Maillard Reactions in Chemistry, Food and Health
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Description
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.Product Details
Price
£200.00
Publisher
Elsevier Science & Technology
Publish Date
1 January 1998
Language
English
Type
Hardback
EAN/UPC
9781855737921
BIC Categories:
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