Analytical methods for the assessment of Maillard Reactions in foods. (2018)

• Record Type: Book
• Further Information: Note: By Rajeev K. Singla, Ashok K. Dubey, Sara M. Ameen, Shana Montalto, Salvatore Parisi.
• Authors: Singla, Rajeev K; Dubey, Ashok K; Ameen, Sara M; Montalto, Shana; Parisi, Salvatore
• Contents: Analytical Methods for the Determination of Maillard Reaction Products in Foods: An Introduction -- The Control of Maillard Reaction in Processed Foods. Analytical Testing Methods for the Determination of 5-Hydroxymethylfurfural -- Analytical Methods for the Determination of Furosine in Food Products -- Analytical Evaluation of Acrylamide in Foods as a Maillard Reaction Product -- Melanoidins and Browning Reactions in Processed Foods. Quantitative Determinations, Color Measurement and Sensorial Assessment.
• Publisher Details: Cham : Springer
• Publication Date: 2018
• Extent: 1 online resource (VI, 54 pages), illustrations
• Subjects: 660.2832; Maillard reaction; Chemistry, Analytic; Food -- Biotechnology; SCIENCE -- Chemistry -- Industrial & Technical; TECHNOLOGY & ENGINEERING -- Chemical & Biochemical; Chemistry; Chemistry, Analytic; Food -- Biotechnology; Medicine -- Research; Nutrition; Quality of life; Electronic books
• Languages: English
• ISBNs: 9783319769233; 3319769235
• Related ISBNs: 9783319769226; 3319769227
• Notes: Note: Includes bibliographical references.
• Access Rights: Legal Deposit; Only available on premises controlled by the deposit library and to one user at any one time; The Legal Deposit Libraries (Non-Print Works) Regulations (UK).
• Access Usage: Restricted: Printing from this resource is governed by The Legal Deposit Libraries (Non-Print Works) Regulations (UK) and UK copyright law currently in force.