. Sucan and Deepthi K. Weerasinghe Regulatory and Safety Aspects of Process Flavors 2. The Safety Assessment of Process Flavors .............................................26 John B. Hallagan 3. Regulating Process Flavor ....................................................,..................41 Kimberly Janiec and Charles H. Manley 4. An Introduction to Kosher and Halal Issues in Process and Reaction Flavors ...............................................................................56 Edith Cullen-Innis Ingredients and Intermediate Maillard Reactions 5. Precursors for Dry-Cured Ham Flavor .................................................70 Ana I. Carrapiso and M. Rosa Carrapiso 6. Aroma and Amino Acid Composition of Hydrolyzed Vegetable Protein from Rice Bran ...........................................................................83 Arporn Jarunrattanasri, Keith R. Cadwallader, and Chockchai Theerakulkait 7. Reaction Flavors: The Next Generation ................................................98 Brian Byrne 8. Formation of Flavor Compounds by the Reactions of Carbonyls and Ammonium Sulfide under Low Temperature .......105 Junwu (Eric) Xi and Chi-Tang Ho vu 9. Amadori Compounds of Cysteine and Their Role in the Development of Meat Flavor ......................................................117 Kris B. de Roos, Kees Wolswinkel, and Gerben Sipma 10. Cystine and Cysteine: Now Available via Vegetarian Fermentation ..........................................................................................130 Christoph Winterhalter Process Flavors from Classical Maillard Reactions 11. Influence of High Hydrostatic Pressure on Aroma Compound Formation in Thermally Processed Proline-Glucose Mixtures .........136 Peter Schieberle, Thomas Hofmann, and Frank Deters 12. Effect of Acetate Concentration on Maillard Browning in Glucose-Glycine Model Systems ......................................................146 Cathy Davies 13. Role of Phosphate and Carboxylate Ions in Maillard Browning .......157 George P. Rizzi Analysis of Process Flavors 14. Synthesis and Sensorial Description of New Sulfur- Containing Odorants .............................................................................170 F. Robert, H. Simian, J. Héritier, J. Quiquerez, and I. Blank 15. On-Line Monitoring of the Maillard Reaction Using a Film Reactor Coupled to Ion Trap Mass Spectrometry ..............................181 G. A. Charmell and A. J. Taylor 16. Formation, Release, and Perception of Taste and Aroma Compounds from Cheeses as a Function of Matrix Properties ..........192 С Salles, E. Engel, S. Nicklaus, A. J. Taylor, and J. L. Le Quéré 17. Nature, Cause, and Control of Irradiation-Induced Off-Odor in Ready-to-Eat Meat Products ............................................................208 Xuetong Fan Author Index ...................................................................................................223 Subject Index ...................................................................................................225 VIH
adam_txt Contents Preface .*x 1. Process and Reaction Flavors: An Overview .1 Mathias К. Sucan and Deepthi K. Weerasinghe Regulatory and Safety Aspects of Process Flavors 2. The Safety Assessment of Process Flavors .26 John B. Hallagan 3. Regulating Process Flavor .,.41 Kimberly Janiec and Charles H. Manley 4. An Introduction to Kosher and Halal Issues in Process and Reaction Flavors .56 Edith Cullen-Innis Ingredients and Intermediate Maillard Reactions 5. Precursors for Dry-Cured Ham Flavor .70 Ana I. Carrapiso and M. Rosa Carrapiso 6. Aroma and Amino Acid Composition of Hydrolyzed Vegetable Protein from Rice Bran .83 Arporn Jarunrattanasri, Keith R. Cadwallader, and Chockchai Theerakulkait 7. Reaction Flavors: The Next Generation .98 Brian Byrne 8. Formation of Flavor Compounds by the Reactions of Carbonyls and Ammonium Sulfide under Low Temperature .105 Junwu (Eric) Xi and Chi-Tang Ho vu 9. Amadori Compounds of Cysteine and Their Role in the Development of Meat Flavor .117 Kris B. de Roos, Kees Wolswinkel, and Gerben Sipma 10. Cystine and Cysteine: Now Available via Vegetarian Fermentation .130 Christoph Winterhalter Process Flavors from Classical Maillard Reactions 11. Influence of High Hydrostatic Pressure on Aroma Compound Formation in Thermally Processed Proline-Glucose Mixtures .136 Peter Schieberle, Thomas Hofmann, and Frank Deters 12. Effect of Acetate Concentration on Maillard Browning in Glucose-Glycine Model Systems .146 Cathy Davies 13. Role of Phosphate and Carboxylate Ions in Maillard Browning .157 George P. Rizzi Analysis of Process Flavors 14. Synthesis and Sensorial Description of New Sulfur- Containing Odorants .170 F. Robert, H. Simian, J. Héritier, J. Quiquerez, and I. Blank 15. On-Line Monitoring of the Maillard Reaction Using a Film Reactor Coupled to Ion Trap Mass Spectrometry .181 G. A. Charmell and A. J. Taylor 16. Formation, Release, and Perception of Taste and Aroma Compounds from Cheeses as a Function of Matrix Properties .192 С Salles, E. Engel, S. Nicklaus, A. J. Taylor, and J. L. Le Quéré 17. Nature, Cause, and Control of Irradiation-Induced Off-Odor in Ready-to-Eat Meat Products .208 Xuetong Fan Author Index .223 Subject Index .225 VIH
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physical IX, 244 S. graph. Darst.
publishDate 2005
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publisher American Chemical Soc.
record_format marc
series ACS symposium series
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spellingShingle Process and reaction flavors recent developments
ACS symposium series
Aliments - Traitement - Sécurité - Mesures
Maillard, Réaction de - Congrès
Saveur - Congrès
Maillard reaction Congresses
Flavor Congresses
Food industry and trade Safety measures
Maillard-Reaktion (DE-588)4168628-7 gnd
Lebensmittelverarbeitung (DE-588)4167045-0 gnd
Geschmacksstoff (DE-588)4020569-1 gnd
subject_GND (DE-588)4168628-7
(DE-588)4167045-0
(DE-588)4020569-1
(DE-588)1071861417
title Process and reaction flavors recent developments
title_auth Process and reaction flavors recent developments
title_exact_search Process and reaction flavors recent developments
title_exact_search_txtP Process and reaction flavors recent developments
title_full Process and reaction flavors recent developments ed. by Deepthi K. Weerasinghe ...
title_fullStr Process and reaction flavors recent developments ed. by Deepthi K. Weerasinghe ...
title_full_unstemmed Process and reaction flavors recent developments ed. by Deepthi K. Weerasinghe ...
title_short Process and reaction flavors
title_sort process and reaction flavors recent developments
title_sub recent developments
topic Aliments - Traitement - Sécurité - Mesures
Maillard, Réaction de - Congrès
Saveur - Congrès
Maillard reaction Congresses
Flavor Congresses
Food industry and trade Safety measures
Maillard-Reaktion (DE-588)4168628-7 gnd
Lebensmittelverarbeitung (DE-588)4167045-0 gnd
Geschmacksstoff (DE-588)4020569-1 gnd
topic_facet Aliments - Traitement - Sécurité - Mesures
Maillard, Réaction de - Congrès
Saveur - Congrès
Maillard reaction Congresses
Flavor Congresses
Food industry and trade Safety measures
Maillard-Reaktion
Lebensmittelverarbeitung
Geschmacksstoff
Konferenzschrift
url http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=014564144&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA
volume_link (DE-604)BV000003091
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