Description

The Maillard reaction was originally studied due to its importance in foods. Lately, it has been found to play a key role in many health-related issues. It is now associated with diabetes, ageing and cancer. The 5th International Symposium on The Maillard Reaction was held at the University of Minnesota, USA, in August 1993. This volume of conference proceedings presents recent research and discusses aspects of the chemistry, kinetics, technology and toxicology of this reaction.

Readership

Food scientists and technologists

Table of Contents

Chemistry; Maillard reactions in food; Maillard reaction and health.

Details

No. of pages:
458
Language:
English
Copyright:
© 1998
Published:
Imprint:
Woodhead Publishing
eBook ISBN:
9781845698393
Print ISBN:
9781855737921

About the editors

T P Labuza

Affiliations and Expertise

University of Minnesota

V Monnier

Affiliations and Expertise

Case Western Reserve University

J Baynes

Affiliations and Expertise

University of South Carolina, USA

J O'Brien

Affiliations and Expertise

University of Surrey

Reviews

The Maillard reaction was originally studied due to its importance in foods. Lately, it has been found to play a key role in many health-related issues. It is now associated with diabetes, ageing and cancer. The 5th International Symposium on The Maillard Reaction was held at the University of Minnesota, USA, in August 1993. This volume of conference proceedings presents recent research and discusses aspects of the chemistry, kinetics, technology and toxicology of this reaction.