Chemistry of Maillard Reactions in Processed Foods

• Main Authors: Parisi, Salvatore (Author, http://id.loc.gov/vocabulary/relators/aut), Luo, Weihui (http://id.loc.gov/vocabulary/relators/aut)
• Corporate Author: SpringerLink (Online service)
• Format: Electronic eBook
• Language: English
• Published: Cham : Springer International Publishing : Imprint: Springer, 2018.
• Edition: 1st ed. 2018.
• Series: Chemistry of Foods,
• Subjects: 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...