Thermally Generated Flavors - ACS Symposium Series
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084122742x, 0841213992

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Collection and Characterization of Volatile Compounds Released at the Die during Twin Screw Extrusion of Corn Flour

Thermally Generated Flavors - ACS Symposium Series ◽

10.1021/bk-1994-0543.ch027 ◽

1993 ◽

pp. 334-347 ◽

Author(s):

Malathy Nair ◽

Zulin Shi ◽

Mukund V. Karwe ◽

Chi-Tang Ho ◽

Henryk Daun

Keyword(s):

Volatile Compounds ◽

Twin Screw Extrusion ◽

Screw Extrusion ◽

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Microwave and Thermally Induced Maillard Reactions

Thermally Generated Flavors - ACS Symposium Series ◽

10.1021/bk-1994-0543.ch038 ◽

1993 ◽

pp. 449-456 ◽

Author(s):

V. A. Yaylayan ◽

N. G. Forage ◽

S. Mandeville

Keyword(s):

Thermally Induced ◽

Maillard Reactions

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Maillard, Microwave, and Extrusion Cooking

Thermally Generated Flavors - ACS Symposium Series ◽

10.1021/bk-1994-0543.ch001 ◽

1993 ◽

pp. 2-6 ◽

Author(s):

Ira Katz

Keyword(s):

Extrusion Cooking

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Extruded Taro (Colocasia esculenta) Volatiles

Thermally Generated Flavors - ACS Symposium Series ◽

10.1021/bk-1994-0543.ch030 ◽

1993 ◽

pp. 365-369

Author(s):

J. A. Maga ◽

M. B. Liu

Keyword(s):

Colocasia Esculenta

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Detection of Amadori Compounds in Heated Foods

Thermally Generated Flavors - ACS Symposium Series ◽

10.1021/bk-1994-0543.ch005 ◽

1993 ◽

pp. 42-54 ◽

Author(s):

K. Eichner ◽

M. Reutter ◽

R. Wittmann

Keyword(s):

Amadori Compounds

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Author Index

Thermally Generated Flavors - ACS Symposium Series ◽

10.1021/bk-1994-0543.ix001 ◽

1993 ◽

pp. 478-479

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Subject Index

Thermally Generated Flavors - ACS Symposium Series ◽

10.1021/bk-1994-0543.ix002 ◽

1993 ◽

pp. 479-492

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Formation of Maillard Products in the Proline—Glucose Model System

Thermally Generated Flavors - ACS Symposium Series ◽

10.1021/bk-1994-0543.ch020 ◽

1993 ◽

pp. 251-262

Author(s):

Howard D. Stahl ◽

Thomas H. Parliment

Keyword(s):

Model System ◽

Maillard Products

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Lipid Oxidation in Extruded Products

Thermally Generated Flavors - ACS Symposium Series ◽

10.1021/bk-1994-0543.ch024 ◽

1993 ◽

pp. 296-314

Author(s):

William E. Artz ◽

Suresh K. Rao

Keyword(s):

Lipid Oxidation ◽

Extruded Products

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Reactivity of Peptides in the Maillard Reaction

Thermally Generated Flavors - ACS Symposium Series ◽

10.1021/bk-1994-0543.ch013 ◽

1993 ◽

pp. 158-179 ◽

Author(s):

P. M. T. de Kok ◽

E. A. E. Rosing

Keyword(s):

Maillard Reaction

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