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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
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
Opac: Controlla la disponibilità qui
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
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
Opac: Controlla la disponibilità qui