Catalogue


Maillard reactions in chemistry, food, and health /
edited by Theodore P. Labuza ...[et al.].
imprint
Cambridge [England] : Royal Society of Chemistry, c1994.
description
xviii, 440 p. : ill. ; 24 cm.
ISBN
0851868029
format(s)
Book
Holdings
More Details
imprint
Cambridge [England] : Royal Society of Chemistry, c1994.
isbn
0851868029
general note
"The proceedings of the Fifth International Symposium on the Maillard Reaction, held at the University of Minnesota, on the 29 Aug.-1 Sept. 1993."--T.p. verso.
catalogue key
1260537
 
Includes bibliographical references and index.
A Look Inside
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This item was reviewed in:
SciTech Book News, March 1995
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Summaries
Main Description
The Maillard reaction was originally studied because of its importance to foods and has only lately been found to play a key role in many health related issues. It is now associated with diabetes, ageing, and cancer, and its broad importance to life is only just becoming apparent. Maillard Reactions in Chemistry, Food, and Health presents the latest original research by world renowned experts and discusses aspects of the chemistry, kinetics, technology and toxicology of this immensely important reaction. Unique in its breadth of coverage, it provides a forum for interaction and the cross-fertilization of ideas. The book also contains important overviews and a valuable general summary. The topics they cover have been carefully chosen and give a retrospective as well as forward looking view, presenting provocative issues certain to stimulate further studies. Maillard Reactions in Chemistry, Food, and Health is well referenced, thoroughly indexed and essential reading for researchers in both industry and academia concerned with food science and organic chemistry.
Bowker Data Service Summary
This collection of papers is devoted to a single chemical reaction, the Maillard reaction. It looks at various different topics, such as its use in the food industry, and its relation to aging and age-related diseases.
Table of Contents
Oral Presentations: Plenary lectures
The Role of the Maillard Reaction in Vivop. 1
The Maillard Reaction in Foodsp. 11
Maillard Reaction and Drug Stabilityp. 20
Anthropology of the Maillard Reactionp. 28
The Maillard Reaction of Disaccharidesp. 37
Evaluation of a Lysine-Glucose Maillard Model System using 3 Rapid Analytical Methodsp. 43
Mechanistic Studies on the Formation of Pyrroles and Pyridines from [1-[superscript 13]C]-D-Glucose and [1-[superscript 13]C]-D-Arabinosep. 51
Mechanistic Studies on the Formation of Maillard Products from [1-[superscript 13]C]-D-Fructosep. 61
Investigation of the Acyclic Forms of Reducing Sugars and Amadori Products by FTIR Spectroscopyp. 69
Naturally Occurring Phenolic Compounds as Inhibitors of Free Radical Formations in the Maillard Reactionp. 75
New Insight into the Mechanism of the Maillard Reaction from Studies of the Kinetics of its Inhibition by Sulfitep. 82
Chemiluminescence Developed at An Early Stage of the Maillard Reactionp. 88
Effects of Aspirin on Glycation, Glycoxidation and Crosslinking of Collagenp. 95
An Investigation on in vivo and in vitro Glycated Proteins by Matrix Assisted Laser Desorption/Ionization Mass Spectrometryp. 101
The Formation of some Pyrido-[3,4-d]-imidazoles by Maillard Reactionp. 106
Alteration of Skin Surface Protein with Dihydroxyacetone: A useful Application of the Maillard Browning Reactionp. 114
Colour development in an Intermediate Moisture Maillard Model Systemp. 120
Release of Ammonia from Peptides and Proteins and Their Effects on Maillard Flavor Generationp. 126
The Reaction Kinetics for the Formation of Isovaleraldehyde, 2-Acetyl-1-pyrroline, di(H)di(OH)-6-Methylpyranone, Phenylacetaldehyde, 5-Methyl-2-phenyl-2-hexenal and 2-Acetyl furan in Model Systemsp. 131
Temperature Effect on the Volatiles Formed from the Reaction of Glucose and Ammonium Hydroxide: A Model System Studyp. 140
Incorporation of [superscript 14]C-Glucose into Mutagenic Heterocyclic Aminesp. 147
The Influence of Temperature and Water Activity on the Formation of Aminoimidazoquinolines and -quinoxalines (IQ Compounds) in Meat Productsp. 153
Enhancement Of The Gelation Of Food Macromolecules Using The Maillard Reaction And Elevated Temperaturesp. 159
Glass Transition and Its Potential Effects on Kinetics of Condensation Reactions and In Particular on Non-Enzymatic Browningp. 164
Kinetics of the Early Maillard Reaction During Heating of Milkp. 170
Interpreting the Complexity of the Kinetics of the Maillard Reactionp. 176
The Effect of Glass Transition on Maillard Browning in Food Modelsp. 182
Analysis of Lactose-Protein Maillard Complexes in Commercial Milk Products by Using Specific Monoclonal Antibodiesp. 188
Simultaneous Determination of Protein-Bound Maillard Products by Ion Exchange Chromatography and Photodiode Array Detectionp. 195
Catalytic aspects of the Glycation Hot Spots of Proteinsp. 201
Examination of Site Specificity of Glycation of Alcohol Dehydrogenase by Computer Modelingp. 207
Advanced Glycation Dependent Formation of Modified [alpha]-Crystallin and High Molecular Weight Aggregatesp. 212
Site-Specific and Random Fragmentation of Cu,Zn-Superoxide Dismutase (Cu,Zn-SOD) by Glycation Reaction: Implication of Reactive Oxygen Speciesp. 217
Nonenzymatic Glycation of Type I Collagen: Effects of Agingp. 222
Glycosylation-Induced Modifications of Intact Basement Membranep. 228
The Advanced Maillard Reaction in Aging and Age Related-Diseases Probed with Pentosidinep. 235
Immunological Approach to Advanced Glycation End Products of The Maillard Reactionp. 244
Glucose-mediated DNA Damage and Mutations: In Vitro and In Vivop. 249
AGE-Receptors and In Vivo Biological Effects of AGEsp. 254
Cellular Receptors for Advanced Glycation Endproductsp. 262
Glycation, Oxidation, and Glycoxidation of Short- and Long-Lived Proteins and the Pathogenesis of Diabetic Complicationsp. 267
Pathways of the Maillard Reaction In Vitro and In Vivop. 274
Biomimic Oxidation of Glycated Protein and Amadori Productp. 281
Advanced Glycosylation of LDL: Role in Oxidative Modification and Diabetic Complicationsp. 286
The Aldose Reductase Activity in Lens Extracts Protects, but Does Not Prevent, the Glycation of Lens Proteins by L-Threosep. 292
Advanced Maillard Reaction in Sugar-Induced Cataract: Studies with Molecular Markersp. 300
A Receptor Recognizing [epsilon]-Fructosyllysine in Glycated Albuminp. 305
2-Oxoaldehyde Metabolizing Enzymes in Animal Tissuesp. 309
Ketoaldehyde Detoxification Enzymes and Protection Against the Maillard Reactionp. 314
In Vivo Effects of Aminoguanidinep. 319
Aminoguanidine as an Inhibitor of the Maillard Reactionp. 325
Aminoguanidine Increases Hydrogen Peroxide Formation during Glycation In Vitrop. 329
Specific Maillard Reactions Yield Powerful Mutagens and Carcinogensp. 335
Mechanism of the Antimutagenic Effect of Xylose-Lysine Maillard Reaction Productsp. 341
Elucidation of 3-Deoxyglucosone Modified Structure in Glycated Proteinsp. 347
Identification of Three New Mutagenic Heterocyclic Amines and Human Exposure to Known Heterocyclic Aminesp. 352
Balance Experiments on human volunteers with [epsilon]-Fructoselysine (FL) and Lysinoalanine (LAL)p. 358
Reaction of Cyanide Ion with Glucose: Implications for the Maillard Reaction and its Effect on Thymidylate Synthase Enzyme Activityp. 364
Inhibition of Maillard Reaction by Tea Extract in Streptozotocin-treated Ratsp. 369
On the Physiological Aspects of Glycated Proteins In Vivop. 375
The Binding of Native and Oxidised Low Density Lipoproteins (LDL) to Collagen: The Effect of Collagen Modification by Advanced Glycosylation End Productsp. 380
Glycated Low Density Lipoproteins are Much More Susceptible to Lipid Peroxidationp. 386
Production and Characterization of Antibodies against Carboxymethyllysine-modified Proteinsp. 392
Alterations of Mineral Metabolism and Secondary Pathology in Rats fed Maillard Reaction Productsp. 397
Research Provides New Insights into Nonenzymatic Browning Reactionsp. 402
Influence of pH on the Oxygen Consuming Properties of Heat-Treated Glucose-Glycine Systemsp. 409
Improvement of Functional Properties of [beta]-Lactoglobulin by Glucose-6-Phosphate Conjugationp. 409
Low Molecular Weight Coloured Compounds Formed in Xylose-Lysine Model Systems Heated with and without pH Controlp. 410
Effect of Autoxidation of Some Edible Oils in the Reaction Between Lysine and Glucosep. 410
Diffusion and Maillard Reaction in an Agar-Microcrystalline Cellulose Matrix During Dehydrationp. 411
Adaption of Maillard Reaction on Keratine Type Proteins with a Special Focus on the Reactions of Glucose Based Crown Ethersp. 411
Deamination of Basic Amino acid in Protein Using Active Carbonyl Compounds Produced by Maillard Reactionp. 412
Determination of N[epsilon]-Carboxymethyllysine (CML) in Heated Model Mixtures and Several Foodsp. 412
Characterization of Metal Chelating Compounds in Soluble Coffeep. 413
Substrate Specificity Fructosyl-Amino Acid Oxidase and its Application for the Enzymatic Detection of Amadori Productsp. 413
The Influence of Free Radicals and Oxidized Fats on the Formation of Food Mutagens in a Model Systemp. 414
Formation of Oligosaccharide Amadori Compounds and Their Heat Degradationp. 414
Stereo Control of Control of Maltol Formation in Maillard Reactionp. 415
A Study on the Structures and Reactivities of Unstable Intermediates of Amino-Carbonyl Reaction by Semi-Empirical Molecular Orbital Methodp. 415
Structures and Reactivities of Reaction Products Formed by the Reaction of L-Ascorbic Acid with an Amino Acid in the Presence of Oxygenp. 416
A Preliminary Study on the Products Arising from the Reaction of Protected Lysine and Glucosep. 416
Cu(II) Chelating Activity of Glucose-Lysine Model Melanoidinp. 417
The Relationship Between the Coloured Compounds Present in the Pressed Liquor of Cane Sugar Manufacture and Those Formed in Maillard Reactions, in Alkaline Degradation of Sugars, and in Caramelisationp. 417
Evaluation of the Advanced Maillard Reaction in Dried Pastap. 418
The Maillard Reaction in Pasta Drying: Study in Model Systemsp. 418
Influence and Impact of Nonenzymic Browning Reaction on Proteins in Milk and in Indigenous Dairy Products of Indiap. 419
Foodstuffs Melanoidines Quantitative Isolation Methodsp. 419
Prevention of DM - Complications by Organic Germanium Compounds and Their Mode of Action in Reversible Solubilization of Maillard Productsp. 420
Maillard Polymers and Regulation of Activity of Adenylate Cyclasep. 420
Immunochemical Characterization of the Major Fluorescent Compound Isolated from Advanced Maillard Reaction Productsp. 421
Antioxidative Mechanism of Maillard Reaction Products In Vivop. 421
Enzymatic Degradation of Glycated-[epsilon]-Aminocaproic Acid and Glycated-Lysine by a Mucoid Soil Strain of ps. Aeruginosap. 422
Triazine Derivatives Formed with Aminoguanidine During Degradation of Glycated Proteinsp. 422
Evaluation of Urinary Excretion of Fructoselysine in Different Groups of Diabetic Patientsp. 423
Phosphorylated Amadori Products in Mammalian Kidneysp. 423
Characterization of Model Melanoidin by Lectin Affinity and Immunochemistryp. 424
Aldosine, Difunctional Amino Acid Derived from Aldol Crosslink of Elatin and Collagen; Effect of Aging and Two Models of Hyperglycemiap. 424
Ocular Albumin Permeability in Experimental Diabetes: Effects of Aminoguanidine and Inhibitors of Oxidation and Polyol Pathwayp. 425
Cyclopentenosine, Trifunctional Crosslinking Amino Acid of Elastin and Collagen; Structure, Characterization and Distributionp. 425
Chemistry of Crosslinesp. 426
Aminoguanidine Decreases Atherosclerotic Plaque Formation in the Cholesterol-Fed Rabbitp. 426
Glycation and Inactivation of Rat Aldehyde Reductase, a Major 3-Deoxyglucosone Reducing Enzymep. 427
Effect of Glucose and Glycation on Protein Oxidationp. 427
Reactivity of Age Collagen in the Radioreceptor Assay for Age Modified Proteinsp. 428
Inhibition of Cariogen Glucan Synthesis by Maillard Reaction Product of Beerp. 428
Human Microglobulin Modified with Advanced Glycation End Products in Hemodialysis-Associated Amylodosisp. 429
Cyto- and Genotoxic Activity of Heat Processed Cooked Products on in-vitro Test System. 5178Y Mouse Lymphomap. 429
Physiological Significance of Glycation of Myofibrullar Proteins in Mice and Rats, and in Cultured Muscle Cells (16)p. 430
Plasma Advanced Glycoxidation Endproduct and Malondialdehyde in Maintenance Hemodialysis Patientsp. 430
The Changes of Collagen Cross-Links in the Connective Tissues of Guinea Pigs Supplemented with L-Ascorbic Acidp. 431
Identification of 2-Lactylamido-Guanine (LAG) as a DNA-Advanced Glycosylation Endproductp. 431
3-Deoxyglucosone is a Decomposition Product of Fructose-3-Phosphatep. 432
Antibodies to Pentosidine and Pentose-Derived Advanced Maillard Productsp. 432
Existence of Maillard Reaction Products in Tumor Bearing Micep. 433
Mesangial and Retinal Microvascular Phenotypic Cell Changes in Response to Glycosylated Matrix Componentsp. 433
Aldehyde Reductase and Aldose Reductase May Act as Scavengers of Aldosuloses Formed from Glycated Proteinsp. 434
Subject Indexp. 435
Table of Contents provided by Blackwell. All Rights Reserved.

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