Consequences of the maillard reaction in food
S. E. Fayle, J. A. Gerrard and Peter S. Belton
Pages 9 - 19
Extraction of maillard reaction products from food
S. E. Fayle, J. A. Gerrard and Peter S. Belton
Pages 20 - 32
Publication details
https://doi.org/10.1039/9781847552105
Print publication date:
18 Mar 2002
Copyright year:
2002
Print ISBN:
978-0-85404-581-5
PDF eISBN:
978-1-84755-210-5
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.