The Maillard ReactionISBN: 978-0-471-96300-4
Hardcover
228 pages
August 1996
 This is a Print-on-Demand title. It will be printed specifically to fill your order. Please allow an additional 10-15 days delivery time. The book is not returnable.
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Geochemical Aspects of the Maillard Reaction (R. Ikan, etal.).
Thermal Generation of Maillard Aromas (C.-T.
Ho).
The Role of Oxidation in the Maillard Reaction in Vivo (J.Baynes).
Free Radicals and Glycation Theory (S. Wolff).
Scavenging of Active Oxygen by Melanoidins (F. Hayase).
The Impact of the Maillard Reaction on the Nutritional Value ofFood Proteins (M. Friedman).
Genotoxicity of Maillard Reaction Products (J. Wong & TShibamoto).
DNA-Advanced Glycosylation (R. Bucala & A Cerami).
Maillard Reaction under Microwave Irradiation (V. Yaylayan).
Indexes.
Thermal Generation of Maillard Aromas (C.-T.
Ho).
The Role of Oxidation in the Maillard Reaction in Vivo (J.Baynes).
Free Radicals and Glycation Theory (S. Wolff).
Scavenging of Active Oxygen by Melanoidins (F. Hayase).
The Impact of the Maillard Reaction on the Nutritional Value ofFood Proteins (M. Friedman).
Genotoxicity of Maillard Reaction Products (J. Wong & TShibamoto).
DNA-Advanced Glycosylation (R. Bucala & A Cerami).
Maillard Reaction under Microwave Irradiation (V. Yaylayan).
Indexes.
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General & Introductory Food Science & Technology
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