Fayle / Gerrard Maillard Reaction

1. Auflage 2007
ISBN: 978-1-84755-210-5
Verlag: Royal Society of Chemistry
Format: PDF
Kopierschutz: 1 - PDF Watermark

E-Book, Englisch, Band Volume 5, 134 Seiten

Reihe: RSC Food Analysis Monographs

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.

Autoren/Hrsg.

Fayle, Sian E

Gerrard, Juliet A

Weitere Mitwirkende

Belton, Peter S

Fachgebiete

• Naturwissenschaften Chemie Chemie Allgemein
• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie

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.