The Maillard Reaction in Food Processing, Human Nutrition and Physiology

P. Finot

Springer Science & Business Media, 1990 - Juvenile Nonfiction - 516 pages

Contents

• CHEMICAL PATHWAYS OF THE MAILLARD REACTION: 19
• ROAST AROMA FORMATION THE ROLE OF AMINO ACIDS DURING THE MAILLARD REACTION: 43
• DETECTION OF MAILLARD REACTION INTERMEDIATES BY HIGH PRESSURE LIQUID CHROMATOGRAPHY HPLC AND GAS CHROMA...: 63
• FORMATION OF NεCARBOXYMETHYLLYSINE AND NCARBOXYMETHYL AMINO ACIDS AS INDICATORS OF THE EXTENT OF NONEN...: 79
• GLUCOSELYSOZYME REACTIONS IN A RESTRICTED WATER ENVIRONMENT: 85
• MODEL EXPERIMENTS ON THE FORMATION OF NεCARBOXYMETHYLLYSINE CML IN FOODS: 91
• MAILLARD REACTION IN SUGARPROTEIN SYSTEMS: 97
• THE ROLE OF 3DEOXYGLUCOSONE IN THE MAILLARD REACTION: 103
• CHARACTERIZATION OF THE MAJOR BROWNING DERIVATIVES OF LYSINE WITH 2AMINO2DEOXYDGLUCOSE: 109
• INTRAMOLECULAR NUCLEOPHILIC SUBSTITUTION REACTIONS OF TRYPTOPHAN AND LYSINE AMADORI REARRANGEMENT PROD...: 115
• RELATED RING ENLARGEMENT REACTIONS OF PROLINE AZETIDINIC ACID ARGININE AND LYSINE WITH REDUCING SUGARS: 121
• EFFECT OF LIPID IN THE MAILLARD REACTION: 133
• HETEROCYCLE FORMATION FROM MALONDIALDEHYDE AND AMINO SUGARS: 139
• KEY MECHANISTIC PROBLEMS POSED BY THE MAILLARD REACTION: 145
• FOOD SCIENCE: 155
• THE INFLUENCE OF MAILLARD REACTIONS ON THE SENSORY PROPERTIES OF FOODS: 157
• DEVELOPMENT OF THE MAILLARD REACTION DURING FOOD PROCESSING: 171
• STUDIES ON BAKERS YEAST AS SOURCE OF MAILLARDTYPE BREAD FLAVOR COMPOUNDS: 187
• FLAVOR PROBLEMS ASSOCIATED WITH THE MICROWAVE COOKING OF FOOD PRODUCTS: 197
• VOLATILE COMPONENTS OF OKRA HIBISCUS ESCULENTUS L FORMED AS A RESULT OF THE MAILLARD REACTION: 209
• THE MODE OF ACTION OF ANTIBACTERIAL MAILLARD REACTION PRODUCTS: 215
• INHIBITORY EFFECTS OF TEA EXTRACTS ON THE FORMATION OF ADVANCED GLYCOSYLATION PRODUCTS: 221
• THE ANTIBACTERIAL EFFECT OF MAILLARD REACTION PRODUCTS AND SORBIC ACID AT DIFFERENT pH LEVELS AND TEMPERAT...: 227
• SAFETY OF AMINO ACIDS HEATED WITH SODIUM ASCORBATE: 233
• THE CHEMISTRY OF COLOURED COMPOUNDS FORMED DURING SUGAR MANUFACTURE: 239
• NUTRITION: 243
• INFLUENCE OF THE MAILLARD REACTION ON THE NUTRITIONAL VALUE OF FOODS: 245
• METABOLISM AND PHYSIOLOGICAL EFFECTS OF MAILLARD REACTION PRODUCTS MRP: 259
• BALANCE STUDIES WITH GLYCOSYLATED PROTEINS ON HUMAN VOLUNTEERS: 273
• SEPARATION AND CHARACTERIZATION OF METAL CHELATING COMPOUNDS IN COFFEE: 279
• ANTIOXIDATIVE EFFECT OF MAILLARD REACTION PRODUCTS IN VIVO: 285
• EFFECT OF MELANOIDIN ON CHOLESTEROL IN PLASMA LIVER AND FECES IN RATS FED A HIGHCHOLESTEROL DIET: 291
• IMMUNODOMINANCY AND ANTIGENIC STRUCTURE OF LACTOSEPROTEIN MAILLARD ADDUCT: 297
• ANTIBODYBINDING TO A MAILLARDREACTED PROTEIN: 303
• PHYSIOLOGICAL ACTIVITY AND METABOLISM OF 3DEOXYGLUCOSONE: 309
• ALLERGENICITY OF MALONDIALDEHYDEPROTEIN COMPLEX IN SOYBEANSENSITIVE INDIVIDUALS: 315
• TOXICOLOGY: 321
• HETEROCYCLIC AMINES: 323
• ANTICARCINOGENIC EFFECT OF BROWNING REACTION PRODUCTS: 335
• MAILLARD REACTIONS AND THE FORMATION OF GENOTOXIC AMINOIMIDAZOAZAARENES AIA PRESENT IN FRIED MEAT AND FISH: 349
• MICROMETHOD FOR THE DETERMINATION OF HETEROCYCLIC AMINES: 355
• SCAVENGING OF ACTIVE OXYGENS BY MELANOIDIN: 361
• INHIBITION OF IN VIVO MUTAGENICITY BY MAILLARD REACTION PRODUCTS AND COFFEE: 367
• MUTAGEN FORMATION IN WHEAT GLUTEN CARBOHYDRATES AND AMINO ACID AND GLUTEN CARBOHYDRATE BLENDS: 373
• 2OXOALDEHYDEMETABOLIZING ENZYMES IN ANIMAL AND PLANT TISSUES: 379
• INHIBITION OF FORMATION OF MUTAGENSCARCINOGENS DURING COOKING OF MEAT: 385
• IN VIVO REACTION: 391
• THE MAILLARD REACTION AS A BASIS FOR A THEORY OF AGING: 393
• NONENZYMATIC REACTION OF REDUCING SUGARS WITH DNA: 415
• ACCUMULATION OF MAILLARD REACTION PRODUCTS IN TISSUE PROTEINS: 425
• IN VITRO AND IN VIVO GLYCATION OF HUMAN IgG: 431
• FORMATION OF EARLY AND ADVANCED GLYCATION PRODUCTS OF LENS CRYSTALLINE WITH ERYTHROSE RIBOSE AND GLUCOSE: 437
• INCREASED GLYCATION OF HUMAN ERYTHROCYTE Cu ZnSUPEROXIDE DISMUTASE IN DIABETIC PATIENTS WITH CATARACTS AN...: 443
• AUTOXIDATION AND DNA CLEAVAGE REACTION OF GLYCATED PROTEINS: 449
• BIOLOGICAL RECOGNITION OF ADVANCED END PRODUCT OF THE MAILLARD REACTION: 455
• PREVENTION OF THE MAILLARD REACTION AND REVERSIBLE DESTRUCTION OF ADVANCED GLYCATION END PRODUCTS AGE BY...: 461
• PARENT ION SPECTROSCOPY USE IN THE IDENTIFICATION OF ADVANCED GLYCATION PRODUCTS: 469
• AUTOXIDATION OF AMADORI COMPOUNDS IN THE PRESENCE OF COPPER ION AND ITS EFFECTS ON THE OXIDATIVE DAMAGE TO ...: 475
• ACCELERATION OF FRUCTOSEMEDIATED COLLAGEN GLYCATION: 481
• DECREASED ACTIN ACTIVATED MYOSIN ATPase ACTIVITY BY NONENZYMATIC GLYCATION: 487
• PARTICIPATION IN PHOSPHOLIPIDS PEROXIDATION: 493
• A POSSIBLE SOURCE OF FLUORESCENCE GENERATION: 499
• INVOLVEMENT OF MONOSACCHARIDE AUTOXIDATION IN DNA GLYCATION UNDER PHYSIOLOGICAL CONDITIONS: 505
• INDEX: 511

Bibliographic information

• Title: The Maillard Reaction in Food Processing, Human Nutrition and Physiology; Advances in Life Sciences
• Editor: P. Finot
• Edition: illustrated
• Publisher: Springer Science & Business Media, 1990
• ISBN: 376432354X, 9783764323547
• Length: 516 pages
• Subjects: Juvenile Nonfiction / Science & Nature / General; Science / Chemistry / General; Science / General