P finot (21 Ergebnisse)

PAP. Zustand: New. New Book. Shipped from UK. Established seller since 2000.

Zustand: New. In.

Zustand: New. In.

Zustand: New. In.

Zustand: Good. Former library copy. Pages intact with minimal writing/highlighting. The binding may be loose and creased. Dust jackets/supplements are not included. Includes library markings. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good.

Zustand: New. In English.

Broché. Zustand: Satisfaisant. Plaquette à la couverture de papier gris, titre illustré d'une gravure symbolisant les arts ; 15pp ; illustration en frontispice représentant le Gal Bonaparte commandant de l'expédition d'Egypte, 1798. peint et gravé par F. Cossard de Troyes ; Brochure peu courante imprimée sur beau papier.…

Zustand: New. This is a Brand-new US Edition. This Item may be shipped from US or any other country as we have multiple locations worldwide.

Paperback. Zustand: Brand New. 528 pages. 9.61x6.69x1.19 inches. In Stock.

Taschenbuch. Zustand: Neu. Neuware.

Zustand: New.

Zustand: New. KlappentextrnrnThis is a reproduction of the original artefact. Generally these books are created from careful scans of the original. This allows us to preserve the book accurately and present it in the way the author intended. Since the origina.

Taschenbuch. Zustand: Neu. Druck auf Anfrage Neuware - Printed after ordering - Preface.- The Maillard reaction by Ted Labuza.- Chemistry.- Chemical Pathways of the Maillard Reaction.- Roast Aroma Formation. The Role of Amino Acids During the Maillard Reaction.- Detection of Maillard Reaction Intermediates by High Pressure Liquid Chromatography (HPLC) and Gas Chromatography.- Oxidative Degradation of Protein-Bound Amadori Products : Formation of Nc-Carboxymethyllysine and N-Carboxymethyl Amino Acids as Indicators of the Extent of Non-Enzymatic Glysosylation.- Glucose-Lysozyme Reactions in a Restricted Water Environment.- Model Experiments on the Formation of N- -Carboxymethyllysine (CML) in Foods.- Maillard Reaction in Sugar-Protein Systems.- The Role of 3-Deoxyglucosone in the Maillard Reaction.- Characterization of the Major Browning Derivates of Lysine with 2-Amino-2-Deoxy-D-Glucose.- Intramolecular Nucleophilic Substitution Reactions of Tryptophan and Lysine Amadori Rearrangement Products.- Related Ring Enlargement Reactions of Proline, Azetidinic Acid, Arginine and Lysine with Reducing Sugars.- Effect of Lipid in the Maillard Reaction.- Heterocycle Formation from Malondialdehyde and Amino Sugars.- Key Mechanistic Problems Posed by the Maillard Reaction.- Food Science.- The Influence of Maillard Reactions on the Sensory Properties of Foods.- Development of the Maillard Reaction During Food Processing.- Studies on Bakers Yeast as a Source of Maillard-Type Bread Flavor Compounds.- Flavor Problems Associated with the Microwave Cooking of Food Products.- Volatile Components of Okra (Hibiscus Esculentus L.) Formed as a Result of the Maillard Reaction.- The Mode of Action of Antibacterial Maillard Reaction Products.- Inhibitory Effects of Tea Extracts on the Formation of Advanced Glycosylation Products.- The Antibacterial Effect of Maillard Reaction Products and Sorbic Acid at Different pH Levels and Temperatures.- Safety of Amino Acids Heated with Sodium Ascorbate.- The Chemistry of Coloured Compounds Formed During Sugar Manufacture.- Nutrition.- Influence of the Maillard Reaction on the Nutritional Value of Foods.- Metabolism and Physiological Effects of Maillard Reaction Products (MRP).- Balance Studies with Glycosylated Proteins on Human Volunteers.- Separation and Characterization of Metal Chelating Compounds in Coffee.- Antioxidative Effect of Maillard Reaction Products in Vivo.- Effect of Melanoidin on Cholesterol in Plasma, Liver and Feces in Rats Fed a High-Cholesterol Diet.- Immunodominancy and Antigenic Structure of Lactose-Protein Maillard Adduct.- Antibody-Binding to a Maillard-Reacted Protein.- Physiological Activity and Metabolism of 3-Deoxyglucosone.- Allergenicity of Malondialdehyde-Protein Complex in Soybean-sensitive Individuals.- Toxicology.- Mutagens and Carcinogens Formed by Cooking Meat and Fish : Heterocyclic Amines.- Anticarcinogenic Effect of Browning Reaction Products.- Maillard Reactions and the Formation of Genotoxic Amino-imidazoazaarenes (AIA) Present in Fried Meat and Fish.- Micromethod for the Determination of Heterocyclic Amines.- Scavenging of Active Oxygens by Melanoidin.- Inhibition of in Vivo Mutagenicity by Maillard Reaction Products and Coffee.- Mutagen Formation in Wheat Gluten, Carbohydrates, and Amino Acid and Gluten Carbohydrate Blends.- 2-0xoaldehyde-Metabolizing Enzymes in Animal and Plant Tissues.- Inhibition of Formation of Mutagens/Carcinogens During Cooking of Meat.- In Vivo Reaction.- The Maillard Reaction as a Basis for a Theory of Aging.- Nonenzymatic Reaction of Reducing Sugars with DNA.- Accumulation of Maillard Reaction Products in Tissue Proteins.- In Vitro and In Vivo Glycation of Human IgG.- Formation of Early and Advanced Glycation Products of Lens Crystal1ins with Erythrose, Ribose and Glucose.- Increased Glycation of Human Erythrocyte Cu, Zn-Superoxide Dismutase in Diabetic Patients with Cataracts and Retinopathy.- Autoxidation and DNA Cleavage Reaction of Glycated Proteins.- Biological Recogni.…

Zustand: New.

Zustand: Used. pp. 516.

Zustand: New.

Zustand: Used. pp. 516.

Couverture rigide. Zustand: bon. RO60053939: 1961. In-8. Relié. Etat d'usage, Couv. convenable, Dos satisfaisant, Intérieur acceptable. 319 pages. Illustré de nombreuses figures en noir et maron dans le texte. Annotations en page de garde (ex-libris). Tranche tachée. . . . Classification Dewey : 530-Physique. …

Couverture rigide. Zustand: bon. R320152487: 1963. In-8. Cartonné. Etat d'usage, Coins frottés, Dos satisfaisant, Intérieur acceptable. 254 pages - nombreuses illustrations en couleurs et en noir et blanc dans le texte. . . . Classification Dewey : 372.8-Livre scolaire : autres matières.

Couverture souple. Zustand: bon. R150147273: 1961. In-8. Broché. Etat d'usage, Couv. légèrement passée, Dos frotté, Intérieur acceptable. 319 pages. Nombreuses illustrations en couleurs dans le texte. . . . Classification Dewey : 372.8-Livre scolaire : autres matières.

Broché. Zustand: Moyen. Ed. originale. Brochage d'époque, dos fendu ; à toutes marges ; intérieur frais, rares rousseurs claires ; III+135pp ; ouvrage orné de 12 belles vues lithographiées HT(d'après nature par Oudin et Royer) ; table (p134-135) des personnages célèbres des localités arrosées par l'Aube. Ouvrage retraçant le cheminement de la rivière, de sa source (à Auberive en Haute-Marne) jusqu'à la Seine ; de belles lithographies romantiques l'illustre ; peu courant.…