Sian E Fayle & Juliet A. Gerrard 
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.

Содержание

What is the Maillard Reaction?; Consequences of the Maillard Reaction in Food; Extraction of Maillard Reaction Products From Food; Gas Chromatography; Liquid Chromatography; Mass Spectrometry; Electrophoresis; Capillary Electrophoresis; New Methodologies, New Approaches, Subject Index.