The Maillard Reaction in Foods and Nutrition

Content: Seventy years of the Maillard reaction / Sin'itiro Kawamura --
A new mechanism of the Maillard reaction involving sugar fragmentation and free radical formation / Mitsuo Namiki and Tateki Hayashi --
Analytical use of fluorescence-producing reactions of lipid- and carbohydrate-derived carbonyl groups with amine end groups of polyamide powder / W.L. Porter, E.D. Black, A.M. Drolet, and J.G. Kapsalis --
Strecker degradation products from (1-¹³C)-D-glucose and glycine / Tomas Nyhammar, Kjell Olsson, and Per-Åke Pernemalm --
Nitrite interactions in model Maillard browning systems / Gerald F. Russell --
Studies on the color development in stored plantation white sugars / Hung-Tsai Cheng, Wai-Fuk Lin, and Chung-Ren Wang --
Colored compounds formed by the interaction of glycine and xylose / H.E. Nursten and Rosemary O'Reilly --
Conditions for the synthesis of antioxidative arginine-xylose Maillard reaction products / G.R. Waller, R.W. Beckel, and B.O. Adeleye --
The variety of odors produced in Maillard model systems and how they are influenced by reaction conditions / M.J. Lane and H.E. Nursten --
Characteristics of some new flavoring materials produced by the Maillard reaction / E. Dworschák, V. Tarján, and S. Turos --
The Maillard reaction and meat flavor / Milton E. Bailey --
Sensory properties of volatile Maillard reaction products and related compounds : a literature review / Susan Fors --
Mechanism responsible for warmed-over flavor in cooked meat / A.M. Pearson and J.I. Gray --
Maillard technology : manufacturing applications in food products / James P. Danehy and Bernard Wolnak --
Maillard reaction products as indicator compounds for optimizing drying and storage conditions / K. Eichner and W. Wolf --
Characterization of antioxidative Maillard reaction products from histidine and glucose / H. Lingnert, C.E. Eriksson, and G.R. Waller --
The effect of browned and unbrowned corn products on absorption of zinc, iron, and copper in humans / P.E. Johnson, G. Lykken, J. Mahalko, D. Milne, L. Inman, H.H. Sandstead, W.J. Garcia, and G.E. Inglett --
Nutritional value of foods and feeds of plant origin : relationship to composition and processing / J.E. Knipfel, J.G. McLeod, and T.N. McCaig --
Effect of the Maillard browning reaction on the nutritive value of breads and pizza crusts / C.C. Tsen, P.R.K. Reddy, S.K. El-Samahy, and C.W. Gehrke --
Loss of available lysine in protein in a model Maillard reaction system / Barbee W. Tucker, Victor Riddle, and John Liston --
Effect of a glucose-lysine reaction mixture on protein and carbohydrate digestion and absorption / Rickard Öste, Inger Björck, Arne Dahlqvist, Margaretha Jägerstad, Per Sjödin, and Hans Sjöstrom --
Determination of available lysine by various procedures in Maillard-type products / H.F. Erbersdobler and T.R. Anderson --
Nonenzymatic glycosylation and browning of proteins in vivo / V.M. Monnier and A. Cerami --
Maillard reactions of therapeutic interest / L. Mester, L. Szabados, and M. Mester --
Nutritional and toxicological effects of Maillard browned protein ingestion in the rat / Stephen J. Pintauro, Tung-Ching Lee, and Clinton O. Chichester --
Mutagens in cooked foods : possible consequences of the Maillard reaction / William Barnes, Neil E. Spingarn, Claire Garvie-Gould, Loretto L. Vuolo, Y.Y. Wang, and John H. Weisburger --
Creatinine and Maillard reaction products as precursors of mutagenic compounds formed in fried beef / M. Jägerstad, A. Laser Reuterswärd, R. Öste, A. Dahlqvist, S. Grivas, K. Olsson, and T. Nyhammar --
Mutagens produced by heating foods / M. Nagao, S. Sato, and T. Sugimura --
Formation of mutagens by the Maillard reaction / Hirohisa Omura, Nazma Jahan, Kazuki Shinohara, and Hiroki Murakami.