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Author: Jack N. Losso
Publisher: CRC Press
ISBN: 1040078370
Category : Medical
Languages : en
Pages : 626
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Book Description
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 produc
Author: Jack N. Losso
Publisher: CRC Press
ISBN: 1040078370
Category : Medical
Languages : en
Pages : 626
Get Book Here
Book Description
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 produc
Author: Roger L. Lundblad
Publisher: CRC Press
ISBN: 1351680536
Category : Medical
Languages : en
Pages : 569
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Book Description
This book is an accessible resource offering practical information not found in more database-oriented resources. The first chapter lists acronyms with definitions, and a glossary of terms and subjects used in biochemistry, molecular biology, biotechnology, proteomics, genomics, and systems biology. There follows chapters on chemicals employed in biochemistry and molecular biology, complete with properties and structure drawings. Researchers will find this book to be a valuable tool that will save them time, as well as provide essential links to the roots of their science. Key selling features: Contains an extensive list of commonly used acronyms with definitions Offers a highly readable glossary for systems and techniques Provides comprehensive information for the validation of biotechnology assays and manufacturing processes Includes a list of Log P values, water solubility, and molecular weight for selected chemicals Gives a detailed listing of protease inhibitors and cocktails, as well as a list of buffers
Author: Jack N. Losso
Publisher: CRC Press
ISBN: 1482248220
Category : Medical
Languages : en
Pages : 456
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Book Description
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 produc
Author: Fidel Toldrá
Publisher: CRC Press
ISBN: 1498754600
Category : Technology & Engineering
Languages : en
Pages : 722
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Book Description
As with the first edition, the main goal of Advanced Technologies for Meat Processing is to provide the reader with recent developments in new advanced technologies for the full meat- processing chain. This book is written by distinguished international contributors with recognized expertise and excellent reputations, and brings together all the advances in a wide and varied number of technologies that are applied in different stages of meat processing. This second edition contains 21 chapters, combining updated and revised versions of several chapters with entirely new chapters that deal with new online monitoring techniques like hyperspectral imaging and Raman spectroscopy, the use of nanotechnology for sensor devices or new packaging materials and the application of omics technologies like nutrigenomics and proteomics for meat quality and nutrition. The book starts with the control and traceability of genetically modified farm animals, followed by four chapters reporting the use of online non-destructive monitoring techniques like hyperspectral imaging and Raman spectroscopy, real-time PCR for pathogens detection, and nanotechnology-based sensors. Then, five chapters describe different advanced technologies for meat decontamination, such as irradiation, hydrostatic and hydrodynamic pressure processing, other non-thermal technologies, and the reduction in contaminants generation. Nutrigenomics in animal nutrition and production is the object of a chapter that is followed by five chapters dealing with nutritional-related issues like bioactive peptides, functional meats, fat and salt reduction, processing of nitrite-free products, and the use of proteomics for the improved processing of dry-cured meats. The last four chapters are reporting the latest developments in bacteriocins against meat-borne pathogens, the functionality of bacterial starters, modified atmosphere packaging and the use of new nanotechnology-based materials for intelligent and edible packaging.
Author:
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 152
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Book Description
Author: Fidel Toldra
Publisher: Academic Press
ISBN: 0128214384
Category : Science
Languages : en
Pages : 819
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Book Description
Biologically Active Peptides: From Basic Science to Applications for Human Health stands as a comprehensive resource on bioactive peptide science and applications. With contributions from more than thirty global experts, topics discussed include bioactive peptide science, structure-activity relationships, best practices for their study and production, and their applications. In the interdisciplinary field of bioactive peptides, this book bridges the gap between basic peptide chemistry and human physiology, while reviewing recent advances in peptide analysis and characterization. Methods and technology-driven chapters offer step-by-step guidance in peptide preparation from different source materials, bioactivity assays, analysis and identification of bioactive peptides, encoding bioactive peptides. Later, applications across disease areas and medical specialties are examined in-depth, including the use of bioactive peptides in treating obesity, diabetes, osteoporosis, mental health disorders, food allergies, and joint health, among other disorders, as well as bioactive peptides for sensory enhancement, sports and clinical nutrition, lowering cholesterol, improving cardiovascular health, and driving advances in biotechnology. - Discusses the latest advances in bioactive peptide chemistry, functionality and analysis - Offers step-by-step instruction in applying new technologies for peptide extraction, protection, production and encoding, as well as employing bioactive peptide sequencing and bioactivity assays in new research - Effectively links basic peptide chemistry, human biology and disease - Features chapter contributions from international experts across disciplines and applications
Author: John W. Baynes
Publisher:
ISBN:
Category : Medical
Languages : en
Pages : 992
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Book Description
The role of the Maillard reaction in diabetes and its complications has led to a better understanding of the importance of oxidative stress, lipid peroxidation, and hyperlipidemia in diabetic complications. This volume addresses all of these issues and highlights current research trends.
Author: T P Labuza
Publisher: Elsevier
ISBN: 1845698398
Category : Technology & Engineering
Languages : en
Pages : 460
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Book Description
The Maillard reaction was originally studied due to its importance in foods. Lately, it has been found to play a key role in many health-related issues. It is now associated with diabetes, ageing and cancer. The 5th International Symposium on The Maillard Reaction was held at the University of Minnesota, USA, in August 1993. This volume of conference proceedings presents recent research and discusses aspects of the chemistry, kinetics, technology and toxicology of this reaction.
Author: George R. Waller
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 608
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Book Description
Abstract: Various aspects of the Maillard reaction (a non-enzymatic reaction that gives food its flavor and color during frying, roasting, and baking) are discussed for food scientists and nutritionists in 29 technical papers. The papers are organized into 7 sections, covering: historical development; chemical aspects (6 papers); flavors, tastes, and odors of cooked foods (6 papers); food technology aspects (3 papers); nutritional aspects, with emphasis on lysine losses (6 papers); in vivo Maillard reactions (2 papers); and toxicological aspects, with emphasis on mutagenproduction (5 papers). A literature review of the sensory properties of almost 450 Maillard reaction products is included. (wz).
Author: Alexis Léon
Publisher: Bloomsbury Publishing
ISBN: 135013385X
Category : Literary Criticism
Languages : en
Pages : 265
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Book Description
James Joyce spent the last decade of his life in Paris, struggling to finish his great final work Finnegans Wake amidst personal and financial hardship and just as Europe was being engulfed by the rising tide of fascism. Bringing together new archival discoveries and personal accounts, this book explores one of the central relationships of his final years: that with his friend, confidant and adviser Paul L. Léon. Providing first-hand accounts of Joyce's Paris circle – which included Samuel Beckett and Vladimir Nabokov – the book makes available again the text of Lucie (Léon) Noel's personal memoir of the relationship between her husband and the Irish writer (published as James Joyce and Paul L. Léon: The Story of Friendship in 1950), including his valiant rescue of Joyce's Paris archives from occupying Nazi forces. The book also collects for the first time Leon's clandestine letters to his wife from August to December 1941, chronicling his desperate state of body and mind while interned in Drancy, France's main Nazi transit camp, and then in Compiègne, just before he was deported to Auschwitz-Birkenau. Joyce died suddenly on 13 January 1941 in Zurich and Léon was murdered by the Nazis on 4 April 1942 in Silesia. Annotated throughout with contextual commentary by Luca Crispi and Mary Gallagher, this is an essential resource for scholars of James Joyce and of the literary culture of Paris in the 1930s and first years of World War II in France.
