The Maillard reaction and its control during food processing. The potential of emerging technologies;La réaction de Maillard et son contrôle pendant la fabrication des aliments. Le potentiel des nouvelles technologies

Pathologie Biologie

Volumn 58, Issue 3, 2010, Pages 207-213

  Jaeger, H ^a   Janositz, A ^a   Knorr, D ^a  

^a TECHNISCHE UNIVERSITÄT BERLIN   (Germany)

Author keywords

Food industry; High hydrostatic pressure; Maillard reaction; Non thermal pasteurisation; Pulsed electric fields; Thermal unit operations

Indexed keywords

AMINO ACID;

FOOD PRESERVATION; FOOD PROCESSING; FOOD QUALITY; GLYCATION; HEAT TRANSFER; HEAT TREATMENT; HEATING; HYDROSTATIC PRESSURE; PULSED ELECTRIC FIELD; REVIEW; TECHNOLOGY;

ACRYLAMIDE; AMINO ACIDS; CELL MEMBRANE PERMEABILITY; COOKERY; DIETARY SUCROSE; ELECTROMAGNETIC FIELDS; FOOD; FOOD HANDLING; FOOD MICROBIOLOGY; FOOD PRESERVATION; GLYCOSYLATION END PRODUCTS, ADVANCED; HOT TEMPERATURE; HUMANS; HYDROSTATIC PRESSURE; MAILLARD REACTION;

EID: 77953615245     PISSN: 03698114     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.patbio.2009.09.016     Document Type: Review

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