Chemistry of Maillard Reactions in Processed Foods

This SpringerBrief explains the importance of Maillard reactions in food processing. It underlines that the term "Maillard reaction" actually does not describe one single chemical reaction, but an entire class of chemical reactions, which lead to browning, with a strong impact on visual ap...

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Detaylı Bibliyografya
Asıl Yazarlar: Parisi, Salvatore (Yazar), Luo, Weihui (Yazar)
Müşterek Yazar: SpringerLink (Online service)
Materyal Türü: e-Kitap
Dil:İngilizce
Baskı/Yayın Bilgisi: Cham : Springer International Publishing : 2018.
Imprint: Springer,
Edisyon:1st ed. 2018.
Seri Bilgileri:Chemistry of Foods,
Konular:
Food science.
Chemistry, Organic.
Nutrition   .
Food Science.
Organic Chemistry.
Nutrition.
Online Erişim:Full-text access

Internet

Full-text access

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