Ấn phẩm: Chemistry of Maillard Reactions in Processed Foods
| Số trang | 64 |
| Tác giả | Salvatore Parisi, Weihui Luo |
| Ngày tạo | 2026-07-13T08:28:36Z |
| Ngày sẵn sàng | 2026-07-13T08:28:36Z |
| Năm xuất bản | 2018 |
| Tóm tắt | The series Springer Briefs in Molecular Science: Chemistry of Foods presents compact topical volumes in the area of food chemistry. The series has a clear focus on the chemistry and chemical aspects of foods, topics such as the physics or biology of foods are not part of its scope. The Briefs volumes in the series aim at presenting chemical background information or an introduction and clear-cut overview on the chemistry related to specific topics in this area. Typical topics thus include: – Compound classes in foods—their chemistry and properties with respect to the foods (e.g. sugars, proteins, fats, minerals, …) – Contaminants and additives in foods—their chemistry and chemical transformations – Chemical analysis and monitoring of foods – Chemical transformations in foods, evolution and alterations of chemicals in foods, interactions between food and its packaging materials, chemical aspects of the food production processes – Chemistry and the food industry—from safety protocols to modern food production |
| 978-3-319-95463-9 | |
| Url | https://khcnthuocla.vn/handle/123456789/6572 |
| Ngôn ngữ | en_US |
| Springer International Publishing | |
| Chủ đề | Maillard Reaction, processed foods, food chemistry |
| Tên tài liệu | Chemistry of Maillard Reactions in Processed Foods |
| Loại tài liệu | GT |
| Loại tài liệu | Publication |