Maillard Reactions in Chemistry, Food and Health
- 1 Edición - 1 de enero de 1998
- Última edición
- Editores: T P Labuza, V Monnier, J Baynes, J O'Brien
- Idioma: Inglés
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… Leer más
Descripción
Descripción
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.
De interès para
De interès para
Food scientists and technologists
Índice
Índice
Chemistry; Maillard reactions in food; Maillard reaction and health.
Detalles del producto
Detalles del producto
- Edición: 1
- Última edición
- Publicado: 1 de enero de 1998
- Idioma: Inglés
Sobre los editores
Sobre los editores
TL
T P Labuza
Afiliaciones y experiencia
University of MinnesotaVM
V Monnier
Afiliaciones y experiencia
Case Western Reserve UniversityJB
J Baynes
Afiliaciones y experiencia
University of South Carolina, USAJO
J O'Brien
Afiliaciones y experiencia
University of SurreyVer libro en ScienceDirect
Ver libro en ScienceDirect
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