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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.
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.
This Brief explores the importance of lactic acid and fermentation
in the modern food industry. Although it is usually associated with
milk and dairy products, lactic acid can also be found in many
other fermented food products, including confectionery products,
jams, frozen desserts, and pickled vegetables. In this work, the
authors explain how lactic acid is produced from lactose by
Lactobacillus and Streptococcus cultures, and they also emphasise
its important role as pH regulator and preservative, helping to the
inhibition of microbial growth in fermented foods. The Brief
discusses a wide range of lactic acid's applications as a natural
additive, curing or gelling agent, flavour, food carrier, solvent,
and discoloration inhibitor, among others. Readers will also find a
brief overview of the current analytical methods for the
quantitative and qualitative determination of lactic acid in foods.
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