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Chemistry of Maillard reactions in processed foods

Author: Salvatore Parisi; Weihui Luo
Publisher: Cham, Switzerland : Springer, 2018.
Series: SpringerBriefs in molecular science., Chemistry of foods
Edition/Format:   eBook : Document : EnglishView all editions and formats
Summary:
This SpringerBrief explains the importance of Maillard reactions in food processing. It underlines that the term "Maillard reaction" 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  Read more...
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Genre/Form: Electronic books
Additional Physical Format: Print version:
(OCoLC)1039611506
Material Type: Document, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: Salvatore Parisi; Weihui Luo
ISBN: 9783319954639 3319954636
OCLC Number: 1043755896
Description: 1 online resource (vi, 59 pages) : illustrations (some color).
Contents: The Importance of Maillard Reaction in Processed Foods --
Maillard Reaction in Processed Foods: Reaction Mechanisms --
Maillard Reaction and Processed Foods: Main Chemical Products.
Series Title: SpringerBriefs in molecular science., Chemistry of foods
Responsibility: Salvatore Parisi, Weihui Luo.

Abstract:

This SpringerBrief explains the importance of Maillard reactions in food processing. formation of antioxidants), the Brief discusses that there are also conditions where Maillard reactions can result  Read more...

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