Contents: Ch.1 Geochemical aspects of the Maillard reaction -- Ch.2 Thermal generation of Maillard aromas -- Ch.3 The role of oxidation in the Maillard reaction in vivo -- Ch.4 Free radicals and glycation theory -- Ch.5 Scavenging of active oxygen by melanoidins -- Ch.6 The impact of the Maillard reaction in the nutritional value of food proteins -- Ch.7 Genotoxicity of Maillard reaction products -- Ch.8 DNA-advanced glycosylation -- Ch.9 Maillard reaction under microwave irradiation
