The Maillard Reaction in Foods and Medicine

Author	: John O'Brien
Publisher	: Woodhead Publishing
Total Pages	: 496
Release	: 1998
ISBN-10	: 0854047336
ISBN-13	: 9780854047338
Rating	: 4/5 (36 Downloads)

DOWNLOAD EBOOK

Book Synopsis The Maillard Reaction in Foods and Medicine by : John O'Brien

Download or read book The Maillard Reaction in Foods and Medicine written by John O'Brien and published by Woodhead Publishing. This book was released on 1998 with total page 496 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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

The Maillard Reaction in Foods and Medicine

Authors: John O'Brien

Categories: Medical

Type: BOOK - Published: 1998 - Publisher: Woodhead Publishing

DOWNLOAD EBOOK

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: 227

Maillard Reaction

Authors: H E Nursten

Categories: Technology & Engineering

Type: BOOK - Published: 2007-10-31 - Publisher: Royal Society of Chemistry

DOWNLOAD EBOOK

Research in the field of the Maillard reaction has developed rapidly in recent years as a result of not only the application of improved analytical techniques,

Language: en
Pages: 456

The Maillard Reaction Reconsidered

Authors: Jack N. Losso

Categories: Medical

Type: BOOK - Published: 2016-04-19 - Publisher: CRC Press

DOWNLOAD EBOOK

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: 376

Process-Induced Chemical Changes in Food

Authors: Fereidoon Shahidi

Categories: Science

Type: BOOK - Published: 1998-04-30 - Publisher: Springer Science & Business Media

DOWNLOAD EBOOK

Chemical changes that occur in foods during processing and storage are manifold and might be both desirable and undesirable in nature. While many of the process

Language: en
Pages: 253

The Maillard Reaction

Authors: Merlin C. Thomas

Categories: Medical

Type: BOOK - Published: 2010 - Publisher: Royal Society of Chemistry

DOWNLOAD EBOOK

In September 2009, a meeting was held in Palm Cove, Australia, which brought together the world experts in the Maillard or 'browning' reaction. This reaction ca