The Maillard Reaction In Food Chemistry

Author : Dongliang Ruan,Hui Wang,Faliang Cheng
Publisher : Springer
Page : 84 pages
File Size : 47,9 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 : Salvatore Parisi,Weihui Luo
Publisher : Springer
Page : 59 pages
File Size : 44,5 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 : C. Eriksson
Publisher : Pergamon
Page : 501 pages
File Size : 47,8 Mb
Release : 1981
Category : Food
ISBN : 0080254969

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Maillard Reactions in Food by C. Eriksson Pdf

Author : T P Labuza,V Monnier,J Baynes,J O'Brien
Publisher : Elsevier
Page : 458 pages
File Size : 48,6 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 : S. E. Fayle,Juliet A. Gerrard
Publisher : Royal Society of Chemistry
Page : 144 pages
File Size : 43,6 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 : J O'Brien,H E Nursten,M J Crabbe,J M Ames
Publisher : Elsevier
Page : 480 pages
File Size : 46,9 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.

Author : H E Nursten
Publisher : Royal Society of Chemistry
Page : 226 pages
File Size : 42,9 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 : Rajeev K. Singla,Ashok K. Dubey,Sara M. Ameen,Shana Montalto,Salvatore Parisi
Publisher : Springer
Page : 54 pages
File Size : 40,8 Mb
Release : 2018-03-08
Category : Technology & Engineering
ISBN : 9783319769233

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Analytical Methods for the Assessment of Maillard Reactions in Foods by Rajeev K. Singla,Ashok K. Dubey,Sara M. Ameen,Shana Montalto,Salvatore Parisi Pdf

This Brief provides an overview of different analytical methods and techniques for the qualitative and quantitative evaluation of Maillard Reactions and their reaction products in foods during processing and storage. Reliable methodology for the investigation of Maillard Reactions and their products are of utmost importance in food analysis: since Maillard Reactions can on the one hand be desirable and advantageous, influencing the colors, flavors and odors of food products, they can on the other hand also produce detrimental compounds afflicting the consumers’ health (e.g. furfurals, furosine, or acrylamide). This Brief introduces different analytical methods, which can be used to investigate and characterize Maillard Reactions and their products in foods, including for example capillary electrophoresis, high performance liquid chromatography, gas chromatography with mass spectrometric detection, UV-VIS spectrophotometry, fluorescence, electronic nose, gravimetric systems, and many more. The chapters exemplify how the analytical techniques can be applied for assessing and evaluating different Maillard Reaction products in foods. Readers will find basic information, as well as practical hints and guidelines for application in their own laboratory.

Author : Srinivasan Damodaran,Kirk L. Parkin
Publisher : CRC Press
Page : 1438 pages
File Size : 46,8 Mb
Release : 2017-05-25
Category : Medical
ISBN : 9781482243666

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Fennema's Food Chemistry by Srinivasan Damodaran,Kirk L. Parkin Pdf

This latest edition of the most internationally respected reference in food chemistry for more than 30 years, Fennema’s Food Chemistry, 5th Edition once again meets and surpasses the standards of quality and comprehensive information set by its predecessors. All chapters reflect recent scientific advances and, where appropriate, have expanded and evolved their focus to provide readers with the current state-of-the-science of chemistry for the food industry. This edition introduces new editors and contributors who are recognized experts in their fields. The fifth edition presents a completely rewritten chapter on Water and Ice, written in an easy-to-understand manner suitable for professionals as well as undergraduates. In addition, ten former chapters have been completely revised and updated, two of which receive extensive attention in the new edition including Carbohydrates (Chapter 3), which has been expanded to include a section on Maillard reaction; and Dispersed Systems: Basic considerations (Chapter 7), which includes thermodynamic incompatibility/phase separation concepts. Retaining the straightforward organization and accessibility of the original, this edition begins with an examination of major food components such as water, carbohydrates, lipids, proteins, and enzymes. The second section looks at minor food components including vitamins and minerals, colorants, flavors, and additives. The final section considers food systems by reviewing basic considerations as well as specific information on the characteristics of milk, the postmortem physiology of edible muscle, and postharvest physiology of plant tissues.

Author : Salvatore Parisi,Sara M. Ameen,Shana Montalto,Anna Santangelo
Publisher : Unknown
Page : 52 pages
File Size : 48,7 Mb
Release : 2019
Category : Food
ISBN : 3030225577

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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 : Dominic W.S. Wong
Publisher : Springer
Page : 450 pages
File Size : 49,5 Mb
Release : 2017-11-08
Category : Technology & Engineering
ISBN : 9783319507668

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Mechanism and Theory in Food Chemistry, Second Edition by Dominic W.S. Wong Pdf

For the first time in over twenty-five years, this unique and popular textbook on food chemistry mechanism and theory has received a full update. Emphasizing the underlying chemical reactions and interactions that occur in foods during processing and storage, this book unifies the themes of "what", "how" and "why" in the language of equations, reactions and mechanisms. This book is the only work which provides in-depth focus on aspects of reaction mechanisms and theories in the chemistry of food and food systems. With more than 500 chemical equations and figures, this book provides unusual clarity and relevance, and fills a significant gap in food chemistry literature. It is a definitive source to consult regarding the important mechanisms that make food components and reactions tick. Mechanism and Theory in Food Chemistry has been a popular resource for students and researchers alike since its publication in 1989. This important new edition contains updates on the original text encompassing a quarter century of advances in food chemistry. Many parts of the original chapters are revised to make for smoother navigation through the subjects, to better explain the underlying chemistry concepts and to fulfill the need of adding topics of emerging importance. New sections on fatty acids, lipid oxidation, meat, milk, soybean and wheat proteins, starch and many more have been incorporated throughout the revision. This updated edition provides an excellent source of all the important chemical mechanisms and theories involved with food science.

Author : Jan Velisek,Richard Koplik,Karel Cejpek
Publisher : John Wiley & Sons
Page : 1204 pages
File Size : 48,9 Mb
Release : 2020-09-28
Category : Technology & Engineering
ISBN : 9781119537649

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The Chemistry of Food by Jan Velisek,Richard Koplik,Karel Cejpek Pdf

Wiley's landmark food chemistry textbook that provides an all-in-one reference book, revised and updated The revised second edition of The Chemistry of Food provides a comprehensive overview of important compounds constituting of food and raw materials for food production. The authors highlight food’s structural features, chemical reactions, organoleptic properties, nutritional, and toxicological importance. The updated second edition reflects the thousands of new scientific papers concerning food chemistry and related disciplines that have been published since 2012. Recent discoveries deal with existing as well as new food constituents, their origin, reactivity, degradation, reactions with other compounds, organoleptic, biological, and other important properties. The second edition extends and supplements the current knowledge and presents new facts about chemistry, legislation, nutrition, and food safety. The main chapters of the book explore the chemical structure of substances and subchapters examine the properties or uses. This important resource: • Offers in a single volume an updated text dealing with food chemistry • Contains complete and fully up-to-date information on food chemistry, from structural features to applications • Features several visual aids including reaction schemes, diagrams and tables, and nearly 2,000 chemical structures • Written by internationally recognized authors on food chemistry Written for upper-level students, lecturers, researchers and the food industry, the revised second edition of The Chemistry of Food is a quick reference for almost anything food-related as pertains to its chemical properties and applications.

Author : Richardson
Publisher : Springer Science & Business Media
Page : 520 pages
File Size : 47,7 Mb
Release : 2013-11-21
Category : Science
ISBN : 9789401710169

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Chemical Changes in Food During Processing by Richardson Pdf

This volume results from the Eighth Basic Symposium held by the Institute of Food Technologists in Anaheim, California on June 8-9, 1984. The theme of the symposium was "Chemical Changes in Food during Processing." The speakers included a mix of individuals from academic institu tions, governmental agencies, and the food industry. Twenty speakers discussed topics ranging from the basic chemistry relating to food constituents to the more applied aspects of chemical changes in food components during food processing. It was the intent of the organizers to bring together a group of speakers who could address the chemistry of changes in food compo nents during processing from a mechanistic point of view. As a con sequence, the proceedings of this symposium emphasize the basic chemistry of changes in food constituents from a generic perspective which is intended to provide the reader with a background to address more specific problems that may arise.

Author : H.-D. Belitz,Werner Grosch,Peter Schieberle
Publisher : Springer Science & Business Media
Page : 1114 pages
File Size : 44,7 Mb
Release : 2013-04-17
Category : Technology & Engineering
ISBN : 9783662072790

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Food Chemistry by H.-D. Belitz,Werner Grosch,Peter Schieberle Pdf

The 3rd edition has been extensively re-written and many topics of particular interest to food technologists have been added or completely revised. The book now comprises more than 620 tables and 472 figures, including the structural formulae of around 1,100 food components. This standard text and reference is logically organized according to food constituents and commodities. It provides students and researchers in food science, food technology, agricultural chemistry and nutrition with the up-to-date information they require. The extensive tables for easy reference, the wealth of information, and the comprehensive subject index aid advanced students to acquire in-depth insight into food chemistry and technology and make this book also a valuable on-the-job reference for chemists, food chemists, food technologists, and more. Praise for the first edition: "Few books on food chemistry treat the subject as exhaustively researchers will find it to be a useful source of information. It is easy to read and the material is systematically presented." (JACS)

Author : George R. Waller
Publisher : Unknown
Page : 608 pages
File Size : 45,7 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).