Saltar al contenido principal
Elsevier

The Maillard Reaction in Foods and Medicine

  • 1 Edición - 1 de abril de 1998
  • Última edición
  • Editores: J O'Brien, H E Nursten, M J Crabbe, J M Ames
  • Idioma: Inglés

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… Leer más

Descripción

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.

De interès para

Food scientists and technologists

Índice

Reaction mechanisms; Food technology; Kinetics and analytical aspects; Flavour chemistry; Toxilogical and antioxidants; Health and disease.

Detalles del producto

  • Edición: 1
  • Última edición
  • Publicado: 1 de abril de 1998
  • Idioma: Inglés

Sobre los editores

JO

J O'Brien

Afiliaciones y experiencia
University of Surrey

JA

J M Ames

Afiliaciones y experiencia
University of Reading, UK

Ver libro en ScienceDirect

Lee The Maillard Reaction in Foods and Medicine en ScienceDirect