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The Maillard Reaction in Foods and Medicine
1st Edition
Editors:
J O'Brien
H E Nursten
M J Crabbe
J M Ames
eBook ISBN: 9781845698447
Hardcover ISBN: 9781855737914
Imprint: Woodhead Publishing
Published Date: 1st April 1998
Page Count: 480
View all volumes in this series: Woodhead Publishing Series in Food Science, Technology and Nutrition
Table of Contents
Reaction mechanisms; Food technology; Kinetics and analytical aspects; Flavour chemistry; Toxilogical and antioxidants; Health and disease.
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
Details
- No. of pages:
- 480
- Language:
- English
- Copyright:
- © Woodhead Publishing 1998
- Published:
- 1st April 1998
- Imprint:
- Woodhead Publishing
- eBook ISBN:
- 9781845698447
- Hardcover ISBN:
- 9781855737914
About the Editors
J O'Brien Editor
Affiliations and Expertise
University of Surrey
H E Nursten Editor
M J Crabbe Editor
J M Ames Editor
Affiliations and Expertise
University of Reading, UK