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Maillard Reactions in Chemistry, Food and Health

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Descriere

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.

Detalii

ISBN: 9781855737921
Autori: J O'Brien, T P Labuza, V Monnier, J Baynes
Limba: Engleză
An apariție: 1998
Coperta: Hardcover
Editura: Elsevier Science
Nr. pagini: 458
Greutate: 820gr

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