Maillard Reaction

by Sian E Fayle, Peter S Belton (Editor), Juliet A Gerrard

Overview

It is almost 100 years since the Maillard reaction was first described. Despite decades of research since then, the products of the reaction and the mechanistic pathways leading to their formation are only gradually being unravelled. Combining comprehensive information regarding the various methods that can be employed in the analysis of Maillard products with a discussion of the advantages and limitations of those methods, this unique book provides a 'one-stop' text from which methods of analysis may be obtained. It will be useful for both new and experienced researchers who are involved in solving the mysteries and complexities of Maillard chemistry.

Product Details

ISBN-13:	9780854045815
Publisher:	RSC
Publication date:	03/18/2002
Series:	RSC Food Analysis Monographs , #5
Pages:	134
Product dimensions:	6.15(w) x 9.20(h) x (d)

Table of Contents

What is the Maillard Reaction?;
Consequences of the Maillard Reaction in Food;
Extraction of Maillard Reaction Products From Food;
Gas Chromatography;
Liquid Chromatography;
Mass Spectrometry;
Electrophoresis;
Capillary Electrophoresis;
New Methodologies, New Approaches, Subject Index.

What People are Saying About This

From the Publisher

"... well written and provides the basic information that is useful for food analysts."

Editorial Reviews

"... will be of interest to anyone working in the food industry, but also to biochemists interested in diseases relating to ageing."

Chemistry and Industry

"... well written and provides the basic information that is useful for food analysts."

Food Research International

"... well written and provides the basic information that is useful for food analysts."

From the Publisher

Presenting examples from the recent literature of food chemistry to introduce the analytical methodology of studying the Maillard reaction of heated sugars and amino acids, Fayle (Crop and Food Research, a research institute owned by the government o f New Zealand) and Gerrard (biochemistry, U. of Canterbury, New Zealand) evaluate the advantages and disadvantages of the various methods. Distributed in the US by Springer Verlag. Annotation c. Book News, Inc., Portland, OR (booknews.com)