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 chronic degenerative diseases such as diabetes, obesity, chronic inflammation, erectile dysfunction, cardiovascular disease, cancer, and Alzheimer's. This book explores the Maillard reaction, which produces advanced glycation end products (AGEs), and its link to chronic degenerative diseases. It also covers dietary factors that can help prevent those diseases.…mehr
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 chronic degenerative diseases such as diabetes, obesity, chronic inflammation, erectile dysfunction, cardiovascular disease, cancer, and Alzheimer's. This book explores the Maillard reaction, which produces advanced glycation end products (AGEs), and its link to chronic degenerative diseases. It also covers dietary factors that can help prevent those diseases.
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.
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