عنوان

Maillard reaction in foods :

(Number (ISBN

3030225569

(Number (ISBN

9783030225568

Erroneous ISBN

9783030225551

Title Proper

Maillard reaction in foods :

General Material Designation

[Book]

Other Title Information

mitigation strategies and positive properties /

First Statement of Responsibility

Salvatore Parisi, Sara M. Ameem, Shana Montalto and Anna Santangelo.

Place of Publication, Distribution, etc.

Cham :

Name of Publisher, Distributor, etc.

Springer,

Date of Publication, Distribution, etc.

2019.

Specific Material Designation and Extent of Item

1 online resource

Series Title

SpringerBriefs in molecular science

Text of Note

Includes bibliographical references.

Text of Note

Mitigation Strategies Against Maillard Reaction in Foods: Processing Options -- Thermal Approaches for the Control of Maillard Reaction in Processed Foods -- Chemical Strategies Against Maillard Reaction in Foods -- Positive Properties of Maillard Products.

0

Text of Note

This book provides an overview of mitigation strategies and positive health effects of Maillard Reaction products in the contexts of food processing and storage. The effects of Maillard Reactions can vary considerably: while on the one hand certain sensorial alterations and influences on color, flavor and odor may be desirable, Maillard Reactions can also result in potentially harmful and toxic products (e.g. furfurals, furosines, or acrylamide). This book discusses possible mitigation strategies for the reduction of toxic reaction products, including the addition of enzymes or antioxidants, reducing sugars, and encapsulation approaches, as well as new processing strategies, such as high-pressure, radio-frequency, ultrahigh-temperature, or Ohmic heating methods. The book also illustrates that certain Maillard products can even produce positive health effects, e.g. antimicrobial or anticarcinogenic effects. The methods described here can serve as a blueprint for promoting the formation of beneficial compounds and reducing / avoiding toxic substances, offering essential strategies and methods.

Source for Acquisition/Subscription Address

Springer Nature

Stock Number

com.springer.onix.9783030225568

Maillard reaction.

Maillard reaction.

TECHNOLOGY & ENGINEERING-- Food Science.

TEC-- 012000

Number

Edition

Class number

Parisi, Salvatore

Ameen, Sara M.

Montalto, Shana

Santangelo, Anna

Date of Transaction

20200823092500.0

Cataloguing Rules (Descriptive Conventions))

pn

Electronic name

[Book]

Y