The Maillard Reaction in Food Processing, Human Nutrition and Physiology : 4th International Symposium on the Maillard Reaction
Language: English
Published by Birkhäuser, 2011
- Softcover
- New
Seller: AHA-BUCH GmbH, Einbeck, GermanyAHA-BUCH GmbH
AbeBooks seller since August 14, 2006
Condition: New
£ 57.25
Quantity: 1 available
Add to basketItem description from seller
Druck auf Anfrage Neuware - Printed after ordering - Preface.- The Maillard reaction by Ted Labuza.- Chemistry.- Chemical Pathways of the Maillard Reaction.- Roast Aroma Formation. The Role of Amino Acids During the Maillard Reaction.- Detection of Maillard Reaction Intermediates by High Pressure Liquid Chromatography (HPLC) and Gas Chromatography.- Oxidative Degradation of Protein-Bound Amadori Products : Formation of Nc-Carboxymethyllysine and N-Carboxymethyl Amino Acids as Indicators of the Extent of Non-Enzymatic Glysosylation.- Glucose-Lysozyme Reactions in a Restricted Water Environment.- Model Experiments on the Formation of N- -Carboxymethyllysine (CML) in Foods.- Maillard Reaction in Sugar-Protein Systems.- The Role of 3-Deoxyglucosone in the Maillard Reaction.- Characterization of the Major Browning Derivates of Lysine with 2-Amino-2-Deoxy-D-Glucose.- Intramolecular Nucleophilic Substitution Reactions of Tryptophan and Lysine Amadori Rearrangement Products.- Related Ring Enlargement Reactions of Proline, Azetidinic Acid, Arginine and Lysine with Reducing Sugars.- Effect of Lipid in the Maillard Reaction.- Heterocycle Formation from Malondialdehyde and Amino Sugars.- Key Mechanistic Problems Posed by the Maillard Reaction.- Food Science.- The Influence of Maillard Reactions on the Sensory Properties of Foods.- Development of the Maillard Reaction During Food Processing.- Studies on Bakers Yeast as a Source of Maillard-Type Bread Flavor Compounds.- Flavor Problems Associated with the Microwave Cooking of Food Products.- Volatile Components of Okra (Hibiscus Esculentus L.) Formed as a Result of the Maillard Reaction.- The Mode of Action of Antibacterial Maillard Reaction Products.- Inhibitory Effects of Tea Extracts on the Formation of Advanced Glycosylation Products.- The Antibacterial Effect of Maillard Reaction Products and Sorbic Acid at Different pH Levels and Temperatures.- Safety of Amino Acids Heated with Sodium Ascorbate.- The Chemistry of Coloured Compounds Formed During Sugar Manufacture.- Nutrition.- Influence of the Maillard Reaction on the Nutritional Value of Foods.- Metabolism and Physiological Effects of Maillard Reaction Products (MRP).- Balance Studies with Glycosylated Proteins on Human Volunteers.- Separation and Characterization of Metal Chelating Compounds in Coffee.- Antioxidative Effect of Maillard Reaction Products in Vivo.- Effect of Melanoidin on Cholesterol in Plasma, Liver and Feces in Rats Fed a High-Cholesterol Diet.- Immunodominancy and Antigenic Structure of Lactose-Protein Maillard Adduct.- Antibody-Binding to a Maillard-Reacted Protein.- Physiological Activity and Metabolism of 3-Deoxyglucosone.- Allergenicity of Malondialdehyde-Protein Complex in Soybean-sensitive Individuals.- Toxicology.- Mutagens and Carcinogens Formed by Cooking Meat and Fish : Heterocyclic Amines.- Anticarcinogenic Effect of Browning Reaction Products.- Maillard Reactions and the Formation of Genotoxic Amino-imidazoazaarenes (AIA) Present in Fried Meat and Fish.- Micromethod for the Determination of Heterocyclic Amines.- Scavenging of Active Oxygens by Melanoidin.- Inhibition of in Vivo Mutagenicity by Maillard Reaction Products and Coffee.- Mutagen Formation in Wheat Gluten, Carbohydrates, and Amino Acid and Gluten Carbohydrate Blends.- 2-0xoaldehyde-Metabolizing Enzymes in Animal and Plant Tissues.- Inhibition of Formation of Mutagens/Carcinogens During Cooking of Meat.- In Vivo Reaction.- The Maillard Reaction as a Basis for a Theory of Aging.- Nonenzymatic Reaction of Reducing Sugars with DNA.- Accumulation of Maillard Reaction Products in Tissue Proteins.- In Vitro and In Vivo Glycation of Human IgG.- Formation of Early and Advanced Glycation Products of Lens Crystal1ins with Erythrose, Ribose and Glucose.- Increased Glycation of Human Erythrocyte Cu, Zn-Superoxide Dismutase in Diabetic Patients with Cataracts and Retinopathy.- Autoxidation and DNA Cleavage Reaction of Glycated Proteins.- Biological Recogni.…
Seller Inventory # 9783034899192
Bibliographic details
- Title
- The Maillard Reaction in Food Processing, Human Nutrition and Physiology : 4th International Symposium on the Maillard Reaction
- Author
- P. Finot
- Publisher
- Birkhäuser
- Publication year
- 2011
- Condition
- Neu
- Binding
- Taschenbuch
- Language
- English
- ISBN 10
- 303489919X
- ISBN 13
- 9783034899192
- Item weight
- 901 grams
- Dimensions
- 244x170x29 mm
Shipping rates from Germany to U.S.A.
| Item | 7 to 10 business days | 5 to 7 business days |
|---|---|---|
| First item | £ 29.30 | £ 37.67 |
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