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The Maillard Reaction Authors: Sian E Fayle, Juliet A. Gerrard

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This book contains 134 pages.

Publication details

Print publication date
18 Mar 2002
Copyright year
Print ISBN

About this book

It is almost 100 years since the Maillard reaction was first described. Despite decades of research since then, the products of the reaction and the mechanistic pathways leading to their formation are only gradually being unravelled. Combining comprehensive information regarding the various methods that can be employed in the analysis of Maillard products with a discussion of the advantages and limitations of those methods, this unique book provides a 'one-stop' text from which methods of analysis may be obtained. It will be useful for both new and experienced researchers who are involved in solving the mysteries and complexities of Maillard chemistry.

From the book series:
RSC Food Analysis Monographs