Maillard reactions in chemistry, food, and health:
Gespeichert in:
| Format: | Buch |
|---|---|
| Sprache: | English |
| Veröffentlicht: |
Cambridge
Royal Soc. of Chemistry
1994
|
| Schriftenreihe: | Royal Society of Chemistry: Special publication
151 |
| Schlagworte: | |
| Online-Zugang: | Inhaltsverzeichnis |
| Beschreibung: | XVIII, 440 S. Ill., graph. Darst. |
| ISBN: | 0851868029 |
Internformat
MARC
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| 245 | 1 | 0 | |a Maillard reactions in chemistry, food, and health |c ed. by Theodore P. Labuza ... |
| 264 | 1 | |a Cambridge |b Royal Soc. of Chemistry |c 1994 | |
| 300 | |a XVIII, 440 S. |b Ill., graph. Darst. | ||
| 336 | |b txt |2 rdacontent | ||
| 337 | |b n |2 rdamedia | ||
| 338 | |b nc |2 rdacarrier | ||
| 490 | 1 | |a Royal Society of Chemistry: Special publication |v 151 | |
| 650 | 7 | |a Alimentos (controle de qualidade) |2 larpcal | |
| 650 | 4 | |a Chemotherapy |v Congresses | |
| 650 | 4 | |a Food |x Analysis |v Congresses | |
| 650 | 4 | |a Maillard reaction |v Congresses | |
| 650 | 4 | |a Proteins |x Metabolism |v Congresses | |
| 650 | 0 | 7 | |a Gesundheit |0 (DE-588)4020754-7 |2 gnd |9 rswk-swf |
| 650 | 0 | 7 | |a Maillard-Reaktion |0 (DE-588)4168628-7 |2 gnd |9 rswk-swf |
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| 655 | 7 | |0 (DE-588)1071861417 |a Konferenzschrift |y 1993 |z Minneapolis Minn. |2 gnd-content | |
| 689 | 0 | 0 | |a Maillard-Reaktion |0 (DE-588)4168628-7 |D s |
| 689 | 0 | 1 | |a Chemie |0 (DE-588)4009816-3 |D s |
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| 689 | 1 | 1 | |a Lebensmittel |0 (DE-588)4034870-2 |D s |
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| 689 | 3 | 0 | |a Maillard-Reaktion |0 (DE-588)4168628-7 |D s |
| 689 | 3 | |5 DE-604 | |
| 700 | 1 | |a Labuza, Theodore P. |e Sonstige |4 oth | |
| 830 | 0 | |a Royal Society of Chemistry: Special publication |v 151 |w (DE-604)BV001896212 |9 151 | |
| 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=006683794&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA |3 Inhaltsverzeichnis |
| 999 | |a oai:aleph.bib-bvb.de:BVB01-006683794 | ||
Datensatz im Suchindex
| _version_ | 1804124458334552064 |
|---|---|
| adam_text | Contents
Page
Oral Presentations
Plenary lectures
The Role of the
Maillard
Reaction in Vivo
1-Ю
A. Cerami
The
Maillard
Reaction in Foods
11-19
G.
Rizzi
Maillard
Reaction and Drug Stability
20-27
V. Kumar and G.S. Banker
Anthropology of the
Maillard
Reaction
28-36
L.
De Bry
Chemistry
The
Maillard
Reaction of Disaccharides
37-42
M. Pischetsrieder and
T. Severin
Evaluation of
a Lysine-Glucose Maillard
Model System
43-50
using
3
Rapid Analytical Methods
M.B. Assoumani, D.
Maxime
and N.P. Nguyen
Mechanistic Studies on the Formation of Pyrroles and
51-60
Pyridines from [l-13C]-D-Glucose and [l-13C]-D-Arabinose
R. Tressl, E. Kersten,
С
Nittka and D. Rewicki
Mechanistic Studies on the Formation of
Maillard
Products
61-68
from [l-13C]-D-Fructose
D. Rewicki, E. Kersten, B. Helak, C. Nittka and R. Tressl
Investigation of the Acyclic Forms of Reducing Sugars and
69-74
Amadori Products by FTIR Spectroscopy
V.A.
Yaylayan,
A.A.
Ismail and A. Huyghues-Despointes
Naturally Occurring Phenolic Compounds as Inhibitors of Free
75-81
Radical Formations in the
Maillard
Reaction
S.M.DjilasandB.Lj.Milié
New Insight into the Mechanism of the
Maillard
Reaction
82-87
from Studies of the Kinetics of its Inhibition by
Sulfite
B.L. Wedzicha, I.R. Bellion and G. German
χ
Maillard
Reactions in Chemistry, Food, and Health
Chemiluminescence Developed at An Early Stage of the
88-94
Maillard
Reaction
M. Namiki, M. Oka, M. Otsuka, T. Miyazawa, K. Fujumoto,
K. Maniki,
N.
Kanamori and
N.
Suzuki
Effects of Aspirin on Glycation, Glycoxidation and Crosslinking
95-100
of Collagen
M
-Х.
Fu,
S.R. Thorpe and J.W. Baynes
101-105
•ometry
Seraglia, S.
Catinella
and P. Traldi
The Formation of some Pyrido-P^-dJ-imidazoles by
Maillard
106-113
Reaction
U.S. Gi and
W.Baltes
Alteration of Skin Surface Protein with Dihydroxyacetone:
114-119
A useful Application of the
Maillard
Browning Reaction
J.A. Johnson and R.M. Fusaro
Colour development in an Intermediate Moisture
Maillard
120-125
Model System
J.M. Ames, L. Bates and D.B. MacDougall
Food
Release of Ammonia from Peptides and Proteins and Their
126-130
Effects on
Maillard
Flavor Generation
C.-T. Ho, J. Zhang, H.-I. Hwang and W.E.
Riha
III
The Reaction Kinetics for the Formation of Isovaleraldehyde,
131-139
2-Acetyl-l-pyrroline,di(H)di(OH)-6-Methylpyranone,
Phenylacetaldehyde,
б-Мейгуі-г-рЬепуі-З-ііехепаі
and
г-Асеіуі
furan
in Model Systems
F. Chan and G.A. Reineccius
■
Ławra.«
-------
™™
**«
Stod,
^0 6
147-152
Contents xi
The Influence of Temperature and Water Activity
153-158
on the Formation of Aminoimidazoquinolines and -quinoxa-
lines <JQ Compounds) in Meat Products
K. Eichner and E. Schuirmann
Enhancement Of The Gelation Of Food Macromolecules Using
159-163
The
Maillard
Reaction And Elevated Temperatures
H.J. Armstrong, S.E. Hill and J.R. Mitchell
Glass Transition and Its Potential Effects on Kinetics of
164-169
Condensation Reactions and In Particular on Non-
Enzymatic Browning
M.
Karel
and M.P. Buera
Kinetics of the Early
Maillard
Reaction During Heating of Milk
170-175
M.A J.S. Van Boekel and H.E. Berg
Interpreting the Complexity of the Kinetics of the
Maillard
Reaction
176-181
T.P. Labuza
The Effect of Glass Transition on
Maillard
Browning in Food Models
182-187
R.
Karmas
and M.
Karel
Analysis of Lactose-Protein
Maillard
Complexes in Commercial Milk
188-194
Products by Using Specific Monoclonal Antibodies
Y.
Kato,
T. Matsuda,
N.
Kato
and
R. Nakamura
Simultaneous Determination of Protein-Bound
Maillard
Products by
195-200
Ion Exchange Chromatography and
Photodiode
Array Detection
T. Henle, A.W. Walter and H.
Klostermeyer
Health
Catalytic aspects of the Glycation Hot Spots of Proteins
201-206
S.A.
Acharya and P. Nacharaju.
Examination of Site Specificity of Glycation of Alcohol Dehydrogenase
207-211
by Computer Modeling
DJ.
Walton, R.L. Campbell and B.H. Shilton
Advanced Glycation Dependent Formation of Modified a-Crystallin
212-216
and High Molecular Weight Aggregates
M. Cherian, A. Abraham, S. Swamy-Mruthinti and E.C. Abraham
Site-Specific and Random Fragmentation of C^Zn-Superoxide
217-221
Dismutase
(Cu,Zn-SOD)
by Glycation Reaction: Implication
of Reactive Oxygen Species
N.
Taniguchi, T. Ookawa and H. Ohno
xii
Maillard
Reactions in Chemistry, Food, and
H
calm
Nonenzymatic Glycation of Type I Collagen: Effects of Aging
222-227
K.M.
Reiser
Glycosylation-Induced Modifications of Intact Basement Membrane
228-234
S.S.
Anderson, E.C. Tsilibary and A.S. Charonis
The Advanced
Maillard
Reaction in Aging and Age Related-Diseases
235-243
Probed with Pentosidine
V.M.
Monnier and D.R. Sell
Immunological Approach to Advanced Glycation End Products
244-248
of The
Maillard
Reaction
S. Horiuchi and
N.
Araki
Glucose-mediated
DNA
Damage and Mutations: In Vitro and In Vivo
249-253
A.T. Lee,
A. Cerami
and R.
Bucala
AGE-Receptors and In Vivo Biological Effects of AGEs
254-261
H. Vlassara
CellularReceptorsforAdvancedGlycationEndproducts
262-266
A.M. Schmidt and
D.M.
Stern
SSUiSÍÍÍ
and
GIycoxîdation
«
Short- and Long-Lived
267-273
TJ L
ons
Pathogenesis of Diabetic Complications
Pathways of the
Maillard
Reaction/« Vitro main
Vìv
oía
ORO
5Ä
286-29!
R-
Bucala,
Z.
Matt,
T.
Kolinsky,
A.
Qlaml mi
„.
—
MOS
MaS
*™**
ІП
Sìl^~la^à
Cataract: Studies with
300-304
R-H-Nagaraj and
V.M.
Monnier
С
önteni
xiii
A Receptor Recognizing e-Fructosyllysine in Glycated Albumin
305-308
S. Krantz, R. Salazar and R. Brandt
2-Oxoaldehyde Metabolizing Enzymes in
Animal
Tissues
309-313
H.
Kato,
H.S. Shin, Z-Q. Liang, T. Nishimura and F.
Hayase
Ketoaldehyde Detoxification Enzymes and Protection Against the
314-318
Maillard
Reaction
D.L.
Vander
Jagt,
L.A.
Hunsaker,
L.M. Deck, B.B. Chamblee and R.E.
Royer
In Vivo Effects of Aminoguanidine
319-324
G. Jerams, T. Soulis-Liparota, S. Panagiotopoulos and M.E. Cooper
Aminoguanidine as an Inhibitor of the
Maillard
Reaction
325-328
J.
Hirsch
and M.S. Feather
Aminoguanidine Increases Hydrogen Peroxide Formation during
329-334
Glycation
/и
Vitro
P.OuandSJP.Wolff
Specific
Maillard
Reactions Yield Powerful
Mutagens
and Carcinogens
335-340
J.H. Weisburger
Mechanism of the Antimutagenic Effect of Xylose-Lysine
Maillard
341-346
Reaction Products
G-CYenandP-PHsieh
Elucidation of
ß-Deoxyglucosone
Modified Structure in
347-351
Glycated Proteins
F.
Hayase,
Y.
Konishi,
H.
Hinuma and H.
Kato
Identification of Three New Mutagenic Heterocy die Amines and
352-357
Human Exposure to Known Heterocyclic Amines
K. Wakabayashi, R. Kurosaka, I.-S. Kim, H. Nukayal, H. Ushiyama,
M. Ochiai, K. Fukutome, H. Nagaoka, T. Sugimura and M. Nagao
Balance Experiments on human volunteers with
ε
-Fructoselysine
358-363
(FL) and Lysinoalanine
(LAL)
К.
Lee and
H.F. Erbersdobler
Reaction of Cyanide Ion with Glucose: Implications for the
Maillard
364-368
Reaction and its Effect on Thymidylate Synthase Enzyme Activity
L.
Trézl,
L.
Hullán,
V.
Horváth,
I.
Rusznák, L. T
ke,
T.
Szarvas and
Cs. Vida
Maillard
Reactions in Chemistry, Food, and Health
xiv
Inhibition of
Maillard
Reaction by Tea Extract in Streptozotocm-
369-374
treated Rats
.
N.
Kinac, S. Masumori, S. Masuda, M. Harusawa, R. Nagai,
Y.
Umo,
К.
Shimoi and
K. Kåtor
On the Physiological Aspects of Glycated Proteins/n Vivo
375-379
N.V. Chuyen,
N.
Utsunomiya and H.
Kato
The Binding of Native and Oxidised Low Density
Lipoprotéine
380-385
(LDL) to Collagen: The Effect of Collagen Modification by
Advanced Glycosylation End Products
W.K. Lee, J. Stewart, J. Bell and M.H. Dominiczak
Glycated Low Density
Lipoprotéine
are Much More Susceptible
386-391
to
Lipid
Peroxidation
T.
Sakurai,
Y.
Yamamoto and
M.
Nakano
Production and Characterization of Antibodies against
392-396
Carboxymethyllysine-modified Proteins
K.E. Gempel, E.M. Wagner and E.D.
Schleicher
Alterations of Mineral Metabolism and Secondary Pathology
397-401
in Rats fed
Maillard
Reaction Products
J.M. O Brien,
P.A.
Morrissey and A. Flynn
Symposium Summary
Research Provides New Insights into Nonenzymatic Browning Reactions
402-408
J.M. O Brien and T.P. Labuza
Poster Presentations
-
Abstracts
Chemistry
Influence of
pH
on the Oxygen Consuming Properties of
409
Heat-Treated
Glucose-Glycine
Systems
M. Anese,
MC.
Nicoli
and
CR.
Leiici
Improvement of Functional Properties of
ß-Lactoglobulin
by
409
Glucose-e-Phosphate Conjugation
T. Aoki, T. Matsumoto, Y.
Како,
Y.
Kato
and
T. Matsuda
Α.
Apnyantono and J.M.
Ames
*0
A.
Arnoldi
Contents xv
Diffusion and
Maillard
Reaction
in an Agar-Microcrystalline 411
Cellulose
Matrix
During Dehydration
F. Gogus,
B. L.
Wedzicha and
J.
Lamb
Adaption of
Maillard
Reaction on
Kératine Type
Proteins with
411
a Special Focus on the Reactions of Glucose Based Crown Ethers
L. Trezl, P.
Bakó,
V.
Horváth,
I. Rusznak and L.
Токе
: , - ■
Deamination of Basic
Amino
acid in Protein Using Active
412
Carbonyl Compounds Produced by
Maillard
Reaction
S. Gopalan, A.T.
Gracy
and A. Srinivasan.
Determination of Ne-Carboxymethyllysine (CML) in Heated
412
Model Mixtures and Several Foods
J.
Hartkopf,
U.
Albrecht,
С.
Pahlke, I. Sievert and H.F. Erbersdobler-
Characterization of Metal Chelating Compounds in Soluble Coffee
413
S. Homma and M.
Murata
Substrate Specificity Fructosyl-Amino Acid
Oxidase
and its
413
Application for the
Enzymie
Detection of Amadori Products
T. Horiuchi, T. Kurokawa and
N.
Saito
The Influence of Free Radicals and Oxidized Fats on the Formation
414
of Food
Mutagens
in a Model System
M. Johansson and
M. Jägerstad
Formation of Oligosaccharide Amadori Compounds and Their
414
Heat Degradation
L.W. Kroh
Stereo Control of Control of Maltol Formation in
Maillard
Reaction
415
V. Yaylayan and S. Mandeville
A Study on the Structures and Reactivities of Unstable
· 415
Intermediates of Amino-Carbonyl Reaction by Semi-Empirical
Molecular Orbital Method
T.
Kuráta
and Y. Otsuka
Structures and Reactivities of Reaction Products Formed by the
416
Reaction of L-Ascorbic Acid with an
Amino
Acid in the
Presence of Oxygen
T.
Kuráta,
N.
Miyake and Y. Otsuka
A Preliminary Study on the Products Arising from the Reaction
416
of Protected
Lysine
and Glucose
■ < ■■■■
A. Lapolla, D.
Fedele,
С.
Gerhardinger,
L.
Baldo,
G. Crepaldi,
R.
Seraglia, S.
Catinella,
P. Traldi and R. Bertani
Maillard
Reactions in Chemistry, Food, and Health
xvi
Си(П)
Chelating Activity of
Glucose-Lysine
Model Melanoidin
417
G. Moon, M.
Murata
and S. Homma
The Relationship Between the Coloured Compounds Present in
417
the Pressed Liquor of Cane Sugar Manufacture and Those Formed
in
Maillard
Reactions, in Alkaline Degradation of Sugars, and
in
Caramélisation
J.
Reramat and H.E. Nursten
Evaluation of the Advanced
Maillard
Reaction in Dried Pasta
418
P. Resmini and L.
Pellegrino
The
Maillard
Reaction in Pasta Drying: Study in Model Systems
418
A. SenSidoni, CM.
Pollini,
D.
Peressini
and P. Sari
Influence and Impact of Nonenzymic Browning Reaction on Proteins
419
in Milk and in Indigenous Dairy Products of India
A. Srinivasan and S. Gopalan
Foodstuffs Melanoidines Quantitative Isolation Methods
419
M.J. Kintcheve and T.D. Obretenov
Pharmacology/Biochemistry
Prevention of DM-Complications by Organic Germanium
420
Compounds and Their Mode of Action in Reversible
Solubilization of
Maillard
Products
K. Nakamura, K. Nomoto, K. Kariya and
N.
Kakimoto.
Maillard
Polymers and Regulation of Activity of Adeny late Cyclase
420
R.D. Huang and M.S. Feather
Immunochemical Characterization of the Major Fluorescent
421
Compound Isolated from Advanced
Maillard
Reaction Products
N.
Araki
and S. Horiuchi
Antioxidative Mechanism of
Maillard
Reaction Products In Vivo
421
N.
van Chuyen,
N.
Utsunomiya and H.
Kato
Enzymatic Degradation of Glycated-e-Aminocaproic Acid and
422
Glycated-Lysine by a Mucoid Soil Strain of ps. Aeruginosa
С
Gerhardinger, S.M. Marion and
V.M.
Mormier
M.A. Glomb, M. Grissom and
V.M.
Mormier
Contents xvii
Evaluation
of Urinary Excretion of Fructoselysine in Different
423
Groups of Diabetic Patients
A. Gross and H.F. Erbersdobler
Phosphorylated Amadori Products in Mammalian Kidneys
423
F. Kappler, B.
Su,
B.S. Szwergold, and T.R. Brown
Characterization of Model Melanoidin by Lectin Affinity
424
and Immunochemistry
S. Homma, M.
Murata,
M.
Fujii
and Y.S. Lee
Aldosine, Difunctional
Amino
Acid Derived from Aldol Crosslink
424
of Elatin and Collagen; Effect of Aging and Two Models
ofHyperglycemia
F. Nakamura and K. Suyama
Ocular Albumin Permeability in Experimental Diabetes: Effects
425
of Aminoguanidine and Inhibitors of Oxidation and Polyol Pathway
G. Jerums, T.
Lim
Joon,
T.
Gin,
V.
Lee,
N.
Carroll,
S.
Panagiotopoulos and
H.
Taylor
Cyclopentenosine, Trifunctional Crosslinking
Amino
Acid of Elastin
425
and Collagen; Structure, Characterization and Distribution
K. Suyama, K. Yamazaki and F. Nakamura
Chemistry of Crosslines 426
K. Nakamura, T. Hochi, Y. Nakazawa, Y. Fukunaga and K. Ienaga
Aminoguanidine Decreases Atherosclerotic Plaque Formation in
426
the Cholesterol-Fed Rabbit
S. Panagiotopoulos, R.C. O Brien, M.E. Cooper, G. Jerums and R.
Bucala
Glycation and Inactivation of Rat Aldehyde
Reducíase,
a Major
427
З
-Deoxyglucosone
Reducing Enzyme
M. Takahashi, J.
Fujii,
T.
Teshima,
К.
Suzuki,
T. Shiba
and
N.
Taniguchi
Effect of Glucose and Glycation on Protein Oxidation
427
M.C. Wells-Knecht, M.-X.
Fu,
S.R. Thorpe and J.W. Baynes
Toxicology/Aging
Reactivity of Age Collagen in the
Radioreceptor
Assay for
428
Age Modified Proteins
S. Hepburn, W.K. Lee and M.H. Dominiczak
Inhibition of Cariogen Glucan Synthesis by
Maillard
Reaction
428
Product of Beer
M.
Murata,
Y.
Nakajima and S. Homma
Maillard
Reactions in Chemistry, Food, and Health
xviii
Human
Microglobulm
Modified with Advanced Glycation End
429
Products in Hemodialysis-Associated Amylodosis
T. Miyata, R.
bagi,
Y.
lida,
N.
Araki,
N.
Yamada, S. Honuchi,
N.
Taniguchi, T. Kinoshita and K. Maeda
Cyto-
and Genotoxic Activity of Heat Processed Cooked Products
429
on in-vitro Test System. 5178Y Mouse Lymphoma
M. Draganov, M. Kuntcheva, S.
Ivanova, N.
Popov and Tzv. Obretenov
Physiological Significance of Glycation of MyofibruHar
430
Proteins in Mice and Rats, and in Cultured Muscle Cells
06)
N.
Nishizawa, H. Watanabe and W. Sato
Plasma Advanced Glycoxidation
Endproduct
and Malon-
430
dialdehyde in Maintenance
Hemodialysis
Patients
P. Odetti, L.
Cosso,
D.
Dapino, M.A.
Pranzato,
G.
Noberasco, and
G.
Gurren
The Changes of Collagen Cross-Links in the Connective
431
Tissues of Guinea Pigs Supplemented with L-Ascorbic Acid
M. Otsuka, M. Kim, E. Shimamura, T.
Kuráta
and
N.
Arakawa
Identification of
Ž-Lactylamido-Guanine
(LAG) as
a
DNA- 431
Advanced Glycosylation
Endproduct
A. Papoulis,
A. Cerami
and R.
Bucala
S-Deoxyglucosone is a Decomposition Product of Fructoses-Phosphate
432
S. Lai, B. Szwergold, F. Kappler and T.R. Brown
Antibodies to Pentosidine and Pentose-Derived Advanced
432
Maillard
Products
S. Taneda and V. Monnier
Existence of
Maillard
Reaction Products in Tumor Bearing Mice
433
K. Takamiya, E. Tsukamoto and M. Muraga
Mesangial and Retinal Microvascular Phenotypic Cell Changes
433
in Response to Glycosylated Matrix Components
ΥΚ,Ϊ^3?
Š?
Шт
S·Setty T·Kalfa M·
Gutsen,
Y.
Kim and
E. Wayner
DJ.
Walton, T.J. Kubiseski, K.A. Munro,
Т.О.
Flyrm and M.S. Feather
Subject Index
435
|
| any_adam_object | 1 |
| building | Verbundindex |
| bvnumber | BV010071041 |
| callnumber-first | T - Technology |
| callnumber-label | TP372 |
| callnumber-raw | TP372.55.M35 |
| callnumber-search | TP372.55.M35 |
| callnumber-sort | TP 3372.55 M35 |
| callnumber-subject | TP - Chemical Technology |
| classification_tum | CHE 510f |
| ctrlnum | (OCoLC)31738377 (DE-599)BVBBV010071041 |
| dewey-full | 664.07 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 664 - Food technology |
| dewey-raw | 664.07 |
| dewey-search | 664.07 |
| dewey-sort | 3664.07 |
| dewey-tens | 660 - Chemical engineering |
| discipline | Chemie / Pharmazie Chemie |
| format | Book |
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| genre | (DE-588)1071861417 Konferenzschrift 1993 Minneapolis Minn. gnd-content |
| genre_facet | Konferenzschrift 1993 Minneapolis Minn. |
| id | DE-604.BV010071041 |
| illustrated | Illustrated |
| indexdate | 2024-07-09T17:45:59Z |
| institution | BVB |
| isbn | 0851868029 |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-006683794 |
| oclc_num | 31738377 |
| open_access_boolean | |
| owner | DE-12 DE-M49 DE-BY-TUM DE-19 DE-BY-UBM DE-83 |
| owner_facet | DE-12 DE-M49 DE-BY-TUM DE-19 DE-BY-UBM DE-83 |
| physical | XVIII, 440 S. Ill., graph. Darst. |
| publishDate | 1994 |
| publishDateSearch | 1994 |
| publishDateSort | 1994 |
| publisher | Royal Soc. of Chemistry |
| record_format | marc |
| series | Royal Society of Chemistry: Special publication |
| series2 | Royal Society of Chemistry: Special publication |
| spelling | Maillard reactions in chemistry, food, and health ed. by Theodore P. Labuza ... Cambridge Royal Soc. of Chemistry 1994 XVIII, 440 S. Ill., graph. Darst. txt rdacontent n rdamedia nc rdacarrier Royal Society of Chemistry: Special publication 151 Alimentos (controle de qualidade) larpcal Chemotherapy Congresses Food Analysis Congresses Maillard reaction Congresses Proteins Metabolism Congresses Gesundheit (DE-588)4020754-7 gnd rswk-swf Maillard-Reaktion (DE-588)4168628-7 gnd rswk-swf Chemie (DE-588)4009816-3 gnd rswk-swf Lebensmittel (DE-588)4034870-2 gnd rswk-swf (DE-588)1071861417 Konferenzschrift 1993 Minneapolis Minn. gnd-content Maillard-Reaktion (DE-588)4168628-7 s Chemie (DE-588)4009816-3 s DE-604 Lebensmittel (DE-588)4034870-2 s Gesundheit (DE-588)4020754-7 s Labuza, Theodore P. Sonstige oth Royal Society of Chemistry: Special publication 151 (DE-604)BV001896212 151 Digitalisierung TU Muenchen application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=006683794&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | Maillard reactions in chemistry, food, and health Royal Society of Chemistry: Special publication Alimentos (controle de qualidade) larpcal Chemotherapy Congresses Food Analysis Congresses Maillard reaction Congresses Proteins Metabolism Congresses Gesundheit (DE-588)4020754-7 gnd Maillard-Reaktion (DE-588)4168628-7 gnd Chemie (DE-588)4009816-3 gnd Lebensmittel (DE-588)4034870-2 gnd |
| subject_GND | (DE-588)4020754-7 (DE-588)4168628-7 (DE-588)4009816-3 (DE-588)4034870-2 (DE-588)1071861417 |
| title | Maillard reactions in chemistry, food, and health |
| title_auth | Maillard reactions in chemistry, food, and health |
| title_exact_search | Maillard reactions in chemistry, food, and health |
| title_full | Maillard reactions in chemistry, food, and health ed. by Theodore P. Labuza ... |
| title_fullStr | Maillard reactions in chemistry, food, and health ed. by Theodore P. Labuza ... |
| title_full_unstemmed | Maillard reactions in chemistry, food, and health ed. by Theodore P. Labuza ... |
| title_short | Maillard reactions in chemistry, food, and health |
| title_sort | maillard reactions in chemistry food and health |
| topic | Alimentos (controle de qualidade) larpcal Chemotherapy Congresses Food Analysis Congresses Maillard reaction Congresses Proteins Metabolism Congresses Gesundheit (DE-588)4020754-7 gnd Maillard-Reaktion (DE-588)4168628-7 gnd Chemie (DE-588)4009816-3 gnd Lebensmittel (DE-588)4034870-2 gnd |
| topic_facet | Alimentos (controle de qualidade) Chemotherapy Congresses Food Analysis Congresses Maillard reaction Congresses Proteins Metabolism Congresses Gesundheit Maillard-Reaktion Chemie Lebensmittel Konferenzschrift 1993 Minneapolis Minn. |
| url | http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=006683794&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA |
| volume_link | (DE-604)BV001896212 |
| work_keys_str_mv | AT labuzatheodorep maillardreactionsinchemistryfoodandhealth |