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The Maillard Reaction in Foods and Medicine. Woodhead Publishing Series in Food Science, Technology and Nutrition

  • ID: 4579903
  • Book
  • April 1998
  • Region: Global
  • 480 Pages
  • Elsevier Science and Technology
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This collection of papers are devoted to a single chemical reaction, The Maillard reaction. They look at various different topics, such as its use in the food industry, and its relation to ageing and age-related diseases.

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Reaction mechanisms; Food technology; Kinetics and analytical aspects; Flavour chemistry; Toxilogical and antioxidants; Health and disease.
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O'Brien, J
Nursten, H E
Crabbe, M J
Ames, J M
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