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Analytical Methods for the Assessment of Maillard Reactions in Foods / / by Rajeev K. Singla, Ashok K. Dubey, Sara M. Ameen, Shana Montalto, Salvatore Parisi
| 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 Medicine - Research Nutrition Food Science Analytical Chemistry Quality of Life Research |
| 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
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| 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
| 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 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 |
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Parisi Salvatore
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| Cham : , : Springer International Publishing : , : Imprint : Springer, , 2019 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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