TY - JOUR
T1 - A review of Maillard reaction in food and implications to kenetic modelling
AU - Martins, S.I.F.S.
AU - Jongen, W.M.F.
AU - van Boekel, M.A.J.S.
N1 - PDQ-635
PY - 2001
Y1 - 2001
N2 - This paper reviews some of the research designed to lead to an increased understanding of the chemistry of the Maillard reaction, based on recent developments, and its influence on food properties like colour, flavour and nutritional value. A critical analysis is given on how quality attributes associated with Maillard reaction can be predicted and controlled by kinetic modelling. Multiresponse modelling (taking more than one reactant and product into consideration in the modelling process) is a powerful tool to model complicated consecutive and parallel reactions, like the Maillard reaction. Such a multiresponse approach provides a major guidance in understanding the reaction mechanism. An illustrative example is given.
AB - This paper reviews some of the research designed to lead to an increased understanding of the chemistry of the Maillard reaction, based on recent developments, and its influence on food properties like colour, flavour and nutritional value. A critical analysis is given on how quality attributes associated with Maillard reaction can be predicted and controlled by kinetic modelling. Multiresponse modelling (taking more than one reactant and product into consideration in the modelling process) is a powerful tool to model complicated consecutive and parallel reactions, like the Maillard reaction. Such a multiresponse approach provides a major guidance in understanding the reaction mechanism. An illustrative example is given.
U2 - 10.1016/S0924-2244(01)00022-X
DO - 10.1016/S0924-2244(01)00022-X
M3 - Article
SN - 0924-2244
VL - 11
SP - 364
EP - 373
JO - Trends in Food Science and Technology
JF - Trends in Food Science and Technology
ER -