The Maillard reaction in foods and medicine
著者
書誌事項
The Maillard reaction in foods and medicine
（Special publication / Royal Society of Chemistry, 223）
Royal Society of Chemistry, c1998
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注記
"Proceedings of the 6th International Symposium on the Maillard Reaction held, by kind permission of the Treasurer, at the Royal College of Physicians, London, UK, 27-30 July 1997" -- t.p. verso
"The 6th International Symposium on the Maillard Reaction was officially sanctioned by the International Union of Food Science and Technology" -- t.p. verso
Includes bibliographical references and index
内容説明・目次
内容説明
Research in the field of Maillard reactions has developed rapidly in the past few years. The Maillard Reaction in Foods and Medicine is the most comprehensive and up-to-date book on the subject and offers radical new insights into the mechanisms of Maillard reactions. Focusing on a single chemical reaction in chemistry, food science and medicine, this unique book encompasses reaction mechanisms, food technology, kinetics, flavour chemistry and toxicology as well as health and disease. This integrates the work of chemists, food scientists and health scientists, which Professor George Radda (Medical Research Council, London) in his foreword considers to be particularly valuable. Other especially noteworthy areas covered are the applications of the Maillard reaction in the food industry, carbonyl stress in ageing, carcinogens in foods and amadoriase enzymes. The Maillard Reaction in Foods and Medicine will have a broad appeal to graduates, teachers and researchers in many fields, including food science, nutrition, biochemistry and toxicology.
目次
- Reaction Mechanisms
- Food Technology
- Kinetics and Analytical Aspects
- Flavour Chemistry
- Toxicology and Antioxidants
- Health and Disease
- Subject Index.
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