Maillard Reaction: Interface Between Aging -
-25% koodilla BOOKS
Toimitus 22-28 arkipäivässä
30 päivän palautusoikeus
In September 2009, a meeting was held in Palm Cove, Australia, which brought together the world experts in the Maillard or 'browning' reaction. This reaction causes the browning of foods when they are heated and in chocolate, caramel and beer, this reaction is appetizing, contributing to aroma, taste and texture. But when these products accumulate in the body, this same process contributes to disease and ag ... Täydellinen kuvaus
Saatat myös pitää
TOP
The Myth of Normal: Trauma, Illness, and Healing in a Toxic Culture
-25% koodilla BOOKS
Toimittajalla varastossa
TOP
The Checklist Manifesto: How to Get Things Right
-25% koodilla BOOKS
Toimittajalla varastossa
TOP
No Bad Parts: Healing Trauma and Restoring Wholeness with the Internal Family Systems Model
-25% koodilla BOOKS
Toimittajalla varastossa
TOP
On Connection: 'Powerful' MATT HAIG
-25% koodilla BOOKS
Toimittajalla varastossa
TOP
Oxford Handbook of Clinical Medicine
Peter Hateley, Iain McGurgan, Ian B. Wilkinson, Tim Raine, Dearbhla Kelly, Kate Wiles
-25% koodilla BOOKS
Toimittajalla varastossa
TOP
Harrison's Principles of Internal Medicine (Vol.1 & Vol.2)
Stephen Hauser, Joseph Loscalzo, Steven Holland, Dan Longo, J. Larry Jameson, Dennis Kasper, Carol Langford, Anthony Fauci
-25% koodilla BOOKS
Toimittajalla varastossa
TOP
The Body Keeps the Score: Brain, Mind, and Body in the Healing of Trauma
-25% koodilla BOOKS
Toimittajalla varastossa
TOP
Oxford Handbook of Anaesthesia
-25% koodilla BOOKS
Toimittajalla varastossa
TOP
Maybe You Should Talk to Someone: a therapist, her thearapist, and our lives revealed
-25% koodilla BOOKS
Toimittajalla varastossa
TOP
How Not To Die: Discover the foods scientifically proven to prevent and reverse disease
-25% koodilla BOOKS
Toimittajalla varastossa
TOP
Lifespan: Why We Age - and Why We Don't Have To
-25% koodilla BOOKS
Toimittajalla varastossa
TOP
Vademecum Metabolicum: Diagnosis and Treatment of Inborn Errors of Metabolism Forword by William L. Nyhan, San Diego, USA
Johannes Zschocke, Georg F. Hoffmann
-25% koodilla BOOKS
Toimittajalla varastossa
TOP
Hamric & Hanson's Advanced Practice Nursing: An Integrative Approach
Eileen T. O'Grady, Susanne J. Phillips, Mary Fran Tracy
-25% koodilla BOOKS
Toimittajalla varastossa
TOP
Cellular and Molecular Immunology
Sarah Henrickson, Abul K. Abbas, Andrew H. Lichtman, Shiv Pillai
-25% koodilla BOOKS
Toimittajalla varastossa
TOP
Physics, Pharmacology and Physiology for Anaesthetists: Key Concepts for the FRCA
Matthew E. Cross, Emma V. E. Plunkett
-25% koodilla BOOKS
Toimittajalla varastossa
TOP
Pocket Guide to Teaching for Clinical Instructors
-25% koodilla BOOKS
Toimittajalla varastossa
TOP
Oxford Handbook of Critical Care
Andrew Webb, Mervyn Singer, Alice Carter
-25% koodilla BOOKS
Toimittajalla varastossa
TOP
The Wills Eye Manual: Print + eBook with Multimedia: Office and Emergency Room Diagnosis and Treatment of Eye Disease
-25% koodilla BOOKS
Toimittajalla varastossa
TOP
Who Deserves Your Love: How to Create Boundaries to Start, Strengthen or End Any Relationship
-25% koodilla BOOKS
Toimittajalla varastossa
Kuvaus
In September 2009, a meeting was held in Palm Cove, Australia, which brought together the world experts in the Maillard or 'browning' reaction. This reaction causes the browning of foods when they are heated and in chocolate, caramel and beer, this reaction is appetizing, contributing to aroma, taste and texture. But when these products accumulate in the body, this same process contributes to disease and ageing. The book is the proceedings of that meeting, held in response to a growing recognition of the role reactive carbonyl compounds play in food technology, nutrition and tissue ageing in biology and medicine. Reactive carbonyls now touch every aspect of food science, biology and medicine. Efforts to counteract the damage caused by these products are gaining acceptance as a basis for novel therapeutic approaches, and the fields of food technology, ageing and preventive medicine are experiencing an upsurge of interest in strategies to minimize the unwanted effects of the Maillard reaction. The meeting also fostered a balanced approach to understanding both the advantageous and deleterious properties of carbonyl compounds and their end products in food science, technology and medicine. The major audience of this book is the large body of scientists and worldwide industries with an interest in the Maillard reaction in foods and biology and medicine, with both basic and applied researchers and industry representatives from diverse fields, who have interests in: * Chemistry of the Maillard Reaction * Biology and the Maillard Reaction * Enzymology, Receptors and Signal Transduction * Bioinformatics and Systems Biology * Physiology, Disease and Therapeutics * Food Science and Nutrition and the Maillard Reaction
Lisätietoja
| Julkaisija | RSC Publishing |
|---|---|
| Julkaisuvuosi | 2010 |
| Kannen tyyppi | Kovakantinen |
| EAN | 9781849730792 |