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010   $a3-319-95463-6
024 7 $a10.1007/978-3-319-95463-9
035   $a(CKB)3810000000358888
035   $a(DE-He213)978-3-319-95463-9
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035   $a(PPN)229495842
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100   $a20180629d2018      u|         0
101 0 $aeng
135   $aurnn|008mamaa
181   $ctxt$2rdacontent
182   $cc$2rdamedia
183   $acr$2rdacarrier
200 10$aChemistry of Maillard Reactions in Processed Foods /$fby Salvatore Parisi, Weihui Luo
205   $a1st ed. 2018.
210  1$aCham :$cSpringer International Publishing :$cImprint: Springer,$d2018.
215   $a1 online resource (VI, 59 p. 10 illus., 8 illus. in color.) 
225 1 $aChemistry of Foods,$x2199-689X
311   $a3-319-95461-X 
320   $aIncludes bibliographical references.
327   $aThe Importance of Maillard Reaction in Processed Foods -- Maillard Reaction in Processed Foods: Reaction Mechanisms -- Maillard Reaction and Processed Foods: Main Chemical Products.
330   $aThis SpringerBrief explains the importance of Maillard reactions in food processing. It underlines that the term ?Maillard reaction? actually does not describe one single chemical reaction, but an entire class of chemical reactions, which lead to browning, with a strong impact on visual appearance, odor, and flavor. It emphasizes that the Maillard reactions are still not fully characterized, despite extensive historical studies. While under the right conditions Maillard reactions have many favorable effects (e.g. formation of antioxidants), the Brief discusses that there are also conditions where Maillard reactions can result in toxic or mutagenic reactions. Hence, it emphasizes that the reaction should be viewed as a complex network of various sub-reactions, with a plethora of concomitant reaction mechanisms and kinetics. This Brief thus makes a step toward a holistic evaluation of the complexity of the Maillard reaction scheme, with the aim of making better and more targeted use in food processing.
410  0$aChemistry of Foods,$x2199-689X
606   $aFood?Biotechnology
606   $aCarbohydrates
606   $aNutrition
606   $aFood Science$3https://scigraph.springernature.com/ontologies/product-market-codes/C15001
606   $aCarbohydrate Chemistry$3https://scigraph.springernature.com/ontologies/product-market-codes/C19030
606   $aNutrition$3https://scigraph.springernature.com/ontologies/product-market-codes/C18000
615  0$aFood?Biotechnology.
615  0$aCarbohydrates.
615  0$aNutrition.
615 14$aFood Science.
615 24$aCarbohydrate Chemistry.
615 24$aNutrition.
676   $a641.3
676   $a664
700   $aParisi$b Salvatore$4aut$4http://id.loc.gov/vocabulary/relators/aut$0767205
702   $aLuo$b Weihui$4aut$4http://id.loc.gov/vocabulary/relators/aut
906   $aBOOK
912   $a9910298599903321
996   $aChemistry of Maillard Reactions in Processed Foods$92531794
997   $aUNINA