Maillard reactions in food : chemical, physiological and technological aspects : [a symposium held at Uddevalla, Sweden on September 2-6, 1979] / editor: C. Eriksson.
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Eriksson, Caj E., 1930- (redaktör/utgivare)
- ISBN 0080254969
- 1. ed.
- Publicerad: Oxford : Pergamon, 1981
- Engelska viii, 501 s.
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Serie: Progress in food and nutrition science, 0306-0632 ; 5:1-6
Innehållsförteckning
Ämnesord
Stäng
- CHEMICAL ASPECTS -- Low molecular products -- Active intermediate products -- Polymeric products -- Summing up of chemical aspects -- PHYSIOLOGICAL ASPECTS -- Nutritional damage -- Absorption and metabolism -- Safety -- IN VIVO Maillard reactions -- Summing up of physiological aspects -- TECHNOLOGICAL ASPECTS -- Milk products -- Plant products -- Prediction and measurement of Maillard reactions -- Maillard reactions in relation to lipids -- Summing up of technological aspects.
Ämnesord
- Food industry and trade (BNB)
- food (BNB)
Klassifikation
- 577.112.34:641.521 (UDK)
- 577.112.34:664.8.036 (UDK)
- 664.02 (DDC)
- TP 370
- Pmbb (kssb/8 (machine generated))
Inställningar
Hjälp
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