This book is the proceedings of a meeting held in Australia which brought together the world experts in the Maillard or ‘browning’ reaction. It was held in response to a growing recognition of the role reactive carbonyl compounds play in food technology, nutrition and tissue ageing in biology and medicine. The book highlights efforts to counteract the damage caused by reactive carbonyls which is gaining acceptance as a basis for novel approaches for ageing and preventive medicine. The meeting also fostered a balanced approach to understanding both the advantageous and deleterious properties of carbonyl compounds and their end products in food science, technology and medicine. The book is aimed at both basic and applied researchers, scientists and industries worldwide with an interest in the Maillard reaction.
Further details can be found at http://www.rsc.org/Shop/books/2010/9781849730792.asp
