Maillard reactions in chemistry, food, and health
著者
書誌事項
Maillard reactions in chemistry, food, and health
（Special publication / Royal Society of Chemistry, no. 151）
Royal Society of Chemistry, c1994
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内容説明・目次
内容説明
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. It is now associated with diabetes, ageing, and cancer, and its broad importance to life is only just becoming apparent. Maillard Reactions in Chemistry, Food, and Health presents the latest original research by world renowned experts and discusses aspects of the chemistry, kinetics, technology and toxicology of this immensely important reaction. Unique in its breadth of coverage, it provides a forum for interaction and the cross-fertilization of ideas. The book also contains important overviews and a valuable general summary. The topics they cover have been carefully chosen and give a retrospective as well as forward looking view, presenting provocative issues certain to stimulate further studies. Maillard Reactions in Chemistry, Food, and Health is well referenced, thoroughly indexed and essential reading for researchers in both industry and academia concerned with food science and organic chemistry.
目次
- Oral Presentations: Plenary Lectures
- Chemistry
- Food
- Health: Poster Presentations - Abstracts: Chemistry
- Pharmacology/Biochemistry
- Toxicology/Aging
- Subject Index.
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