The Maillard Reaction (RSC Food Analysis Monographs)
Language: English
Published by Royal Society of Chemistry, 2002
- First Edition
- Hardcover
- Used
Seller: Schindler-Graf Booksellers, Westlake, OH, U.S.A.Schindler-Graf Booksellers
AbeBooks seller since July 24, 2013
Condition: Used - As new
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Quantity: 1 available
Add to basketItem description from seller
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.
Seller Inventory # EH-I9HS-HLPM
- Title
- The Maillard Reaction (RSC Food Analysis Monographs)
- Author
- Sian E Fayle; Juliet A. Gerrard
- Publisher
- Royal Society of Chemistry
- Publication year
- 2002
- Condition
- As New
- Binding
- Hardcover
- Language
- English
- ISBN 10
- 0854045813
- ISBN 13
- 9780854045815
- Edition
- 1st Edition
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.
Schindler-Graf Booksellers
Westlake, OH, U.S.A.
AbeBooks seller since July 24, 2013
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