Book of Donmon Teith

Research in the field of the Maillard reaction has developed rapidly in recent years as a result of not only the application of improved analytical techniques,

This collection of papers are devoted to a single chemical reaction, the Maillard reaction. They look at various different topics, such as its use in the food i

In 1912, Louis-Camille Maillard, a French physician and chemist, accidentally discovered the formation of yellow-brown color compounds when he heated sugars and

Cooking involves chemical reactions that can make food smell and taste better. However, the same process that is responsible for creating the aroma, flavor, pal

This book provides an overview of mitigation strategies and positive health effects of Maillard Reaction products in the contexts of food processing and storage