John E. Hodge
John Edward Hodge (born October 12, 1914 in Kansas City , † January 3, 1996 ) was an American chemist.
He received an AB degree in 1936 and a Masters degree from the University of Kansas in 1940 . From 1941 to 1960 he worked at the US Department of Agriculture Northern Regional Research Center in Peoria, Illinois . He also taught at Western University (Kansas) , was a visiting professor at the University of Campinas in São Paulo in Brazil and from 1984 to 1985 at Bradley University in Peoria (Illinois) , USA .
His article "Chemistry of browning reactions in model systems" was classified in 1979 as a "classic citation" in the Science Citation Index . In it he investigated the chemistry of the non-enzymatic browning reactions ( Maillard reaction ) in dehydrated (dehydrated) foods and divides the chemical processes into three stages, namely early, medium and late Maillard reaction. This reaction scheme is also called the "Hodge scheme" and is a fundamental reaction path in food chemistry , especially the chemistry of carbohydrates and amino acids .
Web links
Individual evidence
- ^ VIAF: Hodge, John E. Retrieved March 14, 2019 .
- ^ JE Hodge: Dehydrated Foods, Chemistry of Browning Reactions in Model Systems . In: Journal of Agricultural and Food Chemistry . tape 1 , no. October 15 , 1953, ISSN 0021-8561 , p. 928-943 , doi : 10.1021 / jf60015a004 .
| personal data | |
|---|---|
| SURNAME | Hodge, John E. |
| ALTERNATIVE NAMES | Hodge, John Edward (full name) |
| BRIEF DESCRIPTION | American chemist |
| DATE OF BIRTH | October 12, 1914 |
| PLACE OF BIRTH | Kansas City |
| DATE OF DEATH | January 3, 1996 |