Analytical Methods for the Assessment of Maillard Reactions in Foods By Rajeev K. Singla
English | PDF,EPUB | 2018 | 59 Pages | ISBN : 3319769227 | 2.07 MB
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).