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The Maillard Reaction in Foods and Medicine John O\'brien
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The Maillard Reaction in Foods and Medicine
John O\'brien
Publisher Marketing: This collection of papers are devoted to a single chemical reaction, The Maillard reaction. They look at various different topics, such as its use in the food industry, and its relation to ageing and age-related diseases. Contributor Bio: O'Brien, John John O'Brien is a well-known NEW YORKER cartoonist. For Clarion, he has illustrated DEAR OLD DONEGALContributor Bio: O'Brien, J J. O'Brien was born in Ireland in 1977 and is a graduate of University College Dublin. He has been a teacher of literature and history since leaving university. He is a member of the Carlow Writer's Co-operative. (www.carlowwriters.org) He writes flash-fiction, short stories and his novella, The Trouble with Sam, will be published in 2014. He has been published previously in Spontaneity, What Champagne was Like, and the Flash-flood Journal.
| Media | Books Hardcover Book (Book with hard spine and cover) |
| Released | April 1, 1998 |
| ISBN13 | 9781855737914 |
| Publishers | Woodhead Publishing |
| Pages | 480 |
| Dimensions | 156 × 234 × 27 mm · 857 g |
