The Maillard Reaction.
Research 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-enymic 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. The Maillard Reaction: Chemistry, Biochemistry, and Implications will be welcomed as an important publication for both new and experienced researchers who are involved in solving the mysteries and complexities of Maillard chemistry and biochemistry. It will also appeal to students, university lecturers, and researchers in a variety of fields, including food science, nutrition, biochemistry, medicine, pharmacology, toxicology, and soil science.
Chapter 1. Catergoryisation 2. Historical: Louis-Camille Maillard 3. The Maillard Reaction 4. The Literature. Chapter 2. The Chemistry of Nonenzymic Browning. 1. Reaction A: Sugar-Amine Condensation 2. Reaction B: Amadori Rearrangement 3. Reaction C: Sugar Dehydration 4. Reaction D: Sugar Fragmentation 5. Reaction E: Strecker Degradation 6. Reaction F: Aldol Condensation 7. Reaction G: Aldehyde-Amine Condensation 8. Standard Melanoidin 9. Melanoidins: Properties 10: Reaction H: Free-Radical Reactions. Chapter 3. Recent Advances 1. Introduction 2. Effect of pH 3. Effect of High Pressure 4. Fluorescence 5. Determination of a-Dicarbonyl Intermediates 6. Control of Aldol/Retroaldol Reactions 7. Kinetics of the Maillard Reaction 8. Effect of Glass Transition Temperature T g 9. Amines other than Amino Acids as Reactants 10. Effects of Lipids 11. Sites of Protein Glycation 12. Effects of Oligo--and Polysaccharides. Chapter 4. Colour Formation in Nonenzymic Browning I. General 2. Coloured Polymeric Maillard Products. Chapter 5. Flavour and Off-Flavour Formation in Nonenzymic Browning 1. Flavour 2. Volatile Compounds 3. Sapid Compounds 4. Summary. Chapter 6. Toxicological and Protective Aspects 1. Toxic Products 2. Carcinogenic Products 3. Mutegenic Products 4. Allergenicity 5. Other Toxicological Aspects 6. Protective Effects Chapter 7. Nutritional Aspects 1. Effects on Availability of Essential Amino Acids 2. Effects on Ascorbic Acid and Related Compounds 3. Effects on Enzyme Activity 4. Interactions with Metals 5. Absorption/Elimination of Amadori Compounds 6. Digestion of Melanoidins Chapter 8. Other Physiological Aspects 1. Introduction 2. Formation of Amadori Compounds in Vivo 3. Formation of Advanced Glycation Endproducts in Vivo 4. Glycation of Phospholipids 5. Glycation of Nuclieic Acids and their Components 6. The Role of the Maillard Reaction in the Lens 7. Role of the Maillard Reaction in Nephropathy 8. Role of the Maillard Reaction in Cancer. Chapter 9. Other Consequences of Technological Significance 1. Introduction 2. Effect on aw 3. Effect on pH 4. Effect on Redox Potential 5. Effect on Solubility 6. Effect on Texture 7. Effect on Foamability and Foam Stability 8. Effect on Emulsifying Power 9. Volatile Formation on Storage 10. Binding of Volitiles 11. Other Losses of Functionality. Chapter 10 Implications for other Fields 1. Soil Science: Humic Substances 2. Textiles 3. Pharmacology. Chapter 11. Nonenzymic Browning Mainly due to Ascorbic Acid. Chapter 12. Caramelisation. Chapter 13. Inhibition of Nonenzymic Browning in Foods. 1. Introduction 2. Six Main Ways to Inhibit Nonenzymic Browning 3. Chemistry 4. Analysis 5. Effect of aw. Chapter 14. Inhibition of the Maillard Reaction in Vivo 1. Introduction 2. Trapping Agents 3. Intervention through Enzymes 4. Hypoglycaemic Agents 5. Summary.
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|Publication:||Food Trade Review|
|Article Type:||Book Review|
|Date:||Jun 1, 2005|
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