Non-Fiction Books:

The Maillard Reaction

Format

Hardback

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The Maillard Reaction
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Description

The Maillard reaction, named after its inventor, Louis-Camille Maillard, refers to reactions between amines and carbonyl compounds. It has been detected in heated, dried and stored foods and in mammalian organisms. It is responsible for changes in the colour and nutritive value of foodstuffs. This volume contains essays on our current understanding of the reaction, including updated reviews on its involvement in the scavenging of oxygen, the thermal generation of aromas, and the mechanistic aspects of free radicals.
Release date Australia
March 29th, 1996
Contributor
Edited by Raphael Ikan
Country of Publication
United Kingdom
Imprint
John Wiley & Sons Ltd
Pages
228
Dimensions
163x242x18
ISBN-13
9780471963004
Product ID
3079559

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