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The Maillard reaction in foods and medicine /
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.
| Clasificación: | Libro Electrónico |
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| Otros Autores: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Cambridge :
Woodhead Publishing Ltd,
1998.
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| Colección: | Woodhead Publishing in food science, technology, and nutrition ;
18. |
| Temas: | |
| Acceso en línea: | Texto completo |
| Sumario: | 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. |
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| Descripción Física: | 1 online resource (480 pages). |
| Público: | Undergraduate. |
| Bibliografía: | ReferencesChapter 3. The Role of the Maillard Reaction in the Food Industry; Introduction; Chemistry of the Maillard Reaction; The Role of the Maillard Reaction in the Food Industry; Processes; Product Quality/Shelf Life; Industrial Examples; Conclusions; References; Chapter 4. Amadoriase Isoenzymes (Fructosyl Amine: Oxygen Oxidoreductase EC1.5.3) from Aspergillus fumigatus; Introduction; Materials and Methods; Results; Discussion; References; Part II:Reaction Mechanisms; Chapter 5. Correlations between Structure and Reactivity of Amadori Compounds: the Reactivity of Acyclic Forms; Introduction. |
| ISBN: | 9781845698447 1845698444 |