Controlling Maillard Pathways to Generate Flavors
This book describes recent research and developments related to the control of the Maillard reaction to give optimum flavor quality. These include kinetic modeling of the reaction, the effect of physical parameters (temperature, time, moisture content, pH), and the effect of chemical parameters (amino acid and sugar composition, the presence of other components).
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Produktdetails
Weitere Autoren: Taylor, Andrew (Hrsg.)
- ISBN: 978-0-8412-2579-4
- EAN: 9780841225794
- Produktnummer: 22184583
- Verlag: OXFORD UNIV PR
- Sprache: Englisch
- Erscheinungsjahr: 2011
- Seitenangabe: 164 S.
- Masse: H23.4 cm x B15.9 cm x D1.7 cm 362 g
- Reihenbandnummer: 1042
- Gewicht: 362
Über den Autor
Donald S. Mottram is Professor of Food Chemistry in the Department of Food Biosciences at the University of Reading.Andrew J. Taylor is Professor in the Division of Food Sciences at the University of Nottingham.
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