Title:
Thermally generated flavors : maillard, microwave and extrusion processes
Series:
Series (American Chemical Society) 543
Publication Information:
Washington, DC : American Chemical Society, 1994
ISBN:
9780841227422
General Note:
Symposium sponsored by the division of agricultural and food chemistry at the 204th National meeting of the American Chemical Society, Washington, DC, August 23-28, 1992
Added Conference Author:
Available:*
Library | Item Barcode | Call Number | Material Type | Item Category 1 | Status |
|---|---|---|---|---|---|
Searching... | 30000003792367 | TP372.55.M35 T43 1994 | Open Access Book | Proceedings, Conference, Workshop etc. | Searching... |
On Order
Summary
Summary
The first book to comprehensively cover microwave and extrusion generated volatiles. Includes discussion of food flavor applications. Features new isolation and analysis techniques to evaluate flavors generated from heated food systems. Examines generation of Maillard-reaction flavors and characteristic odor compounds from complex model systems that mimic food-processing conditions. Describes reactions between carbohydrates and amino acids in the presence of lipids. Proposes mechanisms to explain differences between volatile compounds generated by microwave, extrusion, and conventional heating processes. Examines legal and regulatory aspects of process flavors.
Table of Contents
| Maillard, Microwave, and Extrusion Cooking: Generation of AromasI. Katz |
| Regulatory Status of Maillard Reaction FlavorsL.J. Lin |
| Process Flavors and Precursor Systems: Commercial Preparation and UseC.H. Manley |
| Basic Principles for Protecting New Developments: A Guide to Patent and Trade Secret ProtectionS.P. Ludwig |
| Detection of Amadori Compounds in Heated FoodsK. Eichner and M. Reutter and R. Wittmann |
| Maillard Reaction Products from Microwave Heating of Model Systems: Exploiting Gas Chromatographic VariablesJ. Eiserich and T. Shibamoto and M. Dinnauer and W. Jennings |
| Gas Chromatography--Olfactometry of Glucose-Proline Maillard Reaction ProductsD.D. Roberts and T.E. Acree |
| Molasses Flavor Investigations with Sulfur Chemiluminescence DetectionJ.S. Steely and K.R. Zeller |
| Isolation of Aroma Volatiles from an Extruded Oat Ready-To-Eat Cereal: Comparison of Distillation-Extraction and Supercritical Fluid ExtractionM.J. Morello |
| Flavor Compounds Formed during the Maillard ReactionD.S. Mottram |
| Dicarbonyl Sugar Derivatives and Their Role in the Maillard ReactionM.S. Feather |
| Mechanism of Pyrazine FormationH. Weenen and S.B. Tjan and P.J. de Valois and N. Bouter and A. Pos and H. Vonk |
| Reactivity of Peptides in the Maillard ReactionP.M.T. de Kok and E.A.E. Rosing |
| Aroma Volatiles from Meatlike Maillard SystemsD.S. Mottram and F.B. Whitfield |
| New Aroma Compounds in Wheat BreadW. Baltes and C. Song |
| Formation Pathways for Primary Roasted Coffee Aroma CompoundsW. Holscher and H. Steinhart |
| Indicator Compounds and Precursors for Cocoa Aroma FormationK. Eichner and R. Schnee and M. Heinzler |
| Effect of pH on the Volatile Compounds Formed in a Xylose-Lysine Model SystemJ.M. Ames and A. Apriyantono |
| Flavors from the Reaction of Lysine and Cysteine with Glucose in the Presence of LipidsA. Arnoldi |
| Formation of Maillard Products in the Proline-Glucose Model System: High-Temperature Short-Time KineticsH.D. Stahl and T.H. Parliment |
| Pyridoimidazoles, Histidine-Specific Reaction ProductsU.S. Gi and W. Baltes |
| Role of Cysteine in the Formation of 2-Methyl-3-furanthiol in a Thiamine-Cysteine Model SystemT.A. Bolton and G.A. Reineccius and R. Liardon and T. Huynh Ba |
| Flavoring in Extrusion: An OverviewR. Villota and J.G. Hawkes |
| Lipid Oxidation in Extruded ProductsW. E. Artz and S.K. Rao |
| Maillard Reaction Volatile Compounds and Color Quality of a Whey Protein Concentrate-Corn Meal Extruded ProductM.E. Bailey and R.A. Gutheil and F.-H. Hsieh and C.-W. Cheng and K.O. Gerhardt |
| Ammonium Bicarbonate and Pyruvaldehyde as Flavor Precursors in Extruded Food SystemsH.V. Izzo and T.G. Hartman and C-T. Ho |
| Collection and Characterization of Volatile Compounds Released at the Die during Twin Screw Extrusion of Corn FlourM. Nair and Z. Shi and M.V. karwe and C.-T. Ho and H. Daun |
| Formation and Degradation of Tryptophan Amadori Products during Extrusion ProcessingV.A. Yaylayan and J. Fichtali and F.R. van de Voort |
| Flavor Properties of Extrusion Cooked Mechanically Deboned PorkM.B. Liu and J.A. Maga |
| Extrude Taro (Colocasia esculenta) VolatilesJ.A. Maga and M.B. Liu |
| Glycoside as a Flavor Precursor during ExtrusionS. Tanaka and M.V. Karwe and C.-T. Ho |
| Chain Length and Functional Group Impact on Flavor Retention during ExtrusionC.H. Kim and J.A. Maga |
| Critical Factors in Microwave-Generated AromasR. F. Schiffmann |
| Flavor and Flavorings in Microwave Foods: An OverviewT. van Eijk |
| Microwave Volatilization of Aroma CompoundsT.R. Lindstrom and T.H. Parliment |
| Flavor Volatilization in Microwave Food Model SystemsM.A. Stanford and R.J. McGorrin |
| Nonequilibrium Partition Model for Prediction of Microwave Flavor ReleaseE. Graf and K.B. de Roos |
| Microwave and Thermally Induced Maillard ReactionsV.A. Yaylayan and N.G. Forage and S. Mandeville |
| Flavor in the Cysteine-Glucose Model System Prepared in Microwave and Conventional OvensT. Shibamoto and H. Yeo |
| Flavor Formation during Frying and Subsequent Losses during Storage and Microwave Reheating in PancakesH.-C. Li and S.J. Risch and G. A. Reineccius |
