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Analytical Methods for the Assessment of Maillard Reactions in Foods, 1st ed. 2018 Chemistry of Foods Series

Langue : Anglais

Auteurs :

Couverture de l’ouvrage Analytical Methods for the Assessment of Maillard Reactions in Foods
This Brief provides an overview of different analytical methods and techniques for the qualitative and quantitative evaluation of Maillard Reactions and their reaction products in foods during processing and storage. Reliable methodology for the investigation of Maillard Reactions and their products are of utmost importance in food analysis: since Maillard Reactions can on the one hand be desirable and advantageous, influencing the colors, flavors and odors of food products, they can on the other hand also produce detrimental compounds afflicting the consumers? health (e.g. furfurals, furosine, or acrylamide). 

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.

Analytical Methods for the Determination of Maillard Reaction Products in Foods: An Introduction.- The Control of Maillard Reaction in Processed Foods. Analytical Testing Methods for the Determination of 5-Hydroxymethylfurfural.- Analytical Methods for the Determination of Furosine in Food Products.- Analytical Evaluation of Acrylamide in Foods as a Maillard Reaction Product.- Melanoidins and Browning Reactions in Processed Foods. Quantitative Determinations, Color Measurement and Sensorial Assessment.

Rajeev Kumar Singla is a senior scientific assistant at the Netaji Subhas Institute of Technology (NSIT), New Delhi, India, with a broad experience in secondary metabolites isolation, computational chemistry (docking, QSAR, ADME and Toxicological Predictions) and synthetic chemistry. Dr Singla is also Chief Editor of Indo Global Journal of Pharmaceutical Sciences and Associate Editor of Frontiers in Chemistry, and member of the Sigma-Aldrich Global Advisory Board, The Science Advisory Board, the Asian Council of Science Editors, and the Non-profit research community Ebola Research Initiative, along with a Honorary Faculty Membership at the Novel Global Community Educational Foundation (NGCEF), Australia.

 

Ashok Dubey is a Professor of Biotechnology at the Netaji Subhas Institute of Technology (NSIT), New Delhi, India, working with drug development from natural sources, namely, antimicrobial and antidiabetic therapeutics. Professor Dubey received the Distinguished Visiting Scientist Award by the Commonwealth Scientific and Industrial Research Organisation (CSIRO), Australia, during his earlier tenures.  

 

Sara M. Ameen is a Quality Control Chemist at the Medical Research Laboratories, Helwan University, Faculty of Science, Cairo, Egypt, and her main duties include: modification and validation of analytical procedures, development of experimental protocols, and other quality control-related responsibilities in the field of analytical chemistry. She obtained her Bachelor's Degree, Double Major in Chemistry and Zoology in 2010, and subsequent Postgraduate Diploma in Analytical Chemistry and Premaster Studies in Inorganic and Analytical Chemistry (2011 and 2012, respectively) at Helwan University, working as an analytical chemist and documentation officer afterwards.

 

Shana Montalto is a food hygiene consultant working in Italy. After obtaining her Full MSc University Diploma in M

Introduces analytical techniques for investigation of Maillard Reactions in foods

Exemplifies the application of the analytical techniques for evaluation and quantification of different Maillard Reaction products in foods

Provides basic information as well as practical hints and guidelines

Discusses both advantageous and adverse Maillard Reaction products

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15.5x23.5 cm

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