Maillard Reaction - Nursten, H E
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Research in the field of the Maillard reaction has developed rapidly in recent years, not only as a result of the application of improved analytical techniques but also the realisation that 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;…mehr

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Produktbeschreibung
Research in the field of the Maillard reaction has developed rapidly in recent years, not only as a result of the application of improved analytical techniques but also the realisation that 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. TOC:Preface.- Introduction.- 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.- Inhibition of the Maillard Reaction in Vivo.- Subject Index.
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Autorenporträt
H E Nursten, University of Reading, UK