The Maillard reaction [electronic resource] : interface between aging, nutrition and metabolism / edited by Merlin Thomas, Josephine Forbes.

In September 2009, a meeting was held in Palm Cove, Australia, which brought together the world experts in the Maillard or 'browning' reaction. This reaction causes the browning of foods when they are heated and in chocolate, caramel and beer, this reaction is appetizing, contributing to a...

Full description

Bibliographic Details

Online Access:	Full Text (via RSC)
Other Authors:	Thomas, Merlin, Forbes, Josephine
Format:	Electronic eBook
Language:	English
Published:	Cambridge : Royal Society of Chemistry, ©2010.
Series:	Special publication (Royal Society of Chemistry (Great Britain)) ; no. 322.
Subjects:	Maillard reaction.