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EBOOK
Author Parisi, Salvatore, 1970-
Title Chemistry of Maillard reactions in processed foods / Salvatore Parisi, Weihui Luo.
Imprint Cham, Switzerland : Springer, 2018.

LOCATION CALL # STATUS MESSAGE
 OHIOLINK SPRINGER EBOOKS    ONLINE  
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Author Parisi, Salvatore, 1970-
Series SpringerBriefs in molecular science, Chemistry of foods, 2191-5407
SpringerBriefs in molecular science. Chemistry of foods. 2191-5407
Subject Maillard reaction.
Processed foods.
Alt Name Luo, Weihui,
LOCATION CALL # STATUS MESSAGE
 OHIOLINK SPRINGER EBOOKS    ONLINE  
View online
Author Parisi, Salvatore, 1970-
Series SpringerBriefs in molecular science, Chemistry of foods, 2191-5407
SpringerBriefs in molecular science. Chemistry of foods. 2191-5407
Subject Maillard reaction.
Processed foods.
Alt Name Luo, Weihui,
Description 1 online resource (vi, 59 pages) : illustrations (some color).
polychrome rdacc
Bibliography Note Includes bibliographical references.
Contents The Importance of Maillard Reaction in Processed Foods -- Maillard Reaction in Processed Foods: Reaction Mechanisms -- Maillard Reaction and Processed Foods: Main Chemical Products.
Summary 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.
Note Online resource; title from PDF title page (SpringerLink, viewed July 10, 2018).
ISBN 9783319954639 (electronic bk.)
3319954636 (electronic bk.)
9783319954615 (print)
331995461X
ISBN/ISSN 10.1007/978-3-319-95463-9
OCLC # 1043755896
Additional Format Print version: 331995461X 9783319954615 (OCoLC)1039611506


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