
The Maillard Reaction in Foods and Medicine
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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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