The Maillard Reaction
| AUTHOR | Ikan, Raphael; Ikan; Ikan, Raphael et al. |
| PUBLISHER | Wiley (08/06/1996) |
| PRODUCT TYPE | Hardcover (Hardcover) |
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.
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Product Format
Product Details
ISBN-13:
9780471963004
ISBN-10:
0471963003
Binding:
Hardback or Cased Book (Sewn)
Content Language:
English
More Product Details
Page Count:
228
Carton Quantity:
24
Product Dimensions:
6.25 x 0.73 x 9.32 inches
Weight:
1.09 pound(s)
Country of Origin:
GB
Subject Information
BISAC Categories
Science | Life Sciences - Biochemistry
Science | Chemistry - Organic
Science | Biochemistry
Dewey Decimal:
612.015
Library of Congress Control Number:
95039163
Descriptions, Reviews, Etc.
publisher marketing
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.
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List Price $532.95
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