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Chemistry of Maillard Reactions in Processed Foods (Paperback, 1st ed. 2018)
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Chemistry of Maillard Reactions in Processed Foods (Paperback, 1st ed. 2018)
Series: SpringerBriefs in Molecular Science
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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.
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