Maillard Reactions in Chemistry, Food and Health
Author:   T P Labuza (University of Minnesota) ,  V Monnier (Case Western Reserve University) ,  J Baynes (University of South Carolina, USA) ,  J O'Brien (University of Surrey)
Publisher:   Elsevier Science & Technology
Volume:   17
ISBN:  

9781855737921


Pages:   458
Publication Date:   01 January 1998
Format:   Hardback
Availability:   Out of stock   Availability explained


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Maillard Reactions in Chemistry, Food and Health


Overview

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.

Full Product Details

Author:   T P Labuza (University of Minnesota) ,  V Monnier (Case Western Reserve University) ,  J Baynes (University of South Carolina, USA) ,  J O'Brien (University of Surrey)
Publisher:   Elsevier Science & Technology
Imprint:   Woodhead Publishing Ltd
Volume:   17
Dimensions:   Width: 15.60cm , Height: 2.50cm , Length: 23.40cm
Weight:   0.820kg
ISBN:  

9781855737921


ISBN 10:   1855737922
Pages:   458
Publication Date:   01 January 1998
Audience:   Professional and scholarly ,  Professional & Vocational
Format:   Hardback
Publisher's Status:   Out of Print
Availability:   Out of stock   Availability explained

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