The Maillard Reaction (RSC Food Analysis Monographs, Volume 5) - Hardcover

Fayle, Sian E; Gerrard, Juliet A.

Hardcover

ISBN 10: 0854045813 ISBN 13: 9780854045815

Publisher: Royal Society of Chemistry, 2002

Synopsis

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.

About this title

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)

About this edition

• Publisher: Royal Society of Chemistry
• Publication date: 2002
• ISBN 10: 0854045813
• ISBN 13: 9780854045815
• Binding: Hardcover
• Edition number: 1
• Number of pages: 134