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Description for The Maillard Reaction
Paperback. The Maillard reaction, named after its inventor, Louis-Camille Maillard, refers to reactions between amines and carbonyl compounds, and is responsible for changes in the colour and nutritive value of foodstuffs. This volume contains essays on our current understanding of the reaction. Editor(s): Ikan, Raphael. Num Pages: 228 pages, line drawings. BIC Classification: PNN; TDCT. Category: (P) Professional & Vocational; (UP) Postgraduate, Research & Scholarly; (XV) Technical / Manuals. Dimension: 242 x 163 x 18. Weight in Grams: 474.
This first comprehensive review of the Maillard reaction and its applications shows the present state-of-the-art, including the most recent developments in its use. Describing the relevance of the reaction in areas of chemistry, geochemistry, nutritional and life sciences, leading scientists bring together both theoretical and practical aspects of the Maillard reaction.
This first comprehensive review of the Maillard reaction and its applications shows the present state-of-the-art, including the most recent developments in its use. Describing the relevance of the reaction in areas of chemistry, geochemistry, nutritional and life sciences, leading scientists bring together both theoretical and practical aspects of the Maillard reaction.
Product Details
Format
Paperback
Publication date
1996
Publisher
John Wiley and Sons Ltd United Kingdom
Number of pages
228
Condition
New
Number of Pages
228
Place of Publication
New York, United States
ISBN
9780471963004
SKU
V9780471963004
Shipping Time
Usually ships in 7 to 11 working days
Ref
99-50
About Ikan
Raphael Ikan is the editor of The Maillard Reaction, published by Wiley.
Reviews for The Maillard Reaction
"On the whole the editor should be congratulated on the excellentstandard of preparation including a comprehensive list of authorand subject index." (Food Science & Technology Today, March1999)