Maillard Reaction (häftad)
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Format
Unsewn / adhesive bound
Språk
Engelska
Serie
RSC Food Analysis Monographs
Antal sidor
134
Utgivningsdatum
2002-03-18
Förlag
Royal Society of Chemistry
Medarbetare
Belton, Peter S (red.)
Dimensioner
241 x 162 x 13 mm
Vikt
336 g
ISBN
9780854045815

Maillard Reaction

av Sian E Fayle, Juliet A Gerrard, Juliet A Gerrard, Sian E Fayle, Peter S Belton
Unsewn / adhesive bound,  Engelska, 2002-03-18
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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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Sian E Fayle, Juliet A Gerrard, Juliet A Gerrard, Sian E Fayle, Peter S Belton

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