The following pages deal with some main chemical and technological aspects of the Maillard reaction and the effects of this reaction on some properties of foods. In particular, based on the most recent literature data, the influence of the Maillard reaction products on the sensorial, nutritional and functional properties of foods -as well as their effects in vivo - have been considered.
|Translated title of the contribution||The Maillard reaction in foods: Chemical, technological and nutritional aspects|
|Number of pages||15|
|Publication status||Published - Apr 2001|