The Maillard reaction in foods and medicine / edited by J O'Brien.

Contributor(s):

Series: Woodhead Publishing in food science, technology, and nutrition ; 18.1998Description: 1 online resource (480 pages)Content type:

text

Media type:

computer

Carrier type:

online resource

ISBN:

9781845698447
1845698444

Subject(s):

Genre/Form:

Electronic books.

Additional physical formats: Print version:: Maillard Reaction in Foods and Medicine.LOC classification:

TP372.55.M35

Online resources:

Click here to access online

Contents:

Reaction mechanisms-- Food technology-- Kinetics and analytical aspects-- Flavour chemistry-- Toxilogical and antioxidants-- Health and disease.

Summary: This collection of papers are devoted to a single chemical reaction, the Maillard reaction. They look at various different topics, such as its use in the food industry, and its relation to ageing and age-related diseases. This collection of papers are devoted to a single chemical reaction, the Maillard reaction. They look at various different topics, such as its use in the food industry, and its relation to ageing and age-related diseases.

Item type:

eBooks

Average rating: 0.0 (0 votes)

Holdings ( 0 )
Title notes ( 5 )

No physical items for this record

Reaction mechanisms-- Food technology-- Kinetics and analytical aspects-- Flavour chemistry-- Toxilogical and antioxidants-- Health and disease.

This collection of papers are devoted to a single chemical reaction, the Maillard reaction. They look at various different topics, such as its use in the food industry, and its relation to ageing and age-related diseases. This collection of papers are devoted to a single chemical reaction, the Maillard reaction. They look at various different topics, such as its use in the food industry, and its relation to ageing and age-related diseases.

Undergraduate.

ReferencesChapter 3. The Role of the Maillard Reaction in the Food Industry; Introduction; Chemistry of the Maillard Reaction; The Role of the Maillard Reaction in the Food Industry; Processes; Product Quality/Shelf Life; Industrial Examples; Conclusions; References; Chapter 4. Amadoriase Isoenzymes (Fructosyl Amine: Oxygen Oxidoreductase EC1.5.3) from Aspergillus fumigatus; Introduction; Materials and Methods; Results; Discussion; References; Part II:Reaction Mechanisms; Chapter 5. Correlations between Structure and Reactivity of Amadori Compounds: the Reactivity of Acyclic Forms; Introduction.

Elsevier ScienceDirect All Books