Chemical Markers for Processed and Stored Foods Downloaded from pubs.acs.org by 193.9.158.91 on 10/17/18. For personal use only.
Author Index Ahrné, L. M., 107 Ames, Jennifer M., 2 Badoud, Raphaël, 208 Baigne, Brian D., 70 Bailey, Richard G., 2 Bunn, Cheryl Α., 2 Candiano, G., 232 Cheng, R. Z., 77 Choi, Yang-Mun, 54 Chung, Si-Yin, 179 del Rosario, Brenda Α., 146 Eichner, K., 32 Erbersdobler, H. F., 45 Erickson, Marilyn C , 146 Fay, Laurent B., 208 Feather, M. S., 24 Friedman, Mendel, 189 Ghiggeri, G. M., 232 Gusmano, R., 232 Harayama, Koichi, 118 Hartkopf, J., 45 Hayase, Fumitaka, 118 Hirsch, J., 24 Hunston, Fabienne, 208 Kapanidis, A. N., 253 Kato, Hiromichi, 118 Kato, Y., 221,227 Kawakishi, S., 77 Kayser, H., 45 Kim, Hie-Joon, 54 Kim, J. W., 159 Kim, M. J., 159 Kurata, T., 137 Lange, M., 32 Lee, H. S., 86 Lee, Tung-Ching, 253
Ling, P. P., 253 Manso, M. C , 107 Matsuda, T., 221,227 McDonald, Gary M., 189 Miyake, N., 137 Monti, Simona M., 2 Mossine, V., 24 Mottram, Donald S., 70 Nagy, S., 86 Nasu, S., 77 Ôste, R. E., 107 Oliveira, F. A. R., 107 Osawa, T., 77 Otsuka, Y., 137 Pagnan, G., 232 Park, K. H., 159 Pierce, Kieran, 70 Pischetsrieder, Monika, 14 Prakash, Anuradha, 54 Pratz, Gudrun, 208 Purvis, Albert C , 146 Reineccius, G. Α., 241 Ruttkat, Α., 45 Ruzhitsky, V. N., 253 Sanders, Timothy H., 179 Schràder, L, 32 Severin, Theodor, 14 Shah, E., 107 Shewfelt, Robert L., 146 Shibamoto, Takayuki, 129 Suzuki, E., 137 Taub, Irwin Α., 54 Vercellotti, John R., 179 Wang, Guo-Dong, 146 Wong, JonW., 129
Affiliation Index Agricultural Research Service, 179,189 Asahi Breweries Ltd., 118
Florida Department of Citrus, 86 G. Gaslini Institute, 232 279
280
CHEMICAL MARKERS FOR PROCESSED AND STORED FOODS
Kawasaki University of Medical Welfare, 221,227 Korea University, 54 Meiji University, 118 Nagoya University, 77,221,227 Nestec Limited, 208 Ochanomizu University, 137 Ohio State University, 54 Ohtsuma University, 118 Rutgers, The State University of New Jersey, 253 Seoul National University, 159 Slovak Academy of Sciences, 24 Tetra Pak Processing Systems Division, 107
Tottori University, 137 U.S. Army Natick Research, Development and Engineering Center, 54 U.S. Department of Agriculture, 179,189 Universidade Catolica Portuguesa, 107 Universitat Munchen, 14 Universitàt Munster, 32 University of California—Davis, 129 University of Georgia, 146 University of Inchon, 159 University of Kiel, 45 University of Lund, 107 University of Minnesota, 241 University of Missouri, 24 University of Reading, 2,70
Subject Index Acrolein, 129-135 Advanced Maillard products of disaccharides analytical procedure, 17,21 degradation 1-deoxyglucosone pathway, 15,17,18/ 3- deoxyglucosone pathway, 15,16/ 4- deoxyglucosone pathway, 15,18/ β-pyranone, 17,19/ pyridinium betaine, 17,20/ experimental description, 14 product composition vs. pH, 21,22/ vs. reaction temperature, 21,23/ vs. reaction time, 20/21 Advanced Maillard reaction ^-(carboxymethyOlysine as chemical marker, 48-52 glucosone as radical-generating intermediate, 77-83 Alcohol dehydrogenase activity during peanut maturation and curing, rapid test, 179-187 Aldehydes for oxidation measurement in foods, 130-134/
Alkaloids, definition, 190 Alpha M.O.S. system, monitoring of flavor quality of food, 241-250 Amadori compound(s) degradation to dicarbonyl intermediates, 24-30 detection of changes during heat processing and storage of tomato products, 32-43 formation, 24,26/ generation, Maillard reactions, 77-78 glucosone formation, 78-79 periodate oxidative degradation, 208-219 Amadori products, markers, 46 Amino acids browning in vitro, 232-240 racemization, 50-52 1 - Amino-1 -deoxy-2-ketose derivatives, See Amadori compounds Aminoguanidine for trapping and measuring dicarbonyl intermediates produced during Maillard reaction degradation of Amadori compounds to dicarbonyl intermediates, 24-30 inhibition of Maillard reaction, 27-30 mechanism of degradation reaction, 25-27
