Browned Flavors: Analysis, Formation, and Physiology (ACS Symposium Series)

Browned Flavors: Analysis, Formation, and Physiology (ACS Symposium Series)

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by Michael Granvogl (Editor), Devin Peterson (Editor), Peter Schieberle (Editor)

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    Browned Flavors: Analysis, Formation, and Physiology (ACS Symposium Series) 

    by Michael Granvogl (Editor), Devin Peterson (Editor), Peter Schieberle (Editor)

    “Browned flavors” are closely linked to the Maillard reaction, especially in the mind of food chemists. This well-known reaction was linked with the name of the French chemist and physicist Louis Camille Maillard. The reaction includes several “sub-reactions”, based on interactions of amino acids and carbohydrates, and leads to a large diversity of molecules. It is also commonly known as “non-enzymatic browning reactions”. Beside colorings, also desired aroma-active, taste-active, and physiologically-active compounds are generated, mainly by thermal influence.



    Due to the importance of the reaction to the food sector, including academia, industry, and also governmental institutions, this book examines all aspects and applications of the Maillard reaction, including in cocoa, raw and roasted mustard seeds, oats, sugars, potato chips, wheat and rye
     

    Product details

    • Series: ACS Symposium Series (Book 1237)
    • Hardcover: 164 pages
    • Publisher: American Chemical Society (March 5, 2018)
    • Language: English
    • Format:  PDF  Original 
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