عنوان

The Maillard reaction in foods and nutrition :

شابک

0841207690

شابک

9780841207691

شماره

b428382

عنوان اصلي

The Maillard reaction in foods and nutrition :

نام عام مواد

[Book]

ساير اطلاعات عنواني

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 /

نام نخستين پديدآور

George R. Waller, editor, Milton S. Feather, editor.

محل نشرو پخش و غیره

Washington, D.C. :

نام ناشر، پخش کننده و غيره

American Chemical Society,

تاریخ نشرو بخش و غیره

1983.

نام خاص و کميت اثر

xii, 585 pages :

ساير جزييات

illustrations ;

ابعاد

24 cm.

عنوان فروست

ACS symposium series,

مشخصه جلد

215

شاپا ي ISSN فروست

0097-6157 ;

متن يادداشت

Includes bibliographical references and index.

متن يادداشت

Seventy years of the Maillard reaction / Sin'itiro Kawamura -- A new mechanism of the Maillard reaction involving sugar fragmentation and free radical formation / Mitsuo Namiki and Tateki Hayashi -- Analytical use of fluorescence-producing reactions of lipid- and carbohydrate-derived carbonyl groups with amine end groups of polyamide powder / W.L. Porter, E.D. Black, A.M. Drolet, and J.G. Kapsalis -- Strecker degradation products from (1-¹³C)-D-glucose and glycine / Tomas Nyhammar, Kjell Olsson, and Per-Åke Pernemalm -- Nitrite interactions in model Maillard browning systems / Gerald F. Russell -- Studies on the color development in stored plantation white sugars / Hung-Tsai Cheng, Wai-Fuk Lin, and Chung-Ren Wang -- Colored compounds formed by the interaction of glycine and xylose / H.E. Nursten and Rosemary O'Reilly -- Conditions for the synthesis of antioxidative arginine-xylose Maillard reaction products / G.R. Waller, R.W. Beckel, and B.O. Adeleye -- The variety of odors produced in Maillard model systems and how they are influenced by reaction conditions / M.J. Lane and H.E. Nursten -- Characteristics of some new flavoring materials produced by the Maillard reaction / E. Dworschák, V. Tarján, and S. Turos -- The Maillard reaction and meat flavor / Milton E. Bailey -- Sensory properties of volatile Maillard reaction products and related compounds : a literature review / Susan Fors -- Mechanism responsible for warmed-over flavor in cooked meat / A.M. Pearson and J.I. Gray -- Maillard technology : manufacturing applications in food products / James P. Danehy and Bernard Wolnak -- Maillard reaction products as indicator compounds for optimizing drying and storage conditions / K. Eichner and W. Wolf -- Characterization of antioxidative Maillard reaction products from histidine and glucose / H. Lingnert, C.E. Eriksson, and G.R. Waller -- The effect of browned and unbrowned corn products on absorption of zinc, iron, and copper in humans / P.E. Johnson, G. Lykken, J. Mahalko, D. Milne, L. Inman, H.H. Sandstead, W.J. Garcia, and G.E. Inglett -- Nutritional value of foods and feeds of plant origin : relationship to composition and processing / J.E. Knipfel, J.G. McLeod, and T.N. McCaig -- Effect of the Maillard browning reaction on the nutritive value of breads and pizza crusts / C.C. Tsen, P.R.K. Reddy, S.K. El-Samahy, and C.W. Gehrke -- Loss of available lysine in protein in a model Maillard reaction system / Barbee W. Tucker, Victor Riddle, and John Liston -- Effect of a glucose-lysine reaction mixture on protein and carbohydrate digestion and absorption / Rickard Öste, Inger Björck, Arne Dahlqvist, Margaretha Jägerstad, Per Sjödin, and Hans Sjöstrom -- Determination of available lysine by various procedures in Maillard-type products / H.F. Erbersdobler and T.R. Anderson -- Nonenzymatic glycosylation and browning of proteins in vivo / V.M. Monnier and A. Cerami -- Maillard reactions of therapeutic interest / L. Mester, L. Szabados, and M. Mester -- Nutritional and toxicological effects of Maillard browned protein ingestion in the rat / Stephen J. Pintauro, Tung-Ching Lee, and Clinton O. Chichester -- Mutagens in cooked foods : possible consequences of the Maillard reaction / William Barnes, Neil E. Spingarn, Claire Garvie-Gould, Loretto L. Vuolo, Y.Y. Wang, and John H. Weisburger -- Creatinine and Maillard reaction products as precursors of mutagenic compounds formed in fried beef / M. Jägerstad, A. Laser Reuterswärd, R. Öste, A. Dahlqvist, S. Grivas, K. Olsson, and T. Nyhammar -- Mutagens produced by heating foods / M. Nagao, S. Sato, and T. Sugimura -- Formation of mutagens by the Maillard reaction / Hirohisa Omura, Nazma Jahan, Kazuki Shinohara, and Hiroki Murakami.

بدون عنوان

0

عنوان

Maillard reaction in foods and nutrition.

موضوع مستند نشده

Food industry and trade, Congresses.

موضوع مستند نشده

Maillard reaction, Congresses.

موضوع مستند نشده

Food Handling.

موضوع مستند نشده

Food Technology.

موضوع مستند نشده

Nutritional Physiological Phenomena.

شماره رده

نشانه اثر

مستند نام اشخاص تاييد نشده

Feather, Milton S.,1936-

مستند نام اشخاص تاييد نشده

Waller, George R.

مستند نام تنالگان تاييد نشده

American Chemical Society., Division of Agricultural and Food Chemistry.

مستند نام تنالگان تاييد نشده

American Chemical Society., Division of Carbohydrate Chemistry.

مستند نام تنالگان تاييد نشده

American Chemical Society., Meeting(183rd :1982 :, Las Vegas, Nev.)

تاريخ عمليات

20140130095426.0

نام الکترونيکي

نوع ماده

[Book]

تكميل شده

Y