دانلود کتاب Maillard Reactions in Chemistry, Food and Health (Woodhead Publishing Series in Food Science, Technology and Nutrition)

Name: Maillard Reactions in Chemistry, Food and Health (Woodhead Publishing Series in Food Science, Technology and Nutrition)
Availability: InStock
Author: T.P. Labuza
ISBN: 1855737922, 9781855737921

by T.P. Labuza, V Monnier, J Baynes, J O'Brien

عنوان فارسی: واکنش میلارد در شیمی، مواد غذایی و بهداشت و درمان (Woodhead انتشار سری در علوم و صنایع غذایی، فناوری و تغذیه)
ناشر: Woodhead Publishing
سال: 1998
زبان: انگلیسی
تعداد صفحه (نسخه چاپی - نسخه الکترونیکی): 459-459
شابک: 1855737922, 9781855737921
نوع فایل: PDF دانلود نرم افزار مطالعه
حجم: 27.00 مگابایت

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جزییات کتاب

The Maillard reaction was originally studied due to its importance in foods. Lately, it has been found to play a key role in many health-related issues. It is now associated with diabetes, ageing and cancer. The 5th International Symposium on the Maillard Reaction was held at the University of Minnesota, USA, in August 1993. This volume of conference proceedings presents recent research and discusses aspects of the chemistry, kinetics, technology and toxicology of this reaction.