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Chemistry of Maillard Reactions in Processed Foods

Chemistry of Maillard Reactions in Processed Foods

Paperback

Technology & EngineeringChemistry

ISBN10: 331995461X
ISBN13: 9783319954615
Publisher: Springer
Published: Jul 9 2018
Pages: 59
Weight: 0.24
Height: 0.14 Width: 6.14 Depth: 9.21
Language: English
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.

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