Analytical Methods for the Assessment of Maillard Reactions in Foods

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

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