The Maillard reaction, named after its inventor, Louis-Camille Maillard, refers to reactions between amines and carbonyl compounds. It has been detected in heated, dried and stored foods and in mammalian organisms. It is responsible for changes in the colour and nutritive value of foodstuffs. This volume contains essays on our current understanding of the reaction, including updated reviews on its involvement in the scavenging of oxygen, the thermal generation of aromas, and the mechanistic aspects of free radicals.

Natural and Laboratory-Simulated Thermal Geochemical Processes compares a series of thermal natural geochemical events with thermally laboratory-simulated processes. The emphasis is on the geothermal events occurring in nature compared with those simulated in the laboratory, thus furnishing important information at the molecular level for such processes. The book covers the following topics:

-Generation of petroleum and its thermal cracking;
-Pyrolysis of oil-shales;
-Formation of coal and its gasification and liquification;
-Thermal liquification of biomass;...