The Maillard Reaction

Author : Danica Slavica Crnčević
Publisher : Unknown
Page : 156 pages
File Size : 51,9 Mb
Release : 2018
Category : Science
ISBN : 1536145408

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The Maillard Reaction by Danica Slavica Crnčević Pdf

In 1912, Louis-Camille Maillard, a French physician and chemist, accidentally discovered the formation of yellow-brown color compounds when he heated sugars and amino acids together with water--or the Maillard reaction. Since then, Maillard reaction has received wide attention and has been extensively studied in the fields of food and medicine. The authors open this collection by discussing several factors that influence the Maillard reaction, highlighting its recently discovered functional properties.The origin of life on our planet is one of the issues that are on the top of biological agenda. As such, the authors propose that the abiogenic synthesis of prebiotic molecules could have taken place as early as in the interstellar gas-dust clouds, since several organic compounds (including formaldehyde and other aldehydes as well as ketones) were identified in space.In conclusion, two studies on the Maillard reaction of the glucose-asparagine physical mixture and ribose-albumin film are introduced by the use of a unique differential scanning calorimetry and Fourier-transform infrared combined technique. This technique can not only induce and accelerate the Maillard reaction, but can also detect continuous pathways and intermediates of the Maillard reaction.

Author : H E Nursten
Publisher : Royal Society of Chemistry
Page : 226 pages
File Size : 53,8 Mb
Release : 2007-10-31
Category : Technology & Engineering
ISBN : 9781847552570

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The Maillard Reaction by H E Nursten Pdf

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-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 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.

Author : John O'Brien
Publisher : Woodhead Publishing
Page : 496 pages
File Size : 54,6 Mb
Release : 1998
Category : Antioxidants
ISBN : 0854047336

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The Maillard Reaction in Foods and Medicine by John O'Brien Pdf

This collection of papers are devoted to a single chemical reaction, the Maillard reaction. They look at various different topics, such as its use in the food industry, and its relation to ageing and age-related diseases. This collection of papers are devoted to a single chemical reaction, the Maillard reaction. They look at various different topics, such as its use in the food industry, and its relation to ageing and age-related diseases.

Author : Jack N. Losso
Publisher : CRC Press
Page : 464 pages
File Size : 42,8 Mb
Release : 2016-04-19
Category : Medical
ISBN : 9781482248227

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The Maillard Reaction Reconsidered by Jack N. Losso Pdf

Cooking involves chemical reactions that can make food smell and taste better. However, the same process that is responsible for creating the aroma, flavor, palatability, color, and taste of grilled and seared foods has also been linked to the development of chronic degenerative diseases. The Maillard reaction produces advanced glycation end produc

Author : Salvatore Parisi,Sara M. Ameen,Shana Montalto,Anna Santangelo
Publisher : Springer
Page : 52 pages
File Size : 48,7 Mb
Release : 2019-06-01
Category : Technology & Engineering
ISBN : 9783030225568

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Maillard Reaction in Foods by Salvatore Parisi,Sara M. Ameen,Shana Montalto,Anna Santangelo Pdf

This book provides an overview of mitigation strategies and positive health effects of Maillard Reaction products in the contexts of food processing and storage. The effects of Maillard Reactions can vary considerably: while on the one hand certain sensorial alterations and influences on color, flavor and odor may be desirable, Maillard Reactions can also result in potentially harmful and toxic products (e.g. furfurals, furosines, or acrylamide). This book discusses possible mitigation strategies for the reduction of toxic reaction products, including the addition of enzymes or antioxidants, reducing sugars, and encapsulation approaches, as well as new processing strategies, such as high-pressure, radio-frequency, ultrahigh-temperature, or Ohmic heating methods. The book also illustrates that certain Maillard products can even produce positive health effects, e.g. antimicrobial or anticarcinogenic effects. The methods described here can serve as a blueprint for promoting the formation of beneficial compounds and reducing / avoiding toxic substances, offering essential strategies and methods.

Author : T P Labuza,V Monnier,J Baynes,J O'Brien
Publisher : Elsevier
Page : 458 pages
File Size : 49,8 Mb
Release : 1998-01-01
Category : Technology & Engineering
ISBN : 9781845698393

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Maillard Reactions in Chemistry, Food and Health by T P Labuza,V Monnier,J Baynes,J O'Brien Pdf

The Maillard reaction was originally studied due to its importance in foods. Lately, it has been found to play a key role in many health-related issues. It is now associated with diabetes, ageing and cancer. The 5th International Symposium on The Maillard Reaction was held at the University of Minnesota, USA, in August 1993. This volume of conference proceedings presents recent research and discusses aspects of the chemistry, kinetics, technology and toxicology of this reaction.

Author : J. Kenji López-Alt
Publisher : W. W. Norton & Company
Page : 1645 pages
File Size : 42,5 Mb
Release : 2015-09-21
Category : Cooking
ISBN : 9780393249866

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The Food Lab: Better Home Cooking Through Science by J. Kenji López-Alt Pdf

A New York Times Bestseller Winner of the James Beard Award for General Cooking and the IACP Cookbook of the Year Award "The one book you must have, no matter what you’re planning to cook or where your skill level falls."—New York Times Book Review Ever wondered how to pan-fry a steak with a charred crust and an interior that's perfectly medium-rare from edge to edge when you cut into it? How to make homemade mac 'n' cheese that is as satisfyingly gooey and velvety-smooth as the blue box stuff, but far tastier? How to roast a succulent, moist turkey (forget about brining!)—and use a foolproof method that works every time? As Serious Eats's culinary nerd-in-residence, J. Kenji López-Alt has pondered all these questions and more. In The Food Lab, Kenji focuses on the science behind beloved American dishes, delving into the interactions between heat, energy, and molecules that create great food. Kenji shows that often, conventional methods don’t work that well, and home cooks can achieve far better results using new—but simple—techniques. In hundreds of easy-to-make recipes with over 1,000 full-color images, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more.

Author : S. E. Fayle,Juliet A. Gerrard
Publisher : Royal Society of Chemistry
Page : 144 pages
File Size : 52,7 Mb
Release : 2002
Category : Science
ISBN : 0854045813

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The Maillard Reaction by S. E. Fayle,Juliet A. Gerrard Pdf

It is almost 100 years since the Maillard reaction was first described. Despite decades of research since then, the products of the reaction and the mechanistic pathways leading to their formation are only gradually being unravelled. Combining comprehensive information regarding the various methods that can be employed in the analysis of Maillard products with a discussion of the advantages and limitations of those methods, this unique book provides a 'one-stop' text from which methods of analysis may be obtained. It will be useful for both new and experienced researchers who are involved in solving the mysteries and complexities of Maillard chemistry.

Author : Salvatore Parisi,Weihui Luo
Publisher : Springer
Page : 59 pages
File Size : 48,5 Mb
Release : 2018-06-29
Category : Technology & Engineering
ISBN : 9783319954639

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Chemistry of Maillard Reactions in Processed Foods by Salvatore Parisi,Weihui Luo Pdf

This SpringerBrief explains the importance of Maillard reactions in food processing. It underlines that the term “Maillard reaction” actually does not describe one single chemical reaction, but an entire class of chemical reactions, which lead to browning, with a strong impact on visual appearance, odor, and flavor. It emphasizes that the Maillard reactions are still not fully characterized, despite extensive historical studies. While under the right conditions Maillard reactions have many favorable effects (e.g. formation of antioxidants), the Brief discusses that there are also conditions where Maillard reactions can result in toxic or mutagenic reactions. Hence, it emphasizes that the reaction should be viewed as a complex network of various sub-reactions, with a plethora of concomitant reaction mechanisms and kinetics. This Brief thus makes a step toward a holistic evaluation of the complexity of the Maillard reaction scheme, with the aim of making better and more targeted use in food processing.

Author : Joseph J. Provost,Keri L. Colabroy,Brenda S. Kelly,Mark A. Wallert
Publisher : John Wiley & Sons
Page : 544 pages
File Size : 50,6 Mb
Release : 2016-04-29
Category : Science
ISBN : 9781119210320

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The Science of Cooking by Joseph J. Provost,Keri L. Colabroy,Brenda S. Kelly,Mark A. Wallert Pdf

Written as a textbook with an online laboratory manual for students and adopting faculties, this work is intended for non-science majors / liberal studies science courses and will cover a range of scientific principles of food, cooking and the science of taste and smell. Chapters include: The Science of Food and Nutrition of Macromolecules; Science of Taste and Smell; Milk, Cream, and Ice Cream, Metabolism and Fermentation; Cheese, Yogurt, and Sour Cream; Browning; Fruits and Vegetables; Meat, Fish, and Eggs; Dough, Cakes, and Pastry; Chilies, Herbs, and Spices; Beer and Wine; and Chocolate, Candy and Other Treats. Each chapters begins with biological, chemical, and /or physical principles underlying food topics, and a discussion of what is happening at the molecular level. This unique approach is unique should be attractive to chemistry, biology or biochemistry departments looking for a new way to bring students into their classroom. There are no pre-requisites for the course and the work is appropriate for all college levels and majors.

Author : C. Eriksson
Publisher : Pergamon
Page : 501 pages
File Size : 44,5 Mb
Release : 1981
Category : Food
ISBN : 0080254969

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Maillard Reactions in Food by C. Eriksson Pdf

Author : Dongliang Ruan,Hui Wang,Faliang Cheng
Publisher : Springer
Page : 84 pages
File Size : 40,8 Mb
Release : 2018-11-27
Category : Technology & Engineering
ISBN : 9783030047771

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The Maillard Reaction in Food Chemistry by Dongliang Ruan,Hui Wang,Faliang Cheng Pdf

This book is devoted to the characterization of Maillard reaction products using mass spectrometry (MS)-based technologies. The Maillard reaction is a well-known non-enzymatic reaction between reducing sugars and proteins, and one of the most important reactions in food sciences. The authors explore different MS-based technologies to systematically investigate the Maillard reaction from amino acids, peptides and proteins. By using amino acid/peptide-sugar models, the authors also show how reactants, temperature and time affect the Maillard reaction. In this book, readers will learn more about glucosylation, and how it can improve functional properties of food proteins.

Author : George R. Waller
Publisher : Unknown
Page : 608 pages
File Size : 49,9 Mb
Release : 1983
Category : Food handling
ISBN : UCAL:B4455187

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The Maillard Reaction in Foods and Nutrition by George R. Waller Pdf

Abstract: Various aspects of the Maillard reaction (a non-enzymatic reaction that gives food its flavor and color during frying, roasting, and baking) are discussed for food scientists and nutritionists in 29 technical papers. The papers are organized into 7 sections, covering: historical development; chemical aspects (6 papers); flavors, tastes, and odors of cooked foods (6 papers); food technology aspects (3 papers); nutritional aspects, with emphasis on lysine losses (6 papers); in vivo Maillard reactions (2 papers); and toxicological aspects, with emphasis on mutagenproduction (5 papers). A literature review of the sensory properties of almost 450 Maillard reaction products is included. (wz).

Author : Romain Jeantet,Thomas Croguennec,Pierre Schuck,Gérard Brulé
Publisher : John Wiley & Sons
Page : 272 pages
File Size : 41,9 Mb
Release : 2016-02-23
Category : Technology & Engineering
ISBN : 9781848219328

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Handbook of Food Science and Technology 1 by Romain Jeantet,Thomas Croguennec,Pierre Schuck,Gérard Brulé Pdf

This book serves as a general introduction to food science and technology, based on the academic courses presented by the authors as well as their personal research experiences. The authors' main focus is on the biological and physical-chemical stabilization of food, and the quality assessment control methods and normative aspects of the subsequent processes. Presented across three parts, the authors offer a detailed account of the scientific basis and technological knowledge needed to understand agro-food transformation. From biological analyses and process engineering, through to the development of food products and biochemical and microbiological changes, the different parts cover all aspects of the control of food quality.

Author : J O'Brien,H E Nursten,M J Crabbe,J M Ames
Publisher : Elsevier
Page : 480 pages
File Size : 45,7 Mb
Release : 1998-04-01
Category : Technology & Engineering
ISBN : 9781845698447

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The Maillard Reaction in Foods and Medicine by J O'Brien,H E Nursten,M J Crabbe,J M Ames Pdf

This collection of papers are devoted to a single chemical reaction, The Maillard reaction. They look at various different topics, such as its use in the food industry, and its relation to ageing and age-related diseases.