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The Maillard Reaction: RSC (RSC Food Analysis Monographs), by Sian E Fayle, Juliet Gerrard
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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 pathways leading to their formation are only gradually being unravelled. Combining comprehensive information regarding the various methods that can be employed in the analysis of Maillard products with a discussion of the advantages and limitations of those methods, this unique book provides a 'one-stop' text from which methods of analysis may be obtained. It will be useful for both new and experienced researchers who are involved in solving the mysteries and complexities of Maillard chemistry.
- Sales Rank: #4399230 in Books
- Brand: Brand: Royal Society of Chemistry
- Published on: 2002-03-18
- Original language: English
- Number of items: 1
- Dimensions: 9.21" h x .38" w x 6.14" l, .74 pounds
- Binding: Hardcover
- 134 pages
- Used Book in Good Condition
Review
"... will be of interest to anyone working in the food industry, but also to biochemists interested in diseases relating to ageing." (Chemistry and Industry, Issue 16, 19 August 2002, p 20)
"... well written and provides the basic information that is useful for food analysts." (Food Research International, 36, 2003, 303)
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