LEADER 04289nam 22006255 450 001 9910298597503321 005 20200704111306.0 010 $a3-319-76923-5 024 7 $a10.1007/978-3-319-76923-3 035 $a(CKB)4100000002892481 035 $a(MiAaPQ)EBC5400007 035 $a(DE-He213)978-3-319-76923-3 035 $a(PPN)225551624 035 $a(EXLCZ)994100000002892481 100 $a20180308d2018 u| 0 101 0 $aeng 135 $aurcnu|||||||| 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 10$aAnalytical Methods for the Assessment of Maillard Reactions in Foods /$fby Rajeev K. Singla, Ashok K. Dubey, Sara M. Ameen, Shana Montalto, Salvatore Parisi 205 $a1st ed. 2018. 210 1$aCham :$cSpringer International Publishing :$cImprint: Springer,$d2018. 215 $a1 online resource (vi, 54 pages) $cillustrations 225 1 $aChemistry of Foods,$x2199-689X 311 $a3-319-76922-7 327 $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. 330 $aThis Brief provides an overview of different analytical methods and techniques for the qualitative and quantitative evaluation of Maillard Reactions and their reaction products in foods during processing and storage. Reliable methodology for the investigation of Maillard Reactions and their products are of utmost importance in food analysis: since Maillard Reactions can on the one hand be desirable and advantageous, influencing the colors, flavors and odors of food products, they can on the other hand also produce detrimental compounds afflicting the consumers? health (e.g. furfurals, furosine, or acrylamide). This Brief introduces different analytical methods, which can be used to investigate and characterize Maillard Reactions and their products in foods, including for example capillary electrophoresis, high performance liquid chromatography, gas chromatography with mass spectrometric detection, UV-VIS spectrophotometry, fluorescence, electronic nose, gravimetric systems, and many more. The chapters exemplify how the analytical techniques can be applied for assessing and evaluating different Maillard Reaction products in foods. Readers will find basic information, as well as practical hints and guidelines for application in their own laboratory. 410 0$aChemistry of Foods,$x2199-689X 606 $aFood?Biotechnology 606 $aAnalytical chemistry 606 $aMedical research 606 $aNutrition    606 $aFood Science$3https://scigraph.springernature.com/ontologies/product-market-codes/C15001 606 $aAnalytical Chemistry$3https://scigraph.springernature.com/ontologies/product-market-codes/C11006 606 $aQuality of Life Research$3https://scigraph.springernature.com/ontologies/product-market-codes/H65000 606 $aNutrition$3https://scigraph.springernature.com/ontologies/product-market-codes/C18000 615 0$aFood?Biotechnology. 615 0$aAnalytical chemistry. 615 0$aMedical research. 615 0$aNutrition   . 615 14$aFood Science. 615 24$aAnalytical Chemistry. 615 24$aQuality of Life Research. 615 24$aNutrition. 676 $a543 700 $aSingla$b Rajeev K$4aut$4http://id.loc.gov/vocabulary/relators/aut$01061532 702 $aDubey$b Ashok K$4aut$4http://id.loc.gov/vocabulary/relators/aut 702 $aAmeen$b Sara M$4aut$4http://id.loc.gov/vocabulary/relators/aut 702 $aMontalto$b Shana$4aut$4http://id.loc.gov/vocabulary/relators/aut 702 $aParisi$b Salvatore$4aut$4http://id.loc.gov/vocabulary/relators/aut 906 $aBOOK 912 $a9910298597503321 996 $aAnalytical Methods for the Assessment of Maillard Reactions in Foods$92519083 997 $aUNINA