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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eBook $44.99
price for USA in USD (gross)
  • ISBN 978-3-030-22556-8
  • Digitally watermarked, DRM-free
  • Included format: EPUB, PDF
  • ebooks can be used on all reading devices
  • Immediate eBook download after purchase
Softcover $59.99
price for USA in USD
  • ISBN 978-3-030-22555-1
  • Free shipping for individuals worldwide
  • Usually dispatched within 3 to 5 business days.
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 formation of beneficial compounds and reducing / avoiding toxic substances, offering essential strategies and methods.

Table of contents (4 chapters)

Table of contents (4 chapters)
  • Mitigation Strategies Against Maillard Reaction in Foods: Processing Options

    Parisi, Salvatore (et al.)

    Pages 1-20

  • Thermal Approaches for the Control of Maillard Reaction in Processed Foods

    Parisi, Salvatore (et al.)

    Pages 21-32

  • Chemical Strategies Against Maillard Reaction in Foods

    Parisi, Salvatore (et al.)

    Pages 33-43

  • Positive Properties of Maillard Products

    Parisi, Salvatore (et al.)

    Pages 45-52

Buy this book

eBook $44.99
price for USA in USD (gross)
  • ISBN 978-3-030-22556-8
  • Digitally watermarked, DRM-free
  • Included format: EPUB, PDF
  • ebooks can be used on all reading devices
  • Immediate eBook download after purchase
Softcover $59.99
price for USA in USD
  • ISBN 978-3-030-22555-1
  • Free shipping for individuals worldwide
  • Usually dispatched within 3 to 5 business days.
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Bibliographic Information

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
eBook ISBN
978-3-030-22556-8
DOI
10.1007/978-3-030-22556-8
Softcover ISBN
978-3-030-22555-1
Series ISSN
2199-689X
Edition Number
1
Number of Pages
VI, 52
Topics