Maillard Reaction in Foods [E-Book] : Mitigation Strategies and Positive Properties / by Salvatore Parisi, Sara M. Ameen, Shana Montalto, Anna Santangelo
This book provides an overview of mitigation strategies and positive health effects of Maillard Reaction products in the contexts of food processing and storage. The effects of Maillard Reactions can vary considerably: while on the one hand certain sensorial alterations and influences on color, flav...
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Full text |
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Personal Name(s): | Parisi, Salvatore, author |
Ameen, Sara M., author / Montalto, Shana, author / Santangelo, Anna, author | |
Edition: |
1st edition 2019 |
Imprint: |
Cham :
Springer,
2019
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Physical Description: |
VI, 52 pages (online resource) |
Note: |
englisch |
ISBN: |
9783030225568 |
DOI: |
10.1007/978-3-030-22556-8 |
Series Title: |
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Chemistry of Foods,
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Subject (LOC): |
- 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.