Session 3: Room N427-ab (McCormick Place - Chicago) | ||
Sunday AMControl of endogenous enzymes in foods: A practical approach | ||
| Sponsor: | Food Chemistry Division | |
| Moderator(s): | K. L. Parkin, Univ. of Wisconsin, Madison T. K. Bhowmik, Givaudan Flavors Corp. | |
| Time: | 9:00 AM | |
| 9:00 AM | Introductory Remarks | |
| 9:05 AM | 3-1 | Control of glucosinolate hydrolysis for enhanced bioactivity E. H. JEFFERY, Q. Qiao, N. V. Matusheski |
| 9:35 AM | 3-2 | Manipulation of alliinase-generated thiosulfinate flavor profiles in Alliums K. L. PARKIN, C. Shen, Z. Hong, Q. Ren |
| 10:05 AM | 3-3 | Modifying tyrosine crosslink formation in wheat dough by controlling innate enzymatic activity K. A. TILLEY, M. Tilley |
| 10:35 AM | 3-4 | Controlling the location and activity of plasmin system components in dairy products S. S. Nielsen, K. D. HAYES |
| 11:05 AM | 3-5 | Control of proteolysis in aquatic food products T. BORRESEN, H. H. Nielsen |
| 11:35 AM | 3-6 | Moisture effects on enzymatic activity L. N. BELL |