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Ameen, Sara M.

Analytical Methods for the Assessment of Maillard Reactions in Foods

Ameen, Sara M. - Analytical Methods for the Assessment of Maillard Reactions in Foods, ebook

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ISBN: 9783319769233
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Table of contents

1. Analytical Methods for the Determination of Maillard Reaction Products in Foods. An Introduction
Rajeev K. Singla, Ashok K. Dubey, Sara M. Ameen, Shana Montalto, Salvatore Parisi

2. The Control of Maillard Reaction in Processed Foods. Analytical Testing Methods for the Determination of 5-Hydroxymethylfurfural
Rajeev K. Singla, Ashok K. Dubey, Sara M. Ameen, Shana Montalto, Salvatore Parisi

3. Analytical Methods for the Determination of Furosine in Food Products
Rajeev K. Singla, Ashok K. Dubey, Sara M. Ameen, Shana Montalto, Salvatore Parisi

4. The Analytical Evaluation of Acrylamide in Foods as a Maillard Reaction Product
Rajeev K. Singla, Ashok K. Dubey, Sara M. Ameen, Shana Montalto, Salvatore Parisi

5. Melanoidins and Browning Reactions in Processed Foods. Quantitative Determinations, Colour Measurement, and Sensorial Assessment
Rajeev K. Singla, Ashok K. Dubey, Sara M. Ameen, Shana Montalto, Salvatore Parisi

Keywords: Chemistry, Food Science, Analytical Chemistry, Quality of Life Research, Nutrition

Author(s)
 
 
 
 
Publisher
Springer
Publication year
2018
Language
en
Edition
1
Series
SpringerBriefs in Molecular Science
Category
Natural Sciences
Format
Ebook
eISBN (PDF)
9783319769233
Printed ISBN
978-3-319-76922-6

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