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Maillard Reaction - Consequences for the Chemical & Life Sciences

Language EnglishEnglish
Book Hardback
Book Maillard Reaction - Consequences for the Chemical & Life Sciences Ikan
Libristo code: 04894955
Publishers John Wiley & Sons Inc, March 1996
The Maillard reaction, named after its inventor, Louis-Camille Maillard, refers to reactions between... Full description
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The Maillard reaction, named after its inventor, Louis-Camille Maillard, refers to reactions between amines and carbonyl compounds. It has been detected in heated, dried and stored foods and in mammalian organisms. It is responsible for changes in the colour and nutritive value of foodstuffs. This volume contains essays on our current understanding of the reaction, including updated reviews on its involvement in the scavenging of oxygen, the thermal generation of aromas, and the mechanistic aspects of free radicals.

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About the book

Full name Maillard Reaction - Consequences for the Chemical & Life Sciences
Author Ikan
Language English
Binding Book - Hardback
Date of issue 1996
Number of pages 228
EAN 9780471963004
ISBN 0471963003
Libristo code 04894955
Publishers John Wiley & Sons Inc
Weight 482
Dimensions 153 x 236 x 19

Categories

Technology, Engineering, Agriculture > Industrial chemistry & manufacturing technologies > Industrial chemistry & chemical engineering > Food & beverage technology
Mathematics & Science > Chemistry > Organic chemistry
Mathematics & Science > Biology, life sciences > Biochemistry
Medicine & Nursing > Pre-clinical medicine: basic sciences
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