Chemistry of Maillard reactions in processed foods. (2018)

• Record Type: Book
• Further Information: Note: Salvatore Parisi, Weihui Luo.
• Authors: Parisi, Salvatore, 1970-; Luo, Weihui
• Contents: The Importance of Maillard Reaction in Processed Foods -- Maillard Reaction in Processed Foods: Reaction Mechanisms -- Maillard Reaction and Processed Foods: Main Chemical Products.
• Publisher Details: Cham, Switzerland : Springer
• Publication Date: 2018
• Extent: 1 online resource (vi, 59 pages), illustrations (some color)
• Subjects: 664/.02; Chemistry; Maillard reaction; Processed foods; TECHNOLOGY & ENGINEERING -- Food Science; Maillard reaction; Processed foods; Science -- Chemistry -- Organic; Science -- Life Sciences -- Biochemistry; Carbohydrates; Biochemistry; Food science; Carbohydrates; Nutrition; Food & beverage technology; Electronic books
• Languages: English
• ISBNs: 9783319954639; 3319954636
• Related ISBNs: 9783319954615; 331995461X
• Notes: Note: Includes bibliographical references.; Note: Online resource; title from PDF title page (SpringerLink, viewed July 10, 2018).
• Access Rights: Legal Deposit; Only available on premises controlled by the deposit library and to one user at any one time; The Legal Deposit Libraries (Non-Print Works) Regulations (UK).
• Access Usage: Restricted: Printing from this resource is governed by The Legal Deposit Libraries (Non-Print Works) Regulations (UK) and UK copyright law currently in force.