Kooperativer Bibliotheksverbund

UID:

Format: 1 Online-Ressource (308 pages) , illustrations

ISBN: 9780841215801

Series Statement: ACS symposium series 631

Note: "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." , Distributed in print by Oxford University Press , Includes bibliographical references and index , Analysis of Nonvolatile Reaction Products of Aqueous Maillard Model Systems: The Effect of Time on the Profile of Reaction Products / , Advanced Maillard Products of Disaccharides: Analysis and Relation to Reaction Conditions / , The Use of Aminoguanidine To Trap and Measure Dicarbonyl Intermediates Produced During the Maillard Reaction / , Early Detection of Changes During Heat Processing and Storage of Tomato Products / , Chemical Markers for the Protein Quality of Heated and Stored Foods / , Principles and Applications of Chemical Markers of Sterility in High-Temperature— Short-Time Processing of Particulate Foods / , The Effect of Processing on the Chiral Aroma Compounds in Cherries (Prunus avium L.) / , Glucosone as a Radical-Generating Intermediate in the Advanced Maillard Reaction / , Chemical Degradative Indicators To Monitor the Quality of Processed and Stored Citrus Products / , Shelf-Life Prediction of Aseptically Packaged Orange Juice / , Characteristic Stale Flavor Formed While Storing Beer / , Use of Volatile Aldehydes for the Measurement of Oxidation in Foods / , Autoxidation of L-Ascorbic Acid and Its Significance in Food Processing / , Localized Antioxidant Degradation in Relation to Promotion of Lipid Oxidation / , Application of Enzymatic Reactions for Evaluation of Quality Changes in Frozen Vegetables / , Rapid Test for Alcohol Dehydrogenase During Peanut Maturation and Curing / , Glycoalkaloids in Fresh and Processed Potatoes / , Periodate Oxidative Degradation of Amadori Compounds: Formation of N ε-Carboxymethyllysine and N-Carboxymethylamino Acids as Markers of the Early Maillard Reaction / , Haptenic Sugar Antigens as Immunochemical Markers for the Maillard Reaction of Processed and Stored Milk Products / , Inactivation of Egg Trypsin Inhibitors by the Maillard Reaction: A Biochemical Marker of Lysine and Arginine Modification / , Browning of Amino Acids and Proteins In Vitro: Insights Derived from an Electrophoretic Approach / , Instrumental Means of Monitoring the Flavor Quality of Foods / , Correlation Between Color Machine Vision and Colorimeter for Food Applications /

Additional Edition: ISBN 9780841234048

Additional Edition: ISBN 0841234043

Additional Edition: Erscheint auch als ISBN 9780841234048

Additional Edition: Erscheint auch als ISBN 0841234043

Language: English

DOI: 10.1021/bk-1996-0631

URL: lizenzpflichtig

UID:

Format: 1 Online-Ressource (356 pages) , illustrations

ISBN: 9780841215252

Series Statement: ACS symposium series 600

Note: "Developed from a symposium sponsored by the Division of Agricultural and Food Chemistry at the 208th National Meeting of the American Chemical Society, Washington, D.C., August 21-26, 1994." , Distributed in print by Oxford University Press , Includes bibliographical references and index , Recent Advances in Chemistry of Enzymatic Browning: An Overview / , Enzymatic Browning in Fruits: Its Biochemistry and Control / , Phenolic Browning: A Perspective from Grape and Wine Research / , Prevention of Enzymatic Browning in Fruits and Vegetables: A Review of Principles and Practice / , Tyrosinase: Molecular and Active-Site Structure / , Differentiation of Fungal Tyrosinases and Laccases Using Selective Inhibitors and Substrates / , Fruit Polyphenol Oxidases: New Data on an Old Problem / , Implications of the Phylogenetic Distribution of Polyphenol Oxidase in Plants / , Biology and Molecular Biology of Polyphenol Oxidase / , Reactions of Enzymically Generated Quinones in Relation to Browning in Grape Musts and Wines / , Evolution of Chlorogenic Acid o-Quinones in Model Solutions / , Exploiting Tyrosinase Activity in Aqueous and Nonaqueous Media / , Enzymatic Browning of Muscadine Grape Products / , Browning Mechanism of Water Convolvulus (Ipomoea aquativa Forsk.) Stored at Low Temperature / , Difference Spectra Spectrophotometry for Polyphenol Oxidase Assay / , Antioxidant Characteristics of Melanin-Related Products from Enzymatic Browning Reaction of Catechin in a Model System / , Mechanisms of Some Reducing Compounds That Inactivate Polyphenol Oxidases / , Prevention of Enzymatic Browning in Prepeeled Potatoes and Minimally Processed Mushrooms / , Inhibition of Apple-Slice Browning by 4-Hexylresorcinol / , Polyphenol Oxidase Activity in Japanese Apples: Differences Among Cultivars and Prevention by Heat, Ascorbic Acid, and Reduced Oxygen / , Extraction, Partial Characterization, and Inhibition Patterns of Polyphenol Oxidase from Burdock (Arctium lappa) / , Multiple Effects of Maltol and Kojic Acid on Enzymatic Browning / , Effect of Cyclodextrins on Polyphenol Oxidation Catalyzed by Apple Polyphenol Oxidase / , Sulfite Substitutes for the Prevention of Enzymatic Browning in Foods /

Additional Edition: ISBN 9780841232495

Additional Edition: ISBN 0841232490

Additional Edition: Erscheint auch als ISBN 9780841232495

Additional Edition: Erscheint auch als ISBN 0841232490

Language: English

DOI: 10.1021/bk-1995-0600

URL: lizenzpflichtig