Browned Flavors Analysis, Formation, and Physiology

Preface
1. On the Role of Amadori Rearrangement Products as Precursors of Aroma-Active Strecker Aldehydes in Cocoa
2. Use of Galvanic Cell Voltages To Clock the Progress of Maillard Reactions in Real Time
3. Controlling Amino Acid Degradations Produced by Reactive Carbonyls in Foods
4. Reducing the Acrylamide-Forming Potential of Wheat, Rye and Potato: A Review
5. Characterization of Browning Formation in Orange Juice during Storage
6. A Three Dimensional Kinetic Model for the Formation of Acrylamide in French Fries with Variable Glucose and Fructose Content
7. The Maillard Reaction Product N?-Carboxymethyl-L-Lysine Induces Heat Shock Proteins 72 and 90-alpha via RAGE Interaction in HEK-293 Cells
8. Characterization of Key Aroma-Active Compounds in Raw and Roasted White Mustard Seeds (Sinapis alba L.)
9. Formation of Reactive Fragmentation Products during the Maillard Degradation of Reducing Sugars--A Review
10. Relationship between Alkylpyrazine and Acrylamide Formation in Potato
Editors' Biographies
Indexes