Maillard Reaction

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The Maillard Reaction in Foods and Medicine

Author	: John O'Brien
Publisher	: Woodhead Publishing
Total Pages	: 496
Release	: 1998
ISBN-10	: 0854047336
ISBN-13	: 9780854047338
Rating	: 4/5 (338 Downloads)

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Book Synopsis The Maillard Reaction in Foods and Medicine by : John O'Brien

Download or read book The Maillard Reaction in Foods and Medicine written by John O'Brien and published by Woodhead Publishing. This book was released on 1998 with total page 496 pages. Available in PDF, EPUB and Kindle. Book excerpt: This collection of papers are devoted to a single chemical reaction, the Maillard reaction. They look at various different topics, such as its use in the food industry, and its relation to ageing and age-related diseases. This collection of papers are devoted to a single chemical reaction, the Maillard reaction. They look at various different topics, such as its use in the food industry, and its relation to ageing and age-related diseases.

The Maillard Reaction in Foods and Medicine Related Books

Language: en
Pages: 496

The Maillard Reaction in Foods and Medicine

Authors: John O'Brien

Categories: Medical

Type: BOOK - Published: 1998 - Publisher: Woodhead Publishing

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This collection of papers are devoted to a single chemical reaction, the Maillard reaction. They look at various different topics, such as its use in the food i

Language: en
Pages: 227

Maillard Reaction

Authors: H E Nursten

Categories: Technology & Engineering

Type: BOOK - Published: 2007-10-31 - Publisher: Royal Society of Chemistry

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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,

Language: en
Pages: 460

Maillard Reactions in Chemistry, Food and Health

Authors: T P Labuza

Categories: Technology & Engineering

Type: BOOK - Published: 1998-01-01 - Publisher: Elsevier

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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 n

Language: en
Pages: 136

The Maillard Reaction

Authors: Sian E Fayle

Categories: Technology & Engineering

Type: BOOK - Published: 2007-10-31 - Publisher: Royal Society of Chemistry

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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

Language: en
Pages: 156

The Maillard Reaction

Authors: Danica Slavica Crnčević

Categories: Science

Type: BOOK - Published: 2018 - Publisher:

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In 1912, Louis-Camille Maillard, a French physician and chemist, accidentally discovered the formation of yellow-brown color compounds when he heated sugars and