Maillard Reaction in Foods Mitigation Strategies and Positive Properties /

• Κύριοι συγγραφείς: Parisi, Salvatore (Συγγραφέας, http://id.loc.gov/vocabulary/relators/aut), Ameen, Sara M. (http://id.loc.gov/vocabulary/relators/aut), Montalto, Shana (http://id.loc.gov/vocabulary/relators/aut), Santangelo, Anna (http://id.loc.gov/vocabulary/relators/aut)
• Συγγραφή απο Οργανισμό/Αρχή: SpringerLink (Online service)
• Μορφή: Ηλεκτρονική πηγή Ηλ. βιβλίο
• Γλώσσα: English
• Έκδοση: Cham : Springer International Publishing : Imprint: Springer, 2019.
• Έκδοση: 1st ed. 2019.
• Σειρά: Chemistry of Foods,
• Θέματα: Food-Biotechnology.; Nutrition .; Pharmacology.; Microbiology.; Food Science.; Nutrition.; Pharmacology/Toxicology.; Food Microbiology.

This book provides an overview of mitigation strategies and positive health effects of Maillard Reaction products in the contexts of food processing and storage. The effects of Maillard Reactions can vary considerably: while on the one hand certain sensorial alterations and influences on color, flav...

Πίνακας περιεχομένων:

• Mitigation Strategies Against Maillard Reaction in Foods: Processing Options
• Thermal Approaches for the Control of Maillard Reaction in Processed Foods
• Chemical Strategies Against Maillard Reaction in Foods
• Positive Properties of Maillard Products.