Kniha Maillard Reaction - Consequences for the Chemical & Life Sciences Ikan

Maillard Reaction - Consequences for the Chemical & Life Sciences

Autor: Ikan
Jazyk: Angličtina
Väzba: Pevná
Vydavateľ: John Wiley & Sons Inc
Dostupnosť: Skladom u dodávateľa
Odosielame za 10-18 dní
453.45
The Maillard reaction, named after its inventor, Louis-Camille Maillard, refers to reactions between...

Informácie o knihe

Autor
Jazyk
Angličtina
Väzba
Kniha - Pevná
Vydalo
1996
Stránok
228
EAN
9780471963004
ISBN
0471963003
Enbook ID
04894955
Hmotnosť
482
Rozmery
153 x 236 x 19

Kompletný popis

The Maillard reaction, named after its inventor, Louis-Camille Maillard, refers to reactions between amines and carbonyl compounds. It has been detected in heated, dried and stored foods and in mammalian organisms. It is responsible for changes in the colour and nutritive value of foodstuffs. This volume contains essays on our current understanding of the reaction, including updated reviews on its involvement in the scavenging of oxygen, the thermal generation of aromas, and the mechanistic aspects of free radicals.

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