The Maillard Reaction (rsc Food Analysis Monographs)

THE MAILLARD REACTION RSC Food Analysis Monographs Series Editor: P. S. Belton, School of Chemical Sciences, University of East Anglia, Norwich, UK The aim of this series is to provide guidance and advice to the practising food analyst. It is intended to be a series of day-to-day guides for the laboratory worker, rather than library books for occasional reference. The series will form a comprehensive set of monographs providing the current state of the art on food analysis. Dietary Fibre Analysis by David A.T. Southgate, Formerly ofthe AFRC Institute of Food Research, Nowich, UK Quality in the Food Analysis Laboratory by Roger Wood, Joint Food Safety and Standurds Group, MAFE Norwich, UK, Anders Nilsson, National Food Administration, Uppsala, Sweden, and Harriet Wallin, VTT Biotechnology and Food Research, Espoo, Finland Chromatography and Capillary Electrophoresis in Food Analysis by Hilmer Slzrrensen, Susanne Sorensen and Charlotte Bjergegaard, Roya 1 Veterinary and A gric u la iu ra 1 Univers iiy, Frederiks berg, Denmark, and Slzrren Michaelsen, Novo Nordisk A/S, Denntark Mass Spectrometry of Natural Substances in Foods by Fred A. Mellon, The Institute of Food Research, Norwich, UK, Ron Self, University of East Anglia, Nowich, UK, and James R. Startin, Central Science Laboratoy, York, UK The Maillard Reaction by Sign E. Fayle, Crop and Food Research, Christchurch, New Zealand, and Juliet A. Gerrard, University of Canterbuy, Christchurch, New Zealand How to obtain future titles on publication A standing order plan is available for this series. A standing order will bring delivery of each new volume immediately upon publication. For further information, please write to: Sales and Customer Care, Royal Society of Chemistry, Thomas Graham House, Science Park, Milton Road, Cambridge, CB4 OWF, UK Telephone: +44(0) 1223 432360, E-mail: [email protected] RSC FOOD ANALYSIS MONOGRAPHS The Maillard Reaction S.E. Fayle Crop and Food Research, Christchurch, New Zealand J.A. Gerrard University of Canterbury, Christchurch, New Zealand ROYAL SOCIETY OF CHEMISTRY ISBN 0-85404-581-3 A catalogue record for this book is available from the British Library. (-, The Royal Society of Chemistry 2002 All rights reserved. Apart from any fair dealing .for the purposes of research or private studv, or criticism or review as permitted under the terms of the UK Copj*r-ight,Designs and Patents .4ct, 1988, this publication may not be reproduced, stored or transmitted, in any ,form or by an? means, without the prior permission in wiriting of The Royal Society of Chemistiy in the case of reprographic reproduction only in accosdance ltith the terms of the licences issued bj? the Cop-vright Licensing Agencj- in the UK, or in accordance with the terms of the licences issued by the appropriate Reproduction Rights Organization outside the UK. Enquiries concerning reproduction outside the terms stuted hem should he sent to The Ro-Val Society of Chemistry at the address printed on this page. Published by The Royal Soc