The Maillard Reaction Reconsidered

Cooking and Eating for Health

Jack N. Losso (Autor)

Buch | Hardcover

438 Seiten

2015
Crc Press Inc (Verlag)
978-1-4822-4821-0 (ISBN)

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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 products (AGEs) which are associated with diabetes complications and several other chronic degenerative diseases including obesity, chronic inflammation, erectile dysfunction, cardiovascular disease, cancer, and Alzheimer’s.

Regardless of whether you are a chef, a food scientist, a dietician, a culinologist, or simply a home cook, The Maillard Reaction Reconsidered: Cooking and Eating for Health will help you understand the link between the Maillard reaction, the AGEs, and resulting physiological conditions. Written in nontechnical terms, it elaborates on dietary factors that can help you prevent the development of chronic degenerative diseases as well as the factors that pose dietary risk.

The book is divided into three parts. Part I describes the Maillard reaction in layman’s terms to help you understand the chemistry that takes place when food ingredients are mixed in the presence of heat. Part II links the Maillard reaction products to chronic inflammatory degenerative diseases and discusses the consumption of protective foods. Part III covers champagne, caviar, good cuisine, and ice wine, and shows you how to develop a healthy pantry both at home and away from home. The author also gives you some healthy cooking and eating strategies and discusses the advantages associated with each strategy.

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.

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.

Erscheint lt. Verlag	15.12.2015
Zusatzinfo	11 Tables, black and white; 52 Illustrations, color; 173 Illustrations, black and white
Verlagsort	Bosa Roca
Sprache	englisch
Maße	178 x 254 mm
Gewicht	952 g
Themenwelt	Medizin / Pharmazie ► Gesundheitsfachberufe ► Diätassistenz / Ernährungsberatung
Themenwelt	Technik ► Lebensmitteltechnologie
ISBN-10	1-4822-4821-2 / 1482248212
ISBN-13	978-1-4822-4821-0 / 9781482248210
Zustand	Neuware