Maillard Reaction

Inbunden, Engelska, 1996

6 729 kr

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This first comprehensive review of the Maillard reaction and its applications shows the present state-of-the-art, including the most recent developments in its use. Describing the relevance of the reaction in areas of chemistry, geochemistry, nutritional and life sciences, leading scientists bring together both theoretical and practical aspects of the Maillard reaction.

Produktinformation

Utgivningsdatum1996-03-29
Mått162 x 243 x 18 mm
Vikt482 g
FormatInbunden
SpråkEngelska
Antal sidor228
FörlagJohn Wiley & Sons Inc
ISBN9780471963004

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Kemi inom Naturvetenskap och teknik
Tillverkningsteknik inom Naturvetenskap och teknik
Organisk kemi inom Naturvetenskap och teknik

Geochemical Aspects of the Maillard Reaction (R. Ikan, etal.). Thermal Generation of Maillard Aromas (C.-T. Ho). The Role of Oxidation in the Maillard Reaction in Vivo (J.Baynes). Free Radicals and Glycation Theory (S. Wolff). Scavenging of Active Oxygen by Melanoidins (F. Hayase). The Impact of the Maillard Reaction on the Nutritional Value ofFood Proteins (M. Friedman). Genotoxicity of Maillard Reaction Products (J. Wong & TShibamoto). DNA-Advanced Glycosylation (R. Bucala & A Cerami). Maillard Reaction under Microwave Irradiation (V. Yaylayan). Indexes.