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Maillard reactions in chemistry, food and health /
The Maillard reaction was originally studied due to its importance in foods. Lately, it has been found to play a key role in many health-related issues. It is now associated with diabetes, ageing and cancer. The 5th International Symposium on The Maillard Reaction was held at the University of Minne...
| Clasificación: | Libro Electrónico |
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| Otros Autores: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Cambridge [England] :
Woodhead Publishing Limited,
2007.
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| Temas: | |
| Acceso en línea: | Texto completo |
| Sumario: | The Maillard reaction was originally studied due to its importance in foods. Lately, it has been found to play a key role in many health-related issues. It is now associated with diabetes, ageing and cancer. The 5th International Symposium on The Maillard Reaction was held at the University of Minnesota, USA, in August 1993. This volume of conference proceedings presents recent research and discusses aspects of the chemistry, kinetics, technology and toxicology of this reaction. |
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| Notas: | "The Proceedings of the Fifth International Symposium on the Maillard Reaction, held at the University of Minnesota, on the 29 August-1 September 1993"--Title page verso "First published in 1994"--Title page verso |
| Descripción Física: | 1 online resource (460 pages) : illustrations, photograph |
| Bibliografía: | Includes bibliographical references at the end of each chapters and index. |
| ISBN: | 9781845698393 1845698398 |