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The Maillard reaction Royal Society of Chemistry Food Analysis Monograph (2002) | 
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A quick guide to approaches for analysing the products of the Maillard reaction in foods The Maillard reaction occurs widely in foods, contributing significantly to product quality in many cases. Understanding the role of the Maillard reaction in particular foods requires analysis of the extent of the reaction and identification of the products thus formed. The approach to the analysis will depend on the food under investigation and the information being sought. This short, hard-back book, published by the Royal Society of Chemistry in the Food Analysis Monographs Series, explains the various approaches that can be taken to analysis of foods for products of the Maillard reaction. It begins with two introductory chapters which explain what the Maillard reaction is and outline its significance for food colour, flavour, aroma, texture, bioactivity and nutrition. It then goes on to describe approaches for the extraction of Maillard products from food, as a lead-in to a more detailed account of the range of methods that can be used and the advantages and disadvantages of each in particular situations. The book will be of interest to anyone involved in food chemical analysis in relation to product quality and, more generally, to technical personnel within the food industry with an interest in the Maillard reaction. Contents
Hardcover - 120 pages |