Controlling Maillard Pathways To Generate Flavors [#433993]

Controlling Maillard Pathways To Generate Flavors By Donald S. Mottram and Andrew J. Taylor (Eds.)
2010 | 157 Pages | ISBN: 0841225796 | PDF | 3 MB
Content: PREFACE; 1. Predictive Modeling of Flavor Compound Formation in the Maillard Reaction: A SWOT Analysis; M. A. J. S. VAN BOEKEL; 2. Kinetic Modeling of the Formation of Volatile Compounds in Heated Beef Muscle Extracts Containing Added Ribose; DIMITRIOS P. BALAGIANNIS, JACK HOWARD, JANE K. PARKER, NEIL DESFORGES, AND DONALD S. MOTTRAM; 3. Dicarbonyl Intermediates: A Control Factor in the Maillard Reaction; YU WANG AND CHI-TANG HO; 4. Dicarbonyls from Maillard Degradation of Glucose and Maltose; M. A. GLOMB, J. GOBERT, AND M. VOIGT; 5. Generation of 4-Hydroxy-2,5-dimethyl-3(2H)-furanone during Extrusion Cooking: A Multidisciplinary Approach; TOMAS DAVIDEK, SILKE ILLMANN, ANDREAS RYTZ, HELENE CHANVRIER, GREET VANDEPUTTE, HEIKE P. SCHUCHMANN, IMRE BLANK, AND JOSEF KERLER; 6. Hydroxycinnamic Acid - Maillard Reactions in Simple Aqueous Model Systems; MARLENE R. MOSKOWITZ AND DEVIN G. PETERSON; 7. Science and Serendipity: The Maillard Reaction and the Creative Flavorist; DAVID A. BAINES, SANDRA BISHARA, JANE K. PARKER, AND DONALD S. MOTTRAM; 8. Meat Flavor Generation in Complex Maillard Model Systems; S. I. F. S. MARTINS, A. LEUSSINK, E. A. E. ROSING, G. A. DESCLAUX, AND C. BOUCON; 9. Flavor Development in a Meat-Based Petfood Containing Added Glucose and Glycine; JANE K. PARKER, DIMITRIOS P. BALAGIANNIS, NEIL DESFORGES, AND DONALD S. MOTTRAM; 10. The Effects of Storage on the Formation of Aroma and Acrylamide in Heated Potato; J. STEPHEN ELMORE, ANDREW T. DODSON, ADRIAN BRIDDON, NIGEL G. HALFORD, AND DONALD S. MOTTRAM; 11. Methionine-Containing Cyclic Dipeptides: Occurrence in Natural Products, Synthesis, and Sensory Evaluation; NEIL C. DA COSTA, MICHAEL Z. CHEN, DEBRA MERRITT, AND LAURENCE TRINNAMAN; 12. Control of Color Formation by Ionic Species in Non-Enzymic Browning Reactions; GEORGE P. RIZZI; 13. Effect of Physical Properties of Food Matrices on the Maillard Reaction; A. J. TAYLOR, L. SIVASUNDARAM, L. MOREAU, G. A. CHANNELL, AND S. E. HILL; 14. Control of the Maillard Reaction during the Cooking of Food; DONALD S. MOTTRAM AND J. STEPHEN ELMORE; INDEXES; AUTHOR INDEX; SUBJECT INDEX