Maillard Reaction
Seiten
2002
Royal Society of Chemistry (Verlag)
978-0-85404-581-5 (ISBN)
Royal Society of Chemistry (Verlag)
978-0-85404-581-5 (ISBN)
- Lieferbar
- Versandkostenfrei
- Auch auf Rechnung
- Artikel merken
Zu diesem Artikel existiert eine Nachauflage
This unique book provides a 'one-stop' text from which methods of analysis of Maillard products may be obtained.
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.
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.
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.
| Erscheint lt. Verlag | 18.3.2002 |
|---|---|
| Reihe/Serie | RSC Food Analysis Monographs ; Volume 5 |
| Mitarbeit |
Herausgeber (Serie): Peter S Belton |
| Verlagsort | Cambridge |
| Sprache | englisch |
| Maße | 156 x 234 mm |
| Gewicht | 372 g |
| Einbandart | gebunden |
| Themenwelt | Naturwissenschaften ► Chemie ► Analytische Chemie |
| Technik ► Lebensmitteltechnologie | |
| ISBN-10 | 0-85404-581-3 / 0854045813 |
| ISBN-13 | 978-0-85404-581-5 / 9780854045815 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
| Haben Sie eine Frage zum Produkt? |
Mehr entdecken
aus dem Bereich
aus dem Bereich
Buch | Hardcover (2025)
Hanser (Verlag)
CHF 209,95
