LEADER 03716nam 22006255 450 001 9910337936303321 005 20200704111347.0 010 $a3-030-22556-9 024 7 $a10.1007/978-3-030-22556-8 035 $a(CKB)4100000008340215 035 $a(MiAaPQ)EBC5782504 035 $a(DE-He213)978-3-030-22556-8 035 $a(PPN)258061421 035 $a(EXLCZ)994100000008340215 100 $a20190601d2019 u| 0 101 0 $aeng 135 $aurcnu|||||||| 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 10$aMaillard Reaction in Foods $eMitigation Strategies and Positive Properties /$fby Salvatore Parisi, Sara M. Ameen, Shana Montalto, Anna Santangelo 205 $a1st ed. 2019. 210 1$aCham :$cSpringer International Publishing :$cImprint: Springer,$d2019. 215 $a1 online resource (58 pages) 225 1 $aChemistry of Foods,$x2199-689X 311 $a3-030-22555-0 327 $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. 330 $aThis book provides an overview of mitigation strategies and positive health effects of Maillard Reaction products in the contexts of food processing and storage. The effects of Maillard Reactions can vary considerably: while on the one hand certain sensorial alterations and influences on color, flavor and odor may be desirable, Maillard Reactions can also result in potentially harmful and toxic products (e.g. furfurals, furosines, or acrylamide). This book discusses possible mitigation strategies for the reduction of toxic reaction products, including the addition of enzymes or antioxidants, reducing sugars, and encapsulation approaches, as well as new processing strategies, such as high-pressure, radio-frequency, ultrahigh-temperature, or Ohmic heating methods. The book also illustrates that certain Maillard products can even produce positive health effects, e.g. antimicrobial or anticarcinogenic effects. The methods described here can serve as a blueprint for promoting the formation of beneficial compounds and reducing / avoiding toxic substances, offering essential strategies and methods. 410 0$aChemistry of Foods,$x2199-689X 606 $aFood?Biotechnology 606 $aNutrition    606 $aPharmacology 606 $aMicrobiology 606 $aFood Science$3https://scigraph.springernature.com/ontologies/product-market-codes/C15001 606 $aNutrition$3https://scigraph.springernature.com/ontologies/product-market-codes/C18000 606 $aPharmacology/Toxicology$3https://scigraph.springernature.com/ontologies/product-market-codes/B21007 606 $aFood Microbiology$3https://scigraph.springernature.com/ontologies/product-market-codes/L23040 615 0$aFood?Biotechnology. 615 0$aNutrition   . 615 0$aPharmacology. 615 0$aMicrobiology. 615 14$aFood Science. 615 24$aNutrition. 615 24$aPharmacology/Toxicology. 615 24$aFood Microbiology. 676 $a660.2832 676 $a664.07 700 $aParisi$b Salvatore$4aut$4http://id.loc.gov/vocabulary/relators/aut$0767205 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 $aSantangelo$b Anna$4aut$4http://id.loc.gov/vocabulary/relators/aut 906 $aBOOK 912 $a9910337936303321 996 $aMaillard Reaction in Foods$92533673 997 $aUNINA