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Food Processing and Maillard Reaction Products: Effect on Human Health and Nutrition
Joint Authors
Source
International Journal of Food Science
Issue
Vol. 2015, Issue 2015 (31 Dec. 2015), pp.1-6, 6 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2015-01-08
Country of Publication
Egypt
No. of Pages
6
Abstract EN
Maillard reaction produces flavour and aroma during cooking process; and it is used almost everywhere from the baking industry to our day to day life to make food tasty.
It is often called nonenzymatic browning reaction since it takes place in the absence of enzyme.
When foods are being processed or cooked at high temperature, chemical reaction between amino acids and reducing sugars leads to the formation of Maillard reaction products (MRPs).
Depending on the way the food is being processed, both beneficial and toxic MRPs can be produced.
Therefore, there is a need to understand the different types of MRPs and their positive or negative health effects.
In this review we have summarized how food processing effects MRP formation in some of the very common foods.
American Psychological Association (APA)
Tamanna, Nahid& Mahmood, Niaz. 2015. Food Processing and Maillard Reaction Products: Effect on Human Health and Nutrition. International Journal of Food Science،Vol. 2015, no. 2015, pp.1-6.
https://search.emarefa.net/detail/BIM-1065980
Modern Language Association (MLA)
Tamanna, Nahid& Mahmood, Niaz. Food Processing and Maillard Reaction Products: Effect on Human Health and Nutrition. International Journal of Food Science No. 2015 (2015), pp.1-6.
https://search.emarefa.net/detail/BIM-1065980
American Medical Association (AMA)
Tamanna, Nahid& Mahmood, Niaz. Food Processing and Maillard Reaction Products: Effect on Human Health and Nutrition. International Journal of Food Science. 2015. Vol. 2015, no. 2015, pp.1-6.
https://search.emarefa.net/detail/BIM-1065980
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-1065980