The Maillard Reaction (Hardcover)

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.

General

Imprint:	Royal Society of Chemistry
Country of origin:	United Kingdom
Series:	RSC Food Analysis Monographs
Release date:	March 2002
First published:	2002
Authors:	Sian E. Fayle • Juliet A. Gerrard
Series editors:	Peter S. Belton
Dimensions:	234 x 156 x 13mm (L x W x T)
Format:	Hardcover - Unsewn / adhesive bound
Pages:	134
ISBN-13:	978-0-85404-581-5
Categories:	Books > Science & Mathematics > Chemistry > Analytical chemistry > General Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology > General
LSN:	0-85404-581-3
Barcode:	9780854045815

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