The 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 /
| Corporate Authors: | , , |
|---|---|
| Other Authors: | , |
| Format: | eBook |
| Language: | English |
| Published: |
Washington, D.C. :
American Chemical Society,
1983.
|
| Series: | ACS symposium series ;
215. |
| Subjects: | |
| Online Access: | Connect to the full text of this electronic book |
Table of Contents:
- 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.