000 03807cam a2200457Mi 4500
001 1029076422
003 PTSN
008
020 _z9783319769226
_qHardback
050 4 _aTP248.65.F66.2018
086 _a180308s2018 sz a ob 000 0 eng d
100 1 _aSingla, Rajeev K.,
_eauthor
245 1 0 _aAnalytical methods for the assessment of Maillard Reactions in foods /
_cby Rajeev K. Singla, Ashok K. Dubey, Sara M. Ameen, Shana Montalto, Salvatore Parisi
264 1 _aCham :
_bSpringer,
_c2018
300 _a1 online resource (VI, 54 pages) :
_billustrations
336 _atext
_btxt
_2rdacontent
337 _acomputer
_bc
_2rdamedia
338 _aonline resource
_bcr
_2rdacarrier
490 1 _aSpringerBriefs in Molecular Science,
_x2191-5407
505 0 _aAnalytical 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
506 _aAvailable to OhioLINK libraries
520 _aThis 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
504 _aIncludes bibliographical references
650 0 _aMaillard reaction.
_0http://id.loc.gov/authorities/subjects/sh85079891
650 0 _aChemistry, Analytic.
_0http://id.loc.gov/authorities/subjects/sh85023011
650 0 _aFood
_xBiotechnology.
_0http://id.loc.gov/authorities/subjects/sh88006279
655 4 _aElectronic books
700 1 _aDubey, Ashok K.,
_eauthor
700 1 _aAmeen, Sara M.,
_eauthor
700 1 _aMontalto, Shana,
_eauthor
700 1 _aParisi, Salvatore,
_0http://id.loc.gov/authorities/names/n81106327
_eauthor
710 2 _aOhio Library and Information Network.
_0http://id.loc.gov/authorities/names/no95058981
776 0 8 _iPrinted edition:
_z9783319769226
830 0 _aSpringerBriefs in molecular science.
_0http://id.loc.gov/authorities/names/no2011179477
_x2191-5407
907 _a.b10558093
_b05-12-21
_c23-02-21
998 _amgen
_b01-01-00
_ca
_d-
_e-
_f
_g
_h0
999 _c47142
_d47142