The Maillard Reaction (RSC Food Analysis Monographs)
Language: English
Published by Royal Society Of Chemistry, 2002
- Hardcover
- Used
Seller: Anybook.com, Lincoln, United KingdomAnybook.com
AbeBooks seller since December 22, 1999
Condition: Used - Fair
US$ 57.07
Quantity: 1 available
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Seller Inventory # 5828699
- Title
- The Maillard Reaction (RSC Food Analysis Monographs)
- Author
- Fayle, Sian E
- Publisher
- Royal Society Of Chemistry
- Publication year
- 2002
- Condition
- Fair
- Binding
- Hardcover
- Language
- English
- ISBN 10
- 0854045813
- ISBN 13
- 9780854045815
- Item weight
- 400 grams
- Seller catalogs
- Food Science
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.
"Synopsis" may belong to another edition of this title.
Review
"... well written and provides the basic information that is useful for food analysts." (Food Research International, 36, 2003, 303)
"About the title" may belong to another edition of this title.
Anybook.com
Lincoln, United Kingdom
AbeBooks seller since December 22, 1999
Shipping rates from United Kingdom to U.S.A.
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