The Maillard reaction in foods and medicine /
This collection of papers are devoted to a single chemical reaction, the Maillard reaction. They look at various different topics, such as its use in the food industry, and its relation to ageing and age-related diseases.
| Corporate Author: | |
|---|---|
| Other Authors: | |
| Format: | eBook |
| Language: | English |
| Published: |
Cambridge :
Woodhead Publishing Ltd,
1998.
|
| Series: | Woodhead Publishing in food science, technology, and nutrition ;
18. |
| Subjects: | |
| Online Access: | Connect to the full text of this electronic book |
| Summary: | This collection of papers are devoted to a single chemical reaction, the Maillard reaction. They look at various different topics, such as its use in the food industry, and its relation to ageing and age-related diseases. |
|---|---|
| Physical Description: | 1 online resource (480 pages). |
| Audience: | Undergraduate. |
| Bibliography: | ReferencesChapter 3. The Role of the Maillard Reaction in the Food Industry; Introduction; Chemistry of the Maillard Reaction; The Role of the Maillard Reaction in the Food Industry; Processes; Product Quality/Shelf Life; Industrial Examples; Conclusions; References; Chapter 4. Amadoriase Isoenzymes (Fructosyl Amine: Oxygen Oxidoreductase EC1.5.3) from Aspergillus fumigatus; Introduction; Materials and Methods; Results; Discussion; References; Part II:Reaction Mechanisms; Chapter 5. Correlations between Structure and Reactivity of Amadori Compounds: the Reactivity of Acyclic Forms; Introduction. |
| ISBN: | 9781845698447 1845698444 |