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
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
Readership
Food scientists and technologists
Table of contents
Table of contents
Chemistry; Maillard reactions in food; Maillard reaction and health.
Product details
Product details
- Edition: 1
- Latest edition
- Published: January 1, 1998
- Language: English
About the editors
About the editors
TL
T P Labuza
Affiliations and expertise
University of MinnesotaVM
V Monnier
Affiliations and expertise
Case Western Reserve UniversityJB
J Baynes
Affiliations and expertise
University of South Carolina, USAJO
J O'Brien
Affiliations and expertise
University of SurreyView book on ScienceDirect
View book on ScienceDirect
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