La reazione di Maillard nei prodotti alimentari: Aspetti chimici, tecnologici e nutrizionali

Translated title of the contribution: The Maillard reaction in foods: Chemical, technological and nutritional aspects

Monica Anese*, Vincenzo Fogliano

*Corresponding author for this work

Research output: Contribution to journalArticleAcademicpeer-review

6 Citations (Scopus)

Abstract

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 contributionThe Maillard reaction in foods: Chemical, technological and nutritional aspects
Original languageItalian
Pages (from-to)385-399
Number of pages15
JournalIndustrie Alimentari
Volume40
Issue number402
Publication statusPublished - Apr 2001
Externally publishedYes

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