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Maillard Reaction by Raphael Ikan (1996, Hardcover)

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Maillard Reaction : Consequences for the Chemical and Life Sciences, Hardcover by Ikan, Raphael (EDT), ISBN 0471963003, ISBN-13 9780471963004, Brand New, Free shipping in the US This first comprehensive review of the Maillard reaction and its applications shows the present state-of-the-art, including the most recent developments in its use. Describing the relevance of the reaction in areas of chemistry, geochemistry, nutritional and life sciences, leading scientists bring together both theoretical and practical aspects of the Maillard reaction.

About this product

Product Identifiers

PublisherWiley & Sons, Incorporated, John

ISBN-100471963003

ISBN-139780471963004

eBay Product ID (ePID)996003

Product Key Features

Number of Pages228 Pages

LanguageEnglish

Publication NameMaillard Reaction

SubjectBiochemistry, Chemistry / General

Publication Year1996

TypeTextbook

Subject AreaScience, Medical

AuthorRaphael Ikan

FormatHardcover

Dimensions

Item Height0.7 in

Item Weight17 Oz

Item Length9.6 in

Item Width6.4 in

Additional Product Features

Intended AudienceScholarly & Professional

LCCN95-039163

TitleLeadingThe

Dewey Edition20

Reviews"...the editor should be congratulated on the excellent standard of preparation including a comprehensive list of author and subject index." ( Food Science & Technology Today , March 1999), "On the whole the editor should be congratulated on the excellentstandard of preparation including a comprehensive list of authorand subject index." (Food Science & Technology Today, March1999)

IllustratedYes

Dewey Decimal541.3

Table Of ContentGeochemical Aspects of the Maillard Reaction (R. Ikan, etal.). Thermal Generation of Maillard Aromas (C.-T. Ho). The Role of Oxidation in the Maillard Reaction in Vivo (J.Baynes). Free Radicals and Glycation Theory (S. Wolff). Scavenging of Active Oxygen by Melanoidins (F. Hayase). The Impact of the Maillard Reaction on the Nutritional Value ofFood Proteins (M. Friedman). Genotoxicity of Maillard Reaction Products (J. Wong & TShibamoto). DNA-Advanced Glycosylation (R. Bucala & A Cerami). Maillard Reaction under Microwave Irradiation (V. Yaylayan). Indexes.

SynopsisThis first comprehensive review of the Maillard reaction and its applications shows the present state-of-the-art, including the most recent developments in its use., This first comprehensive review of the Maillard reaction and its applications shows the present state-of-the-art, including the most recent developments in its use. Describing the relevance of the reaction in areas of chemistry, geochemistry, nutritional and life sciences, leading scientists bring together both theoretical and practical aspects of the Maillard reaction., The Maillard reaction, named after its inventor, Louis-Camille Maillard, refers to reactions between amines and carbonyl compounds. It has been detected in heated, dried and stored foods and in mammalian organisms. It is responsible for changes in the colour and nutritive value of foodstuffs. This volume contains essays on our current understanding of the reaction, including updated reviews on its involvement in the scavenging of oxygen, the thermal generation of aromas, and the mechanistic aspects of free radicals.

LC Classification NumberRB171.M34 1996