| Description |
1 online resource (xiv, 120 pages) : illustrations. |
| Physical Medium |
polychrome |
| Description |
text file |
| Series |
RSC food analysis monographs
|
|
RSC food analysis monographs.
|
| Summary |
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. |
| Bibliography |
Includes bibliographical references and index. |
| Contents |
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. |
| Local Note |
eBooks on EBSCOhost EBSCO eBook Subscription Academic Collection - North America |
| Subject |
Maillard reaction.
|
|
Maillard reaction. |
|
Maillard Reaction. |
|
Food Analysis. |
| Genre/Form |
Electronic books.
|
| Added Author |
Gerrard, Juliet A.
|
| Other Form: |
Print version: Fayle, S.E. Maillard reaction. Cambridge : Royal Society of Chemistry, ©2002 0854045813 (DLC) 2003447565 (OCoLC)59426656 |
| ISBN |
9781847552105 (electronic book) |
|
1847552102 (electronic book) |
|
