Chemical Markers for Processed and Stored Foods Book

	Preface
1	Analysis of Nonvolatile Reaction Products of Aqueous Maillard Model Systems: The Effect of Time on the Profile of Reaction Products	2
2	Advanced Maillard Products of Disaccharides: Analysis and Relation to Reaction Conditions	14
3	The Use of Aminoguanidine To Trap and Measure Dicarbonyl Intermediates Produced During the Maillard Reaction	24
4	Early Detection of Changes During Heat Processing and Storage of Tomato Products	32
5	Chemical Markers for the Protein Quality of Heated and Stored Foods	45
6	Principles and Applications of Chemical Markers of Sterility in High-Temperature - Short-Time Processing of Particulate Foods	54
7	The Effect of Processing on the Chiral Aroma Compounds in Cherries (Prunus avium L.)	70
8	Glucosone as a Radical-Generating Intermediate in the Advanced Maillard Reaction	77
9	Chemical Degradative Indicators To Monitor the Quality of Processed and Stored Citrus Products	86
10	Shelf-Life Prediction of Aseptically Packaged Orange Juice	107
11	Characteristic Stale Flavor Formed While Storing Beer	118
12	Use of Volatile Aldehydes for the Measurement of Oxidation in Foods	129
13	Autoxidation of L-Ascorbic Acid and Its Significance in Food Processing	137
14	Localized Antioxidant Degradation in Relation to Promotion of Lipid Oxidation	146
15	Application of Enzymatic Reactions for Evaluation of Quality Changes in Frozen Vegetables	159
16	Rapid Test for Alcohol Dehydrogenase During Peanut Maturation and Curing	179
17	Glycoalkaloids in Fresh and Processed Potatoes	189
18	Periodate Oxidative Degradation of Amadori Compounds: Formation of [actual symbol not reproducible]-Carboxymethyllysine and N-Carboxymethylamino Acids as Markers of the Early Maillard Reaction	208
19	Haptenic Sugar Antigens as Immunochemical Markers for the Maillard Reaction of Processed and Stored Milk Products	221
20	Inactivation of Egg Trypsin Inhibitors by the Maillard Reaction: A Biochemical Marker of Lysine and Arginine Modification	227
21	Browning of Amino Acids and Proteins In Vitro: Insights Derived from an Electrophoretic Approach	232
22	Instrumental Means of Monitoring the Flavor Quality of Foods	241
23	Correlation Between Color Machine Vision and Colorimeter for Food Applications	253
	Author Index	279
	Affiliation Index	279
	Subject Index	280