Books  Animal & General Biology  General Biology 

The Maillard Reaction: Consequences for the Chemical and Life Sciences

Edited By: R Ikan

250 pages, Figs

John Wiley & Sons

Hardback | Mar 1996 | #53758 | ISBN: 0471963003
Availability: Usually dispatched within 3 days Details
NHBS Price: £310.00 $403/€350 approx

About this book

Brings together both the theoretical and practical aspects for students and scientists.

...the editor should be congratulated on the excellent standard of preparation including a comprehensive list of author and subject index. (Food Science & Technology Today, March 1999)


Geochemical Aspects of the Maillard Reaction (R. Ikan, et al.). Thermal Generation of Maillard Aromas (C.-T. Ho). The Role of Oxidation in the Maillard Reaction in Vivo (J. Baynes). Free Radicals and Glycation Theory (S. Wolff). Scavenging of Active Oxygen by Melanoidins (F. Hayase). The Impact of the Maillard Reaction on the Nutritional Value of Food Proteins (M. Friedman). Genotoxicity of Maillard Reaction Products (J. Wong & T Shibamoto). DNA-Advanced Glycosylation (R. Bucala & A Cerami). Maillard Reaction under Microwave Irradiation (V. Yaylayan). Indexes.

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