Browned flavors : analysis, formation, and physiology
Author(s)
Bibliographic Information
Browned flavors : analysis, formation, and physiology
（ACS symposium series, 1237）
American Chemical Society , Distributed in print by Oxford University Press, c2016
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Note
Includes bibliographical references and indexes
Description and Table of Contents
Description
"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.
Table of Contents
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
by "Nielsen BookData"
