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Business Network Bureau
Business Network Bureau
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We are looking foir a Band 6 Dietitian to
start ASAP with
an ongoing contract. Full-time hours. Accommodation available. Pay:
£22-£23 per hour.
Candidates must have experience of
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Back
By: H
Nursten
ISBN:
9780854049646
Hardback
The book encompasses: the
chemistry of non-enzymic browning; recent advances; colour
formation in non-enzymic browning; flavour and off-flavour
formation in non-enzymic browning; toxicological aspects;
nutritional aspects; other physiological aspects; other
consequences of technological significance; implications for other
fields; non-enzymic browning due mainly to ascorbic acid;
caramelisation; inhibition of non-enzymic browning in foods; and
inhibition of the Maillard reaction in vivo. The Maillard Reaction:
Chemistry, Biochemistry, and Implications will be welcomed as an
important publication for both new and experienced researchers who
are involved in solving the mysteries and complexities of Maillard
chemistry and biochemistry. It will also appeal to students,
university lecturers, and researchers in a variety of fields,
including food science, nutrition, biochemistry, medicine,
pharmacology, toxicology, and soil science.
| Product Code |
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Price | |
| RSC007 |
The book encompasses: the chemistry of non-enzymic browning; recent advances; colour formation in non-enzymic browning; flavour and off-flavour formation in non-enzymic browning; toxicological aspects; nutritional aspects; other physiological aspects; other consequences of technological significance; implications for other fields; non-enzymic browning due mainly to ascorbic acid; caramelisation; inhibition of non-enzymic browning in foods; and inhibition of the Maillard reaction in vivo |
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£89.95
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