Browned flavors : analysis, formation, and physiology
著者
書誌事項
Browned flavors : analysis, formation, and physiology
(ACS symposium series, 1237)
American Chemical Society , Distributed in print by Oxford University Press, c2016
大学図書館所蔵 全2件
  青森
  岩手
  宮城
  秋田
  山形
  福島
  茨城
  栃木
  群馬
  埼玉
  千葉
  東京
  神奈川
  新潟
  富山
  石川
  福井
  山梨
  長野
  岐阜
  静岡
  愛知
  三重
  滋賀
  京都
  大阪
  兵庫
  奈良
  和歌山
  鳥取
  島根
  岡山
  広島
  山口
  徳島
  香川
  愛媛
  高知
  福岡
  佐賀
  長崎
  熊本
  大分
  宮崎
  鹿児島
  沖縄
  韓国
  中国
  タイ
  イギリス
  ドイツ
  スイス
  フランス
  ベルギー
  オランダ
  スウェーデン
  ノルウェー
  アメリカ
注記
Includes bibliographical references and indexes
内容説明・目次
内容説明
"Browned flavors" are closely linked to the Maillard reaction, especially in the mind of food chemists. This well-known reaction was linked with the name of the French chemist and physicist Louis Camille Maillard. The reaction includes several "sub-reactions", based on interactions of amino acids and carbohydrates, and leads to a large diversity of molecules. It is also commonly known as "non-enzymatic browning reactions". Beside colorings, also desired aroma-active,
taste-active, and physiologically-active compounds are generated, mainly by thermal influence.
Due to the importance of the reaction to the food sector, including academia, industry, and also governmental institutions, this book examines all aspects and applications of the Maillard reaction, including in cocoa, raw and roasted mustard seeds, oats, sugars, potato chips, wheat and rye.
目次
Preface
1. On the Role of Amadori Rearrangement Products as Precursors of Aroma-Active Strecker Aldehydes in Cocoa
2. Use of Galvanic Cell Voltages To Clock the Progress of Maillard Reactions in Real Time
3. Controlling Amino Acid Degradations Produced by Reactive Carbonyls in Foods
4. Reducing the Acrylamide-Forming Potential of Wheat, Rye and Potato: A Review
5. Characterization of Browning Formation in Orange Juice during Storage
6. A Three Dimensional Kinetic Model for the Formation of Acrylamide in French Fries with Variable Glucose and Fructose Content
7. The Maillard Reaction Product N?-Carboxymethyl-L-Lysine Induces Heat Shock Proteins 72 and 90-alpha via RAGE Interaction in HEK-293 Cells
8. Characterization of Key Aroma-Active Compounds in Raw and Roasted White Mustard Seeds (Sinapis alba L.)
9. Formation of Reactive Fragmentation Products during the Maillard Degradation of Reducing Sugars--A Review
10. Relationship between Alkylpyrazine and Acrylamide Formation in Potato
Editors' Biographies
Indexes
「Nielsen BookData」 より