Skip to main content

Save up to 30% on Elsevier print and eBooks with free shipping. No promo code needed.

Save up to 30% on print and eBooks.

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

Maillard Reactions in Chemistry, Food and Health

Purchase options

LIMITED OFFER

Save 50% on book bundles

Immediately download your ebook while waiting for your print delivery. No promo code is needed.

Institutional subscription on ScienceDirect

Request a sales quote
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.