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Academic & Professional Books  Organismal to Molecular Biology  General Biology

The Maillard Reaction Consequences for the Chemical and Life Sciences

Edited By: R Ikan
250 pages, Figs
The Maillard Reaction
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  • The Maillard Reaction ISBN: 9780471963004 Hardback Mar 1996 Not in stock: Usually dispatched within 6 days
    £399.95
    #53758
Price: £399.95
About this book Contents Customer reviews Related titles

About this book

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

Contents

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.

Customer Reviews

Edited By: R Ikan
250 pages, Figs
Media reviews
...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)
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