The Maillard reaction /
It is almost 100 years since the Maillard reaction was first described. Despite decades of research since then, the products of the reaction and the mechanistic pathways leading to their formation are only gradually being unravelled. Combining comprehensive information regarding the various methods...
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| Format: | eBook |
| Language: | English |
| Language Notes: | English. |
| Published: |
Cambridge :
Royal Society of Chemistry,
[2002]
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| Series: | RSC food analysis monographs.
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| Subjects: | |
| Online Access: | Connect to the full text of this electronic book |
| Summary: | It is almost 100 years since the Maillard reaction was first described. Despite decades of research since then, the products of the reaction and the mechanistic pathways leading to their formation are only gradually being unravelled. Combining comprehensive information regarding the various methods that can be employed in the analysis of Maillard products with a discussion of the advantages and limitations of those methods, this unique book provides a 'one-stop' text from which methods of analysis may be obtained. It will be useful for both new and experienced researchers who are involved in solving the mysteries and complexities of Maillard chemistry. |
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| Item Description: | Electronic resource. |
| Physical Description: | 1 online resource (xiv, 120 pages) : illustrations |
| Bibliography: | Includes bibliographical references and index. |
| ISBN: | 1847552102 9781847552105 |
| DOI: | 10.1039/9781847552105 |