图书简介

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

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