Maillard Reaction
Maillard Reaction

Author: H E Nursten

Publisher: Royal Society of Chemistry

Published: 2007-10-31

Total Pages: 227

ISBN-13: 1847552579

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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 in Foods and Medicine
The Maillard Reaction in Foods and Medicine

Author: John O'Brien

Publisher: Woodhead Publishing

Published: 1998

Total Pages: 496

ISBN-13: 9780854047338

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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.

The Maillard Reaction
The Maillard Reaction

Author: Danica Slavica Crnčević

Publisher:

Published: 2018

Total Pages: 156

ISBN-13: 9781536145403

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In 1912, Louis-Camille Maillard, a French physician and chemist, accidentally discovered the formation of yellow-brown color compounds when he heated sugars and amino acids together with water--or the Maillard reaction. Since then, Maillard reaction has received wide attention and has been extensively studied in the fields of food and medicine. The authors open this collection by discussing several factors that influence the Maillard reaction, highlighting its recently discovered functional properties.The origin of life on our planet is one of the issues that are on the top of biological agenda. As such, the authors propose that the abiogenic synthesis of prebiotic molecules could have taken place as early as in the interstellar gas-dust clouds, since several organic compounds (including formaldehyde and other aldehydes as well as ketones) were identified in space.In conclusion, two studies on the Maillard reaction of the glucose-asparagine physical mixture and ribose-albumin film are introduced by the use of a unique differential scanning calorimetry and Fourier-transform infrared combined technique. This technique can not only induce and accelerate the Maillard reaction, but can also detect continuous pathways and intermediates of the Maillard reaction.

The Maillard Reaction
The Maillard Reaction

Author: Sian E Fayle

Publisher: Royal Society of Chemistry

Published: 2007-10-31

Total Pages: 136

ISBN-13: 1847552102

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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 of Maillard products with a discussion of the advantages and limitations of those methods, this unique book provides a 'one-stop' text from which methods of analysis may be obtained. It will be useful for both new and experienced researchers who are involved in solving the mysteries and complexities of Maillard chemistry.

Maillard Reactions in Chemistry, Food, and Health
Maillard Reactions in Chemistry, Food, and Health

Author: Theodore Peter Labuza

Publisher:

Published: 1994

Total Pages: 472

ISBN-13:

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The Maillard reaction was originally studied because of its importance to foods and has only lately been found to play a key role in many health related issues. It is now associated with diabetes, ageing, and cancer, and its broad importance to life is only just becoming apparent. Maillard Reactions in Chemistry, Food, and Health presents the latest original research by world renowned experts and discusses aspects of the chemistry, kinetics, technology and toxicology of this immensely important reaction. Unique in its breadth of coverage, it provides a forum for interaction and the cross-fertilization of ideas. The book also contains important overviews and a valuable general summary. The topics they cover have been carefully chosen and give a retrospective as well as forward looking view, presenting provocative issues certain to stimulate further studies. Maillard Reactions in Chemistry, Food, and Health is well referenced, thoroughly indexed and essential reading for researchers in both industry and academia concerned with food science and organic chemistry.

The Food Lab: Better Home Cooking Through Science
The Food Lab: Better Home Cooking Through Science

Author: J. Kenji López-Alt

Publisher: W. W. Norton & Company

Published: 2015-09-21

Total Pages: 1645

ISBN-13: 0393249867

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A New York Times Bestseller Winner of the James Beard Award for General Cooking and the IACP Cookbook of the Year Award "The one book you must have, no matter what you’re planning to cook or where your skill level falls."—New York Times Book Review Ever wondered how to pan-fry a steak with a charred crust and an interior that's perfectly medium-rare from edge to edge when you cut into it? How to make homemade mac 'n' cheese that is as satisfyingly gooey and velvety-smooth as the blue box stuff, but far tastier? How to roast a succulent, moist turkey (forget about brining!)—and use a foolproof method that works every time? As Serious Eats's culinary nerd-in-residence, J. Kenji López-Alt has pondered all these questions and more. In The Food Lab, Kenji focuses on the science behind beloved American dishes, delving into the interactions between heat, energy, and molecules that create great food. Kenji shows that often, conventional methods don’t work that well, and home cooks can achieve far better results using new—but simple—techniques. In hundreds of easy-to-make recipes with over 1,000 full-color images, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more.

The Maillard Reaction Reconsidered
The Maillard Reaction Reconsidered

Author: Jack N. Losso

Publisher: CRC Press

Published: 2016-04-19

Total Pages: 456

ISBN-13: 1482248220

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Cooking involves chemical reactions that can make food smell and taste better. However, the same process that is responsible for creating the aroma, flavor, palatability, color, and taste of grilled and seared foods has also been linked to the development of chronic degenerative diseases. The Maillard reaction produces advanced glycation end produc

The Science of Cooking
The Science of Cooking

Author: Joseph J. Provost

Publisher: John Wiley & Sons

Published: 2016-04-29

Total Pages: 544

ISBN-13: 1119210321

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Written as a textbook with an online laboratory manual for students and adopting faculties, this work is intended for non-science majors / liberal studies science courses and will cover a range of scientific principles of food, cooking and the science of taste and smell. Chapters include: The Science of Food and Nutrition of Macromolecules; Science of Taste and Smell; Milk, Cream, and Ice Cream, Metabolism and Fermentation; Cheese, Yogurt, and Sour Cream; Browning; Fruits and Vegetables; Meat, Fish, and Eggs; Dough, Cakes, and Pastry; Chilies, Herbs, and Spices; Beer and Wine; and Chocolate, Candy and Other Treats. Each chapters begins with biological, chemical, and /or physical principles underlying food topics, and a discussion of what is happening at the molecular level. This unique approach is unique should be attractive to chemistry, biology or biochemistry departments looking for a new way to bring students into their classroom. There are no pre-requisites for the course and the work is appropriate for all college levels and majors.

The Maillard Reaction in Foods and Nutrition
The Maillard Reaction in Foods and Nutrition

Author: George R. Waller

Publisher:

Published: 1983

Total Pages: 608

ISBN-13:

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Abstract: Various aspects of the Maillard reaction (a non-enzymatic reaction that gives food its flavor and color during frying, roasting, and baking) are discussed for food scientists and nutritionists in 29 technical papers. The papers are organized into 7 sections, covering: historical development; chemical aspects (6 papers); flavors, tastes, and odors of cooked foods (6 papers); food technology aspects (3 papers); nutritional aspects, with emphasis on lysine losses (6 papers); in vivo Maillard reactions (2 papers); and toxicological aspects, with emphasis on mutagenproduction (5 papers). A literature review of the sensory properties of almost 450 Maillard reaction products is included. (wz).