http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
Maillard reaction in foods and nutrition
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
Division of Agricultural and Food Chemistry.
1 online resource (xii, 585 pages) : illustrations
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.
George R. Waller, editor, Milton S. Feather, editor.
Title from PDF title page (ACS publications, viewed September 17, 2009).
Master and use copy. Digital master created according to Benchmark for Faithful Digital Reproductions of Monographs and Serials, Version 1. Digital Library Federation, December 2002. http://purl.oclc.org/DLF/benchrepro0212 MiAaHDL
digitized 2011 HathiTrust Digital Library committed to preserve pda MiAaHDL
Includes bibliographical references and index.
Washington, D.C. : American Chemical Society, 1983