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Chemistry of Maillard Reactions in Processed Foods

This SpringerBrief explains the importance of Maillard reactions in food processing. It underlines that the term Maillard reaction actually;

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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;

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The Maillard Reaction

process. The Maillard Reaction: Chemistry, Biochemistry, and Implications provides a comprehensive treatise on the Maillard reaction. This single;

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The Maillard Reaction

representatives from diverse fields, who have interests in: * Chemistry of the Maillard Reaction * Biology and the Maillard Reaction * Enzymology;

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In-Pack Processed Foods

Recent developments have enabled the production of in-pack processed foods with improved sensory quality as well as new types of heat;

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Physical Chemistry of Foods

Chemistry of Foods describes the physiochemical principles of the reactions and conversions that occur during the manufacture, handling, and storage;

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Focus On High School Chemistry Laboratory Workbook

The Focus On High School Chemistry Laboratory Workbook accompanies the Focus On High School Chemistry Student Textbook. The Laboratory;

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Phenolic Antioxidants in Foods

chemistry, biochemistry and analysis of phenolic compounds present in a variety of foods. The text can be used as a singular source of knowledge for;

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Minimally Processed Foods

is meant by minimally processed foods, including fresh-cut, cooked-chilled, and part-baked products. Next explored are the technologies or methods;

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Processed Foods

In this book, the authors present current research in the study of the quality, safety characteristics and health implications of processed;

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The Maillard Reaction

experienced researchers who are involved in solving the mysteries and complexities of Maillard chemistry.;

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Food Carbohydrate Chemistry

Not since Sugar Chemistry by Shallenberger and Birch (1975) has a text clearly presented and applied basic carbohydrate chemistry to the;

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Global Markets For Processed Foods

actual international commerce in processed food and beverages. It explores some international implications of vertical markets in the processed;

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Chemical Markers for Processed and Stored Foods

Discusses quantitative, predictive, and mimicking features of chemical markers in processed and stored foods. Describes uses of chemical;

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Bitterness Perception Chemistry

itself generate compounds that are bitter, such as the Maillard reaction and lipid oxidation related products. Since bitterness is considered a;

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The Chemistry of Food

A core subject in food Science, food chemistry is the study of the chemical composition, processes and interactions of all biological and;

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Processed Food Addiction

possible answer, i.e., that the problem could be one of addiction to processed foods. In a Processed Food Addiction (PFA) model, concepts;

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Processed Food Addiction

possible answer, i.e., that the problem could be one of addiction to processed foods. In a Processed Food Addiction (PFA) model, concepts;

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Food Chemistry Research Developments

Food chemistry is the study of chemical processes and interactions of all biological and non-biological components of foods. The biological;

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Progress in Food Chemistry

Food chemistry is the study of chemical processes and interactions of all biological and non-biological components of foods. The biological;

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Flavor Chemistry of Ethnic Foods

of flavor characteristics and chemistry of such foods remains fragmentary and diverse. This book presents a summary of the current status;

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Introduction to the Chemistry of Food

Introduction to the Chemistry of Food describes the molecular composition of food and the chemistry of its components. It provides;

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Flavor Chemistry of Ethnic Foods

of flavor characteristics and chemistry of such foods remains fragmentary and diverse. This book presents a summary of the current status;

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Mechanism and Theory in Food Chemistry, Second Edition

For the first time in over twenty-five years, this unique and popular textbook on food chemistry mechanism and theory has received a full;

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The Lost Art of Feeding Kids

Documents how the aggressive marketing of processed foods and the prevalence of junk food has transformed the Italian diet away from;

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Non-thermal Processing of Foods

milk products Discusses the packaging requirements for foods processed with non-thermal techniques The effects of non;

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Carbohydrate Chemistry for Food Scientists

-, oligo-, and polysaccharides and their chemistry.This new edition includes expanded sections on Maillard browning reaction, dietary;

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