Authors:
- Discusses the controversial effects of Maillard Reactions in foods
- Introduces mitigation strategies for suppressing harmful and toxic products and for promoting the formation of beneficial compounds
- Describes both processing strategies and the addition of additives for a better control of Maillard Reactions
- Studies both advantageous and adverse Maillard Reaction products
Part of the book series: SpringerBriefs in Molecular Science (BRIEFSMOLECULAR)
Part of the book sub series: Chemistry of Foods (BRIEFSCHEFO)
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Table of contents (4 chapters)
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Front Matter
About this book
Authors and Affiliations
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Faculty of Agricultural Technology, Al-Balqa Applied University, Al-Salt, Jordan
Salvatore Parisi
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Department of Chemistry, Faculty of Science, Helwan University, Cairo, Egypt
Sara M. Ameen
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Food Safety Consultant, Floridia, Italy
Shana Montalto
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Food Technologist, San Marco Evangelista, Italy
Anna Santangelo
Bibliographic Information
Book Title: Maillard Reaction in Foods
Book Subtitle: Mitigation Strategies and Positive Properties
Authors: Salvatore Parisi, Sara M. Ameen, Shana Montalto, Anna Santangelo
Series Title: SpringerBriefs in Molecular Science
DOI: https://doi.org/10.1007/978-3-030-22556-8
Publisher: Springer Cham
eBook Packages: Chemistry and Materials Science, Chemistry and Material Science (R0)
Copyright Information: The Author(s), under exclusive license to Springer Nature Switzerland AG 2019
Softcover ISBN: 978-3-030-22555-1Published: 12 June 2019
eBook ISBN: 978-3-030-22556-8Published: 01 June 2019
Series ISSN: 2191-5407
Series E-ISSN: 2191-5415
Edition Number: 1
Number of Pages: VI, 52
Topics: Food Science, Nutrition, Pharmacology/Toxicology, Food Microbiology