Maillard Reactions in Chemistry, Food and Health

Maillard Reactions in Chemistry, Food and Health

by T P Labuza
     
 

ISBN-10: 1855737922

ISBN-13: 9781855737921

Pub. Date: 01/28/1998

Publisher: Elsevier Science

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

Overview

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.

Product Details

ISBN-13:
9781855737921
Publisher:
Elsevier Science
Publication date:
01/28/1998
Series:
Woodhead Publishing Series in Food Science, Technology and Nutrition Series, #17
Pages:
458
Product dimensions:
6.30(w) x 9.06(h) x (d)

Table of Contents

Chemistry; Maillard reactions in food; Maillard reaction and health.

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