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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:9781855737921
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eBook ISBN:9781845698393
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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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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.
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 Minnesota
VM
V Monnier
Affiliations and expertise
Case Western Reserve University
JB
J Baynes
Affiliations and expertise
University of South Carolina, USA
JO
J O'Brien
Affiliations and expertise
University of Surrey
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