عنوان

Analytical methods for the assessment of Maillard Reactions in foods /

(Number (ISBN

3319769235

(Number (ISBN

9783319769233

Erroneous ISBN

3319769227

Erroneous ISBN

9783319769226

Title Proper

Analytical methods for the assessment of Maillard Reactions in foods /

General Material Designation

[Book]

First Statement of Responsibility

by Rajeev K. Singla, Ashok K. Dubey, Sara M. Ameen, Shana Montalto, Salvatore Parisi.

Place of Publication, Distribution, etc.

Cham :

Name of Publisher, Distributor, etc.

Springer,

Date of Publication, Distribution, etc.

2018.

Specific Material Designation and Extent of Item

1 online resource (VI, 54 pages) :

Other Physical Details

illustrations

Series Title

SpringerBriefs in Molecular Science,

ISSN of Series

2191-5407

Text of Note

Includes bibliographical references.

Text of Note

Analytical Methods for the Determination of Maillard Reaction Products in Foods: An Introduction -- The Control of Maillard Reaction in Processed Foods. Analytical Testing Methods for the Determination of 5-Hydroxymethylfurfural -- Analytical Methods for the Determination of Furosine in Food Products -- Analytical Evaluation of Acrylamide in Foods as a Maillard Reaction Product -- Melanoidins and Browning Reactions in Processed Foods. Quantitative Determinations, Color Measurement and Sensorial Assessment.

0

Text of Note

This Brief provides an overview of different analytical methods and techniques for the qualitative and quantitative evaluation of Maillard Reactions and their reaction products in foods during processing and storage. Reliable methodology for the investigation of Maillard Reactions and their products are of utmost importance in food analysis: since Maillard Reactions can on the one hand be desirable and advantageous, influencing the colors, flavors and odors of food products, they can on the other hand also produce detrimental compounds afflicting the consumers' health (e.g. furfurals, furosine, or acrylamide). This Brief introduces different analytical methods, which can be used to investigate and characterize Maillard Reactions and their products in foods, including for example capillary electrophoresis, high performance liquid chromatography, gas chromatography with mass spectrometric detection, UV-VIS spectrophotometry, fluorescence, electronic nose, gravimetric systems, and many more. The chapters exemplify how the analytical techniques can be applied for assessing and evaluating different Maillard Reaction products in foods. Readers will find basic information, as well as practical hints and guidelines for application in their own laboratory.

Source for Acquisition/Subscription Address

Springer Nature

Stock Number

com.springer.onix.9783319769233

International Standard Book Number

9783319769226

Chemistry, Analytic.

Food-- Biotechnology.

Maillard reaction.

Chemistry, Analytic.

Chemistry.

Food-- Biotechnology.

Medicine-- Research.

Nutrition.

Quality of life.

SCIENCE-- Chemistry-- Industrial & Technical.

TECHNOLOGY & ENGINEERING-- Chemical & Biochemical.

SCI-- 013060

TDCT

TEC-- 009010

Number

Edition

Class number

Singla, Rajeev K.

Ameen, Sara M.

Dubey, Ashok K.

Montalto, Shana

Parisi, Salvatore

Date of Transaction

20200823111556.0

Cataloguing Rules (Descriptive Conventions))

pn

Electronic name

[Book]

Y