Maillard Reactions in Chemistry, Food and Health
Download or Read eBook Maillard Reactions in Chemistry, Food and Health PDF written by T P Labuza and published by Elsevier. This book was released on 1998-01-01 with total page 460 pages. Available in PDF, EPUB and Kindle.
| Author | : T P Labuza |
| Publisher | : Elsevier |
| Total Pages | : 460 |
| Release | : 1998-01-01 |
| ISBN-10 | : 9781845698393 |
| ISBN-13 | : 1845698398 |
| Rating | : 4/5 (93 Downloads) |
Book Synopsis Maillard Reactions in Chemistry, Food and Health by : T P Labuza
Book excerpt: 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.
