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  • Book
  • © 2019

Maillard Reaction in Foods

Mitigation Strategies and Positive Properties

Authors:

  1. Salvatore Parisi

    1. Faculty of Agricultural Technology, Al-Balqa Applied University, Al-Salt, Jordan

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    You can also search for this author in PubMed   Google Scholar

  2. Sara M. Ameen

    1. Department of Chemistry, Faculty of Science, Helwan University, Cairo, Egypt

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    You can also search for this author in PubMed   Google Scholar

  3. Shana Montalto

    1. Food Safety Consultant, Floridia, Italy

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    You can also search for this author in PubMed   Google Scholar

  4. Anna Santangelo

    1. Food Technologist, San Marco Evangelista, Italy

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    You can also search for this author in PubMed   Google Scholar

  • 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)

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Table of contents (4 chapters)

  1. Front Matter

    Pages i-vi
    PDF

  2. Mitigation Strategies Against Maillard Reaction in Foods: Processing Options

    • Salvatore Parisi, Sara M. Ameen, Shana Montalto, Anna Santangelo
    Pages 1-20

  3. Thermal Approaches for the Control of Maillard Reaction in Processed Foods

    • Salvatore Parisi, Sara M. Ameen, Shana Montalto, Anna Santangelo
    Pages 21-32

  4. Chemical Strategies Against Maillard Reaction in Foods

    • Salvatore Parisi, Sara M. Ameen, Shana Montalto, Anna Santangelo
    Pages 33-43

  5. Positive Properties of Maillard Products

    • Salvatore Parisi, Sara M. Ameen, Shana Montalto, Anna Santangelo
    Pages 45-52
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About this book

This book provides an overview of mitigation strategies and positive health effects of Maillard Reaction products in the contexts of food processing and storage. The effects of Maillard Reactions can vary considerably: while on the one hand certain sensorial alterations and influences on color, flavor and odor may be desirable, Maillard Reactions can also result in potentially harmful and toxic products (e.g. furfurals, furosines, or acrylamide). This book discusses possible mitigation strategies for the reduction of toxic reaction products, including the addition of enzymes or antioxidants, reducing sugars, and encapsulation approaches, as well as new processing strategies, such as high-pressure, radio-frequency, ultrahigh-temperature, or Ohmic heating methods. The book also illustrates that certain Maillard products can even produce positive health effects, e.g. antimicrobial or anticarcinogenic effects. The methods described here can serve as a blueprint for promoting the formationof beneficial compounds and reducing / avoiding toxic substances, offering essential strategies and methods.
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Keywords

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Authors and Affiliations

  • Faculty of Agricultural Technology, Al-Balqa Applied University, Al-Salt, Jordan

    Salvatore Parisi

  • Department of Chemistry, Faculty of Science, Helwan University, Cairo, Egypt

    Sara M. Ameen

  • Food Safety Consultant, Floridia, Italy

    Shana Montalto

  • Food Technologist, San Marco Evangelista, Italy

    Anna Santangelo

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Bibliographic Information

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Buy it now

eBook USD 39.99
Price excludes VAT (USA)
  • Available as EPUB and PDF
  • Read on any device
  • Instant download
  • Own it forever
Softcover Book USD 54.99
Price excludes VAT (USA)
  • Compact, lightweight edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info

Tax calculation will be finalised at checkout

Other ways to access

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