The Maillard Reaction
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This first comprehensive review of the Maillard reaction and its applications shows the present state-of-the-art, including the most recent developments in its use. Describing the relevance of the reaction in areas of chemistry, geochemistry, nutritional and life sciences, leading scientists bring together both theoretical and practical aspects of the Maillard reaction.
Inhaltsverzeichnis
Geochemical Aspects of the Maillard Reaction (R. Ikan, etal.).
Thermal Generation of Maillard Aromas (C. -T.
Ho).
The Role of Oxidation in the Maillard Reaction in Vivo (J. Baynes).
Free Radicals and Glycation Theory (S. Wolff).
Scavenging of Active Oxygen by Melanoidins (F. Hayase).
The Impact of the Maillard Reaction on the Nutritional Value ofFood Proteins (M. Friedman).
Genotoxicity of Maillard Reaction Products (J. Wong & TShibamoto).
DNA-Advanced Glycosylation (R. Bucala & A Cerami).
Maillard Reaction under Microwave Irradiation (V. Yaylayan).
Indexes.
Thermal Generation of Maillard Aromas (C. -T.
Ho).
The Role of Oxidation in the Maillard Reaction in Vivo (J. Baynes).
Free Radicals and Glycation Theory (S. Wolff).
Scavenging of Active Oxygen by Melanoidins (F. Hayase).
The Impact of the Maillard Reaction on the Nutritional Value ofFood Proteins (M. Friedman).
Genotoxicity of Maillard Reaction Products (J. Wong & TShibamoto).
DNA-Advanced Glycosylation (R. Bucala & A Cerami).
Maillard Reaction under Microwave Irradiation (V. Yaylayan).
Indexes.
Produktdetails
Erscheinungsdatum
06. August 1996
Sprache
englisch
Seitenanzahl
228
Herausgegeben von
Raphael Ikan
Verlag/Hersteller
Produktart
gebunden
Gewicht
535 g
Größe (L/B/H)
235/157/18 mm
ISBN
9780471963004
Pressestimmen
"...the editor should be congratulated on the excellent standard of preparation including a comprehensive list of author and subject index." (Food Science & Technology Today, March 1999)
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