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.
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.
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
Chemical changes that occur in foods during processing and storage are manifold and might be both desirable and undesirable in nature. While many of the processes are carried out intentionally, there are also certain unwanted changes that naturally occur in food and might have to be controlled. Therefore, efforts are made to devise processing technologies in which desirable attributes of foods are retained and their deleterious ef fects are minimized. While proteins, lipids and carbohydrates are the main nutrients of food that are affected by processing, it is their interaction with one another, as well as in volvement oflow-molecular-weight constituents that affects their flavor, color and overall acceptability. Thus, generation of aroma via thermal processing and bioconversion is of utmost importance in food preparation. Furthermore, processing operations must be opti mized in order to eliminate or reduce the content of antinutrients that are present in foods and retain their bioactive components. Therefore, while novel processing technologies such as freezing, irradiation, microwaving, high pressure treatment and fermentation might be employed, control process conditions in a manner that both the desirable sensory attributes and wholesomeness of foods are safeguarded is essential. Obviously, method ologies should also be established to quantitate the changes that occur in foods as a result of processing. This volume was developed from contributions provided by a group of internation ally-recognized lead scientists.
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
Interest in the chemistry, biochemistry, and safety of acrylamide is running high. These proceedings contain presentations by experts from eight countries on the chemistry, analysis, metabolism, pharmacology, and toxicology of the compound.
Acrylamide in Food: Analysis, Content and Potential Health Effects provides the recent analytical methodologies for acrylamide detection, up-to-date information about its occurrence in various foods (such as bakery products, fried potato products, coffee, battered products, water, table olives etc.), and its interaction mechanisms and health effects. The book is designed for food scientists, technologists, toxicologists, and food industry workers, providing an invaluable industrial reference book that is also ideal for academic libraries that cover the domains of food production or food science. As the World Health Organization has declared that acrylamide represents a potential health risk, there has been, in recent years, an increase in material on the formation and presence of acrylamide in different foods. This book compiles and synthesizes that information in a single source, thus enabling those in one discipline to become familiar with the concepts and applications in other disciplines of food science. - Provides latest information on acrylamide in various foods (bakery products, fried potato products, coffee, battered products, water, table olives, etc.) - Explores acrylamide in the food chain in the context of harm, such as acrylamide and cancer, neuropathology of acrylamide, maternal acrylamide and effects on offspring and its toxic effects in tissues - Touches on a variety of subjects, including acrylamide, high heated foods, dietary acrylamide, acrylamide formation, N-acetyl-S-(2-carbamoylethyl)-cysteine (AAMA), acrylamide removal, L-asparaginase, and acrylamide determination - Presents recent analytical methodologies for acrylamide determination, including liquid chromatographic tandem mass spectrometry and gas chromatography-mass spectrometry
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).
Food flavour technology is of key importance for the food industry.Increasingly, food products must comply with legal requirements andconform to consumer demands for “natural” products, butthe simple fact is that, if foods do not taste good, they will notbe consumed and any nutritional benefit will be lost. Thereis therefore keen interest throughout the world in the production,utilisation and analysis of flavours. The second edition of this successful book offers a broadintroduction to the formulation, origins, analysis and performanceof food flavours, updating the original chapters and addingvaluable new material that introduces some of the newermethodologies and recent advances. The creation of flavourings is the starting point for the book,outlining the methodology and constraints faced byflavourists. Further constraints are considered in a chapterdealing with international legislation. The origins of flavours aredescribed in three chapters covering thermal generation,biogeneration and natural sources, keeping in mind the adjustmentsthat manufacturers have had to make to their raw materials andprocesses to meet the demand for natural products whilst complyingwith cost issues. Delivery of flavours using encapsulation orthrough an understanding of the properties of the food matrix isdescribed in the next two chapters, and this section is followed bychapters describing the different ways to analyse flavours usinginstrumental, modelling and sensory techniques. The book is aimedat food scientists and technologists, ingredients suppliers,quality assurance personnel, analytical chemists andbiotechnologists.
For a food product to be a success in the marketplace it must be stable throughout its shelf-life. Quality deterioration due to chemical changes and alterations in condition due to physical instability are not always recognised, yet can be just as problematic as microbial spoilage. This book provides an authoritative review of key topics in this area. Chapters in part one focus on the chemical reactions which can negatively affect food quality, such as oxidative rancidity, and their measurement. Part two reviews quality deterioration associated with physical changes, such as moisture loss, gain and migration, crystallization and emulsion breakdown. Contributions in the following section outline the likely effects on different foods and beverages, including bakery products, fruit and vegetables, ready-to-eat meals and wine. With contributions from leaders in their fields, Chemical deterioration and physical instability of food and beverages is an essential reference for R&D and QA staff in the food industry and researchers with an interested in this subject. - Examines chemical reactions which can negatively affect food quality and measurement - Reviews quality deterioration associated with physical changes such as moisture loss, gain and migration, and crystallization - Documents deterioration in specific food and beverage products including bakery products, frozen foods and wine
