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Elsevier

Maillard Reactions in Chemistry, Food and Health

  • 1st Edition - January 1, 1998
  • Latest edition
  • Editors: T P Labuza, V Monnier, J Baynes, J O'Brien
  • Language: English

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… Read more

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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.

Product details

  • Edition: 1
  • Latest edition
  • Published: January 1, 1998
  • Language: English

About the editors

T P Labuza

Editor
Affiliations and expertise
University of Minnesota

V Monnier

Editor
Affiliations and expertise
Case Western Reserve University

J Baynes

Editor
Affiliations and expertise
University of South Carolina, USA

J O'Brien

Editor
Affiliations and expertise
University of Surrey

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