The Maillard Reaction
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The Maillard Reaction
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Author : S. E. Fayle
language : en
Publisher: Royal Society of Chemistry
Release Date : 2002
The Maillard Reaction written by S. E. Fayle and has been published by Royal Society of Chemistry this book supported file pdf, txt, epub, kindle and other format this book has been release on 2002 with Science categories.
It is almost 100 years since the Maillard reaction was first described. Despite decades of research since then, the products of the reaction and the mechanistic pathways leading to their formation are only gradually being unravelled. Combining comprehensive information regarding the various methods that can be employed in the analysis of Maillard products with a discussion of the advantages and limitations of those methods, this unique book provides a 'one-stop' text from which methods of analysis may be obtained. It will be useful for both new and experienced researchers who are involved in solving the mysteries and complexities of Maillard chemistry.
The Maillard Reaction In Food Chemistry
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Author : Dongliang Ruan
language : en
Publisher: Springer
Release Date : 2018-11-27
The Maillard Reaction In Food Chemistry written by Dongliang Ruan and has been published by Springer this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-11-27 with Technology & Engineering categories.
This book is devoted to the characterization of Maillard reaction products using mass spectrometry (MS)-based technologies. The Maillard reaction is a well-known non-enzymatic reaction between reducing sugars and proteins, and one of the most important reactions in food sciences. The authors explore different MS-based technologies to systematically investigate the Maillard reaction from amino acids, peptides and proteins. By using amino acid/peptide-sugar models, the authors also show how reactants, temperature and time affect the Maillard reaction. In this book, readers will learn more about glucosylation, and how it can improve functional properties of food proteins.
The Maillard Reaction In Foods And Medicine
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Author : John O'Brien
language : en
Publisher: Woodhead Publishing
Release Date : 1998
The Maillard Reaction In Foods And Medicine written by John O'Brien and has been published by Woodhead Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 1998 with Antioxidants categories.
This collection of papers are devoted to a single chemical reaction, the Maillard reaction. They look at various different topics, such as its use in the food industry, and its relation to ageing and age-related diseases. This collection of papers are devoted to a single chemical reaction, the Maillard reaction. They look at various different topics, such as its use in the food industry, and its relation to ageing and age-related diseases.
The Maillard Reaction
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Author : H E Nursten
language : en
Publisher: Royal Society of Chemistry
Release Date : 2007-10-31
The Maillard Reaction written by H E Nursten and has been published by Royal Society of Chemistry this book supported file pdf, txt, epub, kindle and other format this book has been release on 2007-10-31 with Technology & Engineering categories.
Research in the field of the Maillard reaction has developed rapidly in recent years as a result of not only the application of improved analytical techniques, but also of the realisation that the Maillard reaction plays an important role in some human diseases and in the ageing process. The Maillard Reaction: Chemistry, Biochemistry, and Implications provides a comprehensive treatise on the Maillard reaction. This single-author volume covers all aspects of the Maillard reaction in a uniform, co-ordinated, and up-to-date manner. The book encompasses: the chemistry of non-enzymic browning; recent advances; colour formation in non-enzymic browning; flavour and off-flavour formation in non-enzymic browning; toxicological aspects; nutritional aspects; other physiological aspects; other consequences of technological significance; implications for other fields; non-enzymic browning due mainly to ascorbic acid; caramelisation; inhibition of non-enzymic browning in foods; and inhibition of the Maillard reaction in vivo. The Maillard Reaction: Chemistry, Biochemistry, and Implications will be welcomed as an important publication for both new and experienced researchers who are involved in solving the mysteries and complexities of Maillard chemistry and biochemistry. It will also appeal to students, university lecturers, and researchers in a variety of fields, including food science, nutrition, biochemistry, medicine, pharmacology, toxicology, and soil science.
The Maillard Reaction In Food Processing Human Nutrition And Physiology
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Author : P. Finot
language : en
Publisher: Springer Science & Business Media
Release Date : 1990-03
The Maillard Reaction In Food Processing Human Nutrition And Physiology written by P. Finot and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 1990-03 with Juvenile Nonfiction categories.
Chemistry Of Maillard Reactions In Processed Foods
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Author : Salvatore Parisi
language : en
Publisher: Springer
Release Date : 2018-06-29
Chemistry Of Maillard Reactions In Processed Foods written by Salvatore Parisi and has been published by Springer this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-06-29 with Technology & Engineering categories.
This SpringerBrief explains the importance of Maillard reactions in food processing. It underlines that the term “Maillard reaction” actually does not describe one single chemical reaction, but an entire class of chemical reactions, which lead to browning, with a strong impact on visual appearance, odor, and flavor. It emphasizes that the Maillard reactions are still not fully characterized, despite extensive historical studies. While under the right conditions Maillard reactions have many favorable effects (e.g. formation of antioxidants), the Brief discusses that there are also conditions where Maillard reactions can result in toxic or mutagenic reactions. Hence, it emphasizes that the reaction should be viewed as a complex network of various sub-reactions, with a plethora of concomitant reaction mechanisms and kinetics. This Brief thus makes a step toward a holistic evaluation of the complexity of the Maillard reaction scheme, with the aim of making better and more targeted use in food processing.
Maillard Reactions In Food
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Author : C. Eriksson
language : en
Publisher: Pergamon
Release Date : 1981
Maillard Reactions In Food written by C. Eriksson and has been published by Pergamon this book supported file pdf, txt, epub, kindle and other format this book has been release on 1981 with Food categories.
Maillard Reactions In Chemistry Food And Health
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Author : T P Labuza
language : en
Publisher: Elsevier
Release Date : 1998-01-01
Maillard Reactions In Chemistry Food And Health written by T P Labuza and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 1998-01-01 with Technology & Engineering categories.
The Maillard reaction was originally studied due to its importance in foods. Lately, it has been found to play a key role in many health-related issues. It is now associated with diabetes, ageing and cancer. The 5th International Symposium on The Maillard Reaction was held at the University of Minnesota, USA, in August 1993. This volume of conference proceedings presents recent research and discusses aspects of the chemistry, kinetics, technology and toxicology of this reaction.
The Maillard Reaction
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Author : Merlin C. Thomas
language : en
Publisher: Royal Society of Chemistry
Release Date : 2010
The Maillard Reaction written by Merlin C. Thomas and has been published by Royal Society of Chemistry this book supported file pdf, txt, epub, kindle and other format this book has been release on 2010 with Medical categories.
In September 2009, a meeting was held in Palm Cove, Australia, which brought together the world experts in the Maillard or 'browning' reaction. This reaction causes the browning of foods when they are heated and in chocolate, caramel and beer, this reaction is appetizing, contributing to aroma, taste and texture. But when these products accumulate in the body, this same process contributes to disease and ageing. The book is the proceedings of that meeting, held in response to a growing recognition of the role reactive carbonyl compounds play in food technology, nutrition and tissue ageing in biology and medicine. Reactive carbonyls now touch every aspect of food science, biology and medicine. Efforts to counteract the damage caused by these products are gaining acceptance as a basis for novel therapeutic approaches, and the fields of food technology, ageing and preventive medicine are experiencing an upsurge of interest in strategies to minimize the unwanted effects of the Maillard reaction. The meeting also fostered a balanced approach to understanding both the advantageous and deleterious properties of carbonyl compounds and their end products in food science, technology and medicine. The major audience of this book is the large body of scientists and worldwide industries with an interest in the Maillard reaction in foods and biology and medicine, with both basic and applied researchers and industry representatives from diverse fields, who have interests in: * Chemistry of the Maillard Reaction * Biology and the Maillard Reaction * Enzymology, Receptors and Signal Transduction * Bioinformatics and Systems Biology * Physiology, Disease and Therapeutics * Food Science and Nutrition and the Maillard Reaction
The Maillard Reaction
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Author : Danica Slavica Crnčević
language : en
Publisher:
Release Date : 2018
The Maillard Reaction written by Danica Slavica Crnčević and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018 with Science categories.
In 1912, Louis-Camille Maillard, a French physician and chemist, accidentally discovered the formation of yellow-brown color compounds when he heated sugars and amino acids together with water--or the Maillard reaction. Since then, Maillard reaction has received wide attention and has been extensively studied in the fields of food and medicine. The authors open this collection by discussing several factors that influence the Maillard reaction, highlighting its recently discovered functional properties.The origin of life on our planet is one of the issues that are on the top of biological agenda. As such, the authors propose that the abiogenic synthesis of prebiotic molecules could have taken place as early as in the interstellar gas-dust clouds, since several organic compounds (including formaldehyde and other aldehydes as well as ketones) were identified in space.In conclusion, two studies on the Maillard reaction of the glucose-asparagine physical mixture and ribose-albumin film are introduced by the use of a unique differential scanning calorimetry and Fourier-transform infrared combined technique. This technique can not only induce and accelerate the Maillard reaction, but can also detect continuous pathways and intermediates of the Maillard reaction.