Overview
- Discusses the controversial effects of Maillard Reactions in foods
- Introduces mitigation strategies for suppressing harmful and toxic products and for promoting the formation of beneficial compounds
- Describes both processing strategies and the addition of additives for a better control of Maillard Reactions
- Studies 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)
Access this book
Tax calculation will be finalised at checkout
Other ways to access
Table of contents (4 chapters)
Keywords
About this book
Authors and Affiliations
Bibliographic Information
Book Title: Maillard Reaction in Foods
Book Subtitle: Mitigation Strategies and Positive Properties
Authors: Salvatore Parisi, Sara M. Ameen, Shana Montalto, Anna Santangelo
Series Title: SpringerBriefs in Molecular Science
DOI: https://doi.org/10.1007/978-3-030-22556-8
Publisher: Springer Cham
eBook Packages: Chemistry and Materials Science, Chemistry and Material Science (R0)
Copyright Information: The Author(s), under exclusive license to Springer Nature Switzerland AG 2019
Softcover ISBN: 978-3-030-22555-1Published: 12 June 2019
eBook ISBN: 978-3-030-22556-8Published: 01 June 2019
Series ISSN: 2191-5407
Series E-ISSN: 2191-5415
Edition Number: 1
Number of Pages: VI, 52
Topics: Food Science, Nutrition, Pharmacology/Toxicology, Food Microbiology