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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 |
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| Otros Autores: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Cambridge [England] :
Woodhead Publishing Limited,
2007.
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| Temas: | |
| Acceso en línea: | Texto completo |
Tabla de Contenidos:
- 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
- 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
- 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
- [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
- 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