Chemistry of maillard reactions in processed foods
Auteur :
Parisi, Salvatore / Luo, Weihui
Éditeur :
Springer International Publishing AG
ISBN :
9783319954615
Date de publication :
9 juil. 2018
Dimensions :
23,5 x 15,5 cm
Langue :
Anglais
Pays d'origine :
Suisse
This SpringerBrief explains the importance of Maillard reactions in food processing. formation of antioxidants), the Brief discusses that there are also conditions where Maillard reactions can result in toxic or mutagenic reactions.