Maillard reaction in foods : mitigation strategies and positive properties / Salvatore Parisi, Sara M. Ameem, Shana Montalto and Anna Santangelo.
2019
TP372.55.M35
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Details
Title
Maillard reaction in foods : mitigation strategies and positive properties / Salvatore Parisi, Sara M. Ameem, Shana Montalto and Anna Santangelo.
Author
Parisi, Salvatore, author.
ISBN
9783030225568 (electronic book)
3030225569 (electronic book)
9783030225551
3030225569 (electronic book)
9783030225551
Published
Cham : Springer, 2019.
Language
English
Description
1 online resource.
Call Number
TP372.55.M35
Dewey Decimal Classification
664.07
Summary
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.
Bibliography, etc. Note
Includes bibliographical references.
Access Note
Access limited to authorized users.
Source of Description
Online resource; title from PDF title page (viewed June 5, 2019)
Series
SpringerBriefs in molecular science.
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Online Access
Record Appears in
Online Resources > Ebooks
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Table of Contents
Mitigation 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.
Thermal Approaches for the Control of Maillard Reaction in Processed Foods
Chemical Strategies Against Maillard Reaction in Foods
Positive Properties of Maillard Products.