Maillard Reaction

Sian E Fayle author Juliet A Gerrard author Peter S Belton editor

Format:Hardback

Publisher:Royal Society of Chemistry

Published:18th Mar '02

Currently unavailable, and unfortunately no date known when it will be back

Maillard Reaction cover

It is almost 100 years since the Maillard reaction was first described. Despite decades of research since then, the products of the reaction and the mechanistic pathways leading to their formation are only gradually being unravelled. Combining comprehensive information regarding the various methods that can be employed in the analysis of Maillard products with a discussion of the advantages and limitations of those methods, this unique book provides a 'one-stop' text from which methods of analysis may be obtained. It will be useful for both new and experienced researchers who are involved in solving the mysteries and complexities of Maillard chemistry.

"... will be of interest to anyone working in the food industry, but also to biochemists interested in diseases relating to ageing."

* Chemistry and Industry, Issue 16, 19 August 2002, p 20 *

"... well written and provides the basic information that is useful for food analysts."

* Food Research International, 36, 2003, 3

ISBN: 9780854045815

Dimensions: unknown

Weight: 820g

134 pages