Chemistry of Maillard Reactions in Processed Foods (Chemistry of Foods) (English Edition)
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Bester Preis: Fr. 2.53 (€ 2.58)¹ (vom 13.09.2019)1
Chemistry of Maillard Reactions in Processed Foods
~EN NW EB DLISBN: 9783319954639 bzw. 3319954636, vermutlich in Englisch, Springer Shop, neu, E-Book, elektronischer Download.
Lieferung aus: Deutschland, Lagernd.
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. While under the right conditions Maillard reactions have many favorable effects (e.g. formation of antioxidants), the Brief discusses that there are also conditions where Maillard reactions can result in toxic or mutagenic reactions. Hence, it emphasizes that the reaction should be viewed as a complex network of various sub-reactions, with a plethora of concomitant reaction mechanisms and kinetics. This Brief thus makes a step toward a holistic evaluation of the complexity of the Maillard reaction scheme, with the aim of making better and more targeted use in food processing. eBook.
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. While under the right conditions Maillard reactions have many favorable effects (e.g. formation of antioxidants), the Brief discusses that there are also conditions where Maillard reactions can result in toxic or mutagenic reactions. Hence, it emphasizes that the reaction should be viewed as a complex network of various sub-reactions, with a plethora of concomitant reaction mechanisms and kinetics. This Brief thus makes a step toward a holistic evaluation of the complexity of the Maillard reaction scheme, with the aim of making better and more targeted use in food processing. eBook.
2
Chemistry of Maillard Reactions in Processed Foods (Chemistry of Foods) (English Edition) (2018)
EN NW FE EB DLISBN: 9783319954639 bzw. 3319954636, in Englisch, 68 Seiten, Springer, neu, Erstausgabe, E-Book, elektronischer Download.
Lieferung aus: Deutschland, E-Book zum Download, Versandkostenfrei.
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. While under the right conditions Maillard reactions have many favorable effects (e.g. formation of antioxidants), the Brief discusses that there are also conditions where Maillard reactions can result in toxic or mutagenic reactions. Hence, it emphasizes that the reaction should be viewed as a complex network of various sub-reactions, with a plethora of concomitant reaction mechanisms and kinetics. This Brief thus makes a step toward a holistic evaluation of the complexity of the Maillard reaction scheme, with the aim of making better and more targeted use in food processing. Kindle Ausgabe, Ausgabe: 1, Format: Kindle eBook, Label: Springer, Springer, Produktgruppe: eBooks, Publiziert: 2018-06-29, Freigegeben: 2018-06-29, Studio: Springer.
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. While under the right conditions Maillard reactions have many favorable effects (e.g. formation of antioxidants), the Brief discusses that there are also conditions where Maillard reactions can result in toxic or mutagenic reactions. Hence, it emphasizes that the reaction should be viewed as a complex network of various sub-reactions, with a plethora of concomitant reaction mechanisms and kinetics. This Brief thus makes a step toward a holistic evaluation of the complexity of the Maillard reaction scheme, with the aim of making better and more targeted use in food processing. Kindle Ausgabe, Ausgabe: 1, Format: Kindle eBook, Label: Springer, Springer, Produktgruppe: eBooks, Publiziert: 2018-06-29, Freigegeben: 2018-06-29, Studio: Springer.
3
Chemistry of Maillard Reactions in Processed Foods (2018)
EN NW EB DLISBN: 9783319954639 bzw. 3319954636, in Englisch, Springer, Springer, Springer, neu, E-Book, elektronischer Download.
Lieferung aus: Vereinigtes Königreich Grossbritannien und Nordirland, in-stock.
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.
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.
6
Chemistry of Maillard Reactions in Processed Foods
DE NW EBISBN: 9783319954639 bzw. 3319954636, in Deutsch, Springer Nature, neu, E-Book.
Lieferung aus: Vereinigte Staaten von Amerika, Lagernd.
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