Chemistry of Maillard Reactions in Processed Foods
Parisi, Salvatore, Luo, Weihui
Produktnummer:
18fd66d61c348c41c49fdd393a574f2100
| Autor: | Luo, Weihui Parisi, Salvatore |
|---|---|
| Themengebiete: | Browning Flavour Fluorescence Maillard Compounds Food Colour Furosine Hydroxymethyfurfural Maillard Reaction Non-enzymatic Browning carbohydrate chemistry |
| Veröffentlichungsdatum: | 09.07.2018 |
| EAN: | 9783319954615 |
| Sprache: | Englisch |
| Seitenzahl: | 59 |
| Produktart: | Kartoniert / Broschiert |
| Verlag: | Springer International Publishing |
Produktinformationen "Chemistry of Maillard Reactions in Processed Foods"
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 usein food processing.
Sie möchten lieber vor Ort einkaufen?
Sie haben Fragen zu diesem oder anderen Produkten oder möchten einfach gerne analog im Laden stöbern? Wir sind gerne für Sie da und beraten Sie auch telefonisch.
Juristische Fachbuchhandlung
Georg Blendl
Parcellistraße 5 (Maxburg)
8033 München
Montag - Freitag: 8:15 -18 Uhr
Samstags geschlossen