{"product_id":"chemistry-of-maillard-reactions-in-processed-foods-springer-international-publishing-ag-9783319954615-salvatore-parisi","title":"Chemistry of Maillard Reactions in Processed Foods","description":"\u003cp\u003eDiscover the fascinating world of food chemistry with \u003cstrong\u003eChemistry of Maillard Reactions in Processed Foods\u003c\/strong\u003e by Salvatore Parisi. Published by Springer International Publishing AG in 2018, this insightful SpringerBrief spans 59 pages and delves into the critical role of Maillard reactions in food processing. Parisi expertly outlines how these reactions not only contribute to the development of flavor and color but also play a significant role in forming antioxidants. However, the book also addresses the potential risks associated with Maillard reactions, including the possibility of toxic or mutagenic byproducts under certain conditions. This comprehensive guide is essential for food scientists, culinary professionals, and anyone interested in the intricate chemistry behind processed foods. Enhance your understanding of food science and the complexities of Maillard reactions with this informative read.\u003c\/p\u003e","brand":"Salvatore Parisi","offers":[{"title":"Default Title","offer_id":52249162547542,"sku":"9783319954615","price":54.55,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0886\/3206\/6390\/files\/9783319954615.jpg?v=1767775534","url":"https:\/\/www.englishbook.pt\/products\/chemistry-of-maillard-reactions-in-processed-foods-springer-international-publishing-ag-9783319954615-salvatore-parisi","provider":"Bookshop","version":"1.0","type":"link"}