Titlebook: Chemistry of Maillard Reactions in Processed Foods; Salvatore Parisi,Weihui Luo Book 2018 The Author(s) 2018 Browning Flavour.Fluorescence

Carter

書目名稱Chemistry of Maillard Reactions in Processed Foods影響因子(影響力)




書目名稱Chemistry of Maillard Reactions in Processed Foods影響因子(影響力)學(xué)科排名




書目名稱Chemistry of Maillard Reactions in Processed Foods網(wǎng)絡(luò)公開度




書目名稱Chemistry of Maillard Reactions in Processed Foods網(wǎng)絡(luò)公開度學(xué)科排名




書目名稱Chemistry of Maillard Reactions in Processed Foods被引頻次




書目名稱Chemistry of Maillard Reactions in Processed Foods被引頻次學(xué)科排名




書目名稱Chemistry of Maillard Reactions in Processed Foods年度引用




書目名稱Chemistry of Maillard Reactions in Processed Foods年度引用學(xué)科排名




書目名稱Chemistry of Maillard Reactions in Processed Foods讀者反饋




書目名稱Chemistry of Maillard Reactions in Processed Foods讀者反饋學(xué)科排名

LUCY

https://doi.org/10.1007/978-3-319-95463-9Browning Flavour; Fluorescence Maillard Compounds; Food Colour; Furosine; Hydroxymethyfurfural; Maillard

Axon895

https://doi.org/10.1007/978-3-031-42543-1lard reaction has been extensively studied in different food ambits because of the influence on chemical and sensorial properties of cooked products. However, Maillard reaction products have been often found in many foods in relation to different processing operations, including cooking procedures.

strdulate

PRISE

Jingoism

Jingoism

Myocarditis

2191-5407 cial to adverse substances.Emphasizes the diversity of MaillThis SpringerBrief explains the importance of Maillard reactions in food processing. It underlines that the term “Maillard reaction” actually does not describe one single chemical reaction, but an entire class of chemical reactions, which l

刺穿

Arroyo

https://doi.org/10.1007/978-3-031-42543-1ntioned with the most known or intended name, and it may explicitly include one or more subsections describing different operations with similar meaning or effects. Each process is also explained with reported effects on foods and beverages when speaking of Maillard reaction and the consequent analytical detection of related products.