The Maillard Reaction Reconsidered

Cooking involves chemical reactions that can make food smell and taste better. However, the same process that is responsible for creating the aroma, flavor, palatability, color, and taste of grilled and seared foods has also been linked to the development of chronic degenerative diseases. The Maillard reaction produces advanced glycation end produc

Autorentext
Jack N. Losso, PhD, is a professor of Food Science in the School of Nutrition and Food Sciences at Louisiana State University, Baton Rouge, Louisiana. His current research interests include angiogenesis, macular degeneration, chronic inflammation, cancer, and functional foods. Dr. Losso has published more than 150 peer-reviewed papers, book chapters, proceedings, and journal/magazine articles. He is a Certified Food Scientist and Professional member of the Institute of Food Technologists, American Chemical Society, American Oil Chemists Society, and the American Association of Cereal Chemists International.

Inhalt
Part I: The Maillard Reaction and Foods. Introduction to the Maillard Reaction. Basic Understanding of Inflammation. So Tasty and Proinflammatory. Part II: The Maillard Reaction and Health Disorders. Obesity. Diabetes Mellitus. Hypertension. Atherosclerosis. Kidney Inflammation. Osteoporosis. Eye Health. Multiple Sclerosis. Erectile Dysfunction. Insomnia and Sleep Disorders. Parkinson's Disease. Cancer. Alzheimer's Disease. Part III: Champagne, Caviar, Good Cuisine, and Ice Wine. Healthy Gut, Healthy Life. Adopting a Diet. Thinking Outside the Traditional Box and Setting Up and Maintaining a Healthy Pantry, Refrigerator, and Freezer. Food Preparation Techniques and Potential Health Benefits. Addressing Children, Youth, and Consumer Education. Champagne, Caviar, Good Cuisine, and Ice Wine.

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