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Maillard Reactions in Chemistry, Food and Health

Part of the Special Publication S. series
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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 the latest research and discusses aspects of the chemistry, kinetics, technology and toxicology of this reaction.

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Product Details
Royal Society of Chemistry
0851868029 / 9780851868028
Hardback
664.07
31/10/1994
United Kingdom
English
xviii, 440 p. : ill.
24 cm
postgraduate /research & professional /technical & vocational Learn More