| 书目名称 | Chemistry of Maillard Reactions in Processed Foods |
| 编辑 | Salvatore Parisi,Weihui Luo |
| 视频video | |
| 概述 | Explains the importance of Maillard reactions for the food processing industry.Characterizes typical chemical reaction products, from beneficial to adverse substances.Emphasizes the diversity of Maill |
| 丛书名称 | SpringerBriefs in Molecular Science |
| 图书封面 |  |
| 描述 | 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 usein food processing.. |
| 出版日期 | Book 2018 |
| 关键词 | Browning Flavour; Fluorescence Maillard Compounds; Food Colour; Furosine; Hydroxymethyfurfural; Maillard |
| 版次 | 1 |
| doi | https://doi.org/10.1007/978-3-319-95463-9 |
| isbn_softcover | 978-3-319-95461-5 |
| isbn_ebook | 978-3-319-95463-9Series ISSN 2191-5407 Series E-ISSN 2191-5415 |
| issn_series | 2191-5407 |
| copyright | The Author(s) 2018 |
发表于 2025-3-21 19:04:04
