IMARS

The New Issue of IMARS Highlights (July 2010) avalibale for IMARS Members

IMARS Webeditor — Fri, 23 Jul 2010 14:58:52 +0000

Naila Rabbani

I am grateful to our associate editors Alejandro Gugliucci, Josephine M. Forbes and Vincenzo Fogliano for sending their articles for this month’s issue of Highlights and Paul Thornalley for contributing to the Editor’s notes. For this edition we have contributions focussing on biomedical aspect of the Maillard reaction. Included in this interesting collection of papers there is also a contribution on the prospective effects of dietary glycation adducts in health. This is a controversial area and one that will no doubt create intense debate and discussion at conferences and research team meetings now and for the foreseeable future.
I would like to receive more contributions from food chemists on this topic. So please let us hear your views and insights into important glycation adducts in foodstuffs and their effects on nutritional value, beneficial and adverse effects.
As always, of course, I look to invite feedback on any of the issues covered in IMARS Highlights and other glycation-related issues in the headlines. We want to hear from you. Please tell us what you think by emailing n.rabbani@warwick.ac.uk

Naila Rabbani

If you are an IMARS Member already registred, go to the Reserved IMARS Highlights Page
Register yourself to the IMARS Website to read it

Published the IMARS Flyer: an opportunity to learn more about IMARS and to promote IMARS in scientific meetings

IMARS Webeditor — Tue, 13 Jul 2010 14:58:09 +0000

Click to Download the IMARS Flyer

IMARS FLYER Printing Istructions

Proceedings of the 10th International Symposium on the The Maillard Reaction

IMARS Webeditor — Thu, 01 Jul 2010 06:36:29 +0000

The Proceedings of the 10th International Symposium on the The Maillard Reaction (Cairns, Australia) are close to be published.

We are happy to publish the “Table of Contents” of the book.

Soon you will find here the information on how to get the book.

Click to download

From the IMARS President: First Coffe, Cocoa & Tea Meeting

IMARS Webeditor — Tue, 22 Jun 2010 19:11:47 +0000

Click to download the first circular

Dear Colleague,
attached the first circular advertising the a meeting on coffee cocoa and tea that will be in Novara (near Milan) in September 2011. The conference will deal with chemical, technological and nutritional aspects also related to Maillard reaction. We expect to have leading scientists both from Universities and Industries. IMARS members will have a discounted registration fee.
Second Circular with all details is expected in September 2010.
Yours
Vincenzo

MAY 2010: Welcome to this month’s issue of Highlights.

IMARS Webeditor — Thu, 25 Mar 2010 00:00:18 +0000

This month’s issue of Highlights present articles by the distinguished scientists in their field, implicating the dangerous role Glyoxalase-1 plays in certain types of Cancer and in hereditary schizophrenia. I thank our this month’s associate editors Toshio Miyata, Paul Thornalley and Rosario Zamora for their contributions.

Naila Rabbani

As always, we want to hear from you. Please tell us what you think by emailing: n.rabbani@warwick.ac.uk

If you are an IMARS Member already registred, go to the Reserved IMARS Highlights Page
Register yourself to the IMARS Website to read it

Discounted Maillard Reaction Product for IMARS Members

IMARS Webeditor — Sun, 21 Feb 2010 11:08:24 +0000

Dear IMARS members,
I’m very happy to announce that from the 23 February it is possible to buy the Maillard reaction products present in the PolyPeptide catalogue through IMARS website. Using this modality members will have a 5% discount on the catalogue price. Here you will find all practical details and a guided procedure to order. Of course IMARS office will give you any further explanation upon request.
I hope this agreement is a first step of a fruitful collaboration between Polypeptide and IMARS and I reckon that with your help other similar collaboration can be established in the future

IMARS Membership

IMARS Webeditor — Fri, 01 Jan 2010 07:11:52 +0000

Any person who supports the goals of the Society may become an Associate by filling out the application form and paying the annual dues. A scientist or other scholar with appropriate credentials may apply to become a Member …read more …

First International Congress in Food Technology

IMARS Webeditor — Fri, 01 Jan 2010 07:05:13 +0000

The “First International Congress in Food Technology” will be held in Antalya (Turkey) on November 3-6, 2010. A half-day satellite meeting of IMARS will also be … read more….

How to support IMARS

IMARS Webeditor — Fri, 01 Jan 2010 07:00:16 +0000

The International Maillard Reaction Society (IMARS) is funded through membership fees and donations (tax deductible). IMARS is most grateful for every contribution that will help sustain its mission. Research scientists are invited to join as members, and contribute through active membership, donations and work on one or several of its committees. Corporations are invited to … read more …

President’s Message

IMARS Webeditor — Fri, 01 Jan 2010 00:00:29 +0000

Dear Colleagues, Friends and Visitors to this site,

The purpose of this message is to invite all researchers in food science, nutrition, biology and medicine having an interest in the Maillard Reaction to join the International Maillard Reaction Society.

In 1912, Louis Camille Maillard postulated that his discovery, i.e., the reaction between reducing sugars and amino acids, would be of relevance to agronomy, nutrition and medicine, in particular diabetes. As we know today, every aspect of Maillard’s discovery has materialized into major implications, both of beneficial … read more …