Royal Society of Chemistry hardcover, 2002. 120 pages, illustrated. Bound in glazed boards. Clean and bright, with no marks or defects. No sign of wear or distress. As new.

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Bibliographic Details

Title: The Maillard Reaction (RSC Food Analysis Monographs)
Publisher: Royal Society of Chemistry
Publication Date: 2002
Language: English
ISBN 10: 0854045813
ISBN 13: 9780854045815
Binding: Hardcover
Edition: 1st Edition
Condition: As New

About this title

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.

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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