Please use this identifier to cite or link to this item: 192.168.6.56/handle/123456789/74957
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dc.contributor.editorParisi, Salvatore-
dc.contributor.editorLuo, Weihui-
dc.date.accessioned2019-07-03T05:56:44Z-
dc.date.available2019-07-03T05:56:44Z-
dc.date.issued2018-
dc.identifier.isbn978-3-319-95463-9-
dc.identifier.urihttp://10.6.20.12:80/handle/123456789/74957-
dc.descriptionThis chapter concerns the importance of Maillard reaction in the current industry of processed foods from a chemical viewpoint. Historically, the Maillard reaction has been extensively studied in different food ambits because of the influence on chemical and sensorial properties of cooked products. However, Maillard reaction products have been often found in many foods in relation to different processing operations, including cooking procedures. Consequently, currently available food processing operations may have some influence on prepared foods when speaking of Maillard reaction (non-enzymatic browning). This chapter is essentially dedicated to the basic description of current food processing operations in the industry: each process is mentioned with the most known or intended name, and it may explicitly include one or more subsections describing different operations with similar meaning or effects. Each process is also explained with reported effects on foods and beverages when speaking of Maillard reaction and the consequent analytical detection of related products.en
dc.languageenen
dc.language.isoenen_US
dc.publisherSpringer International Publishing AGen_US
dc.subjectChemistryen_US
dc.titleChemistry of Maillard Reactions in Processed Foodsen_US
dc.typeBooken_US
Appears in Collections:Chemistry

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