Titlebook: Maillard Reaction in Foods; Mitigation Strategie Salvatore Parisi,Sara M. Ameen,Anna Santangelo Book 2019 The Author(s), under exclusive li

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Thermal Approaches for the Control of Maillard Reaction in Processed Foods,ition along with the processing flow chart, the passive object of the process (raw materials, intermediate masses and final products) and the prompt amendment of processing parameters before obtaining the final product.

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Book 2019nd storage. The effects of Maillard Reactions can vary considerably: while on the one hand certain sensorial alterations and influences on color, flavor and odor may be desirable, Maillard Reactions can also result in potentially harmful and toxic products (e.g. furfurals, furosines, or acrylamide).

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2191-5407 ts and for promoting the formation of beneficial compounds.DThis 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

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