The Maillard Reaction

By: Raphael Ikan (Editor)

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Hardcover | 11 July 1996 | Edition Number 1

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Hardcover
228 Pages

Dimensions(cm)
24.3 x 16.15 x 1.84

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The Maillard reaction, named after its inventor, Louis-Camille Maillard, refers to reactions between amines and carbonyl compounds. It has been detected in heated, dried and stored foods and in mammalian organisms. It is responsible for changes in the colour and nutritive value of foodstuffs. This volume contains essays on our current understanding of the reaction, including updated reviews on its involvement in the scavenging of oxygen, the thermal generation of aromas, and the mechanistic aspects of free radicals.

Industry Reviews

"On the whole the editor should be congratulated on the excellentstandard of preparation including a comprehensive list of authorand subject index." (Food Science & Technology Today, March1999)

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