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Maillard reactions in chemistry, food and health /
The Maillard reaction was originally studied due to its importance in foods. Lately, it has been found to play a key role in many health-related issues. It is now associated with diabetes, ageing and cancer. The 5th International Symposium on The Maillard Reaction was held at the University of Minne...
| Clasificación: | Libro Electrónico |
|---|---|
| Otros Autores: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Cambridge [England] :
Woodhead Publishing Limited,
2007.
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| Temas: | |
| Acceso en línea: | Texto completo |
MARC
| LEADER | 00000cam a2200000 i 4500 | ||
|---|---|---|---|
| 001 | SCIDIR_ocn874155153 | ||
| 003 | OCoLC | ||
| 005 | 20231120111539.0 | ||
| 006 | m o d | ||
| 007 | cr cn||||||||| | ||
| 008 | 140207r20072005enkao ob 101 0 eng d | ||
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| 020 | |a 9781845698393 |q (electronic bk.) | ||
| 020 | |a 1845698398 |q (electronic bk.) | ||
| 020 | |z 9781855737921 | ||
| 035 | |a (OCoLC)874155153 | ||
| 050 | 4 | |a TP372.5 |b .M355 2007eb | |
| 082 | 0 | 4 | |a 664.07 |2 23 |
| 245 | 0 | 0 | |a Maillard reactions in chemistry, food and health / |c edited by T.P. Labuza [and four others]. |
| 264 | 1 | |a Cambridge [England] : |b Woodhead Publishing Limited, |c 2007. | |
| 264 | 4 | |c �2005 | |
| 300 | |a 1 online resource (460 pages) : |b illustrations, photograph | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 500 | |a "The Proceedings of the Fifth International Symposium on the Maillard Reaction, held at the University of Minnesota, on the 29 August-1 September 1993"--Title page verso | ||
| 500 | |a "First published in 1994"--Title page verso | ||
| 504 | |a Includes bibliographical references at the end of each chapters and index. | ||
| 588 | 0 | |a Online resource; title from PDF title page (ebrary, viewed February 07, 2014). | |
| 520 | |a The Maillard reaction was originally studied due to its importance in foods. Lately, it has been found to play a key role in many health-related issues. It is now associated with diabetes, ageing and cancer. The 5th International Symposium on The Maillard Reaction was held at the University of Minnesota, USA, in August 1993. This volume of conference proceedings presents recent research and discusses aspects of the chemistry, kinetics, technology and toxicology of this reaction. | ||
| 505 | 0 | |a Front Cover; Maillard Reactions in Chemistry, Food, and Health; Copyright Page; Dedication; Preface; Table of Contents; Part I: Plenary lectures; Chapter 1. The Role of the Maillard Reaction In Vivo; References; Chapter 2. The Maillard Reaction in Foods; Introduction; Nature of the Reaction; Major Reaction Pathways; Flavor Compound Formation; Determination of Flavor Significance; Melanoidin Structure; Colored Maillard Products; Nutrition; Safety and Toxicity; Overview and Outlook for Future Work; References; Chapter 3. Maillard Reaction and Drug Stability; Introduction | |
| 505 | 8 | |a Maillard Browning of Lactose Amine Drug SystemsMaillard Browning of Dextrates-Amine Drug Systems; Miscellaneous Examples; Inhibitors of the Maillard Reaction; Concluding Remarks; References; Chapter 4. Anthropological Implications of the Maillard Reaction: An Insight; Introduction; Life and death with the Maillard Reaction; Conclusion; References; Part II: Chemistry; Chapter 5. The Maillard Reaction of Disaccharides; Introduction; Materials and Methods; Results and Discussion; References; Chapter 6. Evaluation of a Lysine-Glucose Maillard Model System Using Three Rapid Analytical Methods | |
| 505 | 8 | |a IntroductionMaterial and Methods; Results; Discussion; Conclusion; References; Chapter 7. Mechanistic Studies on the Formation of Pyrroles and Pyridines from [1-13C]-D-Glucose and [1-13C]-D- Arabinose; Introduction; Formation Pathways to Pyrroles in [1-13C]-D-Glucose/4-Aminobutyric Acid L- isoleucine Maillard Systems; Formation Pathways to Pyrroles 2, 4, 8, and 10 and to the Strecker Degradation Compounds 15 and 16; References; Chapter 8. Mechanistic Studies on the Formation of Maillard Products from [1-13C]-D-Fructose; Introduction | |
| 505 | 8 | |a [1-13C]-D-Fructose Maillard Systems: 3-Deoxyaldoketose Pathway[1-13C]-D-Fructose Maillard Systems: l-Deoxydiketose Pathway; References; Chapter 9. Investigation of the Acyclic Forms of Reducing Sugars and Amadori Products by FTIR Spectroscopy; Introduction; Material and Methods; Results and Discussion; Conclusions; References; Chapter 10. Naturally Occurring Phenolic Compounds as Inhibitors of Free Radical Formation in the Maillard Reaction; Introduction; Materials and Methods; Results and Discussion; Conclusions; References | |
| 505 | 8 | |a Chapter 11. New Insight into the Mechanism of the Maillard Reaction from Studies of the Kinetics of its Inhibition by SulfiteIntroduction; Theory; Results and Discussion; Conclusions; References; Chapter 12. Chemiluminescence Developed at An Early Stage of the Maillard Reaction; Introduction; Materials and Methods; Results and Discussion; References; Chapter 13. Effects of Aspirin on Glycation, Glycoxidation, and Crosslinking of Collagen; Introduction; Materials and Methods; Results; Discussion; References | |
| 650 | 0 | |a Food |x Analysis |v Congresses. | |
| 650 | 0 | |a Maillard reaction |v Congresses. | |
| 650 | 6 | |a Aliments |0 (CaQQLa)201-0019673 |x Analyse |0 (CaQQLa)201-0019673 |v Congr�es. |0 (CaQQLa)201-0378219 | |
| 650 | 6 | |a R�eaction de Maillard |0 (CaQQLa)201-0120706 |v Congr�es. |0 (CaQQLa)201-0378219 | |
| 650 | 7 | |a Food |x Analysis |2 fast |0 (OCoLC)fst00930460 | |
| 650 | 7 | |a Maillard reaction |2 fast |0 (OCoLC)fst01006114 | |
| 655 | 7 | |a proceedings (reports) |2 aat |0 (CStmoGRI)aatgf300027316 | |
| 655 | 7 | |a Conference papers and proceedings |2 fast |0 (OCoLC)fst01423772 | |
| 655 | 7 | |a Conference papers and proceedings. |2 lcgft | |
| 655 | 7 | |a Actes de congr�es. |2 rvmgf |0 (CaQQLa)RVMGF-000001049 | |
| 700 | 1 | |a Labuza, Theodore Peter, |d 1940- | |
| 776 | 0 | 8 | |i Print version: |t Maillard reactions in chemistry, food and health. |d Cambridge, [England] : Woodhead Publishing Limited, 2007, �2005 |h xviii, 440 pages |z 9781855737921 |
| 856 | 4 | 0 | |u https://sciencedirect.uam.elogim.com/science/book/9781855737921 |z Texto completo |