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 --
complex Maillard items of disaccharides : research and relation to response stipulations / Monika Pischetsrieder and Theodor Severin --
using aminoguanidine to seize and degree dicarbonyl intermediates produced through the Maillard response / M.S. Feather, V. Mossine, and J. Hirsch --
Early detection of alterations 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 functions 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 impact 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 complicated Maillard response / S. Kawakishi, S. Nasu, R.Z. Cheng, and T. Osawa --
Chemical degradative symptoms 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 importance in nutrition processing / T. Kurata, N. Miyake, E. Suzuki, and Y. Otsuka --
Localized antioxidant degradation when it comes 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 evaluate of caliber alterations in frozen greens / K.H. Park, J.W. Kim, and M.J. Kim --
speedy try out 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 way 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 method / 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 computer 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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Additional info for Chemical Markers for Processed and Stored Foods
In addition, CML has the advantage to indicate reactions of lysine with ascorbic acid or ketoses such as fructose. Indicators for protein oxidation of sulfur amino acids are methionine sulfoxide and cysteic acid. An established marker for cross-linking reactions is lysinoalanine, which also indicates protein damages due to processing under alkaline conditions. Other markers formed as a consequence of alkaline treatment are D-amino acids. ε Since about 50 years chemical markers for the protein quality of heated food are in use.
FEATHER ET AL. Aminoguanidine: Uses with Dicarbonyl Intermediates 29 derivative and then using capillary GLC techniques as the method of detection. A problem is that only the triazines derivedfromthe 3-deoxyosone intermediates were available, and, in order to measure any others that may be formed in Maillard reactions, it is necessary to prepare standard materials. The most interesting intermediate would be the 1-deoxyosone intermediate, but, although it has been reported as a component of Maillard reactions, it has never been isolated in pure and underivatized form.
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