Книга Maillard Reaction - Consequences for the Chemical & Life Sciences Ikan

Maillard Reaction - Consequences for the Chemical & Life Sciences

Автор: Ikan
Език: Английски език
Корици: С твърди корици
Издател: John Wiley & Sons Inc
Наличност: Външен склад
Изпращаме след 10-18 дни
479.76 938.33 лв
The Maillard reaction, named after its inventor, Louis-Camille Maillard, refers to reactions between...

Информация за книгата

Автор
Език
Английски език
Корици
Книга - С твърди корици
Издадена
1996
страници
228
EAN
9780471963004
ISBN
0471963003
Enbook ID
04894955
Издател
Теглоt
482
Размери
153 x 236 x 19

Пълно описание

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.

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