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Preface | p. ix |
Predictive Modeling of Flavor Compound Formation in the Maillard Reaction: A SWOT Analysis | p. 1 |
Kinetic Modeling of the Formation of Volatile Compounds in Heated Beef Muscle Extracts Containing Added Ribose | p. 13 |
Dicarbonyl Intermediates: A Control Factor in the Maillard Reaction | p. 27 |
Dicarbonyls from Maillard Degradation of Glucose and Maltose | p. 35 |
Generation of 4-Hydroxy-2,5-dimethyl-3(2H)-furanone during Extrusion Cooking: A Multidisciplinary Approach | p. 45 |
Hydroxycinnamic Acid - Maillard Reactions in Simple Aqueous Model Systems | p. 53 |
Science and Serendipity: The Maillard Reaction and the Creative Flavorist | p. 63 |
Meat Flavor Generation in Complex Maillard Model Systems | p. 71 |
Flavor Development in a Meat-Based Petfood Containing Added Glucose and Glycine | p. 85 |
The Effects of Storage on the Formation of Aroma and Acrylamide in Heated Potato | p. 95 |
Methionine-Containing Cyclic Dipeptides: Occurrence in Natural Products, Synthesis, and Sensory Evaluation | p. 111 |
Control of Color Formation by Ionic Species in Non-Enzymic Browning Reactions | p. 121 |
Effect of Physical Properties of Food Matrices on the Maillard Reaction | p. 129 |
Control of the Maillard Reaction during the Cooking of Food | p. 143 |
Indexes | |
Author Index | p. 159 |
Subject Index | p. 161 |
Table of Contents provided by Ingram. All Rights Reserved. |
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