عنوان

Analytical methods for the assessment of Maillard Reactions in foods /

شابک

3319769235

شابک

9783319769233

شابک اشتباه

3319769227

شابک اشتباه

9783319769226

عنوان اصلي

Analytical methods for the assessment of Maillard Reactions in foods /

نام عام مواد

[Book]

نام نخستين پديدآور

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

محل نشرو پخش و غیره

Cham :

نام ناشر، پخش کننده و غيره

Springer,

تاریخ نشرو بخش و غیره

2018.

نام خاص و کميت اثر

1 online resource (VI, 54 pages) :

ساير جزييات

illustrations

عنوان فروست

SpringerBriefs in Molecular Science,

شاپا ي ISSN فروست

2191-5407

متن يادداشت

Includes bibliographical references.

متن يادداشت

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.

بدون عنوان

0

متن يادداشت

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.

منبع سفارش / آدرس اشتراک

Springer Nature

شماره انبار

com.springer.onix.9783319769233

شماره استاندارد بين المللي کتاب و موسيقي

9783319769226

موضوع مستند نشده

Chemistry, Analytic.

موضوع مستند نشده

Food-- Biotechnology.

موضوع مستند نشده

Maillard reaction.

موضوع مستند نشده

Chemistry, Analytic.

موضوع مستند نشده

Chemistry.

موضوع مستند نشده

Food-- Biotechnology.

موضوع مستند نشده

Medicine-- Research.

موضوع مستند نشده

Nutrition.

موضوع مستند نشده

Quality of life.

موضوع مستند نشده

SCIENCE-- Chemistry-- Industrial & Technical.

موضوع مستند نشده

TECHNOLOGY & ENGINEERING-- Chemical & Biochemical.

موضوع مستند نشده

SCI-- 013060

موضوع مستند نشده

TDCT

موضوع مستند نشده

TEC-- 009010

شماره

ويراست

شماره رده

مستند نام اشخاص تاييد نشده

Singla, Rajeev K.

مستند نام اشخاص تاييد نشده

Ameen, Sara M.

مستند نام اشخاص تاييد نشده

Dubey, Ashok K.

مستند نام اشخاص تاييد نشده

Montalto, Shana

مستند نام اشخاص تاييد نشده

Parisi, Salvatore

تاريخ عمليات

20200823111556.0

قواعد فهرست نويسي ( بخش توصيفي )

pn

نام الکترونيکي

نوع ماده

[Book]

تكميل شده

Y