Description
Book SynopsisResearch 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
Trade ReviewA readable, concise history and overview of the field, an excellent laboratory resource, a "must read" for new students of the reaction, and a valuable resource for more senior scientists. * Journal of the American Chemical Society, Vol.127, No.41, 2005 (John W Baynes) *
A valuable source of reference for years to come. If you are interested in the Maillard reaction, or are involved in food chemistry or chemical pathology, this book is a must. * Chemistry & Industry, Issue 16, 15 August 2005 (Peter Belton) *
Table of ContentsPreface; 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
