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The Resource The Maillard reaction : chemistry, biochemistry, and implications, Harry Nursten

The Maillard reaction : chemistry, biochemistry, and implications, Harry Nursten

Label
The Maillard reaction : chemistry, biochemistry, and implications
Title
The Maillard reaction
Title remainder
chemistry, biochemistry, and implications
Statement of responsibility
Harry Nursten
Creator
Contributor
Subject
Genre
Language
eng
Summary
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 Maillard Reaction: Chemistry, Biochemistry, and Implications provides a comprehensive treatise on the Maillard reaction. This single-author volume covers all aspects of the Maillard reaction in a uniform, co-ordinated, and up-to-date manner. The book encompasses: the chemistry of non-enzymic browning; recent advances; colour formation in non-enzymic browning; flavour and off-flavour formation in non-enzymic browning; toxicological aspects; nutritional aspects; other physiological aspects; other consequences of technological significance; implications for other fields; non-enzymic browning due mainly to ascorbic acid; caramelisation; inhibition of non-enzymic browning in foods; and inhibition of the Maillard reaction in vivo. The Maillard Reaction: Chemistry, Biochemistry, and Implications will be welcomed as an important publication for both new and experienced researchers who are involved in solving the mysteries and complexities of Maillard chemistry and biochemistry. It will also appeal to students, university lecturers, and researchers in a variety of fields, including food science, nutrition, biochemistry, medicine, pharmacology, toxicology, and soil science
Member of
Action
digitized
Cataloging source
KNOVL
http://library.link/vocab/creatorName
Nursten, H. E
Dewey number
664.02
Illustrations
illustrations
Index
index present
Language note
English
LC call number
TP372.55.M35
LC item number
N87 2005eb
Literary form
non fiction
NAL call number
TP372.55.M35
NAL item number
N87 2005
Nature of contents
  • dictionaries
  • bibliography
NLM call number
  • 2005 H-474
  • TP 372.55.M35
NLM item number
N974m 2005
http://library.link/vocab/relatedWorkOrContributorName
Royal Society of Chemistry (Great Britain)
http://library.link/vocab/subjectName
  • Maillard reaction
  • Maillard Reaction
  • Chemistry
  • TECHNOLOGY & ENGINEERING
  • Science
  • Maillard reaction
Label
The Maillard reaction : chemistry, biochemistry, and implications, Harry Nursten
Instantiates
Publication
Bibliography note
Includes bibliographical references (pages 172-207) and index
Carrier category
online resource
Carrier category code
  • cr
Carrier MARC source
rdacarrier
Color
multicolored
Content category
text
Content type code
  • txt
Content type MARC source
rdacontent
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
Control code
643058005
Dimensions
unknown
Extent
1 online resource (xii, 214 pages)
Form of item
online
Isbn
9781615833641
Media category
computer
Media MARC source
rdamedia
Media type code
  • c
Other physical details
illustrations
Reproduction note
Electronic reproduction.
Specific material designation
remote
System control number
(OCoLC)643058005
System details
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.
Terms governing use
Restricted: Printing from this resource is governed by The Legal Deposit Libraries (Non-Print Works) Regulations (UK) and UK copyright law currently in force.
Label
The Maillard reaction : chemistry, biochemistry, and implications, Harry Nursten
Publication
Bibliography note
Includes bibliographical references (pages 172-207) and index
Carrier category
online resource
Carrier category code
  • cr
Carrier MARC source
rdacarrier
Color
multicolored
Content category
text
Content type code
  • txt
Content type MARC source
rdacontent
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
Control code
643058005
Dimensions
unknown
Extent
1 online resource (xii, 214 pages)
Form of item
online
Isbn
9781615833641
Media category
computer
Media MARC source
rdamedia
Media type code
  • c
Other physical details
illustrations
Reproduction note
Electronic reproduction.
Specific material designation
remote
System control number
(OCoLC)643058005
System details
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.
Terms governing use
Restricted: Printing from this resource is governed by The Legal Deposit Libraries (Non-Print Works) Regulations (UK) and UK copyright law currently in force.

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