MARC 主機 00000nam a2200493 i 4500 
001    978-3-319-95463-9 
003    DE-He213 
005    20190102112627.0 
006    m     o  d         
007    cr nn 008maaau 
008    180629s2018    gw      s         0 eng d 
020    9783319954639|q(electronic bk.) 
020    9783319954615|q(paper) 
024 7  10.1007/978-3-319-95463-9|2doi 
040    GP|cGP|erda|dAS 
041 0  eng 
050  4 TP372.55.M35|bP375 2018 
082 04 664.02|223 
100 1  Parisi, Salvatore,|eauthor 
245 10 Chemistry of Maillard reactions in processed foods /|cby 
       Salvatore Parisi, Weihui Luo 
264  1 Cham :|bSpringer International Publishing :|bImprint: 
300    1 online resource (vi, 59 pages) :|billustrations (some 
       color), digital ;|c24 cm 
336    text|btxt|2rdacontent 
337    computer|bc|2rdamedia 
338    online resource|bcr|2rdacarrier 
347    text file|bPDF|2rda 
490 1  SpringerBriefs in molecular science,|x2191-5407 
505 0  The Importance of Maillard Reaction in Processed Foods -- 
       Maillard Reaction in Processed Foods: Reaction Mechanisms 
       -- Maillard Reaction and Processed Foods: Main Chemical 
520    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 
650  0 Maillard reaction 
650  0 Processed foods 
650 14 Chemistry 
650 24 Food Science 
650 24 Carbohydrate Chemistry 
650 24 Nutrition 
700 1  Luo, Weihui,|eauthor 
710 2  SpringerLink (Online service) 
773 0  |tSpringer eBooks 
830  0 SpringerBriefs in molecular science 
856 40 |u