Analytical Methods For The Assessment Of Maillard Reactions In Foods

Author : Rajeev K. Singla
Publisher : Springer
ISBN 13 : 3319769235
Total Pages : 54 pages
Book Rating : 4.33/5 ( download)

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Download or read book Analytical Methods for the Assessment of Maillard Reactions in Foods written by Rajeev K. Singla and published by Springer. This book was released on 2018-03-08 with total page 54 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Author : S. E. Fayle
Publisher : Royal Society of Chemistry
ISBN 13 : 9780854045815
Total Pages : 144 pages
Book Rating : 4.13/5 ( download)

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Download or read book The Maillard Reaction written by S. E. Fayle and published by Royal Society of Chemistry. This book was released on 2002 with total page 144 pages. Available in PDF, EPUB and Kindle. Book excerpt: It is almost 100 years since the Maillard reaction was first described. Despite decades of research since then, the products of the reaction and the mechanistic pathways leading to their formation are only gradually being unravelled. Combining comprehensive information regarding the various methods that can be employed in the analysis of Maillard products with a discussion of the advantages and limitations of those methods, this unique book provides a 'one-stop' text from which methods of analysis may be obtained. It will be useful for both new and experienced researchers who are involved in solving the mysteries and complexities of Maillard chemistry.

Author : Justine Cottam
Publisher : Royal Society of Chemistry
ISBN 13 : 9781782629108
Total Pages : 0 pages
Book Rating : 4.06/5 ( download)

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Download or read book Maillard Reaction written by Justine Cottam and published by Royal Society of Chemistry. This book was released on with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food Chemistry, Function and Analysis provides a suite of reference books focussing on food chemistry, the functions of food in relation to health and the analytical methods and approaches used by scientists in the area. It offers a comprehensive overview of important topics such as the biochemistry of food, physical properties and structure, efficacy and mechanisms of bioactives in the body including biomarkers, nutrient physiology/metabolism and interactions and the role of nutrition and diet in disease. The series is aimed at academic and industrial researchers and graduate students in food science and chemistry as well as physicists, biochemists, nutritionists and others who work at the interface of the chemistry, physics and biology of food.

Author : Salvatore Parisi
Publisher : Springer
ISBN 13 : 3030225569
Total Pages : 52 pages
Book Rating : 4.68/5 ( download)

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Download or read book Maillard Reaction in Foods written by Salvatore Parisi and published by Springer. This book was released on 2019-06-01 with total page 52 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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, flavor and odor may be desirable, Maillard Reactions can also result in potentially harmful and toxic products (e.g. furfurals, furosines, or acrylamide). This book discusses possible mitigation strategies for the reduction of toxic reaction products, including the addition of enzymes or antioxidants, reducing sugars, and encapsulation approaches, as well as new processing strategies, such as high-pressure, radio-frequency, ultrahigh-temperature, or Ohmic heating methods. The book also illustrates that certain Maillard products can even produce positive health effects, e.g. antimicrobial or anticarcinogenic effects. The methods described here can serve as a blueprint for promoting the formation of beneficial compounds and reducing / avoiding toxic substances, offering essential strategies and methods.

Author : Salvatore Parisi
Publisher : Springer
ISBN 13 : 3319954636
Total Pages : 59 pages
Book Rating : 4.39/5 ( download)

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Download or read book Chemistry of Maillard Reactions in Processed Foods written by Salvatore Parisi and published by Springer. This book was released on 2018-06-29 with total page 59 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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 use in food processing.

Author : Dongliang Ruan
Publisher : Springer
ISBN 13 : 3030047776
Total Pages : 84 pages
Book Rating : 4.71/5 ( download)

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Download or read book The Maillard Reaction in Food Chemistry written by Dongliang Ruan and published by Springer. This book was released on 2018-11-27 with total page 84 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book is devoted to the characterization of Maillard reaction products using mass spectrometry (MS)-based technologies. The Maillard reaction is a well-known non-enzymatic reaction between reducing sugars and proteins, and one of the most important reactions in food sciences. The authors explore different MS-based technologies to systematically investigate the Maillard reaction from amino acids, peptides and proteins. By using amino acid/peptide-sugar models, the authors also show how reactants, temperature and time affect the Maillard reaction. In this book, readers will learn more about glucosylation, and how it can improve functional properties of food proteins.

Author : Leo M. L. Nollet
Publisher : CRC Press
ISBN 13 : 9780824750381
Total Pages : 512 pages
Book Rating : 4.81/5 ( download)

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Download or read book Handbook of Food Analysis: Methods and instruments in applied food analysis written by Leo M. L. Nollet and published by CRC Press. This book was released on 2004 with total page 512 pages. Available in PDF, EPUB and Kindle. Book excerpt: Presents contemporary methods of measuring optical properties, moisture, ash content, and other physical characteristics of food and evaluates techniques used to trace nutrient analytes ranging from peptides, proteins, and enzymes to aroma compounds to carbohydrates and starch.

Author : John O'Brien
Publisher : Woodhead Publishing
ISBN 13 : 9780854047338
Total Pages : 496 pages
Book Rating : 4.36/5 ( download)

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Download or read book The Maillard Reaction in Foods and Medicine written by John O'Brien and published by Woodhead Publishing. This book was released on 1998 with total page 496 pages. Available in PDF, EPUB and Kindle. Book excerpt: This collection of papers are devoted to a single chemical reaction, the Maillard reaction. They look at various different topics, such as its use in the food industry, and its relation to ageing and age-related diseases. This collection of papers are devoted to a single chemical reaction, the Maillard reaction. They look at various different topics, such as its use in the food industry, and its relation to ageing and age-related diseases.

Author : H E Nursten
Publisher : Royal Society of Chemistry
ISBN 13 : 1847552579
Total Pages : 227 pages
Book Rating : 4.70/5 ( download)

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Download or read book The Maillard Reaction written by H E Nursten and published by Royal Society of Chemistry. This book was released on 2007-10-31 with total page 227 pages. Available in PDF, EPUB and Kindle. Book excerpt: Research in the field of the Maillard reaction has developed rapidly in recent years as a result of not only the application of improved analytical techniques, but also of the realisation that the Maillard reaction plays an important role in some human diseases and in the ageing process. The Maillard Reaction: Chemistry, Biochemistry, and Implications provides a comprehensive treatise on the Maillard reaction. This single-author volume covers all aspects of the Maillard reaction in a uniform, co-ordinated, and up-to-date manner. The book encompasses: the chemistry of non-enzymic browning; recent advances; colour formation in non-enzymic browning; flavour and off-flavour formation in non-enzymic browning; toxicological aspects; nutritional aspects; other physiological aspects; other consequences of technological significance; implications for other fields; non-enzymic browning due mainly to ascorbic acid; caramelisation; inhibition of non-enzymic browning in foods; and inhibition of the Maillard reaction in vivo. The Maillard Reaction: Chemistry, Biochemistry, and Implications will be welcomed as an important publication for both new and experienced researchers who are involved in solving the mysteries and complexities of Maillard chemistry and biochemistry. It will also appeal to students, university lecturers, and researchers in a variety of fields, including food science, nutrition, biochemistry, medicine, pharmacology, toxicology, and soil science.

Author : Liangli (Lucy) Yu
Publisher : CRC Press
ISBN 13 : 146659795X
Total Pages : 334 pages
Book Rating : 4.52/5 ( download)

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Download or read book Food Safety Chemistry written by Liangli (Lucy) Yu and published by CRC Press. This book was released on 2014-10-28 with total page 334 pages. Available in PDF, EPUB and Kindle. Book excerpt: A comprehensive examination of the chemistry of food toxicants produced during processing, formulation, and storage of food, Food Safety Chemistry: Toxicant Occurrence, Analysis and Mitigation provides the information you need to develop practical approaches to control and reduce contaminant levels in food products and food ingredients, including c