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portada Maillard Reaction
Type
Physical Book
Publisher
Author
Language
English
Pages
200
Format
Hardcover
ISBN13
9781782629108

Maillard Reaction

Cottam, Justine; Fayle, Sian E.; Gerrard, Juliet A. (Author) · Royal Society of Chemistry · Hardcover

Maillard Reaction - Cottam, Justine; Fayle, Sian E.; Gerrard, Juliet A.

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Synopsis "Maillard Reaction"

Food Chemistry, Function and Analysis provides a suite of reference books focussing on food chemistry, the functions of food in relation to health and the analytical methods and approaches used by scientists in the area. It offers a comprehensive overview of important topics such as the biochemistry of food, physical properties and structure, efficacy and mechanisms of bioactives in the body including biomarkers, nutrient physiology/metabolism and interactions and the role of nutrition and diet in disease. The series is aimed at academic and industrial researchers and graduate students in food science and chemistry as well as physicists, biochemists, nutritionists and others who work at the interface of the chemistry, physics and biology of food.

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The book is written in English.

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The binding of this edition is Hardcover.

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