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The Maillard reaction : chemistry, biochemistry, and implications /

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Bibliographic Details
Main Author: Nursten, H. E.
Corporate Author: Royal Society of Chemistry (Great Britain)
Format: Book
Language:English
Published: Cambridge, UK : Royal Society of Chemistry, [2005]
Subjects:
Maillard Reaction.
Maillard reaction.
Online Access:Table of contents only
Publisher description
Table of Contents:
  • The chemistry of nonenzymic browning
  • Recent advances
  • Colour formation in nonenzymic browning
  • Flavour and off-flavour formation in nonenzymic browning
  • Toxicological and protective aspects
  • Nutritional aspects
  • Other physiological aspects
  • Other consequences of technological significance
  • Implications for other fields
  • Nonenzymic browning mainly due to ascorbic acid
  • Caramelisation
  • Inhibition of nonenzymic browning in foods
  • Inhibition of the Maillard reaction in vivo.