Search results for ""Author H E Nursten""

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 theTrade 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

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Book SynopsisSince its inception in the early 1980s, capillary electrophoresis (CE) offers a great deal of flexibility as a modern analytical technique, and has found applications within many fields of analysis, particularly pharmaceutical science and biochemistry. Until now, food analysts have had difficulties in adopting the technique due to the lack of written guidance. Capillary Electrophoresis for Food Analysis: Method Development provides basic information and the support needed to enable food analysts to utilise the technique for the development of new separation methods. Designed specifically for the needs of food analysts, the book takes the reader step by step through the process of developing and troubleshooting CE methods. Worked examples are included to make it ideal as a laboratory companion as well as a library reference source.Trade Review"Text, figures and tables are clearly presented and written in good style. ... this book provides a useful source of information for beginners ... and also for experienced analysts who are looking for a reference manual of applications." * Chemistry in Britain, March 2001, p 50 *"... an exceptionally clear introduction to the basics of the technique and its variants ..." * Aslib Book Guide, Vol 66, No 4, April 2001 *"In general, this is a good, indeed very good, book." * Analyst Web Site *"... a good student and laboratory companion as well as a library reference source." * Nahrung Food, 45, 2001, No 3, 10 *"... written in a very clear style ... highly recommended ..." * Food Australia, 54 (4), April 2002, p 148 *Table of ContentsBackground Theory and Principles of Capillary Electrophoresis; Modes of Separation; Experimental Variables in Capillary Electrophoresis; Method Development for Capillary Electrophoresis; Method Development: Capillary Zone Electrophoresis; Method Development: Micellar Electrokinetic Chromatography; Method Validation and Transfer; CE Troubleshooting; CE Applications for Food Analysis; Appendices; Bibliography; Index.

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