The Maillard Reaction in Food Chemistry, Dongliang Ruan; Hui Wang; Faliang Cheng
Автор: Losso Название: The Maillard Reaction Reconsidered ISBN: 1482248212 ISBN-13(EAN): 9781482248210 Издательство: Taylor&Francis Рейтинг: Цена: 27562.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание:
Cooking involves chemical reactions that can make food smell and taste better. However, the same process that is responsible for creating the aroma, flavor, palatability, color, and taste of grilled and seared foods has also been linked to the development of chronic degenerative diseases. The Maillard reaction produces advanced glycation end products (AGEs) which are associated with diabetes complications and several other chronic degenerative diseases including obesity, chronic inflammation, erectile dysfunction, cardiovascular disease, cancer, and Alzheimer's.
Regardless of whether you are a chef, a food scientist, a dietician, a culinologist, or simply a home cook, The Maillard Reaction Reconsidered: Cooking and Eating for Health will help you understand the link between the Maillard reaction, the AGEs, and resulting physiological conditions. Written in nontechnical terms, it elaborates on dietary factors that can help you prevent the development of chronic degenerative diseases as well as the factors that pose dietary risk.
The book is divided into three parts. Part I describes the Maillard reaction in layman's terms to help you understand the chemistry that takes place when food ingredients are mixed in the presence of heat. Part II links the Maillard reaction products to chronic inflammatory degenerative diseases and discusses the consumption of protective foods. Part III covers champagne, caviar, good cuisine, and ice wine, and shows you how to develop a healthy pantry both at home and away from home. The author also gives you some healthy cooking and eating strategies and discusses the advantages associated with each strategy.
Автор: Parisi Название: Chemistry of Maillard Reactions in Processed Foods ISBN: 331995461X ISBN-13(EAN): 9783319954615 Издательство: Springer Рейтинг: Цена: 6986.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: This SpringerBrief explains the importance of Maillard reactions in food processing. formation of antioxidants), the Brief discusses that there are also conditions where Maillard reactions can result in toxic or mutagenic reactions.
Автор: Salvatore Parisi; Sara M. Ameen; Shana Montalto; A Название: Maillard Reaction in Foods ISBN: 3030225550 ISBN-13(EAN): 9783030225551 Издательство: Springer Рейтинг: Цена: 6986.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: This book provides an overview of mitigation strategies and positive health effects of Maillard Reaction products in the contexts of food processing and storage. The effects of Maillard Reactions can vary considerably: while on the one hand certain sensorial alterations and influences on color, flavor and odor may be desirable, Maillard Reactions can also result in potentially harmful and toxic products (e.g. furfurals, furosines, or acrylamide). This book discusses possible mitigation strategies for the reduction of toxic reaction products, including the addition of enzymes or antioxidants, reducing sugars, and encapsulation approaches, as well as new processing strategies, such as high-pressure, radio-frequency, ultrahigh-temperature, or Ohmic heating methods. The book also illustrates that certain Maillard products can even produce positive health effects, e.g. antimicrobial or anticarcinogenic effects. The methods described here can serve as a blueprint for promoting the formation of beneficial compounds and reducing / avoiding toxic substances, offering essential strategies and methods.
Описание: This Brief provides an overview of different analytical methods and techniques for the qualitative and quantitative evaluation of Maillard Reactions and their reaction products in foods during processing and storage.
Описание: In states with weak institutions and strong ethno-regional challengers, consolidating politically by developing a strategic rural coalition is the necessary first step towards state building, economic development, and democratization. Through demonstrating this, Rabinowitz upends the long-held assumption that African leaders must only cater to urban constituents to secure their rule.
Автор: Tapio Salmi, Johan Warna, Jose Rafael Hernandez Carucci, Cesar A. de Araujo Filho Название: Chemical Reaction Engineering: A Computer-Aided Approach ISBN: 3110611457 ISBN-13(EAN): 9783110611458 Издательство: Walter de Gruyter Цена: 12822.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание:
This book illustrates how models of chemical reactors are built up in a systematic manner, step by step. The authors also outline how the numerical solution algorithms for reactor models are selected, as well as how computer codes are written for numerical performance, with a focus on MATLAB and Fortran. Examples solved in MATLAB and simulations performed in Fortran are included for demonstration purposes.
Mathematics for Enzyme Reaction Kinetics and Reactor Performance is the first set in a unique 11 volume-collection on Enzyme Reactor Engineering. This two volume-set relates specifically to the wide mathematical background required for systematic and rational simulation of both reaction kinetics and reactor performance; and to fully understand and capitalize on the modelling concepts developed. It accordingly reviews basic and useful concepts of Algebra (first volume), and Calculus and Statistics (second volume). A brief overview of such native algebraic entities as scalars, vectors, matrices and determinants constitutes the starting point of the first volume; the major features of germane functions are then addressed. Vector operations ensue, followed by calculation of determinants. Finally, exact methods for solution of selected algebraic equations - including sets of linear equations, are considered, as well as numerical methods for utilization at large.
The second volume begins with an introduction to basic concepts in calculus, i.e. limits, derivatives, integrals and differential equations; limits, along with continuity, are further expanded afterwards, covering uni- and multivariate cases, as well as classical theorems. After recovering the concept of differential and applying it to generate (regular and partial) derivatives, the most important rules of differentiation of functions, in explicit, implicit and parametric form, are retrieved - together with the nuclear theorems supporting simpler manipulation thereof. The book then tackles strategies to optimize uni- and multivariate functions, before addressing integrals in both indefinite and definite forms. Next, the book touches on the methods of solution of differential equations for practical applications, followed by analytical geometry and vector calculus. Brief coverage of statistics-including continuous probability functions, statistical descriptors and statistical hypothesis testing, brings the second volume to a close.
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