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  3. Maillard Reactions in Chemistry, Food and Health
Maillard Reactions in Chemistry, Food and Health (e-bog) af -
O'Brien, J (redaktør)

Maillard Reactions in Chemistry, Food and Health e-bog

2190,77 DKK (inkl. moms 2738,46 DKK)
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 dis...
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Forfattere O'Brien, J (redaktør)
Forlag Woodhead Publishing
Udgivet 1 januar 1998
Længde 458 sider
Genrer Food and beverage technology
Sprog English
Format pdf
Beskyttelse LCP
ISBN 9781845698393

Beskrivelse

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.