Analytical Methods for the Assessment of Maillard Reactions in Foods

• Κύριοι συγγραφείς: Singla, Rajeev K. (Συγγραφέας, http://id.loc.gov/vocabulary/relators/aut), Dubey, Ashok K. (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), Parisi, Salvatore (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, 2018.
• Έκδοση: 1st ed. 2018.
• Σειρά: Chemistry of Foods,
• Θέματα: Food-Biotechnology.; Analytical chemistry.; Medical research.; Nutrition .; Food Science.; Analytical Chemistry.; Quality of Life Research.; Nutrition.

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...

Πίνακας περιεχομένων:

• 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.