|  | Schleicher, Erwin / Schieberle, Peter / Hoffmann, Thomas / Somoza, Veronika (Hrsg.)
The Maillard Reaction
Recent Advances in Food and Biomedical Sciences
Annals of the New York Academy of Sciences
 1. Auflage - Oktober 2008
122,- Euro
2008. 500 Seiten, Softcover
- Fachbuch -
ISBN-10: 1-57331-719-5
ISBN-13: 978-1-57331-719-1 - John Wiley & Sons
Preis inkl. Mehrwertsteuer zzgl. Versandkosten.
Kurzbeschreibung
The Maillard reaction is at the crossroads of food and biomedical sciences: it contributes to the natural and normal aging of tissues, but, when accelerated, it contributes to the development of pathologic conditions in a number of age-related chronic diseases. This volume addresses these focus areas through a wide range of interdisciplinary research reports on the role of Maillard reactions in aging and disease. This title is part of the Annals of the New York Academy of Sciences. Volumes are available for sale as individual books or as a journal. For information on journal subscriptions, please visit www.blackwellpublishing.com/nyas.
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