Analytical Methods for the Assessment of Maillard Reactions in Foods 1st edition by Rajeev Singla, Ashok Dubey, Sara Ameen, Shana Montalto ISBN 3319769235 9783319769233

Analytical Methods for the Assessment of Maillard Reactions in Foods 1st edition by Rajeev K. Singla, Ashok K. Dubey, Sara M. Ameen, Shana Montalto – Ebook PDF Instant Download/Delivery: 3319769235 , 978-3319769233
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Product details:

ISBN 10:    3319769235
ISBN 13: 978-3319769233
Author:     Rajeev K. Singla, Ashok K. Dubey, Sara M. Ameen, Shana Montalto 

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.

Analytical Methods for the Assessment of Maillard Reactions in Foods 1st Table of contents:

1. Analytical Methods for the Determination of Maillard Reaction Products in Foods. An Introduction

2. The Control of Maillard Reaction in Processed Foods. Analytical Testing Methods for the Determination of 5-Hydroxymethylfurfural

3. Analytical Methods for the Determination of Furosine in Food Products

4. The Analytical Evaluation of Acrylamide in Foods as a Maillard Reaction Product

5. Melanoidins and Browning Reactions in Processed Foods. Quantitative Determinations, Colour Meas

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