The Maillard reaction, named after its inventor, Louis-Camille Maillard, refers to reactions between amines and carbonyl compounds. It has been detected in heated, dried and stored foods and in mammalian organisms. It is responsible for changes in the colour and nutritive value of foodstuffs. This volume contains essays on our current ...
Glycosides are sugar derivatives in which the hydroxyl (-OH) group attached to carbon 1 is substituted by an alcoholic, phenolic or other groups which are used medicinally for their stimulant effects on the heart. There are a number of glycocides which occur in nature, mainly in plants. These compounds have found importance in therapeutic, ...
"Natural and Laboratory-Simulated Thermal Geochemical Processes" compares a series of thermal natural geochemical events with thermally laboratory-simulated processes. The emphasis is on the geothermal events occurring in nature compared with those simulated in the laboratory, thus furnishing important information at the molecular level for such ...
What is unique about this book? This book is intended for undergraduates, graduates and scientists in general. It introduces certain topics of natural products which are only taught in institutes of higher learning. Despite the fact that there exists a vast literature devoted principally or entirely to naturally occurring compounds, there are very ...
This new edition has been updated to include the following: The use of biomarkers (organic compounds in the geospherical record with carbon skeletons) reflecting the upsurge in geoporphyrin research primarily due to MS, yeast RNA nucleic acid studies: reversed-phase HPLC of amino acids; brewing industry applications (HPLC evaluation of carotenoids ...
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