| Description |
xiv, 120 pages : illustrations ; 24 cm |
| Series |
RSC food analysis monographs |
|
RSC food analysis monographs.
|
| Contents |
Ch. 1. What is the Maillard Reaction? A Little History. Chemical Definition. The Maillard Reaction in situ. Analytical Food Chemistry - Challenges and Limitations. Analysing the Maillard Reaction in Food. Towards an Understanding of the Relationship between Food Qualities and Molecular Constitution -- Ch. 2. Consequences of the Maillard Reaction in Food. Measuring Particular Qualities of Food. The Maillard Reaction and Colour. The Maillard Reaction and Aroma and Flavour. The Maillard Reaction and Texture. The Maillard Reaction and Bioactivity. The Maillard Reaction and Nutrition. The Use of Model Systems -- Ch. 3. Extraction of Maillard Reaction Products from Food. What Information is Required? Instrumental Constraints. Sampling Techniques for Soluble Molecules. Sampling Techniques for Volatile Molecules -- Ch. 4. Gas Chromatography. The Separation. Detection Methods. Getting Started - in a Nutshell -- Ch. 5. Liquid Chromatography. Separation Basics. The Art of Chromatography. Detection Methods. Getting Started - in a Nutshell -- Ch. 6. Mass Spectrometry. How does MS Work? Ionisation Techniques. Mass Analysers. Hyphenated Techniques. Getting Started - in a Nutshell -- Ch. 7. Electrophoresis. Separation by Size. Separation by Charge. Separation by Size and Charge - a Second Dimension. Visualisation of Proteins. Beyond Electrophoresis - Further Analysis. Getting Started - in a Nutshell -- Ch. 8. Capillary Electrophoresis. How does CE work? Separation Techniques. Detection. Protein Analysis. Getting Started - in a Nutshell -- Ch. 9. New Methodologies, New Approaches. Structural Elucidation of Purified Maillard Products. Probing an Impure Sample for Maillard Reaction Products. Expanding the Repertoire?0217 a 4500 z0 |
| Summary |
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 |
| Bibliography |
Includes bibliographic references and index |
| Notes |
Also available via the World Wide Web |
|
System requirements: Internet connectivity, World Wide Web browser, and Adobe Acrobat |
| Subject |
Food -- Analysis.
|
|
Maillard reaction.
|
|
Maillard Reaction.
|
|
Food Analysis.
|
| Author |
Gerrard, Juliet A.
|
|
Royal Society of Chemistry (Great Britain)
|
| LC no. |
2003447565 |
| ISBN |
0854045813 |
|
