The Maillard Reaction in Foods and Medicine

Edited by

  • J O'Brien, University of Surrey
  • H E Nursten
  • M J Crabbe
  • J M Ames, University of Reading, UK

This collection of papers are devoted to a single chemical reaction, The Maillard reaction. They look at various different topics, such as its use in the food industry, and its relation to ageing and age-related diseases.
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Food scientists and technologists


Book information

  • Published: April 1998
  • Imprint: Woodhead Publishing
  • ISBN: 978-1-85573-791-4

Table of Contents

Reaction mechanisms; Food technology; Kinetics and analytical aspects; Flavour chemistry; Toxilogical and antioxidants; Health and disease.