The Maillard Reaction

ISBN-13: 9780471963004 / Angielski / Twarda / 1996 / 228 str.

R. Ikan;Ikan; Raphael Akan

Opis

The Maillard reaction, named after its inventor, Louis-Camille Maillard, refers to reactions between amines and carbonyl compounds. It has been detected in heated, dried and stored foods and in mammalian organisms. It is responsible for changes in the colour and nutritive value of foodstuffs. This volume contains essays on our current understanding of the reaction, including updated reviews on its involvement in the scavenging of oxygen, the thermal generation of aromas, and the mechanistic aspects of free radicals.

Recenzje

"On the whole 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)

Spis treści

Geochemical Aspects of the Maillard Reaction (R. Ikan, et al.).

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 of Food Proteins (M. Friedman).

Genotoxicity of Maillard Reaction Products (J. Wong & T Shibamoto).

DNA–Advanced Glycosylation (R. Bucala & A Cerami).

Maillard Reaction under Microwave Irradiation (V. Yaylayan).

Indexes.