ISBN: 9781482248210

Book DetailsTitle:The Maillard Reaction Reconsidered: Cooking and Eating for Healt   Item Condition:New Author: Jack N. Losso   ISBN 10:1482248212Publisher:CRC Press   ISBN… Mehr…

Book DetailsTitle:The Maillard Reaction Reconsidered: Cooking and Eating for Healt   Item Condition:New Author: Jack N. Losso   ISBN 10:1482248212Publisher:CRC Press   ISBN 13:9781482248210Published On:2015-12-15   SKU:5555-TNFPD-9781482248210Binding:Hardcover   Language:englishEdition:1   List Price:- Description Thanks for looking at our listing. At Cmedia_group, we try to stick to some simple guidelines in order to ensure all books you buy from us arrive in the condition you expect.What can you expect depending on book condition?Used-Good: The book will be clean without any major stains or markings, the spine of the book will be in great shape meaning the book still has a lot of life in it, no pages will be missing, the pages may be slightly folded through previous use but not majorly.Used-Very Good: The book will be clean without any major stains or markings, the spine will be in excellent shape with only minor creasing, no pages will be missing and the cover is likely to be very clean. There may be some creasing through previous use but not much.Used-like N**:The book pretty much look like a new book. There will be no stains or markings on the book, the cover is clean and crisp, the book will look unread, the only marks there may be are slight bumping marks to the edges of the book where it may have been on a shelf previously. These book are fine to give as giftsNew: New books are in mint condition, normally sourced directly from publishers. We ship them in robust packaging in order to prevent damage before they reach customers.If you are not happy with the quality of your book for any reason, we offer a 100% money back guarantee for 30 days after purchase. Our Shipping Charges:Shipping DestinationCostAverage Delivery Time UK FREE  2-5 days Europe/USA £3.99 4-12 days Rest of World £6.99 4-21 days Return Policy Returning an item should be a hassle free process and it is with us. If you are not happy with your item for any reason within 30 days of purchasing it, just let us know and you may return it. If the reason for return is a defect or problem for our side, we will pay return shipping. If the reason for return is something else, we are happy to refund the cost of the item when we receive it but we would ask that the customer pay the return shipping cost. If an item is sent back by a customer, then we cannot be held liable for the item until it reaches us and will not be able to offer any compensation in case of loss. To return an item, simply drop us an email and we will get the returns process moving.All returns are normally processed within 7 days of being received., Nieuw, Festpreisangebot, [LT: FixedPrice], PublishedOn: 2015-12-15, Title: The Maillard Reaction Reconsidered: Cooking and Eating for Healt, EAN: 9781482248210, Publication Year: 2015, Type: Textbook, Format: Hardcover, Language: English, Publication Name: The Maillard Reaction Reconsidered: Cooking and Eating for Health, Item Height: 254mm, Item Width: 178mm, Subject: Engineering & Technology, Healthcare System, Item Weight: 953g, Number of Pages: 438 Pages, Apple Academic Press Inc.<

ISBN: 9781482248210

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… Mehr…

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, cardiovascular disease, cancer, and Alzheimer''s. Regardless of whether you are a chef, a food scientist, a dietician, a culinologist, or simply a home cook, The Maillard Reaction Reconsidered: Cooking and Eating for Health will help you understand the link between the Maillard reaction, the AGEs, and resulting physiological conditions. Written in nontechnical terms, it elaborates on dietary factors that can help you prevent the development of chronic degenerative diseases as well as the factors that pose dietary risk. The book is divided into three parts. Part I describes the Maillard reaction in layman''s terms to help you understand the chemistry that takes place when food ingredients are mixed in the presence of heat. Part II links the Maillard reaction products to chronic inflammatory degenerative diseases and discusses the consumption of protective foods. Part III covers champagne, caviar, good cuisine, and ice wine, and shows you how to develop a healthy pantry both at home and away from home. The author also gives you some healthy cooking and eating strategies and discusses the advantages associated with each strategy. | The Maillard Reaction Reconsidered by Jack N. Losso Hardcover | Indigo Chapters Books > Health > Nutrition P10178, Jack N. Losso<

ISBN: 9781482248210

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… Mehr…

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, cardiovascular disease, cancer, and Alzheimer''s.Regardless of whether you are a chef, a food scientist, a dietician, a culinologist, or simply a home cook,The Maillard Reaction Reconsidered: Cooking and Eating for Health will help you understand the link between the Maillard reaction, the AGEs, and resulting physiological conditions. Written in nontechnical terms, it elaborates on dietary factors that can help you prevent the development of chronic degenerative diseases as well as the factors that pose dietary risk.The book is divided into three parts. Part I describes the Maillard reaction in layman''s terms to help you understand the chemistry that takes place when food ingredients are mixed in the presence of heat. Part II links the Maillard reaction products to chronic inflammatory degenerative diseases and discusses the consumption of protective foods. Part III covers champagne, caviar, good cuisine, and ice wine, and shows you how to develop a healthy pantry both at home and away from home. The author also gives you some healthy cooking and eating strategies and discusses the advantages associated with each strategy. Books > Health > Nutrition List_Books<

ISBN: 9781482248210

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… Mehr…

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, cardiovascular disease, cancer, and Alzheimer's. Regardless of whether you are a chef, a food scientist, a dietician, a culinologist, or simply a home cook, The Maillard Reaction Reconsidered: Cooking and Eating for Health will help you understand the link between the Maillard reaction, the AGEs, and resulting physiological conditions. Written in nontechnical terms, it elaborates on dietary factors that can help you prevent the development of chronic degenerative diseases as well as the factors that pose dietary risk. The book is divided into three parts. Part I describes the Maillard reaction in layman's terms to help you understand the chemistry that takes place when food ingredients are mixed in the presence of heat. Part II links the Maillard reaction products to chronic inflammatory degenerative diseases and discusses the consumption of protective foods. Part III covers champagne, caviar, good cuisine, and ice wine, and shows you how to develop a healthy pantry both at home and away from home. The author also gives you some healthy cooking and eating strategies and discusses the advantages associated with each strategy. Books<

2015, ISBN: 9781482248210

Cooking and Eating for Health, Buch, Hardcover, [PU: Apple Academic Press Inc.], Apple Academic Press Inc., 2015