The Maillard Reaction In Food Chemistry

Author: Dongliang Ruan
Editor: Springer
ISBN: 9783030047764
File Size: 28,11 MB
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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 reaction from amino acids, peptides and proteins. By using amino acid/peptide-sugar models, the authors also show how reactants, temperature and time affect the Maillard reaction. In this book, readers will learn more about glucosylation, and how it can improve functional properties of food proteins.

The Maillard Reaction

Author: H. E. Nursten
Editor: Royal Society of Chemistry
ISBN: 0854049649
File Size: 16,14 MB
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This single-author volume covers all aspects of the Maillard reaction in a uniform, co-ordinated, and up-to-date manner.

Maillard Reactions In Chemistry Food And Health

Author: T P Labuza
Editor: Elsevier
ISBN: 1845698398
File Size: 75,24 MB
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The Maillard reaction was originally studied due to its importance in foods. Lately, it has been found to play a key role in many health-related issues. It is now associated with diabetes, ageing and cancer. The 5th International Symposium on The Maillard Reaction was held at the University of Minnesota, USA, in August 1993. This volume of conference proceedings presents recent research and discusses aspects of the chemistry, kinetics, technology and toxicology of this reaction.

The Maillard Reaction

Author: Merlin C. Thomas
Editor: Royal Society of Chemistry
ISBN: 1849730792
File Size: 21,94 MB
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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. But when these products accumulate in the body, this same process contributes to disease and ageing. The book is the proceedings of that meeting, held in response to a growing recognition of the role reactive carbonyl compounds play in food technology, nutrition and tissue ageing in biology and medicine. Reactive carbonyls now touch every aspect of food science, biology and medicine. Efforts to counteract the damage caused by these products are gaining acceptance as a basis for novel therapeutic approaches, and the fields of food technology, ageing and preventive medicine are experiencing an upsurge of interest in strategies to minimize the unwanted effects of the Maillard reaction. The meeting also fostered a balanced approach to understanding both the advantageous and deleterious properties of carbonyl compounds and their end products in food science, technology and medicine. The major audience of this book is the large body of scientists and worldwide industries with an interest in the Maillard reaction in foods and biology and medicine, with both basic and applied researchers and industry representatives from diverse fields, who have interests in: * Chemistry of the Maillard Reaction * Biology and the Maillard Reaction * Enzymology, Receptors and Signal Transduction * Bioinformatics and Systems Biology * Physiology, Disease and Therapeutics * Food Science and Nutrition and the Maillard Reaction

The Maillard Reaction

Author: Erwin Schleicher
Editor: Wiley-Blackwell
ISBN: 9781573317191
File Size: 80,73 MB
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The Maillard reaction is at the crossroads of food and biomedical sciences: it contributes to the natural and normal aging of tissues, but, when accelerated, it contributes to the development of pathologic conditions in a number of age-related chronic diseases, including arthritis, atherosclerosis, diabetes, and neurodegenerative diseases. This volume addresses these focus areas through a wide range of interdisciplinary research reports on the role of Maillard reactions in aging and disease. The role of the Maillard reaction in diabetic complications, for example, has become a major focus of recent research, leading to a better understanding of the importance of hyperglycemia, oxidative stress, and lipid peroxidation in the pathogenesis of complications, including nephropathy, retinopathy, neuropathy, and macrovascular complications. Chemical damage to protein by glycoxidation and lipoxidation reactions are two sides of the same coin, one side representing the damage to tissue proteins by sugar, the other side by lipids. In both cases, the chemical modification of tissue proteins by oxidative chemical reactions, and underlying damage to DNA, contributes to loss of function and development of disease. The final sections of the volume are devoted to recent research on AGE/ALE inhibitors in animal models and clinical trials and assess the current status of pharmaceutical interventions for retarding the Maillard reaction and the pathophysiology associated with aging and age-related disease. NOTE: Annals volumes are available for sale as individual books or as a journal. For information on institutional journal subscriptions, please visit www.blackwellpublishing.com/nyas. ACADEMY MEMBERS: Please contact the New York Academy of Sciences directly to place your order (www.nyas.org). Members of the New York Academy of Science receive full-text access to the Annals online and discounts on print volumes. Please visit http://www.nyas.org/MemberCenter/Join.aspx for more information about becoming a member

The Maillard Reaction

Author: John W. Baynes
Editor: Wiley-Blackwell
ISBN: 9781573315326
File Size: 61,31 MB
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The Maillard reaction, first described during the early 20th century, originally referred to the browning reaction that occurs between amino acids and sugars during the cooking and processing of foods. This reaction contributes to the color, taste, aroma, and texture of foods, and also affects their nutritional and toxicological properties. The Maillard reaction, which has been at the crossroads of food and biomedical sciences, is now also known to contribute to the natural and normal aging of tissue proteins and other biomolecules. It is also implicated in the pathologic processes of a range of age-related chronic diseases, including arthritis, atherosclerosis, diabetes, and neurodegenerative diseases. The role of the Maillard reaction in diabetes and its complications has become a major focus of research, leading to a better understanding of the importance of oxidative stress, lipid peroxidation, and hyperlipidemia in diabetic complications. This volume addresses all of these issues - -from food to biomedical sciences -- and highlights current research trends, including the identification of new biomarkers, nutrition, and toxicology, and the role of oxidative stress, advanced glycoxidation and lipoxidation end products (AGE/ALEs) in aging and chronic disease. The last section of the book, devoted to recent research on AGE/ALE inhibitors in animal models and clinical trials, assesses the current status of pharmaceutical interventions for retarding the Maillard reaction and the pathophysiology associated with aging and age-related disease. NOTE: Annals volumes are available for sale as individual books or as a journal. For information on institutional journal subscriptions, please visit www.blackwellpublishing.com/nyas. ACADEMY MEMBERS: Please contact the New York Academy of Sciences directly to place your order (www.nyas.org). Members of the New York Academy of Science receive full-text access to the Annals online and discounts on print volumes. Please visit http://www.nyas.org/MemberCenter/Join.aspx for more information about becoming a member.

The Maillard Reaction In Aging Diabetes And Nutrition

Author:
Editor:
ISBN:
File Size: 28,44 MB
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The Maillard Reaction In Foods And Nutrition

Author: George R. Waller
Editor: Amer Chemical Society
ISBN:
File Size: 44,44 MB
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The Maillard Reaction In Aging Diabetes And Nutrition

Author: John W. Baynes
Editor: Alan R. Liss
ISBN:
File Size: 52,49 MB
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The Maillard Reaction

Author: Raphael Ikan
Editor: Wiley-Blackwell
ISBN:
File Size: 72,38 MB
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This first comprehensive review of the Maillard reaction and its applications shows the present state-of-the-art, including the most recent developments in its use. Describing the relevance of the reaction in areas of chemistry, geochemistry, nutritional and life sciences, leading scientists bring together both theoretical and practical aspects of the Maillard reaction.

The Maillard Reaction In Foods And Nutrition

Author: George R. Waller
Editor: Amer Chemical Society
ISBN:
File Size: 49,54 MB
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On The Maillard Reaction

Author: Clinton Oscar Chichester
Editor:
ISBN:
File Size: 72,33 MB
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The Kinetic Behaviors And Mechanism Of The Inhibition In The Maillard Reaction

Author: Pill-Soon Song
Editor:
ISBN:
File Size: 68,38 MB
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The Maillard Reaction Desiccation Related Proteins And Nuclear Replication Stages

Author: Ellen Harboe Baker
Editor:
ISBN:
File Size: 44,85 MB
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The Maillard Reaction In Microbiological Assay

Author: Jean Sherrard Maatman
Editor:
ISBN:
File Size: 63,42 MB
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Effect Of Lipids On Flavor Development In A Maillard Reaction Model System

Author: Shaun Chenghsiung Chen
Editor:
ISBN:
File Size: 66,59 MB
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Chemistry And Technology Of Flavors And Fragrances

Author: David J. Rowe
Editor: CRC PressI Llc
ISBN: 9780849323720
File Size: 33,58 MB
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Modern flavours and fragrances are complex formulated products, containing blends of aroma compounds with auxiliary materials, enabling desirable flavours or fragrances to be added to a huge range of products. The flavour and fragrance industry has thus developed as a key part of the worldwide specialty chemicals industry. Chemistry and Technology of Flavours and Fragrances provides a detailed overview of the synthesis, chemistry and application technology of aroma compounds, including brief discussions of topics likely to have a significant impact on the industry in the medium term, and will be invaluable in achieving a rapid and comprehensive understanding of the industry.

The Maillard Reaction

Author: S. E. Fayle
Editor: Royal Society of Chemistry
ISBN: 9780854045815
File Size: 60,76 MB
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This unique book provides a 'one-stop' text from which methods of analysis of Maillard products may be obtained.

The Maillard Reaction In Food Processing Human Nutrition And Physiology

Author: P. Finot
Editor: Springer Science & Business Media
ISBN: 9783764323547
File Size: 68,36 MB
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The Maillard Reaction In Foods And Medicine

Author: John O'Brien
Editor: Woodhead Publishing
ISBN: 9780854047338
File Size: 56,10 MB
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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. They look at various different topics, such as its use in the food industry, and its relation to ageing and age-related diseases.