The Maillard reaction in foods: chemical, technological and nutritional aspects

Authors
Anese, M Fogliano, V
Citation
M. Anese et V. Fogliano, The Maillard reaction in foods: chemical, technological and nutritional aspects, IND ALI, 40(402), 2001, pp. 385-399
Citations number
180
Categorie Soggetti
Food Science/Nutrition
Journal title
INDUSTRIE ALIMENTARI
ISSN journal
0019901X → ACNP
Volume
40
Issue
402
Year of publication
2001
Pages
385 - 399
Database
ISI
SICI code
0019-901X(200104)40:402<385:TMRIFC>2.0.ZU;2-D
Abstract
The following pages deal with some main chemical and technological aspects of the Maillard reaction and the effects of this reaction on some propertie s of foods. In particular, based on the most recent literature data, the in fluence of the Maillard reaction products on the sensorial, nutritional and functional properties of foods as well as their effects in vivo- have been considered.