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...
Saved in:
| Main Author | |
|---|---|
| Corporate Author | |
| Format | Electronic eBook |
| Language | English |
| Published |
Cambridge, UK :
Royal Society of Chemistry,
©2005.
|
| Subjects | |
| Online Access | Full text |
| ISBN | 9781615833641 1615833641 9781847552570 1847552579 0854049649 9780854049646 |
| Physical Description | 1 online resource (xii, 214 pages) : illustrations |
Cover
| LEADER | 00000cam a2200000 a 4500 | ||
|---|---|---|---|
| 001 | kn-ocn643058005 | ||
| 003 | OCoLC | ||
| 005 | 20240717213016.0 | ||
| 006 | m o d | ||
| 007 | cr cn||||||||| | ||
| 008 | 100623s2005 enka ob 001 0 eng d | ||
| 040 | |a KNOVL |b eng |e pn |c KNOVL |d CEF |d OCLCQ |d CUS |d OCLCQ |d OKU |d AU@ |d OCLCE |d B24X7 |d UKRSC |d N$T |d KNOVL |d OCLCF |d NLGGC |d ZCU |d KNOVL |d YDXCP |d DEBSZ |d CBT |d U5D |d E7B |d OCLCQ |d AZK |d LVT |d AGLDB |d TOA |d MOR |d CCO |d OCLCO |d MERUC |d OCLCQ |d OCLCO |d OCLCQ |d OCLCA |d U3W |d NJR |d OCLCO |d BUF |d OCLCO |d MERER |d OCLCQ |d STF |d WRM |d VNS |d OCLCO |d OCLCQ |d VTS |d OCLCQ |d OCLCO |d NRAMU |d RRP |d OCLCQ |d ICG |d NLE |d VT2 |d REC |d OCLCO |d COO |d OCLCQ |d UKMGB |d OCLCO |d WYU |d OCLCQ |d OCLCO |d OCLCQ |d DKC |d OCLCQ |d OCLCO |d OCLCQ |d LEAUB |d U3G |d M8D |d UKAHL |d AUD |d OCLCQ |d ERF |d ADU |d NLW |d KIJ |d LIP |d OCLCQ |d OCLCO |d K6U |d OCLCA |d UKCRE |d EYM |d OCLCQ |d OCLCO |d CNNOR |d OCLCO |d OCLCQ |d INARC |d OCLCQ |d OCLCO |d OCLCL |d OCLCQ |d SXB | ||
| 020 | |a 9781615833641 |q (electronic bk.) | ||
| 020 | |a 1615833641 |q (electronic bk.) | ||
| 020 | |a 9781847552570 | ||
| 020 | |a 1847552579 | ||
| 020 | |z 0854049649 |q (cased) | ||
| 020 | |z 9780854049646 |q (cased) | ||
| 035 | |a (OCoLC)643058005 |z (OCoLC)228416722 |z (OCoLC)232637889 |z (OCoLC)506345726 |z (OCoLC)605917682 |z (OCoLC)607396841 |z (OCoLC)608788383 |z (OCoLC)961556571 |z (OCoLC)962689843 |z (OCoLC)970417027 |z (OCoLC)972059478 |z (OCoLC)974103807 |z (OCoLC)974770506 |z (OCoLC)974869380 |z (OCoLC)988497151 |z (OCoLC)999648850 |z (OCoLC)1012013997 |z (OCoLC)1013591910 |z (OCoLC)1018022742 |z (OCoLC)1027317233 |z (OCoLC)1037787918 |z (OCoLC)1038595668 |z (OCoLC)1041493585 |z (OCoLC)1044414245 |z (OCoLC)1045487353 |z (OCoLC)1047652199 |z (OCoLC)1052115354 |z (OCoLC)1055381536 |z (OCoLC)1055684505 |z (OCoLC)1056385287 |z (OCoLC)1058092637 |z (OCoLC)1058141896 |z (OCoLC)1060194359 |z (OCoLC)1060905154 |z (OCoLC)1062346172 |z (OCoLC)1065786696 |z (OCoLC)1073072382 |z (OCoLC)1086425719 |z (OCoLC)1086501493 |z (OCoLC)1105590573 |z (OCoLC)1113449923 |z (OCoLC)1118446294 |z (OCoLC)1119427938 |z (OCoLC)1120889043 |z (OCoLC)1153495661 |z (OCoLC)1156428706 |z (OCoLC)1156636361 |z (OCoLC)1157044767 |z (OCoLC)1178541913 |z (OCoLC)1194805814 |z (OCoLC)1224452218 |z (OCoLC)1228621047 |z (OCoLC)1247722843 |z (OCoLC)1256312362 |z (OCoLC)1257368163 |z (OCoLC)1274998869 |z (OCoLC)1295334009 |z (OCoLC)1295377298 | ||
| 042 | |a dlr | ||
| 100 | 1 | |a Nursten, H. E. | |
| 245 | 1 | 4 | |a The Maillard reaction : |b chemistry, biochemistry, and implications / |c Harry Nursten. |
| 260 | |a Cambridge, UK : |b Royal Society of Chemistry, |c ©2005. | ||
| 300 | |a 1 online resource (xii, 214 pages) : |b illustrations | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 504 | |a Includes bibliographical references (pages 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. | |
| 506 | |a Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty | ||
| 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. | ||
| 590 | |a Knovel |b Knovel (All titles) | ||
| 650 | 0 | |a Maillard reaction. | |
| 655 | 7 | |a elektronické knihy |7 fd186907 |2 czenas | |
| 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, ©2005 |z 0854049649 |w (DLC) 2006284103 |w (OCoLC)57575079 |
| 856 | 4 | 0 | |u https://proxy.k.utb.cz/login?url=https://app.knovel.com/hotlink/toc/id:kpMRCBI00B/maillard-reaction-chemistry?kpromoter=marc |y Full text |