Sian E Fayle & Juliet A. Gerrard 
The Maillard Reaction [PDF ebook] 

Soporte

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.

€79.99
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Tabla de materias

What is the Maillard Reaction?; Consequences of the Maillard Reaction in Food; Extraction of Maillard Reaction Products From Food; Gas Chromatography; Liquid Chromatography; Mass Spectrometry; Electrophoresis; Capillary Electrophoresis; New Methodologies, New Approaches, Subject Index.

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Idioma Inglés ● Formato PDF ● Páginas 134 ● ISBN 9781847552105 ● Tamaño de archivo 11.2 MB ● Editorial Royal Society of Chemistry ● Publicado 2007 ● Edición 1 ● Descargable 24 meses ● Divisa EUR ● ID 8214852 ● Protección de copia Adobe DRM
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