Coverart for item
The Resource Analytical Methods for the Assessment of Maillard Reactions in Foods, by Rajeev K. Singla, Ashok K. Dubey, Sara M. Ameen, Shana Montalto, Salvatore Parisi, (electronic book)

Analytical Methods for the Assessment of Maillard Reactions in Foods, by Rajeev K. Singla, Ashok K. Dubey, Sara M. Ameen, Shana Montalto, Salvatore Parisi, (electronic book)

Label
Analytical Methods for the Assessment of Maillard Reactions in Foods
Title
Analytical Methods for the Assessment of Maillard Reactions in Foods
Statement of responsibility
by Rajeev K. Singla, Ashok K. Dubey, Sara M. Ameen, Shana Montalto, Salvatore Parisi
Creator
Contributor
Author
Subject
Language
eng
Summary
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
Member of
Cataloging source
AZU
http://library.link/vocab/creatorName
Singla, Rajeev K
Dewey number
660.2832
Index
no index present
LC call number
TP248.65.F66
Literary form
non fiction
Nature of contents
dictionaries
http://library.link/vocab/relatedWorkOrContributorName
  • Dubey, Ashok K.
  • Ameen, Sara M.
  • Montalto, Shana
  • Parisi, Salvatore
Series statement
SpringerBriefs in Molecular Science,
http://library.link/vocab/subjectName
  • Chemistry
  • Chemistry, Analytic
  • Food
  • Nutrition
  • Medicine
  • Quality of life
Label
Analytical Methods for the Assessment of Maillard Reactions in Foods, by Rajeev K. Singla, Ashok K. Dubey, Sara M. Ameen, Shana Montalto, Salvatore Parisi, (electronic book)
Instantiates
Publication
Antecedent source
mixed
Bibliography note
Includes bibliographical references
Carrier category
online resource
Carrier category code
  • cr
Carrier MARC source
rdacarrier
Color
not applicable
Content category
text
Content type code
  • txt
Content type MARC source
rdacontent
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
Control code
SPR1029076422
Dimensions
unknown
Extent
1 online resource (VI, 54 p. 11 illus., 2 illus. in color.)
File format
multiple file formats
Form of item
online
Isbn
9783319769226
Level of compression
uncompressed
Media category
computer
Media MARC source
rdamedia
Media type code
  • c
Other control number
10.1007/978-3-319-76923-3
Other physical details
online resource.
Quality assurance targets
absent
Reformatting quality
access
Specific material designation
remote
System control number
  • on1029076422
  • (OCoLC)1029076422
Label
Analytical Methods for the Assessment of Maillard Reactions in Foods, by Rajeev K. Singla, Ashok K. Dubey, Sara M. Ameen, Shana Montalto, Salvatore Parisi, (electronic book)
Publication
Antecedent source
mixed
Bibliography note
Includes bibliographical references
Carrier category
online resource
Carrier category code
  • cr
Carrier MARC source
rdacarrier
Color
not applicable
Content category
text
Content type code
  • txt
Content type MARC source
rdacontent
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
Control code
SPR1029076422
Dimensions
unknown
Extent
1 online resource (VI, 54 p. 11 illus., 2 illus. in color.)
File format
multiple file formats
Form of item
online
Isbn
9783319769226
Level of compression
uncompressed
Media category
computer
Media MARC source
rdamedia
Media type code
  • c
Other control number
10.1007/978-3-319-76923-3
Other physical details
online resource.
Quality assurance targets
absent
Reformatting quality
access
Specific material designation
remote
System control number
  • on1029076422
  • (OCoLC)1029076422

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