The Maillard Reaction in Food Processing, Human Nutrition and Physiology

发表于：Birkhäuser Basel eBooks · 年份：1990 · DOI：10.1007/978-3-0348-9127-1 · 被引用次数：244 · 研究领域：Diet, Metabolism, and Disease、Advanced Glycation End Products research

Preface.- The Maillard reaction by Ted Labuza.- Chemistry.- Chemical Pathways of the Maillard Reaction.- Roast Aroma Formation. The Role of Amino Acids During the Maillard Reaction.- Detection of Maillard Reaction Intermediates by High Pressure Liquid Chromatography (HPLC) and Gas Chromatography.- Oxidative Degradation of Protein-Bound Amadori Products : Formation of Nc-Carboxymethyllysine and N-Carboxymethyl Amino Acids as Indicators of the Extent of Non-Enzymatic Glysosylation.- Glucose-Lysozyme Reactions in a Restricted Water Environment.- Model Experiments on the Formation of N-?-Carboxymethyllysine (CML) in Foods.- Maillard Reaction in Sugar-Protein Systems.- The Role of 3-Deoxyglucosone in the Maillard Reaction.- Characterization of the Major Browning Derivates of Lysine with 2-Amino-2-Deoxy-D-Glucose.- Intramolecular Nucleophilic Substitution Reactions of Tryptophan and Lysine Amadori Rearrangement Products.- Related Ring Enlargement Reactions of Proline, Azetidinic Acid, Arginine and Lysine with Reducing Sugars.- Effect of Lipid in the Maillard Reaction.- Heterocycle Formation from Malondialdehyde and Amino Sugars.- Key Mechanistic Problems Posed by the Maillard Reaction.- Food Science.- The Influence of Maillard Reactions on the Sensory Properties of Foods.- Development of the Maillard Reaction During Food Processing.- Studies on Bakers Yeast as a Source of Maillard-Type Bread Flavor Compounds.- Flavor Problems Associated with the Microwave Cooking of Food Products.-...