Overview
- Introduces analytical techniques for investigation of Maillard Reactions in foods
- Exemplifies the application of the analytical techniques for evaluation and quantification of different Maillard Reaction products in foods
- Provides basic information as well as practical hints and guidelines
- Discusses both advantageous and adverse Maillard Reaction products
Part of the book series: SpringerBriefs in Molecular Science (BRIEFSMOLECULAR)
Part of the book sub series: Chemistry of Foods (BRIEFSCHEFO)
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Table of contents (5 chapters)
Keywords
About this book
This Brief introduces different analytical methods, which can be used to investigate and characterize Maillard Reactions and their products in foods, including for example capillary electrophoresis, high performance liquid chromatography, gas chromatography with mass spectrometric detection, UV-VIS spectrophotometry, fluorescence, electronic nose, gravimetric systems, and many more. The chapters exemplify how the analytical techniques can be applied for assessing and evaluating different Maillard Reaction products in foods. Readers will find basic information, as well as practical hints and guidelines for application in their own laboratory.
Authors and Affiliations
About the authors
Rajeev Kumar Singla is a senior scientific assistant at the Netaji Subhas Institute of Technology (NSIT), New Delhi, India, with a broad experience in secondary metabolites isolation, computational chemistry (docking, QSAR, ADME and Toxicological Predictions) and synthetic chemistry. Dr Singla is also Chief Editor of Indo Global Journal of Pharmaceutical Sciences and Associate Editor of Frontiers in Chemistry, and member of the Sigma-Aldrich Global Advisory Board, The Science Advisory Board, the Asian Council of Science Editors, and the Non-profit research community Ebola Research Initiative, along with a Honorary Faculty Membership at the Novel Global Community Educational Foundation (NGCEF), Australia.
Ashok Dubey is a Professor of Biotechnology at the Netaji Subhas Institute of Technology (NSIT), New Delhi, India, working with drug development from natural sources, namely, antimicrobial and antidiabetic therapeutics. Professor Dubey received the Distinguished Visiting Scientist Award by the Commonwealth Scientific and Industrial Research Organisation (CSIRO), Australia, during his earlier tenures.
Sara M. Ameen is a Quality Control Chemist at the Medical Research Laboratories, Helwan University, Faculty of Science, Cairo, Egypt, and her main duties include: modification and validation of analytical procedures, development of experimental protocols, and other quality control-related responsibilities in the field of analytical chemistry. She obtained her Bachelor's Degree, Double Major in Chemistry and Zoology in 2010, and subsequent Postgraduate Diploma in Analytical Chemistry and Premaster Studies in Inorganic and Analytical Chemistry (2011 and 2012, respectively) at Helwan University, working as an analytical chemist and documentation officer afterwards.
Shana Montalto is a food hygiene consultant working in Italy. After obtaining her Full MSc University Diploma in Medicine and Surgery cum laude at the State University of Palermo, Italy, in 2014, she has been working with food hygiene in the private field. Her MSc thesis, ‘Autoimmune Screening of type I diabetes mellitus at the beginning and in follow-up stages’ (Mentor: Prof. Giovanni Corsello,. Esq., University of Palermo, Italy), has been mentioned and proposed for the 2014 ‘Mariano Cefalù’ award (University of Palermo, Italy).
Salvatore Parisi, PhD, FSPCA PCQI, obtained his MSc from the University of Palermo, and PhD from the University of Messina, Italy. Between 1994 and 2010, Dr Parisi has been involved in different chemical activities working and travelling in different countries around the world, including the United Kingdom, Spain, France, Czech Republic, and United States of America. Dr. Parisi serves as series editor for the SpringerBriefs in Molecular Science: Chemistry of Foods; he is also an associate of AOAC International, USA, Southern California Section, serving in the AOAC Official Methods of AnalysisSM (OMA) Expert Review Panel (ERP) for Fertilizers, the AOAC SPIFAN ERP for 2- and 3-MCPD & Glycidyl Esters, and eight different AOAC working groups. He also co-authored the “Stakeholders’ Guidance Document for Consumer Analytical Devices with a Focus on Gluten and Food Allergens”, recently published in the Journal of AOAC International. At present, he is actively working at the Associazione ‘Componiamo il Futuro’ (COIF), Palermo, Italy.
Bibliographic Information
Book Title: Analytical Methods for the Assessment of Maillard Reactions in Foods
Authors: Rajeev K. Singla, Ashok K. Dubey, Sara M. Ameen, Shana Montalto, Salvatore Parisi
Series Title: SpringerBriefs in Molecular Science
DOI: https://doi.org/10.1007/978-3-319-76923-3
Publisher: Springer Cham
eBook Packages: Chemistry and Materials Science, Chemistry and Material Science (R0)
Copyright Information: The Author(s) 2018
Softcover ISBN: 978-3-319-76922-6Published: 19 March 2018
eBook ISBN: 978-3-319-76923-3Published: 08 March 2018
Series ISSN: 2191-5407
Series E-ISSN: 2191-5415
Edition Number: 1
Number of Pages: VI, 54
Number of Illustrations: 9 b/w illustrations, 2 illustrations in colour
Topics: Food Science, Analytical Chemistry, Quality of Life Research, Nutrition