Chemical Markers for Processed and Stored Foods by Tung-Ching Lee, Hie-Joon Kim

By Tung-Ching Lee, Hie-Joon Kim

content material: research of nonvolatile response items of aqueous Maillard version platforms : the impact of time at the profile of response items / Jennifer M. Ames, Richard G. Bailey, Simona M. Monti, and Cheryl A. Bunn --
complicated Maillard items of disaccharides : research and relation to response stipulations / Monika Pischetsrieder and Theodor Severin --
using aminoguanidine to capture and degree dicarbonyl intermediates produced in the course of the Maillard response / M.S. Feather, V. Mossine, and J. Hirsch --
Early detection of adjustments in the course of warmth processing and garage of tomato items / okay. Eichner, I. Schräder, and M. Lange --
Chemical markers for the protein caliber of heated and saved meals / H.F. Erbersdobler, J. Hartkopf, H. Kayser, and A. Ruttkat --
ideas and purposes of chemical markers of sterility in high-temperature- short-time processing of particulate meals / Hie-Joon Kim, Irwin A. Taub, Yang-Mun Choi, and Anuradha Prakash --
The influence of processing at the chiral aroma compounds in cherries (Prunus avium L.) / Kieran Pierce, Donald S. Mottram, and Brian D. Baigrie --
Glucosone as a radical-generating intermediate within the complex Maillard response / S. Kawakishi, S. Nasu, R.Z. Cheng, and T. Osawa --
Chemical degradative signs to observe the standard of processed and saved citrus items / H.S. Lee and S. Nagy --
Shelf-life prediction of aseptically packaged orange juice / L.M. Ahrné, M.C. Manso, E. Shah, F.A.R. Oliveira, and R.E. Öste --
attribute stale style shaped whereas storing beer / Fumitaka Hayase, Koichi Harayama, and Hiromichi Kato --
Use of unstable aldehydes for the size of oxidation in meals / Jon W. Wong and Takayuki Shibamoto --
Autoxidation of L-ascorbic acid and its value in foodstuff processing / T. Kurata, N. Miyake, E. Suzuki, and Y. Otsuka --
Localized antioxidant degradation with regards to merchandising of lipid oxidation / Marilyn C. Erickson, Robert L. Shewfelt, Brenda A. del Rosario, Guo-Dong Wang, and Albert C. Purvis --
software of enzymatic reactions for overview of caliber alterations in frozen greens / K.H. Park, J.W. Kim, and M.J. Kim --
fast attempt for alcohol dehydrogenase in the course of peanut maturation and curing / Si-Yin Chung, John R. Vercellotti, and Timothy H. Sanders --
Glycoalkaloids in clean and processed potatoes / Mendel Friedman and Gary M. McDonald --
Periodate oxidative degradation of Amadori compounds : formation of N[epsilon]-carboxymethyllysine and N-carboxymethylamino acids as markers of the early Maillard response / Raphaël Badoud, Laurent B. Fay, Fabienne Hunston, and Gudrun Pratz --
Haptenic sugar antigens as immunochemical markers for the Maillard response of processed and kept milk items / T. Matsuda and Y. Kato --
Inactivation of egg trypsin inhibitors by means of the Maillard response : a biochemical marker of lysine and arginine amendment / Y. Kato and T. Matsuda --
Browning of amino acids and proteins in vitro : insights derived from an electrophoretic technique / G. Candiano, G. Pagnan, G.M. Ghiggeri, and R. Gusmano --
Instrumental technique of tracking the flavour caliber of meals / G.A. Reineccius --
Correlation among colour computing device imaginative and prescient and colorimeter for nutrition purposes / P.P. Ling, V.N. Ruzhitsky, A.N. Kapanidis, and Tung-Ching Lee.

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Wittmann, R. ; ACS Symposium Series No. 543; American Chemical Society: Washington, DC, 1994; pp 42-54. ; Eichner, K. Z. Lebensm. Unters. Forsch. 1989, 188, 212-220. O. Food Technol. 1955, 9, 433-438. B. Analyt. Chem. 1960, 32, 1375-1376. Reutter, M . ; Eichner, K. Z. Lebensm. Unters. Forsch. 1989, 188, 28-35. Namiki, M . Adv. Food Res. 1988, 32, 115-184. Baltes, W. Dtsch. Lebensm. Rdsch. 1979, 75, 2-7. Baltes, W. Lebensmittelchem. Gerichtl Chem. 1980, 34, 39-47. P. Adv. Food Res. 1986, 30, 77-138.

Feather, M . ; ACS Symposium Series; American Chemical Society: Washington, DC, 1996. Chapter 4 Early Detection of Changes During Heat Processing and Storage of Tomato Products K. Eichner, I. Schräder, and M. ch004 Institut für Lebensmittelchemie der Universität Münster, Piusallee 7, D-48147 Münster, Germany During heat processing of tomatoes dependent on the reaction conditions different chemical reactions take place. Pyrrolidone-carboxylic acid formed by cyclization of glutamine arises already during the break process.

Ledl, F. Carbohydr. Res. 1990, 204, 215-220 15. ; Bujard J Prog. Fd. Nutr. Sci. 1981, 5, 345-355 16. S. J. Agric. Food Chem. 1975, 23, 957-960 17. N. Rec. Trav. Chim 1968, 87: 1011-1016 18. W. J. Biol. Chem. 1986, 261, 48894894 19. Brownlee, M . ; Vlassara, H . ; Cerami, A. Science 1986, 232 1629 - 1632 20. Wolfram, M . L . ; El Khadem, H . ; Alfes, H . J. Org. Chem. 1964 29, 3074 3076 21. S. Carbohydr. Res. 1991, 220, C5-C7 22. S. Carbohydr. Res. 1992, 232, 125-130 23. S. J. Carbohydr. Chem.

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