Chemistry of Maillard reactions in processed foods

• 作者： Parisi, Salvatore, author.
• 其他作者：
  • Luo, Weihui, author.
  • SpringerLink (Online service)
• 其他題名：
  • SpringerBriefs in molecular science.
• 出版： Cham : Springer International Publishing :Imprint: Springer
• 叢書名： SpringerBriefs in molecular science,
• 主題： Maillard reaction. , Processed foods. , Chemistry. , Food Science. , Carbohydrate Chemistry. , Nutrition.
• ISBN： 9783319954639 (electronic bk.) 、 9783319954615 (paper)
• FIND@SFXID: CGU
• 資料類型: 電子書
• 內容註: The Importance of Maillard Reaction in Processed Foods -- Maillard Reaction in Processed Foods: Reaction Mechanisms -- Maillard Reaction and Processed Foods: Main Chemical Products.
• More
• 摘要註: This 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.
• 讀者標籤：

  需登入
• 引用連結：

  Copy Link
• 目前引用數
• Share: