The Maillard Reaction Hardback
by Sian E Fayle, Juliet A. (University of Auckland, New Zealand) Gerrard
Part of the RSC Food Analysis Monographs series
Hardback
Description
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.
Information
-
Available to Order - This title is available to order, with delivery expected within 2 weeks
- Format:Hardback
- Pages:134 pages, No
- Publisher:Royal Society of Chemistry
- Publication Date:18/03/2002
- Category:
- ISBN:9780854045815
Information
-
Available to Order - This title is available to order, with delivery expected within 2 weeks
- Format:Hardback
- Pages:134 pages, No
- Publisher:Royal Society of Chemistry
- Publication Date:18/03/2002
- Category:
- ISBN:9780854045815
