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The Maillard Reaction in Foods and Medicine
- 1st Edition - April 1, 1998
- Editors: J O'Brien, H E Nursten, M J Crabbe, J M Ames
- Language: English
- Hardback ISBN:9 7 8 - 1 - 8 5 5 7 3 - 7 9 1 - 4
- eBook ISBN:9 7 8 - 1 - 8 4 5 6 9 - 8 4 4 - 7
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
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Request a sales quoteThis 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.
Food scientists and technologists
Reaction mechanisms; Food technology; Kinetics and analytical aspects; Flavour chemistry; Toxilogical and antioxidants; Health and disease.
- No. of pages: 480
- Language: English
- Edition: 1
- Published: April 1, 1998
- Imprint: Woodhead Publishing
- Hardback ISBN: 9781855737914
- eBook ISBN: 9781845698447
JO
J O'Brien
Affiliations and expertise
University of SurreyJA
J M Ames
Affiliations and expertise
University of Reading, UKRead The Maillard Reaction in Foods and Medicine on ScienceDirect