Format:
1 Online-Ressource (284 pages)
,
illustrations
ISBN:
9780841215436
Series Statement:
ACS symposium series 610
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, DC, August 21-25, 1994"
,
Distributed in print by Oxford University Press
,
Includes bibliographical references and index
,
Physical Chemistry in Flavor Products Preparation: An Overview /
,
Kinetics of Formation and Degradation of Morpholino-1-deoxy-D-fructose /
,
Kinetics of the Formation of Oxygen-Containing Heterocyclic Compounds via the Maillard Reaction /
,
Effect of Water Content and Amino Acids on Maillard Browning Kinetics in Propylene Glycol Based Model Systems During Microwave Heating /
,
Kinetics of Tetramethylpyrazine Formation under High Hydrostatic Pressure /
,
Modeling Maillard Browning in Dehydrated Food Systems as a Function of Temperature, Moisture Content, and Glass Transition Temperature /
,
Modeling the Maillard Reaction: A Computer Simulation and a Discussion of Its Application to Maillard Reaction Analysis and Design /
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Implementation of Process Kinetics To Scale Up Automated Thermally Reacted Flavor Processes /
,
Production of Natural Flavors Using a Cold Extrusion Process /
,
A Novel Membrane Process for Folding Essential Oils /
,
Oxidative Stability of Encapsulated Seal Blubber Oil /
,
The Location of Vanillin in a Food Emulsion System /
,
Methods To Predict the Physical Stability of Flavor—Cloud Emulsion /
,
Surface Dilational Rheological Properties of Protein-Adsorbed Interfaces: Relationship to Stability of Food Foams and Emulsions /
,
The Role of Specialty Food Starches in Flavor Emulsions /
,
Phospholipid Liposomes: Properties and Potential Use in Flavor Encapsulation /
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Nonphospholipid Liposomes: Properties and Potential Use in Flavor Encapsulation /
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Use of Cyclodextrins for Flavors /
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The Role of Specialty Food Starches in Flavor Encapsulation /
Additional Edition:
ISBN 9780841233263
Additional Edition:
ISBN 0841233268
Additional Edition:
Erscheint auch als ISBN 9780841233263
Additional Edition:
Erscheint auch als ISBN 0841233268
Language:
English
DOI:
10.1021/bk-1995-0610
