by
Coultate, T. P.
Call Number
664.07 COU
Publication Date
2002 1996
Format:
Books
Relevance:
63391.2227
by
Adams, M. R.
Call Number
576.163 ADA
Publication Date
2000
Format:
Books
Relevance:
63389.8320
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3.
by
International Flavor Conference (10th :, 2000 : Paros, Greece)
Call Number
664.5 INT
Publication Date
2001
Format:
Books
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47541.2695
by
Dickinson, Eric, editor.
Call Number
641.1 FOO
Publication Date
1991
Format:
Electronic Resources
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30852.9043
by
Holland, B.
Call Number
613.2 HOL
Publication Date
1988
Format:
Books
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341.2496
by
Holland, B.
Call Number
613.2 HOL
Publication Date
1989
Format:
Books
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299.4558
by
Holland, B.
Call Number
613.2 HOL
Publication Date
1991
Format:
Books
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298.3038
by
Nursten, H. E.
Call Number
664.02 22
Publication Date
2005
Summary
Research in the field of the Maillard reaction has developed rapidly in recent years as a result of not only the application of improved analytical techniques, but also of the realisation that the Maillard reaction plays an important role in some human diseases and in the ageing process. The Maillard Reaction: Chemistry, Biochemistry, and Implications provides a comprehensive treatise on the Maillard reaction. This single-author volume covers all aspects of the Maillard reaction in a uniform, co-ordinated, and up-to-date manner. The book encompasses: the chemistry of non-enzymic browning; recent advances; colour formation in non-enzymic browning; flavour and off-flavour formation in non-enzymic browning; toxicological aspects; nutritional aspects; other physiological aspects; other consequences of technological significance; implications for other fields; non-enzymic browning due mainly to ascorbic acid; caramelisation; inhibition of non-enzymic browning in foods; and inhibition of the Maillard reaction in vivo. The Maillard Reaction: Chemistry, Biochemistry, and Implications will be welcomed as an important publication for both new and experienced researchers who are involved in solving the mysteries and complexities of Maillard chemistry and biochemistry. It will also appeal to students, university lecturers, and researchers in a variety of fields, including food science, nutrition, biochemistry, medicine, pharmacology, toxicology, and soil science.
Format:
Electronic Resources
Relevance:
0.0539
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