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The Maillard Reaction in Food Processing, Human Nutrition and Physiology : 4th International Symposium on the Maillard Reaction - P. Finot
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P. Finot:

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

2011, ISBN: 303489919X

[EAN: 9783034899192], Neubuch, [SC: 0.0], [PU: Birkhäuser Basel], Druck auf Anfrage Neuware - Printed after ordering - Preface.- The Maillard reaction by Ted Labuza.- Chemistry.- Chemical… Mehr…

NEW BOOK. Versandkosten:Versandkostenfrei. (EUR 0.00) AHA-BUCH GmbH, Einbeck, Germany [51283250] [Rating: 5 (von 5)]
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The Maillard Reaction in Food Processing, Human Nutrition and Physiology : 4th International Symposium on the Maillard Reaction - P. Finot
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P. Finot:

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

2011, ISBN: 303489919X

[EAN: 9783034899192], Neubuch, [SC: 0.0], [PU: Birkhäuser Basel], Druck auf Anfrage Neuware - Preface.- The Maillard reaction by Ted Labuza.- Chemistry.- Chemical Pathways of the Maillard… Mehr…

NEW BOOK. Versandkosten:Versandkostenfrei. (EUR 0.00) AHA-BUCH GmbH, Einbeck, Germany [51283250] [Rating: 5 (von 5)]
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The Maillard Reaction in Food Processing, Human Nutrition and Physiology : 4th International Symposium on the Maillard Reaction - P. Finot
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P. Finot:
The Maillard Reaction in Food Processing, Human Nutrition and Physiology : 4th International Symposium on the Maillard Reaction - Taschenbuch

2011

ISBN: 303489919X

[EAN: 9783034899192], Neubuch, [SC: 0.0], [PU: Birkhäuser Basel], Druck auf Anfrage Neuware -Preface.- The Maillard reaction by Ted Labuza.- Chemistry.- Chemical Pathways of the Maillard … Mehr…

NEW BOOK. Versandkosten:Versandkostenfrei. (EUR 0.00) AHA-BUCH GmbH, Einbeck, Germany [51283250] [Rating: 5 (von 5)]
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The Maillard Reaction in Food Processing, Human Nutrition and Physiology: 4th International Symposium on the Maillard Reaction - neues Buch

ISBN: 9783034899192

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.- Dete… Mehr…

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P. A. Finot H. U. Aeschbacher:
The Maillard Reaction in Food Processing, Human Nutrition and Physiology: 4th International Symposium on the Maillard Reaction - Taschenbuch

2013, ISBN: 9783034899192

Birkhäuser Basel, 2013. Paperback. New. 528 pages. 9.61x6.69x1.19 inches., Birkhäuser Basel, 2013, 6

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Details zum Buch

Detailangaben zum Buch - The Maillard Reaction in Food Processing, Human Nutrition and Physiology: 4th International Symposium on the Maillard Reaction


EAN (ISBN-13): 9783034899192
ISBN (ISBN-10): 303489919X
Gebundene Ausgabe
Taschenbuch
Erscheinungsjahr: 2011
Herausgeber: Springer Basel

Buch in der Datenbank seit 2014-03-19T09:29:34+01:00 (Zurich)
Detailseite zuletzt geändert am 2023-06-09T00:22:48+02:00 (Zurich)
ISBN/EAN: 9783034899192

ISBN - alternative Schreibweisen:
3-0348-9919-X, 978-3-0348-9919-2
Alternative Schreibweisen und verwandte Suchbegriffe:
Autor des Buches: maillard, aeschbacher, hibiscus
Titel des Buches: human physiology, the maillard reaction, nutrition, the symposium


Daten vom Verlag:

Autor/in: P. Finot
Titel: Advances in Life Sciences; The Maillard Reaction in Food Processing, Human Nutrition and Physiology - 4th International Symposium on the Maillard Reaction
Verlag: Birkhäuser; Springer Basel
516 Seiten
Erscheinungsjahr: 2011-11-09
Basel; CH
Gedruckt / Hergestellt in Niederlande.
Gewicht: 0,901 kg
Sprache: Englisch
53,49 € (DE)
54,99 € (AT)
59,00 CHF (CH)
POD
VI, 516 p.

BC; Science, Humanities and Social Sciences, multidisciplinary; Hardcover, Softcover / Geisteswissenschaften allgemein; Interdisziplinäre Studien; Verstehen; Humanities and Social Sciences; BB

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 Reaction.- Prevention of the Maillard Reaction and Reversible Destruction of Advanced Glycation End Products (Age) by Novel Organic Germanium Compounds and Aminoguanidine.- Parent Ion Spectroscopy Use in the Identification of Advanced Glycation Products.- Autoxidation of Amadori Compounds in the Presence of Copper Ion and its Effects on the Oxidative Damage to Protein.- Acceleration of Fructose-Mediated Collagen Glycation.- Decreased Actin Activated Myosin ATPase Activity by Non-Enzymatic Glycation.- Generation of Superoxide During and Autoxidation of Glycated Protein : Participation in Phospholipids Peroxidation.- Secondary Glycation of Nonenzymatically Glycated Protein by Fructose : a Possible Source of Fluorescence Generation.- Involvement of Monosaccharide Autoxidation in DNA Glycation under Physiological Conditions.

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