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Maillard Reactions in Chemistry, Food and Health
- 1st Edition - January 1, 1998
- Editors: T P Labuza, V Monnier, J Baynes, J O'Brien
- Language: English
- Hardback ISBN:9 7 8 - 1 - 8 5 5 7 3 - 7 9 2 - 1
- eBook ISBN:9 7 8 - 1 - 8 4 5 6 9 - 8 3 9 - 3
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… Read more
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Request a sales quoteThe 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.
Food scientists and technologists
Chemistry; Maillard reactions in food; Maillard reaction and health.
- No. of pages: 458
- Language: English
- Edition: 1
- Published: January 1, 1998
- Imprint: Woodhead Publishing
- Hardback ISBN: 9781855737921
- eBook ISBN: 9781845698393
TL
T P Labuza
Affiliations and expertise
University of MinnesotaVM
V Monnier
Affiliations and expertise
Case Western Reserve UniversityJB
J Baynes
Affiliations and expertise
University of South Carolina, USAJO
J O'Brien
Affiliations and expertise
University of SurreyRead Maillard Reactions in Chemistry, Food and Health on ScienceDirect