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Advances in Life Sciences: The Maillard Reaction in Food Processing, Human Nutrition and Physiology - 4th International Symposium on the Maillard Reaction
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Advances in Life Sciences: The Maillard Reaction in Food Processing, Human Nutrition and Physiology - 4th International Symposium on the Maillard Reaction - Taschenbuch

2011, ISBN: 9783034899192

[ED: Taschenbuch / Paperback], [PU: Birkhäuser Basel Springer, Basel], Preface.- The Maillard reaction by Ted Labuza.- Chemistry.- Chemical Pathways of the Maillard Reaction.- Roast Aroma Formation. The Role of Amino Acids During the Maillard Reaction.- Detection of Maillard Reaction Intermediates by High Pressure Liquid Chromatography (HPLC) and Gas Chromatography.- 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.- Glucose-Lysozyme Reactions in a Restricted Water Environment.- Model Experiments on the Formation of N-?-Carboxymethyllysine (CML) in Foods.- Maillard Reaction in Sugar-Protein Systems.- The Role of 3-Deoxyglucosone in the Maillard Reaction.- Characterization of the Major Browning Derivates of Lysine with 2-Amino-2-Deoxy-D-Glucose.- Intramolecular Nucleophilic Substitution Reactions of Tryptophan and Lysine Amadori Rearrangement Products.- Related Ring Enlargement Reactions of Proline, Azetidinic Acid, Arginine and Lysine with Reducing Sugars.- Effect of Lipid in the Maillard Reaction.- Heterocycle Formation from Malondialdehyde and Amino Sugars.- Key Mechanistic Problems Posed by the Maillard Reaction.- Food Science.- The Influence of Maillard Reactions on the Sensory Properties of Foods.- Development of the Maillard Reaction During Food Processing.- Studies on Bakers Yeast as a Source of Maillard-Type Bread Flavor Compounds.- Flavor Problems Associated with the Microwave Cooking of Food Products.- Volatile Components of Okra (Hibiscus Esculentus L.) Formed as a Result of the Maillard Reaction.- The Mode of Action of Antibacterial Maillard Reaction Products.- Inhibitory Effects of Tea Extracts on the Formation of Advanced Glycosylation Products.- The Antibacterial Effect of Maillard Reaction Products and Sorbic Acid at Different pH Levels and Temperatures..- Safety of Amino Acids Heated with Sodium Ascorbate.- The Chemistry of Coloured Compounds Formed During Sugar Manufacture.- Nutrition.- Influence of the Maillard Reaction on the Nutritional Value of Foods.- Metabolism and Physiological Effects of Maillard Reaction Products (MRP).- Balance Studies with Glycosylated Proteins on Human Volunteers.- Separation and Characterization of Metal Chelating Compounds in Coffee.- Antioxidative Effect of Maillard Reaction Products in Vivo.- Effect of Melanoidin on Cholesterol in Plasma, Liver and Feces in Rats Fed a High-Cholesterol Diet.- Immunodominancy and Antigenic Structure of Lactose-Protein Maillard Adduct.- Antibody-Binding to a Maillard-Reacted Protein.- Physiological Activity and Metabolism of 3-Deoxyglucosone.- Allergenicity of Malondialdehyde-Protein Complex in Soybean-sensitive Individuals.- Toxicology.- Mutagens and Carcinogens Formed by Cooking Meat and Fish : Heterocyclic Amines.- Anticarcinogenic Effect of Browning Reaction Products.- Maillard Reactions and the Formation of Genotoxic Amino-imidazoazaarenes (AIA) Present in Fried Meat and Fish.- Micromethod for the Determination of Heterocyclic Amines.- Scavenging of Active Oxygens by Melanoidin.- Inhibition of in Vivo Mutagenicity by Maillard Reaction Products and Coffee.- Mutagen Formation in Wheat Gluten, Carbohydrates, and Amino Acid and Gluten Carbohydrate Blends.- 2-0xoaldehyde-Metabolizing Enzymes in Animal and Plant Tissues.- Inhibition of Formation of Mutagens/Carcinogens During Cooking of Meat.- In Vivo Reaction.- The Maillard Reaction as a Basis for a Theory of Aging.- Nonenzymatic Reaction of Reducing Sugars with DNA.- Accumulation of Maillard Reaction Products in Tissue Proteins.- In Vitro and In Vivo Glycation of Human IgG.- Formation of Early and Advanced Glycation Products of Lens Crystal1ins with Erythrose, Ribose and Glucose.- Increased Glycation of Human Erythrocyte Cu, Zn-Superoxide Dismutase in Diabetic Patients with Cataracts and Retinopathy.- Autoxidation and DNA Cleavage Reaction of Glycated Proteins.- Biological Recognition of Advanced End Product of the Maillard Rea, [SC: 0.00], Neuware, gewerbliches Angebot, H: 244mm, B: 170mm

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The Maillard Reaction in Food Processing, Human Nutrition and Physiology als Buch von P. Finot - P. Finot
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P. Finot:
The Maillard Reaction in Food Processing, Human Nutrition and Physiology als Buch von P. Finot - gebunden oder broschiert

ISBN: 9783034899192

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The Maillard Reaction in Food Processing, Human Nutrition and Physiology:4th International Symposium on the Maillard Reaction Advances in Life Sciences. Softcover reprint of the original 1st ed. 1990. P. Finot The Maillard Reaction in Food Processing, Human Nutrition and Physiology:4th International Symposium on the Maillard Reaction Advances in Life Sciences. Softcover reprint of the original 1st ed. 1990. P. Finot Bücher > English, International > Gebundene Ausgaben, Birkhäuser

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4th International Symposium on the Maillard Reaction Advances in Life Sciences. Softcover reprint of the original 1st ed. 1990. 4th International Symposium on the Maillard Reaction Advances in Life Sciences. Softcover reprint of the original 1st ed. 1990. Bücher > English, International > Gebundene Ausgaben

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Science, Humanities and Social Sciences, multidisciplinary; Science, Humanities and Social Sciences, multidisciplinary Books Book, Springer Science+Business Media

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P. Finot:
The Maillard Reaction in Food Processing, Human Nutrition and Physiology - Taschenbuch

ISBN: 9783034899192

[ED: Taschenbuch], [PU: Birkhäuser], Neuware - Springer Book Archives, [SC: 0.00], Neuware, gewerbliches Angebot, 244x170x28 mm, [GW: 898g]

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