Analytical Methods for the Assessment of Maillard Reactions in Foods / / by Rajeev K. Singla, Ashok K. Dubey, Sara M. Ameen, Shana Montalto, Salvatore Parisi |
Autore | Singla Rajeev K |
Edizione | [1st ed. 2018.] |
Pubbl/distr/stampa | Cham : , : Springer International Publishing : , : Imprint : Springer, , 2018 |
Descrizione fisica | 1 online resource (vi, 54 pages) : illustrations |
Disciplina | 543 |
Collana | Chemistry of Foods |
Soggetto topico |
Food—Biotechnology
Analytical chemistry Medical research Nutrition Food Science Analytical Chemistry Quality of Life Research Nutrition |
ISBN | 3-319-76923-5 |
Formato | Materiale a stampa |
Livello bibliografico | Monografia |
Lingua di pubblicazione | eng |
Nota di contenuto | Analytical 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. |
Record Nr. | UNINA-9910298597503321 |
Singla Rajeev K | ||
Cham : , : Springer International Publishing : , : Imprint : Springer, , 2018 | ||
Materiale a stampa | ||
Lo trovi qui: Univ. Federico II | ||
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Maillard Reaction in Foods : Mitigation Strategies and Positive Properties / / by Salvatore Parisi, Sara M. Ameen, Shana Montalto, Anna Santangelo |
Autore | Parisi Salvatore |
Edizione | [1st ed. 2019.] |
Pubbl/distr/stampa | Cham : , : Springer International Publishing : , : Imprint : Springer, , 2019 |
Descrizione fisica | 1 online resource (58 pages) |
Disciplina |
660.2832
664.07 |
Collana | Chemistry of Foods |
Soggetto topico |
Food—Biotechnology
Nutrition Pharmacology Microbiology Food Science Nutrition Pharmacology/Toxicology Food Microbiology |
ISBN | 3-030-22556-9 |
Formato | Materiale a stampa |
Livello bibliografico | Monografia |
Lingua di pubblicazione | eng |
Nota di contenuto | 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. |
Record Nr. | UNINA-9910337936303321 |
Parisi Salvatore | ||
Cham : , : Springer International Publishing : , : Imprint : Springer, , 2019 | ||
Materiale a stampa | ||
Lo trovi qui: Univ. Federico II | ||
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