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
- 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
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.
Food scientists and technologists
Reaction mechanisms; Food technology; Kinetics and analytical aspects; Flavour chemistry; Toxilogical and antioxidants; Health and disease.
- Edition: 1
- Latest edition
- Published: April 1, 1998
- Language: English
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