Maillard Reaction
In September 2009, a meeting was held in Palm Cove, Australia, which brought together the world experts in the Maillard or 'browning' reaction. This reaction causes the browning of foods when they are heated and in chocolate, caramel and beer, this reaction is appetizing, contributing to aroma, taste and texture. But when these products accumulate in the body, this same process contributes to disease and ageing. The book is the proceedings of that meeting, held in response to a growing recognit…
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- Full title :Maillard Reaction
Summary
In September 2009, a meeting was held in Palm Cove, Australia, which brought together the world experts in the Maillard or 'browning' reaction. This reaction causes the browning of foods when they are heated and in chocolate, caramel and beer, this reaction is appetizing, contributing to aroma, taste and texture. But when these products accumulate in the body, this same process contributes to disease and ageing. The book is the proceedings of that meeting, held in response to a growing recognition of the role reactive carbonyl compounds play in food technology, nutrition and tissue ageing in b.
Read More ↓Edition Statements
- Publication Date:2010.
Publication Statements
- Publisher(s):Royal Society of Chemistry
- Place of Publication:Cambridge
- Language:eng
- Publication Date:2010.
Notes
Description based upon print version of record.
The Physical Object
- Description:1 online resource (253 p.)
Edition Identifiers
- ISBN:1849730792, 9781849730792
- oclc:ocn990458549
- LC Classification:TP372.55.M35 I57 2010
- Dewey Decimal:612.0157
Table of Contents
9781849730792_Publicity; i_iv; v_vi; vii_x; 001_011; 012_020; 021_030; 031_037; 038_045; 046_050; 051_057; 058_067; 068_075; 076_084; 085_091; 092_100; 101_108; 109_117; 118_124; 125_132; 133_136; 137_143; 144_150; 151_157; 158_163; 164_169; 170_179; 180_187; 188_193; 194_198; 199_205; 206_210; 211_216; 217_224; 225_231; 232_240; 241_242
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