000826989 000__ 03893cam\a2200577Mi\4500
000826989 001__ 826989
000826989 005__ 20230306144431.0
000826989 006__ m\\\\\o\\d\\\\\\\\
000826989 007__ cr\nn\nnnunnun
000826989 008__ 180308s2018\\\\gw\\\\\\o\\\\\000\0\eng\d
000826989 019__ $$a1028552210$$a1028667527$$a1028834302$$a1033684070
000826989 020__ $$a9783319769233
000826989 020__ $$a3319769235
000826989 020__ $$z9783319769226
000826989 020__ $$z3319769227
000826989 0247_ $$a10.1007/978-3-319-76923-3$$2doi
000826989 035__ $$aSP(OCoLC)on1029076422
000826989 035__ $$aSP(OCoLC)1029076422$$z(OCoLC)1028552210$$z(OCoLC)1028667527$$z(OCoLC)1028834302$$z(OCoLC)1033684070
000826989 040__ $$aAZU$$beng$$cAZU$$dOCLCO$$dN$T$$dGW5XE$$dYDX$$dUPM$$dOCLCF$$dMERER
000826989 049__ $$aISEA
000826989 050_4 $$aTP248.65.F66
000826989 08204 $$a660.2832$$223
000826989 1001_ $$aSingla, Rajeev K.$$eauthor.
000826989 24510 $$aAnalytical Methods for the Assessment of Maillard Reactions in Foods /$$cby Rajeev K. Singla, Ashok K. Dubey, Sara M. Ameen, Shana Montalto, Salvatore Parisi.
000826989 264_1 $$aCham :$$bSpringer International Publishing :$$bImprint: Springer,$$c2018.
000826989 300__ $$a1 online resource (vi, 54 pages) :$$billustrations.
000826989 336__ $$atext$$btxt$$2rdacontent
000826989 337__ $$acomputer$$bc$$2rdamedia
000826989 338__ $$aonline resource$$bcr$$2rdacarrier
000826989 347__ $$atext file$$bPDF$$2rda
000826989 4901_ $$aSpringerBriefs in Molecular Science,$$x2191-5407
000826989 504__ $$aIncludes bibliographical references.
000826989 5050_ $$aAnalytical 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.
000826989 506__ $$aAccess limited to authorized users.
000826989 520__ $$aThis 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.
000826989 650_0 $$aChemistry.
000826989 650_0 $$aAnalytical chemistry.
000826989 650_0 $$aFood$$xBiotechnology.
000826989 650_0 $$aNutrition.
000826989 650_0 $$aMedicine$$xResearch.
000826989 650_0 $$aQuality of life.
000826989 7001_ $$aDubey, Ashok K.$$eauthor.
000826989 7001_ $$aAmeen, Sara M.$$eauthor.
000826989 7001_ $$aMontalto, Shana.$$eauthor.
000826989 7001_ $$aParisi, Salvatore.$$eauthor.
000826989 77608 $$iPrint version: $$z9783319769226
000826989 830_0 $$aSpringerBriefs in molecular science.
000826989 852__ $$bebk
000826989 85640 $$3SpringerLink$$uhttps://univsouthin.idm.oclc.org/login?url=http://link.springer.com/10.1007/978-3-319-76923-3$$zOnline Access$$91397441.1
000826989 909CO $$ooai:library.usi.edu:826989$$pGLOBAL_SET
000826989 980__ $$aEBOOK
000826989 980__ $$aBIB
000826989 982__ $$aEbook
000826989 983__ $$aOnline
000826989 994__ $$a92$$bISE