Schleicher, Erwin / Schieberle, Peter / Hoffmann, Thomas / Somoza, Veronika (eds.) The Maillard Reaction Recent Advances in Food and Biomedical Sciences Annals of the New York Academy of Sciences
1. Edition - October 2008 112.- Euro 2008. 500 Pages, Softcover - Professional Book - ISBN-10: 1-57331-719-5 ISBN-13: 978-1-57331-719-1 - John Wiley & Sons
Short description 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.
