Maillard Reaction

Inbunden, Engelska, 1996

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Beskrivning

This first comprehensive review of the Maillard reaction and its applications shows the present state-of-the-art, including the most recent developments in its use. Describing the relevance of the reaction in areas of chemistry, geochemistry, nutritional and life sciences, leading scientists bring together both theoretical and practical aspects of the Maillard reaction.

Produktinformation

Utgivningsdatum:1996-03-29
Mått:162 x 243 x 18 mm
Vikt:482 g
Format:Inbunden
Språk:Engelska
Antal sidor:228
Förlag:John Wiley & Sons Inc
ISBN:9780471963004

Utforska kategorier

Kemi inom Naturvetenskap och teknik
Organisk kemi inom Naturvetenskap och teknik
Tillverkningsteknik inom Naturvetenskap och teknik

Mer om författaren

Raphael Ikan is the editor of The Maillard Reaction, published by Wiley.

Recensioner i media

"On the whole the editor should be congratulated on the excellentstandard of preparation including a comprehensive list of authorand subject index." (Food Science & Technology Today, March1999)

Innehållsförteckning

Geochemical Aspects of the Maillard Reaction (R. Ikan, etal.). Thermal Generation of Maillard Aromas (C.-T. Ho). The Role of Oxidation in the Maillard Reaction in Vivo (J.Baynes). Free Radicals and Glycation Theory (S. Wolff). Scavenging of Active Oxygen by Melanoidins (F. Hayase). The Impact of the Maillard Reaction on the Nutritional Value ofFood Proteins (M. Friedman). Genotoxicity of Maillard Reaction Products (J. Wong & TShibamoto). DNA-Advanced Glycosylation (R. Bucala & A Cerami). Maillard Reaction under Microwave Irradiation (V. Yaylayan). Indexes.