Pub. Date:
American Chemical Society


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Product Details

ISBN-13: 9780841225794
Publisher: American Chemical Society
Publication date: 03/18/2011
Series: ACS Symposium Series , #1042
Pages: 174
Product dimensions: 6.10(w) x 9.00(h) x 0.60(d)

About the Author

Donald S. Mottram is Professor of Food Chemistry in the Department of Food Biosciences at the University of Reading.

Andrew J. Taylor is Professor in the Division of Food Sciences at the University of Nottingham.

Table of Contents


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, Hélène 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

Author Index
Subject Index

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