The Maillard Reaction
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Language: en
Pages: 227
Pages: 227
Type: BOOK - Published: 2007-10-31 - Publisher: Royal Society of Chemistry
Research in the field of the Maillard reaction has developed rapidly in recent years as a result of not only the application of improved analytical techniques,
Language: en
Pages: 496
Pages: 496
Type: BOOK - Published: 1998 - Publisher: Woodhead Publishing
This collection of papers are devoted to a single chemical reaction, the Maillard reaction. They look at various different topics, such as its use in the food i
Language: en
Pages: 156
Pages: 156
Type: BOOK - Published: 2018 - Publisher:
In 1912, Louis-Camille Maillard, a French physician and chemist, accidentally discovered the formation of yellow-brown color compounds when he heated sugars and
Language: en
Pages: 460
Pages: 460
Type: BOOK - Published: 1998-01-01 - Publisher: Elsevier
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 n
Language: en
Pages: 1645
Pages: 1645
Type: BOOK - Published: 2015-09-21 - Publisher: W. W. Norton & Company
A New York Times Bestseller Winner of the James Beard Award for General Cooking and the IACP Cookbook of the Year Award "The one book you must have, no matter w