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Thomas Hoffmann, Peter Schieberle, Erwin Schleicher, Veronika Somoza

Maillard Reaction - Recent Advances in Food and Biomedical Sciences

English · Paperback / Softback

Description

The Maillard reaction is at the crossroads of food and biomedical sciences: it contributes to the natural and normal aging of tissues, but, when accelerated, it contributes to the development of pathologic conditions in a number of age-related chronic diseases, including arthritis, atherosclerosis, diabetes, and neurodegenerative diseases.

Product details

Assisted by	Thomas Hoffmann (Editor), Peter Schieberle (Editor), Erwin Schleicher (Editor), Veronika Somoza (Editor)
Publisher	New york academy of sciences

Languages	English
Product format	Paperback / Softback
Released	27.10.2008

EAN	9781573317191
ISBN	978-1-57331-719-1
No. of pages	500
Series	Annals of the New York Academy of Sciences Annals of the New York Academy of Sciences
Subject	Natural sciences, medicine, IT, technology > Biology > Miscellaneous

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