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Synopsis
This first comprehensive review of the Maillard reaction and its applications shows the present state-of-the-art, including the most recent developments in its use. Describing the relevance of the reaction in areas of chemistry, geochemistry, nutritional and life sciences, leading scientists bring together both theoretical and practical aspects of the Maillard reaction.
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About the Author
Raphael Ikan is the editor of The Maillard Reaction, published by Wiley.
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The Maillard Reaction Conseqences for the Chemical and Life Sciences
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John Wiley, Chichester, 1996
ISBN 10: 0471963003
ISBN 13: 9780471963004
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The Maillard Reaction
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Maillard Reaction : Consequences for the Chemical and Life Sciences
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Maillard Reaction : Consequences for the Chemical and Life Sciences
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The Maillard Reaction
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The Maillard Reaction (eng)
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The Maillard Reaction (Hardcover)
Published by
John Wiley & Sons Inc, New York, 1996
ISBN 10: 0471963003
ISBN 13: 9780471963004
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Hardcover. Condition: new. Hardcover. This first comprehensive review of the Maillard reaction and its applications shows the present state-of-the-art, including the most recent developments in its use. Describing the relevance of the reaction in areas of chemistry, geochemistry, nutritional and life sciences, leading scientists bring together both theoretical and practical aspects of the Maillard reaction. The Maillard reaction, named after its inventor, Louis-Camille Maillard, refers to reactions between amines and carbonyl compounds, and is responsible for changes in the colour and nutritive value of foodstuffs. This volume contains essays on our current understanding of the reaction. This item is printed on demand. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability. Seller Inventory # 9780471963004
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Maillard Reaction : Consequences for the Chemical and Life Sciences
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Maillard Reaction : Consequences for the Chemical and Life Sciences
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The Maillard Reaction
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