The Maillard reaction. Recent advances in food and... Infodoc

Accueil

Adresse

Infodoc : Réseau des bibliothèques et centres de documentation d'AgroParisTech

France

contact

Array
(
    [TITRE] => <b>Type de document : </b>
    [TITRE_CLEAN] => Type de document
    [OPAC_SHOW] => 1
    [TYPE] => list
    [AFF] => Livre
    [ID] => 4
    [NAME] => cp_typdoc
    [DATATYPE] => integer
    [VALUES] => Array
        (
            [0] => 5
        )

)

The Maillard reaction. Recent advances in food and biomedical sciences - 9th international symposium on the Maillard reaction (01/09/2007 - 05/09/2007, Munich, Allemagne).

Titre :	The Maillard reaction. Recent advances in food and biomedical sciences - 9th international symposium on the Maillard reaction (01/09/2007 - 05/09/2007, Munich, Allemagne). Ajouter au panier
Auteur(s) :	Erwin Schleicher, Éditeur scientifique Veronika Somoza, Éditeur scientifique Peter Schieberle, Éditeur scientifique
Type de document :	Livre
Sujets :	REACTION DE MAILLARD ; PRODUIT ALIMENTAIRE ; CONGRES ; GOUT
Editeur(s) :	BOSTON : Blackwell Publishing
Date de publication :	2008
Collection :	Annals of the New York academy of sciences, num. 1126
Format :	340 p.
Note(s) :	Bibliographie Illustrations Index
Table des matières :	Part I. Keynote Papers The Sense of Smell: Reception of Flavors Receptor for Advanced Glycation End Products: Fundamental Roles in the Inftammatory Response: Winding the Way to the Pathogenesis of Endothelial Dysfunction and Atherosclerosis Central Nervous System Regulation of Energy Metabolism: Ghrelin versus Leptin Determination of Nepsilon-(Carboxymethyl)lysine in Foods and Related Systems Part II. Plenary Lectures Food Anoxia and the Formation o[...] Part I. Keynote Papers The Sense of Smell: Reception of Flavors Receptor for Advanced Glycation End Products: Fundamental Roles in the Inftammatory Response: Winding the Way to the Pathogenesis of Endothelial Dysfunction and Atherosclerosis Central Nervous System Regulation of Energy Metabolism: Ghrelin versus Leptin Determination of Nepsilon-(Carboxymethyl)lysine in Foods and Related Systems Part II. Plenary Lectures Food Anoxia and the Formation of Either Flavor or Toxic Compounds by Amino Acid Degradation Initiated by Oxidized Lipids Post-Schiff Base Chemistry of the Maillard Reaction: Mechanism of Imine Isomerization Usefulness of Antibodies for Evaluating the Biological Significance of AGEs Receptor for Advanced Glycation End Product Expression in Experimental Diabetic Retinopathy Advanced Glycation End Product Homeostasis: Exogenous Oxidants and Innate Defenses Formation Mechanisms of Melanoidins and Fluorescent Pyridinium Compounds as Advanced Glycation End Products Advanced Glycation as a Basis for Understanding Retinal Aging and Noninvasive Risk Prediction The Aroma Side of the Maillard Reaction Methylglyoxal: Its Presence in Beverages and Potential Scavengers The RAGE Pathway: Activation and Perpetuation in the Pathogenesis of Diabetic Neuropathy The Role of the Amadori Product in the Complications of Diabetes Mitigation Strategies to Reduce Acrylamide Formation in Fried Potato Products Therapeutic Interruption of Advanced Glycation in Diabetic Nephropathy: Do AlI Roads Lead to Rome? The Other Side of the Maillard Reaction Dicarbonyls Stimulate Cellular Protection Systems in Primary Rat Hepatocytesand Show Anti-inflammatory Properties N-terminal Glycation of Proteins and Peptides in Foods and in Vivo: Evaluation of N-(2 Furoylmethyl)Valine in Acid Hydrolyzates of Human Hemoglobin The Dicarbonyl Proteome: Proteins Susceptible to Dicarbonyl Glycation at Functional Sites in Health, Aging, and Disease Peroxyl Radicals Are Essential Reagents in the Oxidation Steps of the Maillard Reaction Leading to Generation of Advanced Glycation End Products Application of Mass Spectrometry for the Detection of Glycation and Oxidation Products in Milk Proteins Inhibition of Advanced Glycation End Products: An Implicit Goal in Clinical Medicine for the Treatment of Diabetic Nephropathy? Inflammation and the Redox-sensitive AGE-RAGE Pathway as a Therapeutic Target in Alzheimer's Disease Part III. Oral Presentations Some Natural Compounds Enhance Nepsilon-(Carboxymethyl)lysine Formation Immunological Detection of Nomega-(Carboxymethyl)arginine by a Specific Antibody Isolation and Partial Characterization of Four Fluorophores Formed by Nonenzymatic Browning of Methylglyoxal and Glutamine-derived Ammonia Receptor for Advanced Glycation End Product Polymorphisms and Type 2 Diabetes : The CODAM Study Pentosidine Effects on Human Osteoblasts in Vitro Strategy for the Study of the Health Impact of Dietary Maillard Products in Clinical Studies: The Example of the ICARE Clinical Study on Healthy Adults Plasma Concentration and Urinary Excretion of Nepsilon-(Carboxymethyl)lysine in Breast Milk- and Formula-fed Infants Maillard Reaction Products in the Escherichia coli-derived Therapeutic Protein Interferon Alfacon-1 Acrolein Induces Inflammatory Response Underlying Endothelial Dysfunction: A Risk Factor for Atherosclerosis Oxidative Stress and Advanced Glycation in Diabetic Nephropathy Vitamin C-mediated Maillard Reaction in the Lens Probed in a Transgenic-mouse Model Nepsilon-(Carboxymethyl)lysine during the Early Development of Hypertension Aging, Diabetes, and Renal Failure Catalyze the Oxidation of Lysyl Residues to 2-Aminoadipic Acid in Human Skin Collagen: Evidence for Metal-catalyzed Oxidation Mediated by a-Dicarbonyls Alpha-Dicarbonyl Compounds-Key Intermediates for the Formation of Carbohydrate-based Melanoidins Approaches to Wine Aroma: C1 Transfer during the Reaction between Diacetyl and Cysteine Antioxidant Activity and Chemical Properties of Crude and Fractionated Maillard Reaction Products Derived from Four Sugar-Amino Acid Maillard Reaction Model Systems Advanced Glycation Endproducts in Chronic Heart Failure Methylglyoxal and Methylglyoxal-arginine Adducts Do Not Directly Inhibit Endothelial Nitric Oxide Synthase Kinetic Study of the Reaction of Glycolaldehyde with Two Glycation Target Models Origin and Yields of Acetic Acid in Pentose-based Maillard Reaction Systems The Peptide-catalyzed Maillard Reaction: Characterization of 13C Reductones Model Studies on Protein Glycation: Influence of Cysteine on the Reactivity of Arginine and Lysine Residues toward Glyoxal Analysis of Amadori Peptides Enriched by Boronic Acid Affinity Chromatography Induction of Heat Shock Proteins and the Proteasome System by Casein-Nepsilon-(Carboxymethyl)lysine and Nepsilon-(Carboxymethyl) lysine in Caco-2 Cells ReversaI of Hyperglycemia-induced Angiogenesis Deficit of Human Endothelial Cells by Overexpression of Glyoxalase l in Vitro Pathophysiological Role of the Glyoxalase System in Renal Hypoxic Injury A419C (E IIIA) Polymorphism of the Glyoxalase l Gene and Vascular Complications in Chronic Hemodialysis Patients Succination of Proteins by Fumarate: Mechanism of Inactivation of Glyceraldehyde-3-Phosphate Dehydrogenase in Diabetes Dietary Advanced Glycation Endproducts and Oxidative Stress: ln Vivo Effects on Endothelial Function and Adipokines Preparation of Nucleotide Advanced Glycation Endproducts-Imidazopurinone Adducts Formed by Glycation of Deoxyguanosine with Glyoxal and Methylglyoxal Maillard Products as Biomarkers in Cancer Glycation of Plasma Lipoprotein Lipid Membrane and Screening for Lipid Glycation Inhibitor Analysis of Amadori-glycated Phosphatidylethanolamine in the Plasma of Healthy Subjects and Diabetic Patients by Liquid Chromatography- Tandem Mass Spectrometry Nonenzymatically Glycated Lipoprotein ApoA-I in Plasma of Diabetic and Nephropathic Patients Evaluating the Extent of Protein Damage in Dairy Products: Simultaneous Determination of Early and Advanced Glycation-induced Lysine Modifications A Novel Yellow Pigment, Furpipate, Derived from Lysine and Furfural Time-dependent Component-specific Regulation of Gastric Acid Secretion-related Proteins by Roasted Coffee Constituents Maillard Reaction versus Other N onenzymatic Modifications in Neurodegenerative Processes Suppression of Renal a-Dicarbonyl Compounds Generated following Ureteral Obstruction by Kidney-Specific a-Dicarbonyl/L Xylulose Reductase Comparison of Pharmacokinetics between Highly and Mildly Modified AGE Proteins in Mice Modification of Vimentin: A General Mechanism of Nonenzymatic Glycation in Human Skin Erratum for Ann. N.Y Acad. Sci. 1072: 386-388. Inflammatory Bowel Disease: Genetics, Barrier Function, Immunologic Mechanisms, and Microbial Pathways Erratum for Ann. N.Y Acad. Sci. 1O8S: A1-A1O. Neuroendocrine and Immune Crosstalk Erratum for Ann. N.Y Acad. Sci. 11O8: 505-514. Autoimmunity, Part D:Autoimmune Disease, Annus Mirabilis Errata for Ann. N.Y Acad. Sci. 1111: 442-454. Coccidioidomycosis: Sixth International Symposium
Langue(s) :	Anglais
Identifiant :	978-1-57331-719-1
Lien vers la notice :	https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=68494

Réserver

Exemplaires (1)

Localisation	Emplacement	Pôle	Section	Cote	Support	Disponibilité
Palaiseau		Vert	TU Aliments - Cosmétiques - Biomatériaux	TU1.1 SCH	Papier	Empruntable Disponible

Infodoc : Réseau des bibliothèques et centres de documentation d'AgroParisTech

Infodoc : Sciences, Techniques et Culture

Accueil

Sélection de la langue

Adresse

Exemplaires (1)

Se connecter