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Chemistry of Maillard reactions in processed foods / Salvatore Parisi, Weihui Luo

By:

Parisi, Salvatore, 1970- [author]

Contributor(s):

Material type: Text

TextSeries: SpringerBriefs in molecular science. Chemistry of foods.Cham, Switzerland : Springer, 2018Publisher: ©2018Description: 1 online resource (vi, 59 pages) : illustrations (some color)Content type:

text

Media type:

computer

Carrier type:

online resource

Subject(s):

Genre/Form:

Electronic books

Additional physical formats: No titleLOC classification:

TP372.55.M35 2018

Online resources:

Contents:

The Importance of Maillard Reaction in Processed Foods -- Maillard Reaction in Processed Foods: Reaction Mechanisms -- Maillard Reaction and Processed Foods: Main Chemical Products

Summary: This SpringerBrief explains the importance of Maillard reactions in food processing. It underlines that the term zMaillard reactiony 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

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Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Books - Printed	PERPUSTAKAAN GUNASAMA HAB PENDIDIKAN TINGGI PAGOH Main Library General	TP372.55.M35 2018 (Browse shelf(Opens below))	Available		0000005296
Books - Printed	PERPUSTAKAAN GUNASAMA HAB PENDIDIKAN TINGGI PAGOH Main Library General	TP372.55.M35 2018 (Browse shelf(Opens below))	Available		0000005295

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Previous	TP372.5 F66 2018 FOOD PROCESS ENGINEERING AND QUALITY ASSURANCE /	TP372.55.M35 .M34 2005 Maillard reactions in chemistry, food and health /	TP372.55.M35 .M34 2005 Maillard reactions in chemistry, food and health /	TP372.55.M35 2018 Chemistry of Maillard reactions in processed foods /	TP372.55.M35 2018 Chemistry of Maillard reactions in processed foods /	TP372.6 .G68 2001 Total quality assurance for the food industries /	TP372.6 .H83 2003 Statistical quality control for the food industry /	Next

Includes bibliographical references

The Importance of Maillard Reaction in Processed Foods -- Maillard Reaction in Processed Foods: Reaction Mechanisms -- Maillard Reaction and Processed Foods: Main Chemical Products

This SpringerBrief explains the importance of Maillard reactions in food processing. It underlines that the term zMaillard reactiony 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

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