The Maillard reaction:
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Format: | Elektronisch E-Book |
| Sprache: | English |
| Veröffentlicht: |
Cambridge
Royal Society of Chemistry
2002
|
| Schriftenreihe: | RSC food analysis monographs
|
| Schlagworte: | |
| Beschreibung: | Online resource; title from title screen (viewed on Apr. 21, 2008) |
| Beschreibung: | 1 online resource (xiv, 120 pages) illustrations |
| ISBN: | 9781847552105 1847552102 |
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| 100 | 1 | |a Fayle, S. E. |e Verfasser |4 aut | |
| 245 | 1 | 0 | |a The Maillard reaction |c S.E. Fayle, J.A. Gerrard |
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| 490 | 0 | |a RSC food analysis monographs | |
| 500 | |a Online resource; title from title screen (viewed on Apr. 21, 2008) | ||
| 505 | 8 | |a 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 | |
| 546 | |a English | ||
| 650 | 4 | |a Maillard Reaction | |
| 650 | 4 | |a Food Analysis | |
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| 650 | 7 | |a Chemistry |2 bicssc | |
| 650 | 7 | |a Science |2 eflch | |
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| 650 | 7 | |a Reacoes quimicas |2 larpcal | |
| 650 | 7 | |a Analise de alimentos |2 larpcal | |
| 650 | 4 | |a Maillard reaction | |
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Datensatz im Suchindex
| _version_ | 1804179160640258048 |
|---|---|
| any_adam_object | |
| author | Fayle, S. E. |
| author_facet | Fayle, S. E. |
| author_role | aut |
| author_sort | Fayle, S. E. |
| author_variant | s e f se sef |
| building | Verbundindex |
| bvnumber | BV045342664 |
| collection | ZDB-4-ENC |
| contents | 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 |
| ctrlnum | (ZDB-4-ENC)ocn232637332 (OCoLC)232637332 (DE-599)BVBBV045342664 |
| dewey-full | 664 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 664 - Food technology |
| dewey-raw | 664 |
| dewey-search | 664 |
| dewey-sort | 3664 |
| dewey-tens | 660 - Chemical engineering |
| discipline | Chemie / Pharmazie |
| format | Electronic eBook |
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| id | DE-604.BV045342664 |
| illustrated | Illustrated |
| indexdate | 2024-07-10T08:15:27Z |
| institution | BVB |
| isbn | 9781847552105 1847552102 |
| language | English |
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| physical | 1 online resource (xiv, 120 pages) illustrations |
| psigel | ZDB-4-ENC |
| publishDate | 2002 |
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| publisher | Royal Society of Chemistry |
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| series2 | RSC food analysis monographs |
| spelling | Fayle, S. E. Verfasser aut The Maillard reaction S.E. Fayle, J.A. Gerrard Cambridge Royal Society of Chemistry 2002 1 online resource (xiv, 120 pages) illustrations txt rdacontent c rdamedia cr rdacarrier RSC food analysis monographs Online resource; title from title screen (viewed on Apr. 21, 2008) 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 English Maillard Reaction Food Analysis TECHNOLOGY & ENGINEERING / Food Science bisacsh Chemistry bicssc Science eflch Maillard reaction fast Reacoes quimicas larpcal Analise de alimentos larpcal Maillard reaction Maillard-Reaktion (DE-588)4168628-7 gnd rswk-swf Maillard-Reaktion (DE-588)4168628-7 s 1\p DE-604 Gerrard, Juliet A. Sonstige oth Erscheint auch als Druck-Ausgabe Fayle, S.E. Maillard reaction Cambridge : Royal Society of Chemistry, 2002 0854045813 1\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk |
| spellingShingle | Fayle, S. E. The 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 Maillard Reaction Food Analysis TECHNOLOGY & ENGINEERING / Food Science bisacsh Chemistry bicssc Science eflch Maillard reaction fast Reacoes quimicas larpcal Analise de alimentos larpcal Maillard reaction Maillard-Reaktion (DE-588)4168628-7 gnd |
| subject_GND | (DE-588)4168628-7 |
| title | The Maillard reaction |
| title_auth | The Maillard reaction |
| title_exact_search | The Maillard reaction |
| title_full | The Maillard reaction S.E. Fayle, J.A. Gerrard |
| title_fullStr | The Maillard reaction S.E. Fayle, J.A. Gerrard |
| title_full_unstemmed | The Maillard reaction S.E. Fayle, J.A. Gerrard |
| title_short | The Maillard reaction |
| title_sort | the maillard reaction |
| topic | Maillard Reaction Food Analysis TECHNOLOGY & ENGINEERING / Food Science bisacsh Chemistry bicssc Science eflch Maillard reaction fast Reacoes quimicas larpcal Analise de alimentos larpcal Maillard reaction Maillard-Reaktion (DE-588)4168628-7 gnd |
| topic_facet | Maillard Reaction Food Analysis TECHNOLOGY & ENGINEERING / Food Science Chemistry Science Maillard reaction Reacoes quimicas Analise de alimentos Maillard-Reaktion |
| work_keys_str_mv | AT faylese themaillardreaction AT gerrardjulieta themaillardreaction |