Maillard Reactions in Chemistry, Food and Health

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Descripción

The Maillard reaction was originally studied due to its importance in foods. Lately, it has been found to play a key role in many health-related issues. It is now associated with diabetes, ageing and cancer. The 5th International Symposium on The Maillard Reaction was held at the University of Minnesota, USA, in August 1993. This volume of conference proceedings presents recent research and discusses aspects of the chemistry, kinetics, technology and toxicology of this reaction.

Detalles del producto

Editorial
Elsevier Science & Technology
Fecha de Publicación
Idioma
Inglés
Tipo
Tapa dura
EAN/UPC
9781855737921

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