The Maillard reaction : interface between aging, nutrition and metabolism /

In September 2009, a meeting was held in Palm Cove, Australia, which brought together the world experts in the Maillard or 'browning' reaction. This reaction causes the browning of foods when they are heated and in chocolate, caramel and beer, this reaction is appetizing, contributing to a...

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Bibliographic Details

Other Authors:	Forbes, Josephine, Thomas, Merlin
Format:	eBook
Language:	English
Published:	Cambridge : Royal Society of Chemistry, [2010]
Series:	Special Publication ; 322
Subjects:	Maillard reaction. Chemical Phenomena. Maillard Reaction. Organic Chemistry Phenomena. Congress. Dietetics & nutrition. MEDICAL > Pathology. MEDICAL > Pathophysiology. Electronic books.
Online Access:	Connect to the full text of this electronic book