Maillard Reaction
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$84.00
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Product Details
Author:
Peter S Belton, Sian E Fayle, Juliet A Gerrard
Format:
Hardcover
Pages:
134
Publisher:
RSC (March 18, 2002)
Language:
English
ISBN-13:
9780854045815
ISBN-10:
0854045813
Dimensions:
6.15" x 9.21" x 0.4"
File:
TWO RIVERS-PERSEUS-Metadata_Only_Perseus_Distribution_Customer_Group_Metadata_20251203163406-20251203.xml
Folder:
TWO RIVERS
List Price:
$84.00
As low as:
$79.80
Publisher Identifier:
P-PER
Discount Code:
H
Pub Discount:
35
Audience:
Professional and scholarly
Series:
RSC Food Analysis Monographs
Weight:
11.84oz
Imprint:
Royal Society of Chemistry
Overview
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.
