This unique book provides a 'one-stop' text from which methods of analysis of Maillard products may be obtained.
Mercer LD, Kelly BL, Horne MK, Beart PM. Dietary polyphenols protect dopamine neurons from oxidative insults and apoptosis: Investigations in primary rat mesencephalic cultures. Biochemical Pharmacology 2005;69:339–345.
This book is devoted to the characterization of Maillard reaction products using mass spectrometry (MS)-based technologies.
This collection of papers are devoted to a single chemical reaction, The Maillard reaction. They look at various different topics, such as its use in the food industry, and its relation to ageing and age-related diseases.
This SpringerBrief explains the importance of Maillard reactions in food processing.
This volume of conference proceedings presents recent research and discusses aspects of the chemistry, kinetics, technology and toxicology of this reaction.
This volume addresses all of these issues - -from food to biomedical sciences -- and highlights current research trends, including the identification of new biomarkers, nutrition, and toxicology, and the role of oxidative stress, advanced ...
Abstract: Various aspects of the Maillard reaction (a non-enzymatic reaction that gives food its flavor and color during frying, roasting, and baking) are discussed for food scientists and nutritionists in...
This first comprehensive review of the Maillard reaction and its applications shows the present state-of-the-art, including the most recent developments in its use. Describing the relevance of the reaction in...
A New York Times Bestseller Winner of the James Beard Award for General Cooking and the IACP Cookbook of the Year Award "The one book you must have, no matter what you’re planning to cook or where your skill level falls."—New York Times ...
The Maillard Reaction in Food Processing, Human Nutrition and Physiology