The Maillard Reaction in Food Processing, Human Nutrition, and Physiology (Advances in Life Sciences)

Presentations at the 4th International Symposium on the Maillard Reaction. Growing research interest in the Maillard Reaction demonstrated its importance in the food industry and emphasized the need for food technologists and nutritionists to better understand the reaction so as to control its extent in food products because of its implications in human health and in the ageing process..