The Maillard Reaction -- Contents -- Preface -- Abbreviations -- Chapter 1 Introduction -- 1 Categorisation -- 2 Historical: Louis-Camille Maillard -- 3 The Maillard Reaction -- 4 The Literature -- Chapter 2 The Chemistry of Nonenzymic Browning -- 1 Reaction A: Sugar-Amine Condensation -- 2 Reaction B: Amadori Rearrangement -- 3 Reaction C: Sugar Dehydration -- 4 Reaction D: Sugar Fragmentation -- 5 Reaction E: Strecker Degradation -- 6 Reaction F: Aldol Condensation -- 7 Reaction G: Aldehyde-Amine Condensation -- 8 Standard Melanoidin -- 9 Melanoidins: Properties -- 10 Reaction H: Free-Radical Reactions -- Chapter 3 Recent Advances -- 1 Introduction -- 2 Effect of pH -- 3 Effect of High Pressure -- 4 Fluorescence -- 5 Determination of α-Dicarbonyl Intermediates -- 6 Control of Aldol/Retroaldol Reactions -- 7 Kinetics of the Maillard Reaction -- 8 Effect of Glass Transition Temperature Tg -- 9 Amines other than Amino Acids as Reactants -- 10 Effect of Lipids -- 11 Sites of Protein Glycation -- 12 Effect of Oligo- and Polysaccharides -- Chapter 4 Colour Formation in Nonenzymic Browning -- 1 General -- 2 Coloured Polymeric Maillard Products -- Chapter 5 Flavour and Off-Flavour Formation in Nonenzymic Browning -- 1 Flavour -- 2 Volatile Compounds -- 3 Sapid Compounds -- 4 Summary -- Chapter 6 Toxicological and Protective Aspects -- 1 Toxic Products -- 2 Carcinogenic Products -- 3 Mutagenic Products -- 4 Allergenicity -- 5 Other Toxicological Aspects -- 6 Protective Effects -- Chapter 7 Nutritional Aspects -- 1 Effects on Availability of Essential Amino Acids -- 2 Effects on Ascorbic Acid and Related Compounds -- 3 Effects on Enzyme Activity -- 4 Interactions with Metals -- 5 Absorption/Elimination of Amadori Compounds -- 6 Digestion of Melanoidins -- Chapter 8 Other Physiological Aspects -- 1 Introduction -- 2 Formation of Amadori Compounds in Vivo.

3 Formation of 'Advanced Glycation Endproducts' in Vivo -- 4 Glycation of Phospholipids -- 5 Glycation of Nucleic Acids and their Components -- 6 The Role of the Maillard Reaction in the Lens -- 7 Role of the Maillard Reaction in Nephropathy -- 8 Role of the Maillard Reaction in Cancer -- Chapter 9 Other Consequences of Technological Significance -- 1 Introduction -- 2 Effect on aw -- 3 Effect on pH -- 4 Effect on Redox Potential -- 5 Effect on Solubility -- 6 Effect on Texture -- 7 Effect on Foamability and Foam Stability -- 8 Effect on Emulsifying Power -- 9 Volatile Formation on Storage -- 10 Binding of Volatiles -- 11 Other Losses of Functionality -- Chapter 10 Implications for other Fields -- 1 Soil Science: Humic Substances -- 2 Textiles -- 3 Pharmacology -- Chapter 11 Nonenzymic Browning Mainly Due to Ascorbic Acid -- Chapter 12 Caramelisation -- Chapter 13 Inhibition of Nonenzymic Browning in Foods -- 1 Introduction -- 2 Six Main Ways to Inhibit Nonenzymic Browning -- Chemistry of the Inhibition of Nonenzymic Browning by Sulfite -- 4 Analysis -- 5 Effect of aw -- Chapter 14 Inhibition of the Maillard Reaction in Vivo -- 1 Introduction -- 2 Trapping Agents -- 3 Intervention through Enzymes -- 4 Hypoglycaemic Agents -- 5 Summary -- Bibliography -- 1 Books of the International Maillard Symposia -- 2 References -- Subject Index.