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The Maillard Reaction in Foods and Nutrition

George R. Waller

出版	American Chemical Society, 1983
主題	Cooking / GeneralMedical / Nutrition
ISBN	08412076909780841207691
URL	http://books.google.com.hk/books?id=MXSLAAAAIAAJ&hl=&source=gbs_api

註釋

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).