Chemistry of Foods

Maillard Reaction in Foods

Mitigation Strategies and Positive Properties

Authors: Parisi, S., Ameen, S.M., Montalto, S., Santangelo, A.

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  • 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 
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イーブック ¥5,615
価格の適用国: Japan (日本円価格は個人のお客様のみ有効) (小計)
  • ISBN 978-3-030-22556-8
  • ウォーターマーク付、 DRMフリー
  • ファイル形式: EPUB, PDF
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ソフトカバー ¥7,019
価格の適用国: Japan (日本円価格は個人のお客様のみ有効) (小計)
  • ISBN 978-3-030-22555-1
  • 個人のお客様には、世界中どこでも配送料無料でお届けします。
  • Usually dispatched within 3 to 5 business days.
この書籍について

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 formation of beneficial compounds and reducing / avoiding toxic substances, offering essential strategies and methods.

Table of contents (4 chapters)

Table of contents (4 chapters)

書籍の購入

イーブック ¥5,615
価格の適用国: Japan (日本円価格は個人のお客様のみ有効) (小計)
  • ISBN 978-3-030-22556-8
  • ウォーターマーク付、 DRMフリー
  • ファイル形式: EPUB, PDF
  • どの電子書籍リーダーからでもすぐにお読みいただけます。
  • ご購入後、すぐにダウンロードしていただけます。
ソフトカバー ¥7,019
価格の適用国: Japan (日本円価格は個人のお客様のみ有効) (小計)
  • ISBN 978-3-030-22555-1
  • 個人のお客様には、世界中どこでも配送料無料でお届けします。
  • Usually dispatched within 3 to 5 business days.
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書誌情報

Bibliographic Information
Book Title
Maillard Reaction in Foods
Book Subtitle
Mitigation Strategies and Positive Properties
Authors
Series Title
Chemistry of Foods
Copyright
2019
Publisher
Springer International Publishing
Copyright Holder
The Author(s), under exclusive license to Springer Nature Switzerland AG
イーブック ISBN
978-3-030-22556-8
DOI
10.1007/978-3-030-22556-8
ソフトカバー ISBN
978-3-030-22555-1
Series ISSN
2199-689X
Edition Number
1
Number of Pages
VI, 52
Topics