Effect of Culinary Processes on the Antioxidant Capacity of Foods
A special issue of Molecules (ISSN 1420-3049). This special issue belongs to the section "Food Chemistry".
Deadline for manuscript submissions: closed (30 December 2023) | Viewed by 264
Special Issue Editor
Interests: HPLC; CG; antioxidants; browning reactions
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Culinary processes help us to obtain more organoleptically attractive and safe food. Major advances have emerged in the knowledge of what physical and chemical changes occur after applying culinary techniques to food with the development of molecular gastronomy. Thanks to these advances, scientists and culinary technicians have become familiar with typical chemical reactions, such as caramelization or Maillard reactions. Nevertheless, there are still many things that are not fully understood in the cooking process. Among them is the considerable number of Maillard reaction products with different functions and effects: some compounds are toxic to humans, whereas others can be beneficial. Products formed during the Maillard reaction (antioxidants, volatiles, etc.) also have impacts on the nutritional properties of cooked food. Therefore, developing our knowledge of the products of the reactions that occur after different cooking processes and of the essential components that are formed would provide better criteria for the selection of the best culinary techniques.
Prof. Dr. Marìa Soledad Prats Moya
Guest Editor
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Keywords
- cooking
- HPLC
- CG
- antioxidants
- Maillard reaction
- browning compounds
- volatiles
