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Maillard Reaction Products in Food Science
New Horizons New Applications
- 1st Edition - January 1, 2029
- Editors: Varoujan Yaylayan, Victor R Preedy
- Language: English
- Hardback ISBN:9 7 8 - 0 - 1 2 - 8 0 1 2 3 5 - 2
- eBook ISBN:9 7 8 - 0 - 1 2 - 8 0 1 3 5 6 - 4
Maillard Reaction Products in Food Science: New Horizons and New Applications presents a forward looking approach to product development potential. The chemical reaction of an ami… Read more
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Request a sales quoteMaillard Reaction Products in Food Science: New Horizons and New Applications presents a forward looking approach to product development potential. The chemical reaction of an amino acid with a reducing sugar known as the Maillard reaction produces various characteristics within a food, imparting sensory characteristics of taste and colour as well as acting as anti-and pro-oxidants. However, because there are many amino acids, proteins and sugars within foods, tens of thousands of Maillard reaction compounds can be produced, and many remain to be discovered.
The control of the Maillard reaction can only be achieved by understanding their physicochemical features and the fundamental chemical reactions. Thus, simple parameters of temperature and heating time will determine the extent and nature of Maillard reaction products, however, the concentrations and ratios of amino acids, proteins, carbohydrates, lipids and metals will also be important determinants.
The formation and applications of Maillard reaction products are complex and finding relevant information in a structured focused format is finally available in Maillard Reaction Products in Food Science. Industry and academic researchers and professionals will find this a valuable reference.
- Provides foundational information for specific food products and then moves beyond to present translational information for taking the science to other applications
- Each chapter includes specific physical and chemical principles and reactions – and their results
- Presents both food-focused and application-focused insights
Food scientists, technologists and food industry workers. Academic researchers and advanced level students
- No. of pages: 552
- Language: English
- Edition: 1
- Published: January 1, 2029
- Imprint: Academic Press
- Hardback ISBN: 9780128012352
- eBook ISBN: 9780128013564
VY
Varoujan Yaylayan
Affiliations and expertise
DEPARTMENT OF FOOD SCIENCE AND AGRICULTURAL CHEMISTRY
MCGILL UNIVERSITYVP
Victor R Preedy
Victor R. Preedy BSc, PhD, DSc, FRSB, FRSPH, FRSC, FRCPath graduated with an Honours Degree in Biology and Physiology with Pharmacology. After gaining his University of London PhD, he received his Membership of the Royal College of Pathologists. He was later awarded his second doctorate (DSc), for his contribution to protein metabolism in health and disease. He is Professor of Clinical Biochemistry (Hon) at King’s College Hospital and Emeritus Professor of Nutritional Biochemistry at King’s College London. He has Honorary Professorships at the University of Hull, and the University of Suffolk. Professor Preedy was the Founding Director and then long-term Director of the Genomics Centre at King’s College London from 2006 to 2020. Professor Preedy has been awarded fellowships of the Royal Society of Biology, the Royal College of Pathologists, the Royal Society for the Promotion of Health, the Royal Institute of Public Health, the Royal Society for Public Health, the Royal Society of Chemistry and the Royal Society of Medicine. He carried out research when attached to the National Heart Hospital (part of Imperial College London), The School of Pharmacy (now part of University College London) and the MRC Centre at Northwick Park Hospital. He has collaborated with international research groups in Finland, Japan, Australia, USA, and Germany. To his credit, Professor Preedy has published over 750 articles, which includes peer-reviewed manuscripts based on original research, abstracts and symposium presentations, reviews and edited books.
Affiliations and expertise
Professor, Department of Clinical Biochemistry, King’s College Hospital, London, UK; Emeritus Professor, Faculty of Life Sciences and Medicine, King’s College London, UK Visiting Professor, University of Hull, UK