Maillard Reactions in Chemistry, Food and Health
T P Labuza (Redaktør) ; V Monnier (Redaktør) ; J Baynes (Redaktør) ; J O'Brien (Redaktør)
The Maillard reaction was originally studied due to its importance in foods. Lately, it has been found to play a key role
in many health-related issues. It is now associated with diabetes, ageing and cancer. Les mer
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Innbundet
Innbundet
Vår pris:
3375,-
(Innbundet)
Fri frakt!
Leveringstid:
Ikke i salg
The Maillard reaction was originally studied due to its importance in foods. Lately, it has been found to play a key role
in many health-related issues. It is now associated with diabetes, ageing and cancer. The 5th International Symposium on The
Maillard Reaction was held at the University of Minnesota, USA, in August 1993. This volume of conference proceedings presents
recent research and discusses aspects of the chemistry, kinetics, technology and toxicology of this reaction.
- FAKTA
-
Utgitt:
1998
Forlag: Elsevier Science & Technology
Innbinding: Innbundet
Språk: Engelsk
Sider: 458
ISBN: 9781855737921
- KATEGORIER:
- SERIE:
- VURDERING
-
Gi vurdering
Les vurderinger
Chemistry; Maillard reactions in food; Maillard reaction and health.