Strona główna
  • Zamawiaj do paczkomatu
  • Płać wygodnie
  • Oncofertility w praktyce klin.
  • Obniżka
Browned Flavors

Browned Flavors

Analysis, Formation, and Physiology

9780841231856
1 111,50 zł
1 000,35 zł Zniżka 111,15 zł Brutto
Najniższa cena w okresie 30 dni przed promocją: 1 000,35 zł
Ilość
Od 4 do 6 tygodni

  Dostawa

Wybierz Paczkomat Inpost, Orlen Paczkę, DPD, Pocztę, email (dla ebooków). Kliknij po więcej

  Płatność

Zapłać szybkim przelewem, kartą płatniczą lub za pobraniem. Kliknij po więcej szczegółów

  Zwroty

Jeżeli jesteś konsumentem możesz zwrócić towar w ciągu 14 dni*. Kliknij po więcej szczegółów

Opis
Browned flavors are closely linked to the Maillard reaction, especially in the mind of food chemists. This well-known reaction was linked with the name of the French chemist and physicist Louis Camille Maillard. The reaction includes several sub-reactions, based on interactions of amino acids and carbohydrates, and leads to a large diversity of molecules. It is also commonly known as non-enzymatic browning reactions. Beside colorings, also desired aroma-active, taste-active,and physiologically-active compounds are generated, mainly by thermal influence.Due to the importance of the reaction to the food sector, including academia, industry, and also governmental institutions, this book examines all aspects and applications of the Maillard reaction, including in cocoa, raw and roasted mustard seeds, oats, sugars, potato chips, wheat and rye.
Szczegóły produktu
OUP USA
85442
9780841231856
9780841231856

Opis

Rok wydania
2018
Numer wydania
1
Oprawa
twarda
Liczba stron
164
Wymiary (mm)
152 x 227
Waga (g)
412
  • Preface; 1. On the Role of Amadori Rearrangement Products as Precursors of Aroma-Active Strecker Aldehydes in Cocoa; 2. Use of Galvanic Cell Voltages To Clock the Progress of Maillard Reactions in Real Time; 3. Controlling Amino Acid Degradations Produced by Reactive Carbonyls in Foods; 4. Reducing the Acrylamide-Forming Potential of Wheat, Rye and Potato: A Review; 5. Characterization of Browning Formation in Orange Juice during Storage; 6. A Three Dimensional Kinetic Model for the Formation of Acrylamide in French Fries with Variable Glucose and Fructose Content; 7. The Maillard Reaction Product N?-Carboxymethyl-L-Lysine Induces Heat Shock Proteins 72 and 90-alpha via RAGE Interaction in HEK-293 Cells; 8. Characterization of Key Aroma-Active Compounds in Raw and Roasted White Mustard Seeds (Sinapis alba L.); 9. Formation of Reactive Fragmentation Products during the Maillard Degradation of Reducing Sugars-A Review; 10. Relationship between Alkylpyrazine and Acrylamide Formation in Potato; Editors Biographies; Indexes;
Komentarze (0)

  • Często kupowane razem

    Brak dostępnych produktów