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    Thermally Generated Flavors Maillard, Microwave and Extrusion Processes

    ISBN-10: 084122742X
    ISBN-13: 9780841227422
    Author(s): Thomas H. Parliment, Michael J. Morello, Robert J. McGorrin
    Description: The first book comprehensively to cover microwave and extrusion generated volatiles. Includes discussion of food flavour applications. Features new isolation and analysis techniques to evaluate flavours generated from heated food systems. Examines  More...
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    Publisher: American Chemical Society
    Binding: Hardcover
    Pages: 494
    Size: 8.90" wide x 6.00" long x 0.90" tall
    Weight: 1.694
    Language: English

    The first book comprehensively to cover microwave and extrusion generated volatiles. Includes discussion of food flavour applications. Features new isolation and analysis techniques to evaluate flavours generated from heated food systems. Examines generation of Maillard-reaction flavours and characteristic odor compounds from complex model systems that mimic food-processing conditions. Describes reactions between carbohydrates and amino acids in the presence of lipids. Proposes mechanisms to explain differences between volatile compounds generated by microwave, extrusion, and conventional heating processes. Examines legal and regulatory aspects of process flavours.

    Maillard, Microwave, and Extrusion Cooking: Generation of Aromas
    Regulatory Status of Maillard Reaction Flavors
    Process Flavors and Precursor Systems: Commercial Preparation and Use
    Basic Principles for Protecting New Developments: A Guide to Patent and Trade Secret Protection
    Detection of Amadori Compounds in Heated Foods
    Maillard Reaction Products from Microwave Heating of Model Systems: Exploiting Gas Chromatographic Variables
    Gas Chromatography--Olfactometry of Glucose-Proline Maillard Reaction Products
    Molasses Flavor Investigations with Sulfur Chemiluminescence Detection
    Isolation of Aroma Volatiles from an Extruded Oat Ready-To-Eat Cereal: Comparison of Distillation-Extraction and Supercritical Fluid Extraction
    Flavor Compounds Formed during the Maillard Reaction
    Dicarbonyl Sugar Derivatives and Their Role in the Maillard Reaction
    Mechanism of Pyrazine Formation
    Reactivity of Peptides in the Maillard Reaction
    Aroma Volatiles from Meatlike Maillard Systems
    New Aroma Compounds in Wheat Bread
    Formation Pathways for Primary Roasted Coffee Aroma Compounds
    Indicator Compounds and Precursors for Cocoa Aroma Formation
    Effect of pH on the Volatile Compounds Formed in a Xylose-Lysine Model System
    Flavors from the Reaction of Lysine and Cysteine with Glucose in the Presence of Lipids
    Formation of Maillard Products in the Proline-Glucose Model System: High-Temperature Short-Time Kinetics
    Pyridoimidazoles, Histidine-Specific Reaction Products
    Role of Cysteine in the Formation of 2-Methyl-3-furanthiol in a Thiamine-Cysteine Model System
    Flavoring in Extrusion: An Overview
    Lipid Oxidation in Extruded Products
    Maillard Reaction Volatile Compounds and Color Quality of a Whey Protein Concentrate-Corn Meal Extruded Product
    Ammonium Bicarbonate and Pyruvaldehyde as Flavor Precursors in Extruded Food Systems
    Collection and Characterization of Volatile Compounds Released at the Die during Twin Screw Extrusion of Corn Flour
    Formation and Degradation of Tryptophan Amadori Products during Extrusion Processing
    Flavor Properties of Extrusion Cooked Mechanically Deboned Pork
    Extrude Taro (Colocasia esculenta) Volatiles
    Glycoside as a Flavor Precursor during Extrusion
    Chain Length and Functional Group Impact on Flavor Retention during Extrusion
    Critical Factors in Microwave-Generated Aromas
    Flavor and Flavorings in Microwave Foods: An Overview
    Microwave Volatilization of Aroma Compounds
    Flavor Volatilization in Microwave Food Model Systems
    Nonequilibrium Partition Model for Prediction of Microwave Flavor Release
    Microwave and Thermally Induced Maillard Reactions
    Flavor in the Cysteine-Glucose Model System Prepared in Microwave and Conventional Ovens
    Flavor Formation during Frying and Subsequent Losses during Storage and Microwave Reheating in Pancakes

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