The Maillard Reaction in Food Processing, Human Nutrition and Physiology
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Published By Birkhäuser Basel

9783034899192, 9783034891271

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Involvement of Monosaccharide Autoxidation in DNA Glycation Under Physiological Conditions

The Maillard Reaction in Food Processing, Human Nutrition and Physiology ◽

10.1007/978-3-0348-9127-1_61 ◽

1990 ◽

pp. 505-510 ◽

Author(s):

J. Morita ◽

N. Kashimura

Keyword(s):

Physiological Conditions

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Generation of Superoxide During an Autoxidation of Glycated Protein: Participation in Phospholipids Peroxidation

The Maillard Reaction in Food Processing, Human Nutrition and Physiology ◽

10.1007/978-3-0348-9127-1_59 ◽

1990 ◽

pp. 493-498

Author(s):

T. Sakurai ◽

M. Nakano

Keyword(s):

Glycated Protein

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Autoxidation of Amadori Compounds in the Presence of Copper Ion and its Effects on the Oxidative Damage to Protein

The Maillard Reaction in Food Processing, Human Nutrition and Physiology ◽

10.1007/978-3-0348-9127-1_56 ◽

1990 ◽

pp. 475-480 ◽

Author(s):

Shunro Kawakishi ◽

Koji Uchida

Keyword(s):

Oxidative Damage ◽

Amadori Compounds

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Detection of Maillard Reaction Intermediates by High Pressure Liquid Chromatography (HPLC) and Gas Chromatography

The Maillard Reaction in Food Processing, Human Nutrition and Physiology ◽

10.1007/978-3-0348-9127-1_5 ◽

1990 ◽

pp. 63-77 ◽

Author(s):

K. Eichner ◽

M. Reutter ◽

R. Wittmann

Keyword(s):

Gas Chromatography ◽

High Pressure ◽

Liquid Chromatography ◽

High Pressure Liquid Chromatography ◽

Maillard Reaction ◽

Reaction Intermediates

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Scavenging of Active Oxygens By Melanoidin

The Maillard Reaction in Food Processing, Human Nutrition and Physiology ◽

10.1007/978-3-0348-9127-1_41 ◽

1990 ◽

pp. 361-366 ◽

Author(s):

F. Hayase ◽

S. Hirashima ◽

G. Okamoto ◽

H. Kato

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Chemical Pathways of the Maillard Reaction

The Maillard Reaction in Food Processing, Human Nutrition and Physiology ◽

10.1007/978-3-0348-9127-1_3 ◽

1990 ◽

pp. 19-42 ◽

Author(s):

F. Ledl

Keyword(s):

Maillard Reaction

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The Chemistry of Coloured Compounds Formed During Sugar Manufacture

The Maillard Reaction in Food Processing, Human Nutrition and Physiology ◽

10.1007/978-3-0348-9127-1_26 ◽

1990 ◽

pp. 239-242

Author(s):

J. Keramat ◽

H. E. Nursten

Keyword(s):

Coloured Compounds

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The Mode of Action of Antibacterial Maillard Reaction Products

The Maillard Reaction in Food Processing, Human Nutrition and Physiology ◽

10.1007/978-3-0348-9127-1_22 ◽

1990 ◽

pp. 215-220 ◽

Author(s):

H. Einarsson

Keyword(s):

Maillard Reaction ◽

Mode Of Action ◽

Maillard Reaction Products ◽

Reaction Products

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Key Mechanistic Problems Posed by the Maillard Reaction

The Maillard Reaction in Food Processing, Human Nutrition and Physiology ◽

10.1007/978-3-0348-9127-1_16 ◽

1990 ◽

pp. 145-153 ◽

Author(s):

H. E. Nursten

Keyword(s):

Maillard Reaction

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Related Ring Enlargement Reactions of Proline, Azetidinic Acid, Arginine and Lysine with Reducing Sugars

The Maillard Reaction in Food Processing, Human Nutrition and Physiology ◽

10.1007/978-3-0348-9127-1_13 ◽

1990 ◽

pp. 121-132 ◽

Author(s):

R. Tressl ◽

B. Helak ◽

E. Kersten ◽

D. Rewicki

Keyword(s):

Reducing Sugars ◽

Ring Enlargement

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