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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Published inRevista do Instituto de Laticínios Cândido Tostes Vol. 72; no. 1; pp. 48 - 57
Main Authors Júlia d'Almeida Francisquini, Evandro Martins, Paulo Henrique Fonseca Silva, Pierre Schuck, Ítalo Tuler Perrone, Antônio Fernandes Carvalho
Format Journal Article
LanguageEnglish
Portuguese
Published Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG) 01.11.2017
Subjects
5-hidroximetilfurfural
glicação
glicosilamina
produtos de Amadori
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Summary: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