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The Maillard reaction : chemistry, biochemistry, and implications /
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 Maillar...
| Clasificación: | Libro Electrónico |
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| Autor principal: | |
| Autor Corporativo: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Cambridge, UK :
Royal Society of Chemistry,
©2005.
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| Temas: | |
| Acceso en línea: | Texto completo |
MARC
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| 100 | 1 | |a Nursten, H. E. | |
| 245 | 1 | 4 | |a The Maillard reaction : |b chemistry, biochemistry, and implications / |c Harry Nursten. |
| 260 | |a Cambridge, UK : |b Royal Society of Chemistry, |c ©2005. | ||
| 300 | |a 1 online resource (xii, 214 pages) : |b illustrations | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
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| 504 | |a Includes bibliographical references (pages 172-207) and index. | ||
| 505 | 0 | |a The chemistry of nonenzymic browning -- Recent advances -- Colour formation in nonenzymic browning -- Flavour and off-flavour formation in nonenzymic browning -- Toxicological and protective aspects -- Nutritional aspects -- Other physiological aspects -- Other consequences of technological significance -- Implications for other fields -- Nonenzymic browning mainly due to ascorbic acid -- Caramelisation -- Inhibition of nonenzymic browning in foods -- Inhibition of the Maillard reaction in vivo. | |
| 588 | 0 | |a Print version record. | |
| 520 | |a 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. | ||
| 506 | |3 Use copy |f Restrictions unspecified |2 star |5 MiAaHDL | ||
| 533 | |a Electronic reproduction. |b [Place of publication not identified] : |c HathiTrust Digital Library, |d 2010. |5 MiAaHDL | ||
| 538 | |a Master and use copy. Digital master created according to Benchmark for Faithful Digital Reproductions of Monographs and Serials, Version 1. Digital Library Federation, December 2002. |u http://purl.oclc.org/DLF/benchrepro0212 |5 MiAaHDL | ||
| 583 | 1 | |a digitized |c 2010 |h HathiTrust Digital Library |l committed to preserve |2 pda |5 MiAaHDL | |
| 506 | |a Access restricted to Ryerson students, faculty and staff. |5 CaOTR | ||
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| 540 | |a Restricted: Printing from this resource is governed by The Legal Deposit Libraries (Non-Print Works) Regulations (UK) and UK copyright law currently in force. |5 WlAbNL | ||
| 546 | |a English. | ||
| 590 | |a Knovel |b ACADEMIC - Biochemistry, Biology & Biotechnology | ||
| 590 | |a Knovel |b ACADEMIC - Food Science | ||
| 650 | 0 | |a Maillard reaction. | |
| 650 | 1 | 2 | |a Maillard Reaction |
| 650 | 6 | |a Réaction de Maillard. | |
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| 650 | 7 | |a TECHNOLOGY & ENGINEERING |x Food Science. |2 bisacsh | |
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| 650 | 7 | |a Maillard reaction |2 fast | |
| 710 | 2 | |a Royal Society of Chemistry (Great Britain) | |
| 776 | 0 | 8 | |i Print version: |a Nursten, H.E. |t Maillard reaction. |d Cambridge, UK : Royal Society of Chemistry, ©2005 |z 0854049649 |w (DLC) 2006284103 |w (OCoLC)57575079 |
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