Maillard Reaction: review

Maillard Reaction: review

Maillard reaction is an important subject of study in food science and technology and different areas of knowledge are involved such as chemistry, food engineering, nutrition and food technology. The objective of this paper is to present the basic concepts of the Maillard reaction, such as the react...

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Veröffentlicht in:Revista do Instituto de Laticínios Cândido Tostes 2017-11, Vol.72 (1), p.48-57
Hauptverfasser: Júlia d'Almeida Francisquini, Evandro Martins, Paulo Henrique Fonseca Silva, Pierre Schuck, Ítalo Tuler Perrone, Antônio Fernandes Carvalho
Format: Artikel
Sprache:eng ; por
Schlagworte:
5-hidroximetilfurfural
glicação
glicosilamina
produtos de Amadori
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Zusammenfassung:Maillard reaction is an important subject of study in food science and technology and different areas of knowledge are involved such as chemistry, food engineering, nutrition and food technology. The objective of this paper is to present the basic concepts of the Maillard reaction, such as the reaction stages, the main compounds producced and some technological consequences for dairy products.
ISSN:0100-3674
2238-6416
DOI:10.14295/2238-6416.v72i1.541