
- Parisi, Salvatore
- Ameen, Sara M.
- Montalto, Shana
Maillard Reaction in Foods
- Mitigation Strategies and Positive Properties
- Kartoniert,
- Springer, Berlin
- (2019)
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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 strategi ...
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DETAILS
- Maillard Reaction in Foods
- Mitigation Strategies and Positive Properties
- Parisi, Salvatore, Ameen, Sara M., Montalto, Shana
- Kartoniert, vi, 52 S.
- VI, 52 p.
- Sprache: Englisch
- 235 mm
- ISBN-13: 978-3-030-22555-1
- Titelnr.: 78225973
- Gewicht: 118 g
- Springer, Berlin (2019)
Herstelleradresse
Springer Heidelberg
Tiergartenstr. 17
69121 - DE Heidelberg
E-Mail: buchhandel-buch@springer.com
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