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The Maillard reaction : chemistry, biochemistry and implications / Harry Nursten.
- Format:
- Book
- Author/Creator:
- Nursten, H. E.
- Language:
- English
- Subjects (All):
- Maillard reaction.
- Physical Description:
- 1 online resource (xii, 214 pages) : illustrations
- Edition:
- 1st ed.
- Place of Publication:
- Cambridge : Royal Society of Chemistry, 2005.
- Language Note:
- English
- Summary:
- Research in the field of the Maillard reaction has developed rapidly in recent years as a result of not only the application of improved analytical techniques, but also of the realisation that that the Maillard reaction plays an important role in some human diseases and in the ageing process. The Maillard Reaction: Chemistry, Biochemistry, and Implications provides a comprehensive treatise on the Maillard reaction. This single-author volume covers all aspects of the Maillard reaction in a uniform, co-ordinated, and up-to-date manner.The book encompasses: the chemistry of non-enzymic browning;
- Contents:
- The chemistry of nonenzymic browning Recent advances Colour formation in nonenzymic browning Flavour and off-flavour formation in nonenzymic browning Toxicological and protective aspects Nutritional aspects Other physiological aspects Other consequences of technological significance Implications for other fields Nonenzymic browning mainly due to ascorbic acid Caramelisation Inhibition of nonenzymic browning in foods Inhibition of the Maillard reaction in vivo
- Notes:
- Description based upon print version of record.
- Includes bibliographical references and index.
- ISBN:
- 9781615833641
- 1615833641
- 9781847552570
- 1847552579
- OCLC:
- 643058005
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