Analytical Methods for the Assessment of Maillard Reactions in Foods / by Rajeev K. Singla, Ashok K. Dubey, Sara M. Ameen, Shana Montalto, Salvatore Parisi.
Singla, Rajeev K. author.; Dubey, Ashok K. author.; Ameen, Sara M. author.; Montalto, Shana. author.; Parisi, Salvatore. author.
2018
TP248.65.F66
Available Online

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Title Analytical Methods for the Assessment of Maillard Reactions in Foods / by Rajeev K. Singla, Ashok K. Dubey, Sara M. Ameen, Shana Montalto, Salvatore Parisi.
Author Singla, Rajeev K. author.
ISBN 9783319769233
3319769235
9783319769226
3319769227
DOI https://doi.org/10.1007/978-3-319-76923-3
Published Cham : Springer International Publishing : Imprint: Springer, 2018.
Language English
Description 1 online resource (vi, 54 pages) : illustrations.
Other Standard Identifiers 10.1007/978-3-319-76923-3 doi
Call Number TP248.65.F66
Dewey Decimal Classification 660.2832
Summary This Brief provides an overview of different analytical methods and techniques for the qualitative and quantitative evaluation of Maillard Reactions and their reaction products in foods during processing and storage. Reliable methodology for the investigation of Maillard Reactions and their products are of utmost importance in food analysis: since Maillard Reactions can on the one hand be desirable and advantageous, influencing the colors, flavors and odors of food products, they can on the other hand also produce detrimental compounds afflicting the consumers’ health (e.g. furfurals, furosine, or acrylamide). This Brief introduces different analytical methods, which can be used to investigate and characterize Maillard Reactions and their products in foods, including for example capillary electrophoresis, high performance liquid chromatography, gas chromatography with mass spectrometric detection, UV-VIS spectrophotometry, fluorescence, electronic nose, gravimetric systems, and many more. The chapters exemplify how the analytical techniques can be applied for assessing and evaluating different Maillard Reaction products in foods. Readers will find basic information, as well as practical hints and guidelines for application in their own laboratory.
Bibliography, etc. Note Includes bibliographical references.
Access Note Access limited to authorized users.
Digital File Characteristics text file PDF
Added Author Dubey, Ashok K. author.
Ameen, Sara M. author.
Montalto, Shana. author.
Parisi, Salvatore. author.
Series SpringerBriefs in molecular science.
Available in Other Form Print version: 9783319769226
Linked Resources Online Access
Record Appears in Online Resources > Ebooks
All Resources
Analytical Methods for the Determination of Maillard Reaction Products in Foods: An Introduction
The Control of Maillard Reaction in Processed Foods. Analytical Testing Methods for the Determination of 5-Hydroxymethylfurfural
Analytical Methods for the Determination of Furosine in Food Products
Analytical Evaluation of Acrylamide in Foods as a Maillard Reaction Product
Melanoidins and Browning Reactions in Processed Foods. Quantitative Determinations, Color Measurement and Sensorial Assessment.

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