机读格式显示(MARC)
- 000 03363cam 2200421 a 4500
- 008 071210s2008 maua b 101 0 eng
- 020 __ |a 1573317195 (paper : alk. paper)
- 020 __ |a 9781573317191 (paper : alk. paper) : |c CNY1109.00
- 040 __ |a DNLM/DLC |c DLC |d NLM |d OCLCG |d COA |d C#P |d YDXCP |d AGL |d CS1 |d BAKER |d AGL |d DLC
- 050 00 |a RB171 |b .M338 2008
- 082 00 |a 612/.0157 |2 22
- 090 __ |a TS201.2-53/MRR/ED-11
- 093 __ |a TS201.2-53 |2 4
- 099 __ |a CAL 022009026366
- 245 04 |a The Maillard reaction : |b recent advances in food and biomedical sciences / |c edited by Erwin Schleicher, Veronika Somoza, and Peter Schieberle.
- 260 __ |a Boston, Mass. : |b Published by Blackwell Publishing on behalf of the New York Academy of Sciences, |c 2008.
- 300 __ |a xiii, 340 p. : |b ill. (some col.) ; |c 26 cm.
- 490 0_ |a Annals of the New York Academy of Sciences, |x 0077-8923 ; |v v. 1126
- 500 __ |a "This volume is the result of the 9th International Symposium on the Maillard Reaction, held September 1-5, 2007 in Munich, Germany."--P. vii.
- 504 __ |a Includes bibliographical references and index.
- 505 0_ |a Model studies on protein glycation : influence of cysteine on the reactivity of arginine and lysine residues towards glyoxal -- N-terminal glycation of proteins and peptides in foods and in vivo : evaluation by LC/MS of N-(2-furoylmethyl)valine in acid hydrolyzates of human hemoglobin -- Isolation and partial characterization of four fluorophores formed by non-enzymatic browning of methylglyoxal and glutamine derived ammonia -- Determination of N?-(carboxymethyl)lysine in foods and related systems -- The dicarbonyl proteome : proteins susceptible to dicarbonyl glycation at functional sites in health, ageing, and disease -- Pentosidine effects on human osteoblasts in vitro -- Peptide catalyzed Maillard reaction : characterization of 13C reductones -- Succination of proteins by fumarate : mechanism of inactivation of glyceraldehyde-3-phosphate dehydrogenase in diabetes -- The role of the Amadori product in the complications of diabetes -- Origin and yields of acetic acid in pentose-based Maillard reaction systems -- Age homeostasis : exogenous oxidants and innate defenses -- Maillard products as biomarkers in cancer -- ?-dicarbonyl compounds : key intermediates for the formation of carbohydrate based melanoidins -- Time-dependent component-specific regulation of gastric acid secretion related proteins by roasted coffee constituents -- Induction of heat shock proteins and the proteasome system by casein-nepsilon-carboxymethyllysine and nepsilon-carboxymethyllysine in CACO-2 cells -- RAGE expression in experimental diabetic retinopathy.
- 530 __ |a Also issued online
- 650 _0 |a Maillard reaction |v Congresses.
- 650 12 |a Maillard Reaction |v Congresses.
- 700 1_ |a Schieberle, Peter.
- 700 1_ |a Schleicher, Erwin.
- 700 1_ |a Somoza, Veronika.
- 710 2_ |a New York Academy of Sciences.
- 711 2_ |a International Symposium on the Maillard Reaction |n (9th : |d 2007 : |c Munich, Germany)
- 905 __ |a CAU |f TS201.2-53/MRR/ED-11 |b W0085954(or.)
- 907 __ |a CAU |f TS201.2-53/MRR/ED-11 |b W0085954(or.)
- 999 __ |I xy1 |i 20110302 16:43:18 |G xy1 |g 20110309 16:02:5