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Maillard reaction in foodsmitigation...

Parisi, Salvatore.

Maillard reaction in foodsmitigation strategies and positive properties /

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	Maillard reaction in foodsby Salvatore Parisi ... [et al.].
其他題名:	mitigation strategies and positive properties /
其他作者:	Parisi, Salvatore.
出版者:	Cham :Springer International Publishing :2019.
面頁冊數:	vi, 52 p. :ill., digital ;24 cm.
Contained By:	Springer eBooks
標題:	Maillard reaction.
電子資源:	https://doi.org/10.1007/978-3-030-22556-8
ISBN:	9783030225568$q(electronic bk.)

Maillard reaction in foodsmitigation strategies and positive properties /
Maillard reaction in foodsmitigation strategies and positive properties /[electronic resource] :by Salvatore Parisi ... [et al.]. - Cham :Springer International Publishing :2019. - vi, 52 p. :ill., digital ;24 cm. - Chemistry of foods,2199-689X. - Chemistry of foods..

Mitigation Strategies Against Maillard Reaction in Foods: Processing Options -- Thermal Approaches for the Control of Maillard Reaction in Processed Foods -- Chemical Strategies Against Maillard Reaction in Foods -- Positive Properties of Maillard Products.

This book provides an overview of mitigation strategies and positive health effects of Maillard Reaction products in the contexts of food processing and storage. The effects of Maillard Reactions can vary considerably: while on the one hand certain sensorial alterations and influences on color, flavor and odor may be desirable, Maillard Reactions can also result in potentially harmful and toxic products (e.g. furfurals, furosines, or acrylamide) This book discusses possible mitigation strategies for the reduction of toxic reaction products, including the addition of enzymes or antioxidants, reducing sugars, and encapsulation approaches, as well as new processing strategies, such as high-pressure, radio-frequency, ultrahigh-temperature, or Ohmic heating methods. The book also illustrates that certain Maillard products can even produce positive health effects, e.g. antimicrobial or anticarcinogenic effects. The methods described here can serve as a blueprint for promoting the formation of beneficial compounds and reducing / avoiding toxic substances, offering essential strategies and methods.

ISBN: 9783030225568$q(electronic bk.)

Standard No.: 10.1007/978-3-030-22556-8doiSubjects--Topical Terms:

818711
Maillard reaction.

LC Class. No.: TP372.55.M35

Dewey Class. No.: 664.07

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520 $a This book provides an overview of mitigation strategies and positive health effects of Maillard Reaction products in the contexts of food processing and storage. The effects of Maillard Reactions can vary considerably: while on the one hand certain sensorial alterations and influences on color, flavor and odor may be desirable, Maillard Reactions can also result in potentially harmful and toxic products (e.g. furfurals, furosines, or acrylamide) This book discusses possible mitigation strategies for the reduction of toxic reaction products, including the addition of enzymes or antioxidants, reducing sugars, and encapsulation approaches, as well as new processing strategies, such as high-pressure, radio-frequency, ultrahigh-temperature, or Ohmic heating methods. The book also illustrates that certain Maillard products can even produce positive health effects, e.g. antimicrobial or anticarcinogenic effects. The methods described here can serve as a blueprint for promoting the formation of beneficial compounds and reducing / avoiding toxic substances, offering essential strategies and methods.
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