The Maillard Reaction. Consequences for the Chemical and Life Science. Edited byR. Ikan. X and 214 pages, numerous figures and tables. J. Wiley and Sons, Ltd., Chichester, New York, Brisbane, Toronto, Singapure 1996. Price: 55.00 £.

✍ Scribed by Kroh, L.

• Book ID: 102219613
• Publisher: John Wiley and Sons
• Year: 1997
• Tongue: English
• Weight: 176 KB
• Volume: 41
• Category: Article
• ISSN: 0027-769X
• DOI: 10.1002/food.19970410120

✦ Synopsis

A need for nutrition. The lectures of experts from 28 countries from 5 continents taking part at the international conference held in Norwich (UK) contribute to the better knowledge of special aspects of food quality, although the level and content of lectures is not uniform (this is a typical shortcoming of proceedings). Despite of great number of specific topics the reader misses some aspects concerning the role of processing in quality assurance. It must be also noted thatdue to the low quality of some ready to print materials prepared by corresponding authorssome pages are of poor typographic quality. Sorry that these pages were not retyped.

The book is a valuable source of information concerning various aspects of food quality from plant growing and breeding till processing and nutrition.

R. LASZT~TY