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

Ondersteuning

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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Inhoudsopgave

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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Taal Engels ● Formaat PDF ● Pagina’s 134 ● ISBN 9781847552105 ● Bestandsgrootte 11.2 MB ● Uitgeverij Royal Society of Chemistry ● Gepubliceerd 2007 ● Editie 1 ● Downloadbare 24 maanden ● Valuta EUR ● ID 8214852 ● Kopieerbeveiliging Adobe DRM
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