The Resource Chemistry of Maillard Reactions in Processed Foods, by Salvatore Parisi, Weihui Luo, (electronic resource)

Chemistry of Maillard Reactions in Processed Foods, by Salvatore Parisi, Weihui Luo, (electronic resource)

Label
Chemistry of Maillard Reactions in Processed Foods
Title
Chemistry of Maillard Reactions in Processed Foods
Statement of responsibility
by Salvatore Parisi, Weihui Luo
Creator
Contributor
Author
Provider
Subject
Language
eng
Summary
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
Member of
http://library.link/vocab/creatorName
Parisi, Salvatore
Image bit depth
0
LC call number
TP248.65.F66
Literary form
non fiction
http://library.link/vocab/relatedWorkOrContributorName
  • Luo, Weihui.
  • SpringerLink
Series statement
SpringerBriefs in Molecular Science,
http://library.link/vocab/subjectName
  • Chemistry
  • Food
  • Nutrition
  • Carbohydrates
  • Chemistry
  • Food Science
  • Carbohydrate Chemistry
  • Nutrition
Label
Chemistry of Maillard Reactions in Processed Foods, by Salvatore Parisi, Weihui Luo, (electronic resource)
Instantiates
Publication
Antecedent source
mixed
Carrier category
online resource
Carrier category code
cr
Carrier MARC source
rdacarrier
Color
not applicable
Content category
text
Content type code
txt
Content type MARC source
rdacontent
Contents
The Importance of Maillard Reaction in Processed Foods -- Maillard Reaction in Processed Foods: Reaction Mechanisms -- Maillard Reaction and Processed Foods: Main Chemical Products
Dimensions
unknown
Extent
VI, 59 p. 10 illus., 8 illus. in color.
File format
multiple file formats
Form of item
electronic
Isbn
9783319954639
Level of compression
uncompressed
Media category
computer
Media MARC source
rdamedia
Media type code
c
Other control number
10.1007/978-3-319-95463-9
Other physical details
online resource.
Quality assurance targets
absent
Reformatting quality
access
Specific material designation
remote
System control number
(DE-He213)978-3-319-95463-9
Label
Chemistry of Maillard Reactions in Processed Foods, by Salvatore Parisi, Weihui Luo, (electronic resource)
Publication
Antecedent source
mixed
Carrier category
online resource
Carrier category code
cr
Carrier MARC source
rdacarrier
Color
not applicable
Content category
text
Content type code
txt
Content type MARC source
rdacontent
Contents
The Importance of Maillard Reaction in Processed Foods -- Maillard Reaction in Processed Foods: Reaction Mechanisms -- Maillard Reaction and Processed Foods: Main Chemical Products
Dimensions
unknown
Extent
VI, 59 p. 10 illus., 8 illus. in color.
File format
multiple file formats
Form of item
electronic
Isbn
9783319954639
Level of compression
uncompressed
Media category
computer
Media MARC source
rdamedia
Media type code
c
Other control number
10.1007/978-3-319-95463-9
Other physical details
online resource.
Quality assurance targets
absent
Reformatting quality
access
Specific material designation
remote
System control number
(DE-He213)978-3-319-95463-9

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