The Maillard Reaction in Foods and Medicine

The Maillard Reaction in Foods and Medicine

1st Edition - April 1, 1998

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  • Editors: J O'Brien, H E Nursten, M J Crabbe, J M Ames
  • eBook ISBN: 9781845698447

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Description

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.

Readership

Food scientists and technologists

Table of Contents

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

Product details

  • No. of pages: 480
  • Language: English
  • Copyright: © Woodhead Publishing 1998
  • Published: April 1, 1998
  • Imprint: Woodhead Publishing
  • eBook ISBN: 9781845698447

About the Editors

J O'Brien

Affiliations and Expertise

University of Surrey

H E Nursten

M J Crabbe

J M Ames

Affiliations and Expertise

University of Reading, UK

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