Books on the topic 'Maillard reaction'

Thomas, Merlin C., and Josephine Forbes, eds. Maillard Reaction. Royal Society of Chemistry, 2010. http://dx.doi.org/10.1039/9781849732123.

Fayle, S. E. The Maillard reaction. Royal Society of Chemistry, 2002.

Erwin, Schleicher, Somoza Veronika, Schieberle Peter, New York Academy of Sciences., and International Symposium on the Maillard Reaction (9th : 2007 : Munich, Germany), eds. The Maillard reaction: Recent advances in food and biomedical sciences. Published by Blackwell Pub. on behalf of the New York Academy of Sciences, 2008.

Parisi, Salvatore, Sara M. Ameen, Shana Montalto, and Anna Santangelo. Maillard Reaction in Foods. Springer International Publishing, 2019. http://dx.doi.org/10.1007/978-3-030-22556-8.

1927-, Ikan Raphael, ed. The Maillard reaction: Consequences for the chemical and life sciences. Wiley, 1996.

Ruan, Dongliang, Hui Wang, and Faliang Cheng. The Maillard Reaction in Food Chemistry. Springer International Publishing, 2018. http://dx.doi.org/10.1007/978-3-030-04777-1.

Erwin, Schleicher, Somoza Veronika, Schieberle Peter, New York Academy of Sciences., and International Symposium on the Maillard Reaction (9th : 2007 : Munich, Germany), eds. The Maillard reaction: 9th international symposium. Blackwell, 2007.

Miller, Raya. Synthesis and biological activity of some Maillard reaction products from lysine. Swedish University of Agricultural Sciences, Department of Chemistry and Molecular Biology, 1987.

1936-, Finot P. A., International Union of Food Science and Technology., International Union of Food Science and Technology. Swiss National Committee., Schweizerich Gesellschaft für Lebensmittel-Wissenschaft und -Technologie., and International Symposium on the Maillard Reaction (4th : 1989 : Lausanne, Switzerland), eds. The Maillard reaction in food processing, human nutrition, and physiology. Birkhäuser Verlag, 1990.

International Symposium on the Maillard Reaction (7th 2001 Kumamoto-shi, Japan). The Maillard reaction in food chemistry and medical science: Update for the postgenomic era : invited papers from the 7th International Symposium on the Maillard Reaction, held in Kumamoto, Japan, between 29th October 2001 and 1st November 2001. Edited by Horiuchi Seikō 1948-. Elsevier, 2002.

International Symposium on the Maillard Reaction (3rd 1985 Susono-shi, Japan). Amino-carbonyl reactions in food and biological systems: Proceedings of the 3rd International Symposium on the Maillard Reaction, Susono, Shizuoka, Japan, 1-5 July 1985. Kodansha, 1986.

O'Brien, John, 1960 May 26-, ed. The Maillard reaction in foods and medicine. Royal Society of Chemistry Information Services, 1998.

Biller, Elżbieta. Studia nad brązowieniem nieenzymatycznym i kształtowaniem cech smakowo-zapachowych modelowych i w mięsie pieczonym. Wydawn. SGGW, 2011.

Minnesota), International Symposium on the Maillard Reaction (5th 1993 University of. Maillard reactions in chemistry, food, and health. Royal Society of Chemistry, 1994.

C, Thomas Merlin, and Forbes Josephine, eds. The Maillard reaction: Interface between aging, nutrition, and metabolism. RSC Publishing, 2010.

1953-, Weerasinghe Deepthi K., Sucan Mathias K, and American Chemical Society. Division of Agricultural and Food Chemistry., eds. Process and reaction flavors: Recent developments. American Chemical Society, 2005.

Finot, P. A., H. U. Aeschbacher, R. F. Hurrell, and R. Liardon, eds. The Maillard Reaction in Food Processing, Human Nutrition and Physiology. Birkhäuser Basel, 1990. http://dx.doi.org/10.1007/978-3-0348-9127-1.

Parliment, Thomas H. Thermally generated flavors: Maillard, microwave, and extrusion processes. Edited by Parliment Thomas H. 1939-, Morello Michael J. 1953-, McGorrin Robert J. 1951-, American Chemical Society. Division of Agricultural and Food Chemistry., and American Chemical Society Meeting. American Chemical Society, 1993.

Meeting, American Chemical Society. Thermally generated flavors: Maillard, microwave, and extrusion processes : developed from a symposium sponsored by the Division of Agricultural and Food Chemistry at the 204th National Meeting of the American Chemical Society, Washington, D.C., August 23-28, 1992. Edited by Parliment Thomas H. 1939-, Morello Michael J. 1953-, McGorrin Robert J. 1951-, and American Chemical Society. Division of Agricultural and Food Chemistry. American Chemical Society, 1994.

W, Baynes John, and Monnier Vincent M, eds. The Maillard reaction in aging, diabetes, and nutrition: Proceedings of an NIH Conference on the Maillard Reaction in Aging, Diabetes, and Nutrition, held in Bethesda, Maryland, September 22-23, 1988. A.R. Liss, 1989.

Colgan, Shane. An investigation into colour development in roasted cereals for use in the Brewing Industry. University College Dublin, 1997.

Parisi, Salvatore, and Weihui Luo. Chemistry of Maillard Reactions in Processed Foods. Springer International Publishing, 2018. http://dx.doi.org/10.1007/978-3-319-95463-9.

Singla, Rajeev K., Ashok K. Dubey, Sara M. Ameen, Shana Montalto, and Salvatore Parisi. Analytical Methods for the Assessment of Maillard Reactions in Foods. Springer International Publishing, 2018. http://dx.doi.org/10.1007/978-3-319-76923-3.

Fayle, Sian E., and Juliet Gerrard. Maillard Reaction. Royal Society of Chemistry, The, 2007.

The Maillard Reaction. Royal Society of Chemistry, 2007. http://dx.doi.org/10.1039/9781847552570.

The Maillard Reaction. Royal Society of Chemistry, 2007. http://dx.doi.org/10.1039/9781847552105.

Losso, Jack N. The Maillard Reaction Reconsidered. CRC Press, 2016. http://dx.doi.org/10.1201/b19207.

Crnčević, Danica Slavica. Maillard Reaction: An Overview. Nova Science Publishers, Incorporated, 2018.

The Maillard reaction: Recent advances in food and biomedical sciences. Published by Blackwell Publishing on behalf of the New York Academy of Sciences, 2008.

MAILLARD REACTION: CHEMISTRY, BIOCHEMISTRY AND IMPLICATIONS. ROYAL SOCIETY CHEMISTRY, 2005.

O'Brien, J., H. E. Nursten, M. J. Crabbe, and J. M. Ames. Maillard Reaction in Foods and Medicine. Elsevier Science & Technology, 1998.

Nursten, H. E. Maillard Reaction: Chemistry, Biochemistry and Implications. Royal Society of Chemistry, The, 2007.

Maillard Reaction Reconsidered: Cooking for Health. Taylor & Francis Group, 2015.

Controlling Maillard Pathways To Generate Flavors. American Chemical Society, 2011.

Maillard Reaction in Food Processing, Human Nutrition and Physiology: 4th International Symposium on the Maillard Reaction. Birkhäuser Boston, 2011.

Finot, P. Maillard Reaction in Food Processing, Human Nutrition and Physiology: 4th International Symposium on the Maillard Reaction. Birkhauser, 2011.

(Editor), J. O'brien, H. E. Nursten (Editor), and M. J. Crabbe (Editor), eds. The Maillard Reaction in Foods and Medicine. Woodhead Publishing Ltd, 1998.

O'Brien, John, Harry E. Nursten, M. James C. Crabbe, and Jennifer M. Ames. The Maillard Reaction in Foods and Medicine. Woodhead Publishing Limited, 1998. http://dx.doi.org/10.1533/9781845698447.

Monnier, Vincent M., and John W. Baynes. Maillard Reaction in Aging, Diabetes, and Nutrition. Wiley & Sons, Incorporated, John, 1989.

Nursten, H. E. The Maillard Reaction: Chemistry, Biology and Implications. Royal Society of Chemistry, 2005.

MAILLARD REACTION IN FOOD AND (Special Publications). Royal Society of Chemistry, 1998.

(Editor), John W. Baynes, Vincent M. Monnier (Editor), Jennifer M. Ames (Editor), and Suzanne Thorpe (Editor), eds. The Maillard Reaction, Annals of the New York Academy of Sciences: Chemistry at the Interface of Nutrition, Aging, and Disease (Annals of the New York Academy of Sciences). Wiley-Blackwell, 2005.

Losso, Jack N. Maillard Reaction Reconsidered: Cooking and Eating for Health. Taylor & Francis Group, 2016.

Thomas, Merlin C., and Josephine Forbes. Maillard Reaction: Interface between Aging, Nutrition and Metabolism. Royal Society of Chemistry, The, 2010.

Losso, Jack N. Maillard Reaction Reconsidered: Cooking and Eating for Health. Taylor & Francis Group, 2016.

CHEMICAL AND BIOLOGICAL EFFECTS OF MAILLARD REACTION PRODUCTS: Chemical and biological effects of lysine- and casein-sugar Maillard reaction products. VDM Verlag, 2009.

Lüdemann, Gudrun. Untersuchungen über Entstehung und Vorkommen von N[epsilon]-Carboxymethyllysin in Lebensmitteln. 1989.

Parisi, Salvatore, Sara M. Ameen, Shana Montalto, and Anna Santangelo. Maillard Reaction in Foods: Mitigation Strategies and Positive Properties. Springer, 2019.

Finot, P. The Maillard Reaction in Food Processing, Human Nutrition and Physiology: 4th International Symposium on the Maillard Reaction (Advances in Life Sciences). Birkhauser, 1990.

Wang, Hui, Faliang Cheng, and Dongliang Ruan. The Maillard Reaction in Food Chemistry: Current Technology and Applications. Springer, 2018.