Maillard Reaction : Interface Between Aging

Merlin C Thomas

ISBN 10: 1849730792 / ISBN 13: 9781849730792

Editore: RSC Publishing Sep 2010, 2010

Riguardo questo articolo

Neuware - In September 2009, a meeting was held in Palm Cove, Australia, which brought together the world experts in the Maillard or 'browning' reaction. This reaction causes the browning of foods when they are heated and in chocolate, caramel and beer, this reaction is appetizing, contributing to aroma, taste and texture. But when these products accumulate in the body, this same process contributes to disease and ageing. The book is the proceedings of that meeting, held in response to a growing recognition of the role reactive carbonyl compounds play in food technology, nutrition and tissue ageing in biology and medicine. Reactive carbonyls now touch every aspect of food science, biology and medicine. Efforts to counteract the damage caused by these products are gaining acceptance as a basis for novel therapeutic approaches, and the fields of food technology, ageing and preventive medicine are experiencing an upsurge of interest in strategies to minimize the unwanted effects of the Maillard reaction. The meeting also fostered a balanced approach to understanding both the advantageous and deleterious properties of carbonyl compounds and their end products in food science, technology and medicine. The major audience of this book is the large body of scientists and worldwide industries with an interest in the Maillard reaction in foods and biology and medicine, with both basic and applied researchers and industry representatives from diverse fields, who have interests in: \* Chemistry of the Maillard Reaction \* Biology and the Maillard Reaction \* Enzymology, Receptors and Signal Transduction \* Bioinformatics and Systems Biology \* Physiology, Disease and Therapeutics \* Food Science and Nutrition and the Maillard Reaction.

Codice articolo 9781849730792

Dati bibliografici

• Titolo: Maillard Reaction : Interface Between Aging
• Editore: RSC Publishing Sep 2010
• Data di pubblicazione: 2010
• Lingua: Inglese
• ISBN 10: 1849730792
• ISBN 13: 9781849730792
• Rilegatura: Buch
• Condizione: Neu
• Dimensioni: 241 L x 157 A x 19 P (millimetri) 241 millimetri di larghezza per 157 millimetri di altezza per 19 millimetri di profondità
• Peso: 413 grammi

Descrizione articolo

Riassunto

In September 2009, a meeting was held in Palm Cove, Australia, which brought together the world experts in the Maillard or 'browning' reaction. This reaction causes the browning of foods when they are heated and in chocolate, caramel and beer, this reaction is appetizing, contributing to aroma, taste and texture. But when these products accumulate in the body, this same process contributes to disease and ageing. The book is the proceedings of that meeting, held in response to a growing recognition of the role reactive carbonyl compounds play in food technology, nutrition and tissue ageing in biology and medicine. Reactive carbonyls now touch every aspect of food science, biology and medicine. Efforts to counteract the damage caused by these products are gaining acceptance as a basis for novel therapeutic approaches, and the fields of food technology, ageing and preventive medicine are experiencing an upsurge of interest in strategies to minimize the unwanted effects of the Maillard reaction. The meeting also fostered a balanced approach to understanding both the advantageous and deleterious properties of carbonyl compounds and their end products in food science, technology and medicine. The major audience of this book is the large body of scientists and worldwide industries with an interest in the Maillard reaction in foods and biology and medicine, with both basic and applied researchers and industry representatives from diverse fields, who have interests in: * Chemistry of the Maillard Reaction * Biology and the Maillard Reaction * Enzymology, Receptors and Signal Transduction * Bioinformatics and Systems Biology * Physiology, Disease and Therapeutics * Food Science and Nutrition and the Maillard Reaction

Informazioni sugli autori

Merlin Christopher Thomas is at the Baker IDI Heart and Diabetes Institute, Melbourne, Australia. Josephine Forbes is at the Baker IDI Heart and Diabetes Institute, Melbourne, Australia.

Merlin Christopher Thomas is at the Baker IDI Heart and Diabetes Institute, Melbourne, Australia. Josephine Forbes is at the Baker IDI Heart and Diabetes Institute, Melbourne, Australia.