Maillard Reaction in Foods, 1st ed. 2019 Mitigation Strategies and Positive Properties Chemistry of Foods Series
Auteurs : Parisi Salvatore, Ameen Sara M., Montalto Shana, Santangelo Anna
Discusses the controversial effects of Maillard Reactions in foods
Introduces mitigation strategies for suppressing harmful and toxic products and for promoting the formation of beneficial compounds
Describes both processing strategies and the addition of additives for a better control of Maillard Reactions
Studies both advantageous and adverse Maillard Reaction products
Date de parution : 06-2019
Ouvrage de 52 p.
15.5x23.5 cm
Disponible chez l'éditeur (délai d'approvisionnement : 15 jours).
Prix indicatif 52,74 €
Ajouter au panier