Analytical Methods for the Assessment of Maillard Reactions in Foods - SpringerBriefs in Molecular Science (Paperback)Rajeev K. Singla (author), Ashok K. Dubey (author), Sara M. Ameen (author), Shana Montalto (author), Salvatore Parisi (author)
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This Brief introduces different analytical methods, which can be used to investigate and characterize Maillard Reactions and their products in foods, including for example capillary electrophoresis, high performance liquid chromatography, gas chromatography with mass spectrometric detection, UV-VIS spectrophotometry, fluorescence, electronic nose, gravimetric systems, and many more. The chapters exemplify how the analytical techniques can be applied for assessing and evaluating different Maillard Reaction products in foods. Readers will find basic information, as well as practical hints and guidelines for application in their own laboratory.
Publisher: Springer International Publishing AG
Number of pages: 54
Weight: 1066 g
Dimensions: 235 x 155 mm
Edition: 1st ed. 2018
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