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Chemistry of Foods

Chemistry of Maillard Reactions in Processed Foods

Authors: Parisi, Salvatore, Luo, Weihui

  • Explains the importance of Maillard reactions for the food processing industry
  • Characterizes typical chemical reaction products, from beneficial to adverse substances
  • Emphasizes the diversity of Maillard reactions, an entire set of non-enzymatic browning reactions in food products
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書籍の購入

イーブック 44,02 €
価格の適用国: Japan (小計)
  • ISBN 978-3-319-95463-9
  • ウォーターマーク付、 DRMフリー
  • ファイル形式: PDF, EPUB
  • 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 54,99 €
価格の適用国: Japan (小計)
  • ISBN 978-3-319-95461-5
  • 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 SpringerBrief explains the importance of Maillard reactions in food processing. It underlines that the term “Maillard reaction” actually does not describe one single chemical reaction, but an entire class of chemical reactions, which lead to browning, with a strong impact on visual appearance, odor, and flavor. It emphasizes that the Maillard reactions are still not fully characterized, despite extensive historical studies.
While under the right conditions Maillard reactions have many favorable effects (e.g. formation of antioxidants), the Brief discusses that there are also conditions where Maillard reactions can result in toxic or mutagenic reactions. Hence, it emphasizes that the reaction should be viewed as a complex network of various sub-reactions, with a plethora of concomitant reaction mechanisms and kinetics. This Brief thus makes a step toward a holistic evaluation of the complexity of the Maillard reaction scheme, with the aim of making better and more targeted use in food processing.

著者について

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. More recently, He has served as Special Guest Editor for the Journal of AOAC International in 2018 with a Section concerning antibiotics and antimicrobials in foods. At present, he is actively working at the Associazione ‘Componiamo il Futuro’ (COIF), Palermo, Italy.

Weihui Luo is an analytical chemist working in food and non-food products and services. She studied at Fudan University with the final Bachelor in Applied Chemistry in 2008; subsequently, Weihui obtained the American Society for Quality (ASQ) certification as quality engineer in 2014 with peer recognition of her proficiency in quality control and quality assurance areas. After six years in different roles concerning analytical chemistry, Weihui worked as laboratory manager at Quo Qi Lab, Shanghai, China, until 2017. At present, she works at Kangdexin (KDX) Composite Material Group, China.  Her expertise includes quantitative chemical analysis of organic and metal pollutants in water and soil by chromatography and spectroscopy, and analyses in processed foods.

Table of contents (3 chapters)

  • The Importance of Maillard Reaction in Processed Foods

    Parisi, Salvatore (et al.)

    Pages 1-37

    Preview Buy Chapter 26,95 €
  • Maillard Reaction in Processed Foods—Reaction Mechanisms

    Parisi, Salvatore (et al.)

    Pages 39-51

  • Maillard Reaction and Processed Foods—Main Chemical Products

    Parisi, Salvatore (et al.)

    Pages 53-59

書籍の購入

イーブック 44,02 €
価格の適用国: Japan (小計)
  • ISBN 978-3-319-95463-9
  • ウォーターマーク付、 DRMフリー
  • ファイル形式: PDF, EPUB
  • 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 54,99 €
価格の適用国: Japan (小計)
  • ISBN 978-3-319-95461-5
  • 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
Chemistry of Maillard Reactions in Processed Foods
Authors
Series Title
Chemistry of Foods
Copyright
2018
Publisher
Springer International Publishing
Copyright Holder
The Author(s)
イーブック ISBN
978-3-319-95463-9
DOI
10.1007/978-3-319-95463-9
ソフトカバー ISBN
978-3-319-95461-5
Series ISSN
2199-689X
Edition Number
1
Number of Pages
VI, 59
Number of Illustrations and Tables
2 b/w illustrations, 8 illustrations in colour
Topics