The Maillard Reaction Reconsidered: Cooking and Eating for Health

1st Edition

Jack N. Losso

What are VitalSource eBooks?

CRC Press
Published April 19, 2016
Reference - 464 Pages
ISBN 9780429188794 - CAT# KE86541

For Instructors Request Inspection Copy

was $57.95

USD$52.16

SAVE ~$5.80

Add to Wish List
FREE Standard Shipping!

Summary

Cooking involves chemical reactions that can make food smell and taste better. However, the same process that is responsible for creating the aroma, flavor, palatability, color, and taste of grilled and seared foods has also been linked to the development of chronic degenerative diseases. The Maillard reaction produces advanced glycation end produc

Instructors

We provide complimentary e-inspection copies of primary textbooks to instructors considering our books for course adoption.

Request an
e-inspection copy

Share this Title