By Donald Mottram, Andrew Taylor
content material: PREFACE; 1. Predictive Modeling of taste Compound Formation within the Maillard response: A SWOT research; M. A. J. S. VAN BOEKEL; 2. Kinetic Modeling of the Formation of unstable Compounds in Heated red meat Muscle Extracts Containing additional Ribose; DIMITRIOS P. BALAGIANNIS, JACK HOWARD, JANE okay. PARKER, NEIL DESFORGES, AND DONALD S. MOTTRAM; three. Dicarbonyl Intermediates: A keep watch over consider the Maillard response; YU WANG AND CHI-TANG HO; four. Dicarbonyls from Maillard Degradation of Glucose and Maltose; M. A. GLOMB, J. GOBERT, AND M. VOIGT; five. iteration of 4-Hydroxy-2,5-dimethyl-3(2H)-furanone in the course of Extrusion Cooking: A Multidisciplinary strategy; TOMAS DAVIDEK, SILKE ILLMANN, ANDREAS RYTZ, HELENE CHANVRIER, GREET VANDEPUTTE, HEIKE P. SCHUCHMANN, IMRE clean, AND JOSEF KERLER; 6. Hydroxycinnamic Acid - Maillard Reactions in easy Aqueous version platforms; MARLENE R. MOSKOWITZ AND DEVIN G. PETERSON; 7. technological know-how and Serendipity: The Maillard response and the artistic Flavorist; DAVID A. BAINES, SANDRA BISHARA, JANE okay. PARKER, AND DONALD S. MOTTRAM; eight. Meat taste new release in advanced Maillard version platforms; S. I. F. S. MARTINS, A. LEUSSINK, E. A. E. ROSING, G. A. DESCLAUX, AND C. BOUCON; nine. style improvement in a Meat-Based Petfood Containing additional Glucose and Glycine; JANE okay. PARKER, DIMITRIOS P. BALAGIANNIS, NEIL DESFORGES, AND DONALD S. MOTTRAM; 10. the results of garage at the Formation of Aroma and Acrylamide in Heated Potato; J. STEPHEN ELMORE, ANDREW T. DODSON, ADRIAN BRIDDON, NIGEL G. HALFORD, AND DONALD S. MOTTRAM; eleven. Methionine-Containing Cyclic Dipeptides: prevalence in typical items, Synthesis, and Sensory overview; NEIL C. DA COSTA, MICHAEL Z. CHEN, DEBRA MERRITT, AND LAURENCE TRINNAMAN; 12. regulate of colour Formation by means of Ionic Species in Non-Enzymic Browning Reactions; GEORGE P. RIZZI; thirteen. impression of actual houses of foodstuff Matrices at the Maillard response; A. J. TAYLOR, L. SIVASUNDARAM, L. MOREAU, G. A. CHANNELL, AND S. E. HILL; 14. regulate of the Maillard response through the Cooking of foodstuff; DONALD S. MOTTRAM AND J. STEPHEN ELMORE; INDEXES; writer INDEX; topic INDEX
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J. Agric. Food Chem. 2000, 48, 3497–3506. ; ACS Symposium Series; American Chemical Society: Washington, DC, 2010. ch006 Hydroxycinnamic Acid – Maillard Reactions in Simple Aqueous Model Systems Marlene R. Moskowitza and Devin G. Peterson*,b aDepartment of Food Science, The Pennsylvania State University, University Park, PA 16802 bDepartment of Food Science and Nutrition, University of Minnesota, 147 FScN, St. edu The hydroxycinnamic acids (HCAs) in foods have been suggested to contribute to the flavor properties by multiple mechanisms.
13. 14. 15. 16. 17. 18. 19. 20. 21. van Boekel, M. Czech J. Food Sci. 2000, 18, 1–4. Leong, L. ; Wedzicha, B. L. Food Chem. 2000, 68, 21–28. ; Braat, P. J. Food Sci. 2002, 67, 2534–2542. ; Wedzicha, B. ; van Boekel, M. ; Elsevier: Amsterdam, 2002; pp 465−467. ; Wedzicha, B. L. J. Agric. Food Chem. 2003, 51, 3651–3655. ; Van Boekel, M. Food Chem. 2005, 90, 257–269. Wedzicha, B. ; Mottram, D. ; Elmore, J. ; Dodson, A. T. , Mottram, D. ; Springer: New York, 2005; pp 235−253. ; Malik, T. ; Pyle, D.
Mottram, D. ; Elmore, J. ; Dodson, A. T. , Mottram, D. ; Springer: New York, 2005; pp 235−253. ; Malik, T. ; Pyle, D. ; Mottram, D. S. In Flavour Science: Recent Advances and Trends; Bredie, W. L. , Peterson, M. ; Elsevier: Amsterdam, 2006; pp 367−370. ; Hendrickx, M. E. J. Agric. Food Chem. 2008, 56, 6460–6470. ; Nieuwenhuijse, H. Int. Dairy J. 2008, 18, 539–547. Balagiannis, D. ; Parker, J. ; Pyle, D. ; Wedzicha, B. ; Mottram, D. S. J. Agric. Food Chem. 2009, 57, 9916–9922. Knol, J. ; Viklund, G.
Controlling Maillard Pathways To Generate Flavors by Donald Mottram, Andrew Taylor