Research Catalog

Title

The Maillard reaction in foods and nutrition / George R. Waller, editor, Milton S. Feather, editor.

Publication

Washington, D.C. : American Chemical Society, 1983.

Items in the Library & Off-site

Details

Additional Authors

• Waller, George R.
• Feather, Milton S., 1936-
• American Chemical Society. Division of Agricultural and Food Chemistry.
• American Chemical Society. Division of Carbohydrate Chemistry.

Description

xii, 585 pages : illustrations; 24 cm

Summary

Abstract: Various aspects of the Maillard reaction (a non-enzymatic reaction that gives food its flavor and color during frying, roasting, and baking) are discussed for food scientists and nutritionists in 29 technical papers. The papers are organized into 7 sections, covering: historical development; chemical aspects (6 papers); flavors, tastes, and odors of cooked foods (6 papers); food technology aspects (3 papers); nutritional aspects, with emphasis on lysine losses (6 papers); in vivo Maillard reactions (2 papers); and toxicological aspects, with emphasis on mutagenproduction (5 papers). A literature review of the sensory properties of almost 450 Maillard reaction products is included. (wz).

Series Statement

ACS symposium series, 0097-6157 ; 215

Uniform Title

ACS symposium series ; 215.

Subject

• Maillard reaction > Congresses
• Food industry and trade > Congresses
• Food handling
• Nutrition
• Food science
• Food Handling
• Food Technology
• Nutritional Physiological Phenomena
• Nutrition
• Food handling
• Food industry and trade
• Maillard reaction
• Maillardreacties

Genre/Form

• Congress
• proceedings (reports)
• Conference papers and proceedings
• Conference papers and proceedings.
• Actes de congrès.

Note

• "Based on a symposium jointly sponsored by the Divisions of Agricultural and Food Chemistry, and Carbohydrate Chemistry at the 183rd meeting of the American Chemical Society, Las Vegas, Nevada, March 28-April 2, 1982".

Bibliography (note)

• Includes bibliographies and index.

Contents

Seventy years of the Maillard reaction / Sin'itiro Kawamura -- A new mechanism of the Maillard reaction involving sugar fragmentation and free radical formation / Mitsuo Namiki and Tateki Hayashi -- Analytical use of fluorescence-producing reactions of lipid- and carbohydrate-derived carbonyl groups with amine end groups of polyamide powder / W.L. Porter, E.D. Black, A.M. Drolet, and J.G. Kapsalis -- Strecker degradation products from (1-¹³C)-D-glucose and glycine / Tomas Nyhammar, Kjell Olsson, and Per-Åke Pernemalm -- Nitrite interactions in model Maillard browning systems / Gerald F. Russell -- Studies on the color development in stored plantation white sugars / Hung-Tsai Cheng, Wai-Fuk Lin, and Chung-Ren Wang -- Colored compounds formed by the interaction of glycine and xylose / H.E. Nursten and Rosemary O'Reilly -- Conditions for the synthesis of antioxidative arginine-xylose Maillard reaction products / G.R. Waller, R.W. Beckel, and B.O. Adeleye -- The variety of odors produced in Maillard model systems and how they are influenced by reaction conditions / M.J. Lane and H.E. Nursten -- Characteristics of some new flavoring materials produced by the Maillard reaction / E. Dworschák, V. Tarján, and S. Turos -- The Maillard reaction and meat flavor / Milton E. Bailey -- Sensory properties of volatile Maillard reaction products and related compounds : a literature review / Susan Fors -- Mechanism responsible for warmed-over flavor in cooked meat / A.M. Pearson and J.I. Gray -- Maillard technology : manufacturing applications in food products / James P. Danehy and Bernard Wolnak -- Maillard reaction products as indicator compounds for optimizing drying and storage conditions / K. Eichner and W. Wolf -- Characterization of antioxidative Maillard reaction products from histidine and glucose / H. Lingnert, C.E. Eriksson, and G.R. Waller -- The effect of browned and unbrowned corn products on absorption of zinc, iron, and copper in humans / P.E. Johnson, G. Lykken, J. Mahalko, D. Milne, L. Inman, H.H. Sandstead, W.J. Garcia, and G.E. Inglett -- Nutritional value of foods and feeds of plant origin : relationship to composition and processing / J.E. Knipfel, J.G. McLeod, and T.N. McCaig -- Effect of the Maillard browning reaction on the nutritive value of breads and pizza crusts / C.C. Tsen, P.R.K. Reddy, S.K. El-Samahy, and C.W. Gehrke -- Loss of available lysine in protein in a model Maillard reaction system / Barbee W. Tucker, Victor Riddle, and John Liston -- Effect of a glucose-lysine reaction mixture on protein and carbohydrate digestion and absorption / Rickard Öste, Inger Björck, Arne Dahlqvist, Margaretha Jägerstad, Per Sjödin, and Hans Sjöstrom -- Determination of available lysine by various procedures in Maillard-type products / H.F. Erbersdobler and T.R. Anderson -- Nonenzymatic glycosylation and browning of proteins in vivo / V.M. Monnier and A. Cerami -- Maillard reactions of therapeutic interest / L. Mester, L. Szabados, and M. Mester -- Nutritional and toxicological effects of Maillard browned protein ingestion in the rat / Stephen J. Pintauro, Tung-Ching Lee, and Clinton O. Chichester -- Mutagens in cooked foods : possible consequences of the Maillard reaction / William Barnes, Neil E. Spingarn, Claire Garvie-Gould, Loretto L. Vuolo, Y.Y. Wang, and John H. Weisburger -- Creatinine and Maillard reaction products as precursors of mutagenic compounds formed in fried beef / M. Jägerstad, A. Laser Reuterswärd, R. Öste, A. Dahlqvist, S. Grivas, K. Olsson, and T. Nyhammar -- Mutagens produced by heating foods / M. Nagao, S. Sato, and T. Sugimura -- Formation of mutagens by the Maillard reaction / Hirohisa Omura, Nazma Jahan, Kazuki Shinohara, and Hiroki Murakami.

ISBN

• 0841207690
• 9780841207691
• 9780841210301 (canceled/invalid)
• 0841210306 (canceled/invalid)

LCCN

83003852

OCLC

• ocm09371025
• 9371025
• SCSB-65928

Owning Institutions

Princeton University Library