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Maillard Reaction in Foods - Mitigation Strategies and Positive Properties (Paperback, 1st ed. 2019)
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Maillard Reaction in Foods - Mitigation Strategies and Positive Properties (Paperback, 1st ed. 2019)
Series: SpringerBriefs in Molecular Science
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This book provides an overview of mitigation strategies and
positive health effects of Maillard Reaction products in the
contexts of food processing and storage. The effects of Maillard
Reactions can vary considerably: while on the one hand certain
sensorial alterations and influences on color, flavor and odor may
be desirable, Maillard Reactions can also result in potentially
harmful and toxic products (e.g. furfurals, furosines, or
acrylamide). This book discusses possible mitigation strategies for
the reduction of toxic reaction products, including the addition of
enzymes or antioxidants, reducing sugars, and encapsulation
approaches, as well as new processing strategies, such as
high-pressure, radio-frequency, ultrahigh-temperature, or Ohmic
heating methods. The book also illustrates that certain Maillard
products can even produce positive health effects, e.g.
antimicrobial or anticarcinogenic effects. The methods described
here can serve as a blueprint for promoting the formation of
beneficial compounds and reducing / avoiding toxic substances,
offering essential strategies and methods.
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