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Chemistry of Maillard reactions in p...

Luo, Weihui.

Chemistry of Maillard reactions in processed foods

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	Chemistry of Maillard reactions in processed foodsby Salvatore Parisi, Weihui Luo.
作者:	Parisi, Salvatore.
其他作者:	Luo, Weihui.
出版者:	Cham :Springer International Publishing :2018.
面頁冊數:	vi, 59 p. :ill. (some col.), digital ;24 cm.
Contained By:	Springer eBooks
標題:	Maillard reaction.
電子資源:	http://dx.doi.org/10.1007/978-3-319-95463-9
ISBN:	9783319954639$q(electronic bk.)

Chemistry of Maillard reactions in processed foods
Parisi, Salvatore.

Chemistry of Maillard reactions in processed foods[electronic resource] /by Salvatore Parisi, Weihui Luo. - Cham :Springer International Publishing :2018. - vi, 59 p. :ill. (some col.), digital ;24 cm. - SpringerBriefs in molecular science,2191-5407. - SpringerBriefs in molecular science..

The Importance of Maillard Reaction in Processed Foods -- Maillard Reaction in Processed Foods: Reaction Mechanisms -- Maillard Reaction and Processed Foods: Main Chemical Products.

This SpringerBrief explains the importance of Maillard reactions in food processing. It underlines that the term "Maillard reaction" actually does not describe one single chemical reaction, but an entire class of chemical reactions, which lead to browning, with a strong impact on visual appearance, odor, and flavor. It emphasizes that the Maillard reactions are still not fully characterized, despite extensive historical studies. While under the right conditions Maillard reactions have many favorable effects (e.g. formation of antioxidants), the Brief discusses that there are also conditions where Maillard reactions can result in toxic or mutagenic reactions. Hence, it emphasizes that the reaction should be viewed as a complex network of various sub-reactions, with a plethora of concomitant reaction mechanisms and kinetics. This Brief thus makes a step toward a holistic evaluation of the complexity of the Maillard reaction scheme, with the aim of making better and more targeted use in food processing.

ISBN: 9783319954639$q(electronic bk.)

Standard No.: 10.1007/978-3-319-95463-9doiSubjects--Topical Terms:

818711
Maillard reaction.

LC Class. No.: TP372.55.M35 / P375 2018

Dewey Class. No.: 664.02

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