The Maillard reaction: chemistry, biochemistry, and implications
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Format: | Elektronisch E-Book |
| Sprache: | English |
| Veröffentlicht: |
Cambridge, UK
Royal Society of Chemistry
c2005
|
| Schlagworte: | |
| Online-Zugang: | FAW01 FAW02 Volltext |
| Beschreibung: | Includes bibliographical references (p. [172]-207) and index The chemistry of nonenzymic browning -- Recent advances -- Colour formation in nonenzymic browning -- Flavour and off-flavour formation in nonenzymic browning -- Toxicological and protective aspects -- Nutritional aspects -- Other physiological aspects -- Other consequences of technological significance -- Implications for other fields -- Nonenzymic browning mainly due to ascorbic acid -- Caramelisation -- Inhibition of nonenzymic browning in foods -- Inhibition of the Maillard reaction in vivo Research in the field of the Maillard reaction has developed rapidly in recent years as a result of not only the application of improved analytical techniques, but also of the realisation that the Maillard reaction plays an important role in some human diseases and in the ageing process. The Maillard Reaction: Chemistry, Biochemistry, and Implications provides a comprehensive treatise on the Maillard reaction. This single-author volume covers all aspects of the Maillard reaction in a uniform, co-ordinated, and up-to-date manner. The book encompasses: the chemistry of non-enzymic browning; recent advances; colour formation in non-enzymic browning; flavour and off-flavour formation in non-enzymic browning; toxicological aspects; nutritional aspects; other physiological aspects; other consequences of technological significance; implications for other fields; non-enzymic browning due mainly to ascorbic acid; caramelisation; inhibition of non-enzymic browning in foods; and inhibition of the Maillard reaction in vivo. The Maillard Reaction: Chemistry, Biochemistry, and Implications will be welcomed as an important publication for both new and experienced researchers who are involved in solving the mysteries and complexities of Maillard chemistry and biochemistry. It will also appeal to students, university lecturers, and researchers in a variety of fields, including food science, nutrition, biochemistry, medicine, pharmacology, toxicology, and soil science |
| Beschreibung: | 1 Online-Ressource (xii, 214 p.) |
| ISBN: | 0854049649 1615833641 1847552579 9780854049646 9781615833641 9781847552570 |
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| 500 | |a Research in the field of the Maillard reaction has developed rapidly in recent years as a result of not only the application of improved analytical techniques, but also of the realisation that the Maillard reaction plays an important role in some human diseases and in the ageing process. The Maillard Reaction: Chemistry, Biochemistry, and Implications provides a comprehensive treatise on the Maillard reaction. This single-author volume covers all aspects of the Maillard reaction in a uniform, co-ordinated, and up-to-date manner. The book encompasses: the chemistry of non-enzymic browning; recent advances; colour formation in non-enzymic browning; flavour and off-flavour formation in non-enzymic browning; toxicological aspects; nutritional aspects; other physiological aspects; other consequences of technological significance; implications for other fields; non-enzymic browning due mainly to ascorbic acid; caramelisation; inhibition of non-enzymic browning in foods; and inhibition of the Maillard reaction in vivo. The Maillard Reaction: Chemistry, Biochemistry, and Implications will be welcomed as an important publication for both new and experienced researchers who are involved in solving the mysteries and complexities of Maillard chemistry and biochemistry. It will also appeal to students, university lecturers, and researchers in a variety of fields, including food science, nutrition, biochemistry, medicine, pharmacology, toxicology, and soil science | ||
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Datensatz im Suchindex
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| author | Nursten, H. E. |
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| dewey-full | 664.02 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 664 - Food technology |
| dewey-raw | 664.02 |
| dewey-search | 664.02 |
| dewey-sort | 3664.02 |
| dewey-tens | 660 - Chemical engineering |
| discipline | Chemie / Pharmazie |
| format | Electronic eBook |
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| indexdate | 2024-07-10T07:17:39Z |
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| isbn | 0854049649 1615833641 1847552579 9780854049646 9781615833641 9781847552570 |
| language | English |
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| spelling | Nursten, H. E. Verfasser aut The Maillard reaction chemistry, biochemistry, and implications Harry Nursten Cambridge, UK Royal Society of Chemistry c2005 1 Online-Ressource (xii, 214 p.) txt rdacontent c rdamedia cr rdacarrier Includes bibliographical references (p. [172]-207) and index The chemistry of nonenzymic browning -- Recent advances -- Colour formation in nonenzymic browning -- Flavour and off-flavour formation in nonenzymic browning -- Toxicological and protective aspects -- Nutritional aspects -- Other physiological aspects -- Other consequences of technological significance -- Implications for other fields -- Nonenzymic browning mainly due to ascorbic acid -- Caramelisation -- Inhibition of nonenzymic browning in foods -- Inhibition of the Maillard reaction in vivo Research in the field of the Maillard reaction has developed rapidly in recent years as a result of not only the application of improved analytical techniques, but also of the realisation that the Maillard reaction plays an important role in some human diseases and in the ageing process. The Maillard Reaction: Chemistry, Biochemistry, and Implications provides a comprehensive treatise on the Maillard reaction. This single-author volume covers all aspects of the Maillard reaction in a uniform, co-ordinated, and up-to-date manner. The book encompasses: the chemistry of non-enzymic browning; recent advances; colour formation in non-enzymic browning; flavour and off-flavour formation in non-enzymic browning; toxicological aspects; nutritional aspects; other physiological aspects; other consequences of technological significance; implications for other fields; non-enzymic browning due mainly to ascorbic acid; caramelisation; inhibition of non-enzymic browning in foods; and inhibition of the Maillard reaction in vivo. The Maillard Reaction: Chemistry, Biochemistry, and Implications will be welcomed as an important publication for both new and experienced researchers who are involved in solving the mysteries and complexities of Maillard chemistry and biochemistry. It will also appeal to students, university lecturers, and researchers in a variety of fields, including food science, nutrition, biochemistry, medicine, pharmacology, toxicology, and soil science TECHNOLOGY & ENGINEERING / Food Science bisacsh Maillard reaction fast Maillard Reaction Maillard reaction Maillard-Reaktion (DE-588)4168628-7 gnd rswk-swf Maillard-Reaktion (DE-588)4168628-7 s 1\p DE-604 Royal Society of Chemistry (Great Britain) Sonstige oth http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=496192 Aggregator Volltext 1\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk |
| spellingShingle | Nursten, H. E. The Maillard reaction chemistry, biochemistry, and implications TECHNOLOGY & ENGINEERING / Food Science bisacsh Maillard reaction fast Maillard Reaction Maillard reaction Maillard-Reaktion (DE-588)4168628-7 gnd |
| subject_GND | (DE-588)4168628-7 |
| title | The Maillard reaction chemistry, biochemistry, and implications |
| title_auth | The Maillard reaction chemistry, biochemistry, and implications |
| title_exact_search | The Maillard reaction chemistry, biochemistry, and implications |
| title_full | The Maillard reaction chemistry, biochemistry, and implications Harry Nursten |
| title_fullStr | The Maillard reaction chemistry, biochemistry, and implications Harry Nursten |
| title_full_unstemmed | The Maillard reaction chemistry, biochemistry, and implications Harry Nursten |
| title_short | The Maillard reaction |
| title_sort | the maillard reaction chemistry biochemistry and implications |
| title_sub | chemistry, biochemistry, and implications |
| topic | TECHNOLOGY & ENGINEERING / Food Science bisacsh Maillard reaction fast Maillard Reaction Maillard reaction Maillard-Reaktion (DE-588)4168628-7 gnd |
| topic_facet | TECHNOLOGY & ENGINEERING / Food Science Maillard reaction Maillard Reaction Maillard-Reaktion |
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