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000891305 020__ $$a9783030225568$$q(electronic book)
000891305 020__ $$a3030225569$$q(electronic book)
000891305 020__ $$z9783030225551
000891305 035__ $$aSP(OCoLC)on1103320279
000891305 035__ $$aSP(OCoLC)1103320279
000891305 040__ $$aN$T$$beng$$erda$$epn$$cN$T$$dN$T$$dEBLCP$$dLQU$$dGW5XE$$dUKMGB$$dOCLCF
000891305 049__ $$aISEA
000891305 050_4 $$aTP372.55.M35
000891305 08204 $$a664.07$$223
000891305 1001_ $$aParisi, Salvatore,$$eauthor.
000891305 24510 $$aMaillard reaction in foods :$$bmitigation strategies and positive properties /$$cSalvatore Parisi, Sara M. Ameem, Shana Montalto and Anna Santangelo.
000891305 264_1 $$aCham :$$bSpringer,$$c2019.
000891305 300__ $$a1 online resource.
000891305 336__ $$atext$$btxt$$2rdacontent
000891305 337__ $$acomputer$$bc$$2rdamedia
000891305 338__ $$aonline resource$$bcr$$2rdacarrier
000891305 4901_ $$aSpringerBriefs in molecular science
000891305 504__ $$aIncludes bibliographical references.
000891305 5050_ $$aMitigation Strategies Against Maillard Reaction in Foods: Processing Options -- Thermal Approaches for the Control of Maillard Reaction in Processed Foods -- Chemical Strategies Against Maillard Reaction in Foods -- Positive Properties of Maillard Products.
000891305 506__ $$aAccess limited to authorized users.
000891305 520__ $$aThis book provides an overview of mitigation strategies and positive health effects of Maillard Reaction products in the contexts of food processing and storage. The effects of Maillard Reactions can vary considerably: while on the one hand certain sensorial alterations and influences on color, flavor and odor may be desirable, Maillard Reactions can also result in potentially harmful and toxic products (e.g. furfurals, furosines, or acrylamide). This book discusses possible mitigation strategies for the reduction of toxic reaction products, including the addition of enzymes or antioxidants, reducing sugars, and encapsulation approaches, as well as new processing strategies, such as high-pressure, radio-frequency, ultrahigh-temperature, or Ohmic heating methods. The book also illustrates that certain Maillard products can even produce positive health effects, e.g. antimicrobial or anticarcinogenic effects. The methods described here can serve as a blueprint for promoting the formation of beneficial compounds and reducing / avoiding toxic substances, offering essential strategies and methods.
000891305 588__ $$aOnline resource; title from PDF title page (viewed June 5, 2019)
000891305 650_0 $$aMaillard reaction.
000891305 7001_ $$aAmeen, Sara M.,$$eauthor.
000891305 7001_ $$aMontalto, Shana,$$eauthor.
000891305 7001_ $$aSantangelo, Anna,$$eauthor.
000891305 830_0 $$aSpringerBriefs in molecular science.
000891305 852__ $$bebk
000891305 85640 $$3SpringerLink$$uhttps://univsouthin.idm.oclc.org/login?url=http://link.springer.com/10.1007/978-3-030-22556-8$$zOnline Access$$91397441.1
000891305 909CO $$ooai:library.usi.edu:891305$$pGLOBAL_SET
000891305 980__ $$aEBOOK
000891305 980__ $$aBIB
000891305 982__ $$aEbook
000891305 983__ $$aOnline
000891305 994__ $$a92$$bISE