Maillard Reactions in Chemistry, Food and Health - Woodhead Publishing Series in Food Science, Technology and Nutrition (Hardback)
  • Maillard Reactions in Chemistry, Food and Health - Woodhead Publishing Series in Food Science, Technology and Nutrition (Hardback)
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Maillard Reactions in Chemistry, Food and Health - Woodhead Publishing Series in Food Science, Technology and Nutrition (Hardback)

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£200.00
Hardback 458 Pages / Published: 01/01/1998
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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.

Publisher: Elsevier Science & Technology
ISBN: 9781855737921
Number of pages: 458
Weight: 820 g
Dimensions: 234 x 156 x 25 mm

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