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
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, 3ISBN: 9780854045815
Dimensions: unknown
Weight: 820g
134 pages