The Maillard Reaction: Interface Between Aging

ISBN-13: 9781849730792 / Angielski / Twarda / 2010 / 256 str.

Merlin C Thomas

Opis

In September 2009, a meeting was held which brought together the world experts in the Maillard or 'browning' reaction. This title is the proceedings of that meeting, held in response to a growing recognition of the role reactive carbonyl compounds play in food technology, nutrition and tissue ageing in biology and medicine.