Maillard Reaction

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. TOC:What is the Maillard Reaction? / Consequences of the MaillardReaction in Food / Extraction of Maillard Reaction Products From Food/ Gas Chromatography / Liquid Chromatography / Mass Spectrometry;Electrophoresis / Capillary Electrophoresis / New Methodologies, NewApproaches, Subject Index.

Sommario

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.

Riassunto

This unique book provides a 'one-stop' text from which methods of analysis of Maillard products may be obtained.

Dettagli sul prodotto

• Autori: Peter S. Belton, Sian E Fayle, Sian E. Fayle, Juliet Gerrard, Juliet A Gerrard, Juliet A (University of Auckland Gerrard, Juliet A. Gerrard
• Con la collaborazione di: Peter S Belton (Editore), Peter S. Belton (Editore)
• Editore: Royal Society Of Chemistry
• Lingue: Inglese
• Formato: Copertina rigida
• Pubblicazione: 31.12.2019
• EAN: 9780854045815
• ISBN: 978-0-85404-581-5
• Pagine: 134
• Dimensioni: 241 mm x 164 mm x 15 mm
• Peso: 364 g
• Serie: RSC Food Analysis Monographs; RSC Food Analysis Monographs
• Categoria: Scienze naturali, medicina, informatica, tecnica > Chimica > Chimica teorica