The Maillard Reaction Reconsidered: Cooking and Eating for Health

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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 products (AGEs) which are associated with diabetes complications and several other chronic degenerative diseases including obesity, chronic inflammation, erectile dysfunction, ...

The Maillard Reaction Reconsidered: Cooking and Eating for Health 2015, CRC Press, Oakville

ISBN-13: 9781482248210

Hardcover

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