Chemistry of Maillard Reactions in Processed Foods

This SpringerBrief explains the importance of Maillard reactions in food processing. It underlines that the term "Maillard reaction" actually does not describe one single chemical reaction, but an entire class of chemical reactions, which lead to browning, with a strong impact on visual ap...

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Bibliographic Details

Main Author:	Parisi, Salvatore (Author)
Format:	Electronic eBook
Language:	English
Published:	Cham : Springer International Publishing, 2018.
Edition:	1st ed. 2018.
Series:	Chemistry of Foods,
Subjects:	Food-Biotechnology. Carbohydrates. Nutrition .
ISBN:	9783319954639
ISSN:	2199-689X
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