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Chemistry of Maillard Reactions in Processed Foods

紀錄類型:	書目-語言資料,印刷品 : Monograph/item
正題名/作者:	Chemistry of Maillard Reactions in Processed Foods/ by Salvatore Parisi, Weihui Luo.
作者:	Parisi, Salvatore.
其他作者:	Luo, Weihui.
面頁冊數:	VI, 59 p. 10 illus., 8 illus. in color.online resource. :
Contained By:	Springer Nature eBook
標題:	Food—Biotechnology. -
電子資源:	https://doi.org/10.1007/978-3-319-95463-9
ISBN:	9783319954639

Chemistry of Maillard Reactions in Processed Foods
Parisi, Salvatore.

Chemistry of Maillard Reactions in Processed Foods[electronic resource] /by Salvatore Parisi, Weihui Luo. - 1st ed. 2018. - VI, 59 p. 10 illus., 8 illus. in color.online resource. - Chemistry of Foods,2199-689X. - Chemistry of Foods,.

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

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

1253573
Food—Biotechnology.

LC Class. No.: TP248.65.F66

Dewey Class. No.: 641.3

Chemistry of Maillard Reactions in Processed Foods
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