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Elsevier

The Maillard Reaction in Foods and Medicine

  • 1st Edition - April 1, 1998
  • Latest edition
  • Editors: J O'Brien, H E Nursten, M J Crabbe, J M Ames
  • Language: English

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… Read more

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

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

About the editors

JO

J O'Brien

Affiliations and expertise
University of Surrey

JA

J M Ames

Affiliations and expertise
University of Reading, UK

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