Analytical Methods for the Assessment of Maillard Reactions in Foods

Rajeev Kumar Singla is a senior scientific assistant at the Netaji Subhas Institute of Technology (NSIT), New Delhi, India, with a broad experience in secondary metabolites isolation, computational chemistry (docking, QSAR, ADME and Toxicological Predictions) and synthetic chemistry. Dr Singla is also Chief Editor of Indo Global Journal of Pharmaceutical Sciences and Associate Editor of Frontiers in Chemistry, and member of the Sigma-Aldrich Global Advisory Board, The Science Advisory Board, the Asian Council of Science Editors, and the Non-profit research community Ebola Research Initiative, along with a Honorary Faculty Membership at the Novel Global Community Educational Foundation (NGCEF), Australia. Ashok Dubey is a Professor of Biotechnology at the Netaji Subhas Institute of Technology (NSIT), New Delhi, India, working with drug development from natural sources, namely, antimicrobial and antidiabetic therapeutics. Professor Dubey received the Distinguished Visiting Scientist Award by the Commonwealth Scientific and Industrial Research Organisation (CSIRO), Australia, during his earlier tenures.

Analytical Methods for the Determination of Maillard Reaction Products in Foods: An Introduction.- The Control of Maillard Reaction in Processed Foods. Analytical Testing Methods for the Determination of 5-Hydroxymethylfurfural.- Analytical Methods for the Determination of Furosine in Food Products.- Analytical Evaluation of Acrylamide in Foods as a Maillard Reaction Product.- Melanoidins and Browning Reactions in Processed Foods. Quantitative Determinations, Color Measurement and Sensorial Assessment.