Maillard Reaction In Foods
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The Maillard Reaction in Foods and Medicine
| Author | : John O'Brien |
| Publisher | : Woodhead Publishing |
| Total Pages | : 496 |
| Release | : 1998 |
| Genre | : Antioxidants |
| ISBN | : 9780854047338 |
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This collection of papers are devoted to a single chemical reaction, the Maillard reaction. They look at various different topics, such as its use in the food industry, and its relation to ageing and age-related diseases. This collection of papers are devoted to a single chemical reaction, the Maillard reaction. They look at various different topics, such as its use in the food industry, and its relation to ageing and age-related diseases.
The Maillard Reaction in Foods and Medicine Related Books
Language: en
Pages: 496
Pages: 496
Type: BOOK - Published: 1998 - Publisher: Woodhead Publishing
This collection of papers are devoted to a single chemical reaction, the Maillard reaction. They look at various different topics, such as its use in the food i
Language: en
Pages: 472
Pages: 472
Type: BOOK - Published: 1994 - Publisher:
The Maillard reaction was originally studied because of its importance to foods and has only lately been found to play a key role in many health related issues.
Language: en
Pages: 227
Pages: 227
Type: BOOK - Published: 2005 - Publisher: Royal Society of Chemistry
"The Maillard Reaction: Chemistry, Biochemistry, and Implications provides a comprehensive treatise on the Maillard reaction. This single-author volume covers a
Language: en
Pages: 456
Pages: 456
Type: BOOK - Published: 2016-04-19 - Publisher: CRC Press
Cooking involves chemical reactions that can make food smell and taste better. However, the same process that is responsible for creating the aroma, flavor, pal
Language: en
Pages: 608
Pages: 608
Type: BOOK - Published: 1983 - Publisher:
Abstract: Various aspects of the Maillard reaction (a non-enzymatic reaction that gives food its flavor and color during frying, roasting, and baking) are discu
