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Analytical Methods for the Assessment of Maillard Reactions in Foods

  • Rajeev K. Singla
  • Ashok K. Dubey
  • Sara M. Ameen
  • Shana Montalto
  • Salvatore Parisi

Part of the SpringerBriefs in Molecular Science book series (BRIEFSMOLECULAR)

Also part of the Chemistry of Foods book sub series (BRIEFSCHEFO)

Table of contents

  1. Front Matter
    Pages i-vi
  2. Rajeev K. Singla, Ashok K. Dubey, Sara M. Ameen, Shana Montalto, Salvatore Parisi
    Pages 1-14
  3. Rajeev K. Singla, Ashok K. Dubey, Sara M. Ameen, Shana Montalto, Salvatore Parisi
    Pages 15-26
  4. Rajeev K. Singla, Ashok K. Dubey, Sara M. Ameen, Shana Montalto, Salvatore Parisi
    Pages 27-35
  5. Rajeev K. Singla, Ashok K. Dubey, Sara M. Ameen, Shana Montalto, Salvatore Parisi
    Pages 37-45
  6. Rajeev K. Singla, Ashok K. Dubey, Sara M. Ameen, Shana Montalto, Salvatore Parisi
    Pages 47-54

About this book

Introduction

This Brief provides an overview of different analytical methods and techniques for the qualitative and quantitative evaluation of Maillard Reactions and their reaction products in foods during processing and storage. Reliable methodology for the investigation of Maillard Reactions and their products are of utmost importance in food analysis: since Maillard Reactions can on the one hand be desirable and advantageous, influencing the colors, flavors and odors of food products, they can on the other hand also produce detrimental compounds afflicting the consumers’ health (e.g. furfurals, furosine, or acrylamide).

This Brief introduces different analytical methods, which can be used to investigate and characterize Maillard Reactions and their products in foods, including for example capillary electrophoresis, high performance liquid chromatography, gas chromatography with mass spectrometric detection, UV-VIS spectrophotometry, fluorescence, electronic nose, gravimetric systems, and many more. The chapters exemplify how the analytical techniques can be applied for assessing and evaluating different Maillard Reaction products in foods. Readers will find basic information, as well as practical hints and guidelines for application in their own laboratory.

Keywords

Acrylamide Amino compounds Browning index Chromatography Fluorescence in Foods Furosine Hydroxymethylfurfural Maillard Reaction Melanoidins Reducing sugar

Authors and affiliations

  • Rajeev K. Singla
    • 1
  • Ashok K. Dubey
    • 2
  • Sara M. Ameen
    • 3
  • Shana Montalto
    • 4
  • Salvatore Parisi
    • 5
  1. 1.Division of Biological Sciences and EngineeringNetaji Subhas Institute of TechnologyDwarka, New DelhiIndia
  2. 2.Division of Biological Sciences and EngineeringNetaji Subhas Institute of TechnologyDwarka, New DelhiIndia
  3. 3.Medical Research Laboratories, Faculty of ScienceHelwan UniversityCairoEgypt
  4. 4.Food Safety ConsultantFloridiaItaly
  5. 5.Industrial ConsultantPalermoItaly

Bibliographic information