Related Books
Language: en
Pages: 496
Pages: 496
Type: BOOK - Published: 1998 - Publisher: Woodhead Publishing
This collection of papers are devoted to a single chemical reaction, the Maillard reaction. They look at various different topics, such as its use in the food i
Language: en
Pages: 227
Pages: 227
Type: BOOK - Published: 2007-10-31 - Publisher: Royal Society of Chemistry
Research in the field of the Maillard reaction has developed rapidly in recent years as a result of not only the application of improved analytical techniques,
Language: en
Pages: 156
Pages: 156
Type: BOOK - Published: 2018 - Publisher:
In 1912, Louis-Camille Maillard, a French physician and chemist, accidentally discovered the formation of yellow-brown color compounds when he heated sugars and
Language: en
Pages: 472
Pages: 472
Type: BOOK - Published: 1994 - Publisher:
The Maillard reaction was originally studied because of its importance to foods and has only lately been found to play a key role in many health related issues.
Language: en
Pages: 136
Pages: 136
Type: BOOK - Published: 2007-10-31 - Publisher: Royal Society of Chemistry
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
