The Maillard reaction chemistry, biochemistry, and implications

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 Maillar...

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Bibliographic Details
Main Author: Nursten, H. E.
Corporate Author: Royal Society of Chemistry (Great Britain)
Format: eBook
Language: English
Published: Cambridge, UK : Royal Society of Chemistry, c2005.
Subjects:
Maillard reaction.
elektronické knihy
electronic books
ISBN: 9781615833641
Physical Description: 1 online zdroj (xii, 214 p.) : ill.

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100 1 |a Nursten, H. E. 
245 1 4 |a The Maillard reaction  |h [elektronický zdroj] :  |b chemistry, biochemistry, and implications /  |c Harry Nursten. 
260 |a Cambridge, UK :  |b Royal Society of Chemistry,  |c c2005. 
300 |a 1 online zdroj (xii, 214 p.) :  |b ill. 
504 |a Includes bibliographical references (p. [172]-207) and index. 
505 0 |a The chemistry of nonenzymic browning -- Recent advances -- Colour formation in nonenzymic browning -- Flavour and off-flavour formation in nonenzymic browning -- Toxicological and protective aspects -- Nutritional aspects -- Other physiological aspects -- Other consequences of technological significance -- Implications for other fields -- Nonenzymic browning mainly due to ascorbic acid -- Caramelisation -- Inhibition of nonenzymic browning in foods -- Inhibition of the Maillard reaction in vivo. 
588 |a Description based on print version record. 
520 |a 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. 
506 |a Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty univerzity 
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655 9 |a electronic books  |2 eczenas 
710 2 |a Royal Society of Chemistry (Great Britain) 
776 0 8 |i Print version:  |a Nursten, H. E.  |t Maillard reaction.  |d Cambridge, UK : Royal Society of Chemistry, c2005  |z 0854049649  |w (DLC) 2006284103  |w (OCoLC)57575079 
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999 |c 73950  |d 73950 

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