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Analytical methods for the assessmen...

Singla, Rajeev K.

Analytical methods for the assessment of Maillard reactions in foods

Record Type:	Electronic resources : Monograph/item
Title/Author:	Analytical methods for the assessment of Maillard reactions in foodsby Rajeev K. Singla ... [et al.].
other author:	Singla, Rajeev K.
Published:	Cham :Springer International Publishing :2018.
Description:	vi, 54 p. :ill., digital ;24 cm.
Contained By:	Springer eBooks
Subject:	Chemistry.
Online resource:	http://dx.doi.org/10.1007/978-3-319-76923-3
ISBN:	9783319769233$q(electronic bk.)

Analytical methods for the assessment of Maillard reactions in foods
Analytical methods for the assessment of Maillard reactions in foods[electronic resource] /by Rajeev K. Singla ... [et al.]. - Cham :Springer International Publishing :2018. - vi, 54 p. :ill., digital ;24 cm. - SpringerBriefs in molecular science,2191-5407. - SpringerBriefs in molecular science..

Analytical Methods for the Determination of Maillard Reaction Products in Foods: An Introduction -- The Control of Maillard Reaction in Processed Foods. Analytical Testing Methods for the Determination of 5-Hydroxymethylfurfural -- Analytical Methods for the Determination of Furosine in Food Products -- Analytical Evaluation of Acrylamide in Foods as a Maillard Reaction Product -- Melanoidins and Browning Reactions in Processed Foods. Quantitative Determinations, Color Measurement and Sensorial Assessment.

This Brief provides an overview of different analytical methods and techniques for the qualitative and quantitative evaluation of Maillard Reactions and their reaction products in foods during processing and storage. Reliable methodology for the investigation of Maillard Reactions and their products are of utmost importance in food analysis: since Maillard Reactions can on the one hand be desirable and advantageous, influencing the colors, flavors and odors of food products, they can on the other hand also produce detrimental compounds afflicting the consumers' health (e.g. furfurals, furosine, or acrylamide). This Brief introduces different analytical methods, which can be used to investigate and characterize Maillard Reactions and their products in foods, including for example capillary electrophoresis, high performance liquid chromatography, gas chromatography with mass spectrometric detection, UV-VIS spectrophotometry, fluorescence, electronic nose, gravimetric systems, and many more. The chapters exemplify how the analytical techniques can be applied for assessing and evaluating different Maillard Reaction products in foods. Readers will find basic information, as well as practical hints and guidelines for application in their own laboratory.

ISBN: 9783319769233$q(electronic bk.)

Standard No.: 10.1007/978-3-319-76923-3doiSubjects--Topical Terms:

188628
Chemistry.

LC Class. No.: TP248.65.F66

Dewey Class. No.: 660.2832

Analytical methods for the assessment of Maillard reactions in foods
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520 $a This Brief provides an overview of different analytical methods and techniques for the qualitative and quantitative evaluation of Maillard Reactions and their reaction products in foods during processing and storage. Reliable methodology for the investigation of Maillard Reactions and their products are of utmost importance in food analysis: since Maillard Reactions can on the one hand be desirable and advantageous, influencing the colors, flavors and odors of food products, they can on the other hand also produce detrimental compounds afflicting the consumers' health (e.g. furfurals, furosine, or acrylamide). This Brief introduces different analytical methods, which can be used to investigate and characterize Maillard Reactions and their products in foods, including for example capillary electrophoresis, high performance liquid chromatography, gas chromatography with mass spectrometric detection, UV-VIS spectrophotometry, fluorescence, electronic nose, gravimetric systems, and many more. The chapters exemplify how the analytical techniques can be applied for assessing and evaluating different Maillard Reaction products in foods. Readers will find basic information, as well as practical hints and guidelines for application in their own laboratory.
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