The Maillard Reaction in Foods and Medicine

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Technique - Food Manufacturing
The Maillard Reaction in Foods and...

The Maillard Reaction in Foods and Medicine

J O'Brien, H.E. Nursten, M.J. Crabbe, J.M. Ames

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This collection of papers are devoted to a single chemical reaction, the Maillard reaction. They look at various topics, such as its use in the food industry, and its relation to aging and age-related diseases.

Kategorie:

Technique - Food Manufacturing

Rok:

1998

Wydawnictwo:

Woodhead Publishing

Język:

english

Strony:

469

ISBN 10:

1855737914

Serie:

Woodhead Publishing Series in Food Science, Technology and Nutrition

Plik:

PDF, 28.54 MB

IPFS:

,

english, 1998

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Salvatore Parisi, Sara M. Ameen, Shana Montalto, Anna Santangelo — Maillard Reaction in Foods: Mitigation Strategies and Positive Properties

Raphael Ikan — The Maillard Reaction

George R. Waller and Milton S. Feather (Eds.) — The Maillard Reaction in Foods and Nutrition

Thomas H. Parliment, Michael J. Morello, and Robert J. McGorrin (Eds.) — Thermally Generated Flavors: Maillard, Microwave, and Extrusion Processes

Donald S. Mottram and Andrew J. Taylor (Eds.) — Controlling Maillard Pathways To Generate Flavors

H E Nursten — The Maillard reaction: chemistry, biochemistry, and implications

Jack N. Losso — The Maillard Reaction Reconsidered

Merlin C Thomas, Josephine Forbes — The Maillard Reaction: Interface between Aging: Nutrition and Metabolism

Dongliang Ruan, Hui Wang, Faliang Cheng — The Maillard Reaction in Food Chemistry: Current Technology and Applications

Rajeev K. Singla, Ashok K. Dubey, Sara M. Ameen, Shana Montalto, Salvatore Parisi — Analytical Methods for the Assessment of Maillard Reactions in Foods

Salvatore Parisi, Weihui Luo — Chemistry of Maillard Reactions in Processed Foods

Brands C.J.M., (2002) — Kinetic Modeling of the Maillard Reaction between Proteins and Sugars - Thesis

Mendel Friedman (auth.), Mendel Friedman (eds.) — Protein Crosslinking: Nutritional and Medical Consequences

Vassilis Kontogiorgos — Introduction to Food Chemistry

C.O. Chichester, E.M. Mrak and B.S. Schweigert (Eds.) — Advances in Food Research 30

C.O. Chichester and B.S. Schweigert (Eds.) — Advances in Food Research 32

N.A. Michael Eskin, Fereidoon Shahidi — Biochemistry of Foods

Derek Horton (Eds.) — Advances in Carbohydrate Chemistry and Biochemistry 64

Fereidoon Shahidi, Chi-Tang Ho (auth.), Fereidoon Shahidi, Chi-Tang Ho, Nguyen van Chuyen (eds.) — Process-Induced Chemical Changes in Food

Dr C. A. Smith, Dr E. J. Wood (auth.) — Biosynthesis: Molecular and Cell Biochemistry

Y.H. Hui, Wai-Kit Nip, Leo M.L. Nollet PhD, Gopinadhan Paliyath Ph.D., Benjamin K. Simpson — Food Biochemistry And Food Processing

Hans-Dieter Belitz, Werner Grosch, Peter Schieberle (auth.) — Food Chemistry

Owen R. Fennema — Food Chemistry

Tung-Ching Lee and Hie-Joon Kim (Eds.) — Chemical Markers for Processed and Stored Foods

Granvogl, Michael; Peterson, Devin; Schieberle, Peter — Browned flavors : analysis, formation, and physiology

Jan Velisek — The Chemistry of Food

Jan Velisek; Richard Koplik; Karel Cejpek — The Chemistry of Food

Damodaran, Srinivasan; Parkin, Kirk Lindsay — Fennema's food chemistry

E. Quattrucci, R. Walker (auth.), Mendel Friedman (eds.) — Nutritional and Toxicological Consequences of Food Processing

Jaime Uribarri — Dietary AGEs and Their Role in Health and Disease

Dongfeng Wang, Hong Lin, Jianqian Kan, Linwei Liu, Xiaoxing Zeng — Food Chemistry

Vassilis Kontogiorgos — Introduction to Food Chemistry

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Vassilis Kontogiorgos — Introduction to Food Chemistry

Wong, Dominic W. S — Mechanism and Theory in Food Chemistry

Professor Dr.-Ing. H.-D. Belitz, Professor Dr.-Ing. W. Grosch (auth.) — Food Chemistry

Hans-Dieter Belitz, Werner Grosch, Peter Schieberle (auth.) — Food Chemistry

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H.-D. Belitz, Werner Grosch, Peter Schieberle — Food Chemistry

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