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  • Open Daily: 10am - 10pm
    Alley-side Pickup: 10am - 7pm

    3038 Hennepin Ave Minneapolis, MN
    612-822-4611

Open Daily: 10am - 10pm | Alley-side Pickup: 10am - 7pm
3038 Hennepin Ave Minneapolis, MN
612-822-4611
Analytical Methods for the Assessment of Maillard Reactions in Foods

Analytical Methods for the Assessment of Maillard Reactions in Foods

Singla, Rajeev K.
Dubey, Ashok K.
Ameen, Sara M.

Paperback

Medical ReferenceTechnology & EngineeringChemistry

ISBN10: 3319769227
ISBN13: 9783319769226
Publisher: Springer
Published: Mar 19 2018
Pages: 54
Weight: 0.22
Height: 0.13 Width: 6.14 Depth: 9.21
Language: English
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).

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