Maillard Reaction

Erscheinungsjahr 2002
ISBN: 978-0-85404-581-5
Verlag: RSC Publishing

Buch, Englisch, 134 Seiten, Format (B × H): 162 mm x 241 mm, Gewicht: 336 g

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.

Zielgruppe

Researchers
Industrial chemists

Autoren/Hrsg.

Fayle, Sian E

Gerrard, Juliet A

Belton, Peter S

Weitere Mitwirkende

Belton, Peter S

Fachgebiete

• Interdisziplinäres Wissenschaften Wissenschaften Interdisziplinär Ökotrophologie (Ernährungs- und Haushaltswissenschaften)
• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie
• Naturwissenschaften Chemie Analytische Chemie

Inhaltsverzeichnis

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.