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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 |
Tabla de Contenidos:
- 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.