Chemistry of Maillard Reactions in Processed Foods

• Κύριοι συγγραφείς: Parisi, Salvatore (Συγγραφέας, http://id.loc.gov/vocabulary/relators/aut), Luo, Weihui (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.; Carbohydrates.; Nutrition .; Food Science.; Carbohydrate Chemistry.; Nutrition.

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 ap...