Maillard Reaction in Foods Mitigation Strategies and Positive Proper
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 sensor
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Salvatore Parisi Sara M. Ameen Shana Montalto Anna Santangelo
Maillard Reaction in Foods Mitigation Strategies and Positive Properties
SpringerBriefs in Molecular Science Chemistry of Foods
Series Editor Salvatore Parisi, Al-Balqa Applied University, Al-Salt, Jordan
The series Springer Briefs in Molecular Science: Chemistry of Foods presents compact topical volumes in the area of food chemistry. The series has a clear focus on the chemistry and chemical aspects of foods, topics such as the physics or biology of foods are not part of its scope. The Briefs volumes in the series aim at presenting chemical background information or an introduction and clear-cut overview on the chemistry related to specific topics in this area. Typical topics thus include: – Compound classes in foods—their chemistry and properties with respect to the foods (e.g. sugars, proteins, fats, minerals, …) – Contaminants and additives in foods—their chemistry and chemical transformations – Chemical analysis and monitoring of foods – Chemical transformations in foods, evolution and alterations of chemicals in foods, interactions between food and its packaging materials, chemical aspects of the food production processes – Chemistry and the food industry—from safety protocols to modern food production The treated subjects will particularly appeal to professionals and researchers concerned with food chemistry. Many volume topics address professionals and current problems in the food industry, but will also be interesting for readers generally concerned with the chemistry of foods. With the unique format and character of SpringerBriefs (50 to 125 pages), the volumes are compact and easily digestible. Briefs allow authors to present their ideas and readers to absorb them with minimal time investment. Briefs will be published as part of Springer’s eBook collection, with millions of users worldwide. In addition, Briefs will be available for individual print and electronic purchase. Briefs are characterized by fast, global electronic dissemination, standard publishing contracts, easy-to-use manuscript preparation and formatting guidelines, and expedited production schedules. Both solicited and unsolicited manuscripts focusing on food chemistry are considered for publication in this series. Submitted manuscripts will be reviewed and decided by the series editor, Dr. Salvatore Parisi. To submit a proposal or request further information, please contact Tanja Weyandt, Publishing Editor, via [email protected] or Dr. Salvatore Parisi, Book Series Editor, via [email protected] or [email protected]
More information about this series at http://www.springer.com/series/11853
Salvatore Parisi Sara M. Ameen Shana Montalto Anna Santangelo •
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Maillard Reaction in Foods Mitigation Strategies and Positive Properties
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Salvatore Parisi Faculty of Agricultural Technology Al-Balqa Applied University Al-Salt, Jordan Shana Montalto Food Safety Consultant Floridia, Italy
Sara M. Ameen Department of Chemistry, Faculty of Science Helwan Univer
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