Your email was sent successfully. Check your inbox.

An error occurred while sending the email. Please try again.

Proceed reservation?

Export
  • 1
    UID:
    b3kat_BV011114217
    Format: XI, 290 S. , Ill., graph. Darst.
    ISBN: 0841234043
    Series Statement: American Chemical Society: ACS symposium series 631
    Language: English
    Keywords: Lebensmittelindustrie ; Qualitätskontrolle ; Lebensmittelhandel ; Qualitätskontrolle ; Lebensmittelanalyse ; Lebensmittelverarbeitung ; Lebensmittelqualität ; Marker ; Lebensmittel ; Lagerung ; Lebensmittelqualität ; Marker ; Konferenzschrift ; Konferenzschrift
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
  • 2
    UID:
    gbv_1841189510
    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
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
Did you mean 0841233047?
Did you mean 0841224943?
Did you mean 0841230404?
Close ⊗
This website uses cookies and the analysis tool Matomo. Further information can be found on the KOBV privacy pages