Chemistry of Maillard Reactions in Processed Foods

by Salvatore Parisi and Weihui Luo

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...

• Format: Paperback
• Language: English
• ISBN: 331995461X
• ISBN13: 9783319954615
• Release Date: July 2018
• Publisher: Springer
• Length: 59 Pages
• Weight: 0.24 lbs.
• Dimensions: 0.1" x 6.1" x 9.2"