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The Maillard reaction [electronic resource] : chemistry, biochemistry, and implications / Harry Nursten.

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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 Maillar...

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Bibliographic Details
Online Access: Full Text (via Knovel)
Main Author: Nursten, H. E.
Corporate Author: Royal Society of Chemistry (Great Britain)
Format: Electronic eBook
Language:English
Published: Cambridge, UK : Royal Society of Chemistry, ©2005.
Subjects:
Maillard reaction.
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.

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