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
LanguageEnglish
Published Cambridge, UK : Royal Society of Chemistry, c2005.
Subjects
Maillard reaction.
elektronické knihy
electronic books
Online AccessFull text
ISBN9781615833641
Physical Description1 online zdroj (xii, 214 p.) : ill.

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Table of Contents:
  • 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.

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