The Maillard Reaction

The Maillard Reaction

Author: H E Nursten

Publisher: Royal Society of Chemistry

ISBN: 9781847552570

Category: Technology & Engineering

Page: 226

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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.
The Maillard Reaction
Language: en
Pages: 226
Authors: H E Nursten
Categories: Technology & Engineering
Type: BOOK - Published: 2007-10-31 - Publisher: Royal Society of Chemistry

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
The Maillard Reaction
Language: en
Pages: 240
Authors: Merlin C. Thomas, Josephine Forbes
Categories: Medical
Type: BOOK - Published: 2010 - Publisher: Royal Society of Chemistry

In September 2009, a meeting was held in Palm Cove, Australia, which brought together the world experts in the Maillard or 'browning' reaction. This reaction causes the browning of foods when they are heated and in chocolate, caramel and beer, this reaction is appetizing, contributing to aroma, taste and texture.
The Maillard Reaction in Foods and Medicine
Language: en
Pages: 464
Authors: John O'Brien, H. E. Nursten, Jennifer M. Ames, M. James C. Crabbe, James Crabbe
Categories: Technology & Engineering
Type: BOOK - Published: 1998 - Publisher: Woodhead Publishing

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.
The Maillard Reaction
Language: en
Pages: 120
Authors: S. E. Fayle, Juliet A. Gerrard, Royal Society of Chemistry (Great Britain)
Categories: Science
Type: BOOK - Published: 2002 - Publisher: Royal Society of Chemistry

It is almost 100 years since the Maillard reaction was first described. Despite decades of research since then, the products of the reaction and the mechanistic pathways leading to their formation are only gradually being unravelled. Combining comprehensive information regarding the various methods that can be employed in the analysis
The Maillard Reaction in Food Chemistry
Language: en
Pages: 84
Authors: Dongliang Ruan, Hui Wang, Faliang Cheng
Categories: Technology & Engineering
Type: BOOK - Published: 2018-11-27 - Publisher: Springer

This book is devoted to the characterization of Maillard reaction products using mass spectrometry (MS)-based technologies. The Maillard reaction is a well-known non-enzymatic reaction between reducing sugars and proteins, and one of the most important reactions in food sciences. The authors explore different MS-based technologies to systematically investigate the Maillard