Maillard Reactions In Chemistry Food And Health
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Language: en
Pages: 458
Pages: 458
Type: BOOK - Published: 1998-01-01 - Publisher: Elsevier
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: 464
Pages: 464
Type: BOOK - Published: 2016-04-19 - Publisher: CRC Press
Cooking involves chemical reactions that can make food smell and taste better. However, the same process that is responsible for creating the aroma, flavor, pal
Language: en
Pages: 52
Pages: 52
Type: BOOK - Published: 2019-06-01 - Publisher: Springer
This book provides an overview of mitigation strategies and positive health effects of Maillard Reaction products in the contexts of food processing and storage
Language: en
Pages: 59
Pages: 59
Type: BOOK - Published: 2018-06-29 - Publisher: Springer
This SpringerBrief explains the importance of Maillard reactions in food processing. It underlines that the term “Maillard reaction” actually does not descr
Language: en
Pages: 226
Pages: 226
Type: BOOK - Published: 2007-10-31 - Publisher: Royal Society of Chemistry
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,
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