Format:
1 Online-Ressource (604 pages)
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illustrations
ISBN:
9780841210301
Series Statement:
ACS symposium series 215
Note:
"Based on a symposium jointly sponsored by the Divisions of Agricultural and Food Chemistry, and Carbohydrate Chemistry at the 183rd meeting of the American Chemical Society, Las Vegas, Nevada, March 28-April 2, 1982"
,
Distributed in print by Oxford University Press
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Includes bibliographical references and index
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Seventy Years of the Maillard Reaction /
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A New Mechanism of the Maillard Reaction Involving Sugar Fragmentation and Free Radical Formation /
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Analytical Use of Fluorescence-Producing Reactions of Lipid- and Carbohydrate-Derived Carbonyl Groups with Amine End Groups of Polyamide Powder /
,
Strecker Degradation Products from (1-13C)-D-Glucose and Glycine /
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Nitrite Interactions in Model Maillard Browning Systems /
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Studies on the Color Development in Stored Plantation White Sugars /
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Colored Compounds Formed by the Interaction of Glycine and Xylose /
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Conditions for the Synthesis of Antioxidative Arginine-Xylose Maillard Reaction Products /
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The Variety of Odors Produced in Maillard Model Systems and How They Are Influenced by Reaction Conditions /
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Characteristics of Some New Flavoring Materials Produced by the Maillard Reaction /
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The Maillard Reaction and Meat Flavor /
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Sensory Properties of Volatile Maillard Reaction Products and Related Compounds: A Literature Review /
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Mechanism Responsible for Warmed-Over Flavor in Cooked Meat /
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Maillard Technology: Manufacturing Applications in Food Products /
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Maillard Reaction Products as Indicator Compounds for Optimizing Drying and Storage Conditions /
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Characterization of Antioxidative Maillard Reaction Products from Histidine and Glucose /
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The Effect of Browned and Unbrowned Corn Products on Absorption of Zinc, Iron, and Copper in Humans /
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Nutritional Value of Foods and Feeds of Plant Origin: Relationship to Composition and Processing /
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Effect of the Maillard Browning Reaction on the Nutritive Value of Breads and Pizza Crusts /
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Loss of Available Lysine in Protein in a Model Maillard Reaction System /
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Effect of a Glucose-Lysine Reaction Mixture on Protein and Carbohydrate Digestion and Absorption /
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Determination of Available Lysine by Various Procedures in Maillard-Type Products /
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Nonenzymatic Glycosylation and Browning of Proteins In Vivo /
,
Maillard Reactions of Therapeutic Interest /
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Nutritional and Toxicological Effects of Maillard Browned Protein Ingestion in the Rat /
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Mutagens in Cooked Foods: Possible Consequences of the Maillard Reaction /
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Creatinine and Maillard Reaction Products as Precursors of Mutagenic Compounds Formed in Fried Beef /
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Mutagens Produced by Heating Foods /
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Formation of Mutagens by the Maillard Reaction /
Additional Edition:
ISBN 9780841207691
Additional Edition:
ISBN 0841207690
Additional Edition:
Erscheint auch als ISBN 9780841207691
Additional Edition:
Erscheint auch als ISBN 0841207690
Language:
English
DOI:
10.1021/bk-1983-0215
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