The Maillard reaction in food processing, human nutrition and physiology:
Gespeichert in:
| Format: | Buch |
|---|---|
| Sprache: | English |
| Veröffentlicht: |
Basel u.a.
Birkhäuser
1990
|
| Schriftenreihe: | Advances in life sciences
|
| Schlagworte: | |
| Online-Zugang: | Inhaltsverzeichnis |
| Beschreibung: | V, 516 S. Ill., graph. Darst. |
| ISBN: | 376432354X 081762354X |
Internformat
MARC
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| 245 | 1 | 0 | |a The Maillard reaction in food processing, human nutrition and physiology |c ed. by P. A. Finot ... |
| 264 | 1 | |a Basel u.a. |b Birkhäuser |c 1990 | |
| 300 | |a V, 516 S. |b Ill., graph. Darst. | ||
| 336 | |b txt |2 rdacontent | ||
| 337 | |b n |2 rdamedia | ||
| 338 | |b nc |2 rdacarrier | ||
| 490 | 0 | |a Advances in life sciences | |
| 650 | 4 | |a Maillard, Réaction de - Congrès | |
| 650 | 4 | |a Food Analysis |v Congresses | |
| 650 | 4 | |a Food Handling |v Congresses | |
| 650 | 4 | |a Maillard Reaction |v Congresses | |
| 650 | 4 | |a Maillard reaction |v Congresses | |
| 650 | 4 | |a Nutritional Physiological Phenomena |v Congresses | |
| 650 | 0 | 7 | |a Maillard-Reaktion |0 (DE-588)4168628-7 |2 gnd |9 rswk-swf |
| 655 | 7 | |0 (DE-588)1071861417 |a Konferenzschrift |y 1989 |z Lausanne |2 gnd-content | |
| 689 | 0 | 0 | |a Maillard-Reaktion |0 (DE-588)4168628-7 |D s |
| 689 | 0 | |5 DE-604 | |
| 700 | 1 | |a Finot, Pierre A. |e Sonstige |4 oth | |
| 856 | 4 | 2 | |m Digitalisierung TU Muenchen |q application/pdf |u http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=002363816&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA |3 Inhaltsverzeichnis |
| 999 | |a oai:aleph.bib-bvb.de:BVB01-002363816 | ||
Datensatz im Suchindex
| _version_ | 1804118058459987968 |
|---|---|
| adam_text | CONTENTS
Contributors
................................................ 7
Dedication
.................................................. 13
Preface
..................................................... 15
The
Maillard
reaction by Ted Labuza
......................... 16
CHEMISTRY
Chemical Pathways of the
Maillard
Reaction
F.
Ledi
..................................................... 19
Roast Aroma Formation. The Role of
Amino
Acids During
the
Maillard
Reaction
W.
Baltes
................................................... 43
Detection of
Maillard
Reaction Intermediates by High
Pressure Liquid Chromatography (HPLC) and Gas
Chromatography
K. Eichner, M. Reutter and R.
Wittmann...................... 63
Oxidative Degradation of Protein-Bound Amadori Products
:
Formation of Nc-Carboxymethyllysine and N-Carboxymethyl
Amino
Acids as Indicators of the Extent of Non-Enzymatic
Glysosylation
R. Badoud, F. Hunston, L. Fay and G. Pratz
.................. 79
Glucose-Lysozyme Reactions in a Restricted Water
Environment
H. Wu, S. Govindarajan, T. Smith, J.D. Rosen and C.T. Ho....
85
Model Experiments on the Formation of
Ν-ε-
Carboxymethyllysine (CML) in Foods
G.
Lüdemann
and H.F. Erbersdobler
........................... 91
Maillard
Reaction in Sugar-Protein Systems
Y.
Kato,
T. Matsuda,
N.
Kato
and R. Nakamura
................ 97
The Role of S-Deoxyglucosone in the
Maillard
Reaction
N.
Igaki, M. Sakai, F.
Hata,
H. Yamada, M. Oimomi,
S. Baba and H.
Kato
........................................
103
Characterization of the Major Browning
Derivates
of
Lysine
with a-Amino-a-Deoxy-D-Glucose
G. Candiano, L. Zetta, E. Benf
enati,
G.
leardi,
С.
Queirolo,
R. Gusmano and
G.M. Ghiggeri
...................109
Intramolecular Nucleophilic Substitution Reactions of
Tryptophan and
Lysine
Amadori
Rearrangement Products
V. Yaylayan, J.R. Jocelyn
Paré,
R. Laing and P.
Sporns......115
Related Ring Enlargement Reactions of
Proline,
Azetidinic Acid,
Arginine
and
Lysine
with Reducing Sugars
R. Tressl, B. Helak,
E. Kersten,
D.
Rewicki
.................121
Effect of
Lipid
in the
Maillard
Reaction
A. Arnoldi,
С.
Arnoldi,
О.
Baldi,
С.
Ghizzoni
...............133
Heterocycle Formation from Malondialdehyde and
Amino
Sugars
A. Gomez-Sanchez, I. Hermosin and I. Maya
...................139
Key Mechanistic Problems Posed by the
Maillard
Reaction
H.E. Nursten
................................................145
FOOD SCIENCE
The Influence of
Maillard
Reactions on the Sensory
Properties of Foods
G.A. Reineccius
.............................................157
Development of the
Maillard
Reaction During Food
Processing
H. Lingnert
.................................................171
Studies on Bakers Yeast as a Source of
Maillard
-Туре
Bread
Flavor Compounds
P.
Schieberle...............................................187
Flavor Problems Associated with the Microwave Cooking
of Food Products
G.A. Reineccius and C. Whorton
..............................197
Volatile Components of
Okra
(Hibiscus Esculentus L.) Formed
as a Result of the
Maillard
Reaction
J.M. Ames and G. Macleod
....................................209
The Mode of Action of Antibacterial
Maillard
Reaction
Products
H
.
Einarsson
................................................215
Inhibitory
Effects of Tea Extracts on the Formation of
Advanced Glycosylation Products
N.
Kinae, M. Yamashita, S. Esaki and S. Kamiya
..............221
The Antibacterial Effect of
Maillard
Reaction Products and
Sorbic Acid at Different
pH
Levels and Temperatures.
H. Einarsson and C. Eriksson
................................227
Safety of
Amino
Acids Heated with Sodium Ascorbate
M. Friedman and R.
Oste
.....................................233
The Chemistry of Coloured Compounds Formed During
Sugar Manufacture
J
.
Keramat and
H
.
E
.
Nursten
.................................239
NUTRITION
Influence of the
Maillard
Reaction on the Nutritional
Value of Foods
R.F. Hurrell
................................................245
Metabolism and Physiological Effects of
Maillard
Reaction Products (MRP)
P.A.
Finot
..................................................259
Balance Studies with Glycosylated Proteins on Human
Volunteers
H.F. Erbersdobler, K. Buhl and U. Klusmann
..................273
Separation and Characterization of Metal Chelating
Compounds in Coffee
S. Homma, Y. Nakamura, T. Asakura,
N.
Sekiguchi and
M.
Murata
...................................................279
Antioxidative Effect of
Maillard
Reaction
Products in Vivo
N.V. Chuyen,
N.
Utsunomiya, A. Hidaka and H.
Kato
...........285
Effect of Melanoidin on Cholesterol in Plasma, Liver and
Feces
in Rats Fed a High-Cholesterol Diet
M. Miura and T. Gomyo
.......................................291
Immunodominancy and Antigenic Structure of Lactose-
Protein
Maillard
Ađđuct
T. Matsuda, H.
Ishiguro, I. Okubo, M. Sasaki and
R. Nakamura
.................................................297
Antibody-Binding to a Maillard-Reacted Protein
R.E.
Oste,
D.L.
Brandon, A. Bates and
M.
Friedman...........303
Physiological Activity and Metabolism of
3-Deoxyglucosone
T.
Schinoda, N.V. Chuyen, F.
Hayase
and H.
Kato
.............309
Allergenicity of
Malondialdehyde-Protein
Complex in
Soybean-sensitive Individuals
S
.
Doke, R. Nakamura and K. Watanabe
........................315
TOXICOLOGY
Mutagens
and Carcinogens Formed by Cooking Meat and Fish
:
Heterocyclic Amines
T. Sugimura, S. Takayama, H. Ohgaki, K. Wakabayashi and
M. Nagao
....................................................323
Anticarcinogenic Effect of Browning Reaction Products
H.U. Aeschbacher
............................................335
Maillard
Reactions and the Formation of Genotoxic Amino-
imidazoazaarenes
(AIA)
Present in Fried Meat
.
and Fish
K. Skog,
M. Jägerstad
and
K. Olsson
.........................349
Micromethod for the Determination of Heterocyclic Amines
G.A. Gross and H.U. Aeschbacher
.............................355
Scavenging of Active Oxygens by Melanoidin
F.
Hayase,
S. Hirashima, G.
Okamoto and H.
Kato
.............361
Inhibition of in Vivo Mutagenicity by
Maillard
Reaction
Products and Coffee
E. Jaccaud and H.U. Aeschbacher
.............................367
Muţagen
Formation in Wheat Gluten, Carbohydrates, and
Amino
Acid and Gluten Carbohydrate Blends
M. Friedman, J.T. MacGregor, J.D. Tucker, CM.
Wehr,
R.E.
Wilson and I.I. Ziderman
...............................373
2-Oxoaldehyde-Metabolizing Enzymes in Animal and Plant
Tissues
H.
Kato, Z.
Q.
Liang,
T.
Nishimura,
H.S.
Shin
and
F.
Hayase..
379
Inhibition
of Formation of
Mutagens/
Carcinogens During
Cooking of Meat
J.W.
Weisburger
and R.C. Jones
..............................385
IN VIVO REACTION
The
Maillard
Reaction as a Basis for a Theory of Aging
V.M.
Monnier, D.R. Sell, S.Miyata and R.H. Nagaraj
..........393
Nonenzymatic Reaction of Reducing Sugars with
DNA
A.T.
Lee and
A. Cerami
......................................
415
Accumulation
of
Maillard Reaction
Products
in Tissue
Proteins
J.
A. Dunn, D.G. Dyer,
K.J.
Knecht,
S.R.
Thorpe,
D.R. McCance, K.
Bailie,
G. Silvestri,
T.
J.
Lyons and
J.W.
Baynes
.................................................425
In Vitro and In Vivo Glycation of Human IgG
M. van Boekel and H.
Hoenders
...............................431
Formation of Early and Advanced Glycation Products of Lens
Crystal
lins
with Erythrose, Ribose and Glucose
E. Abraham, C. Tsai, A. Abraham and M. Swamy
................437
Increased Glycation of Human Erythrocyte Cu, Zn-
Superoxide Dismutase in Diabetic Patients with Cataracts
and Retinopathy
N.
Kinoshita, T. Okawara, K. Suzuki, I. Uchiyama,
Y. Kuwayama, R. Manabe and
N.
Taniguchi
.....................443
Autoxidation and
DNA
Cleavage Reaction of Glycated Proteins
N.
Kashimura, J. Morita, S. Nishikawa and Z. Kumazawa
.......449
Biological Recognition of Advanced End Product of the
Maillard
Reaction
S. Horiuchi, K. Takata,
N.
Araki
and Y.
Morino
..............455
Prevention of the
Maillard
Reaction and Reversible
Destruction of Advanced Glycation End Products (Age) by
Novel Organic Germanium Compounds and Aminoguanidine
K. Nakamura, S. Uga, M. Miyata and
N.
Kakimoto
..............461
Parent Ion Spectroscopy Use in the Identification of
Advanced Glycation Products
A. Lapolla,
С
Gerhardinger, E. Ghezzo, A. Sturaro,
R. Seraglia, A.
Franchin,
P. Traldi, G. Crepaldi,
D.
Fedele
...................................................469
Autoxidation of Amadori Compounds in the Presence of
Copper Ion and its Effects on the Oxidative Damage to
Protein
S
.
Kawakishi and K. Uchida
..................................475
Acceleration of Fructose-Mediated Collagen Glycation
M. Sakai,
N.
Igaki, T. Makamichi, T. Ohara, S.
Masuta,
Y. Maeda, F.
Hata,
M. Oimomi and S. Baba
....................481
Decreased Actin Activated Myosin ATPase Activity by Non-
Enzymatic
Glycation
M.R.
Brown,
T.
J.
Keith
and H.R. Knull
.......................487
Generation
of
Superoxide
During and
Autoxidation
of
Glycated Protein :
Participation
in Phospholipids
Peroxidation
T. Sakurai and M.
Nakano
....................................493
Secondary Glycation of Nonenzymatically Glycated Protein
by Fructose
:
a Possible Source of Fluorescence Generation
G. Suarez, J. Maturana, A.L. Oronsky and R. Rajaram
.........499
Involvement of Monosaccharide Autoxidation in
DNA
Glycation under Physiological Conditions
J. Morita and
N.
Kashimura
..................................505
Index
.......................................................511
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| genre_facet | Konferenzschrift 1989 Lausanne |
| id | DE-604.BV003713651 |
| illustrated | Illustrated |
| indexdate | 2024-07-09T16:04:16Z |
| institution | BVB |
| isbn | 376432354X 081762354X |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-002363816 |
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| physical | V, 516 S. Ill., graph. Darst. |
| publishDate | 1990 |
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| publisher | Birkhäuser |
| record_format | marc |
| series2 | Advances in life sciences |
| spelling | The Maillard reaction in food processing, human nutrition and physiology ed. by P. A. Finot ... Basel u.a. Birkhäuser 1990 V, 516 S. Ill., graph. Darst. txt rdacontent n rdamedia nc rdacarrier Advances in life sciences Maillard, Réaction de - Congrès Food Analysis Congresses Food Handling Congresses Maillard Reaction Congresses Maillard reaction Congresses Nutritional Physiological Phenomena Congresses Maillard-Reaktion (DE-588)4168628-7 gnd rswk-swf (DE-588)1071861417 Konferenzschrift 1989 Lausanne gnd-content Maillard-Reaktion (DE-588)4168628-7 s DE-604 Finot, Pierre A. Sonstige oth Digitalisierung TU Muenchen application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=002363816&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | The Maillard reaction in food processing, human nutrition and physiology Maillard, Réaction de - Congrès Food Analysis Congresses Food Handling Congresses Maillard Reaction Congresses Maillard reaction Congresses Nutritional Physiological Phenomena Congresses Maillard-Reaktion (DE-588)4168628-7 gnd |
| subject_GND | (DE-588)4168628-7 (DE-588)1071861417 |
| title | The Maillard reaction in food processing, human nutrition and physiology |
| title_auth | The Maillard reaction in food processing, human nutrition and physiology |
| title_exact_search | The Maillard reaction in food processing, human nutrition and physiology |
| title_full | The Maillard reaction in food processing, human nutrition and physiology ed. by P. A. Finot ... |
| title_fullStr | The Maillard reaction in food processing, human nutrition and physiology ed. by P. A. Finot ... |
| title_full_unstemmed | The Maillard reaction in food processing, human nutrition and physiology ed. by P. A. Finot ... |
| title_short | The Maillard reaction in food processing, human nutrition and physiology |
| title_sort | the maillard reaction in food processing human nutrition and physiology |
| topic | Maillard, Réaction de - Congrès Food Analysis Congresses Food Handling Congresses Maillard Reaction Congresses Maillard reaction Congresses Nutritional Physiological Phenomena Congresses Maillard-Reaktion (DE-588)4168628-7 gnd |
| topic_facet | Maillard, Réaction de - Congrès Food Analysis Congresses Food Handling Congresses Maillard Reaction Congresses Maillard reaction Congresses Nutritional Physiological Phenomena Congresses Maillard-Reaktion Konferenzschrift 1989 Lausanne |
| url | http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=002363816&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA |
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