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作者 Parisi, Salvatore, author
書名 Chemistry of Maillard reactions in processed foods / by Salvatore Parisi, Weihui Luo
出版項 Cham : Springer International Publishing : Imprint: Springer, 2018
國際標準書號 9783319954639 (electronic bk.)
9783319954615 (paper)
國際標準號碼 10.1007/978-3-319-95463-9 doi
book jacket
說明 1 online resource (vi, 59 pages) : illustrations (some color), digital ; 24 cm
text txt rdacontent
computer c rdamedia
online resource cr rdacarrier
text file PDF rda
系列 SpringerBriefs in molecular science, 2191-5407
SpringerBriefs in molecular science
附註 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
Host Item Springer eBooks
主題 Maillard reaction
Processed foods
Food Science
Carbohydrate Chemistry
Alt Author Luo, Weihui, author
SpringerLink (Online service)
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