The Maillard reaction in foods and medicine - John O'Brien

Research in the field of Maillard reactions has developed rapidly in the past few years. The Maillard Reaction in Foods and Medicine is the most comprehensive and up-to-date book on the subject and offers radical new insights into the mechanisms of Maillard reactions. Focusing on a single chemical reaction in chemistry, food science and medicine, this unique book encompasses reaction mechanisms, food technology, kinetics, flavour chemistry and toxicology as well as health and disease. This integrates the work of chemists, food scientists and health scientists, which Professor George Radda (Medical Research Council, London) in his foreword considers to be particularly valuable. Other especially noteworthy areas covered are the applications of the Maillard reaction in the food industry, carbonyl stress in ageing, carcinogens in foods and amadoriase enzymes. The Maillard Reaction in Foods and Medicine will have a broad appeal to graduates, teachers and researchers in many fields, including food science, nutrition, biochemistry and toxicology.