Control of Maillard Reactions in Foods: Strategies and Chemical Mechanisms

Journal of Agricultural and Food Chemistry

Volumn 65, Issue 23, 2017, Pages 4537-4552

  Lund, Marianne N ^a,b   Ray, Colin A ^a,c  

^a UNIVERSITY OF COPENHAGEN   (Denmark)

^b UNIVERSITY OF COPENHAGEN   (Denmark)

^c Health and Nutrition Division Chr Hansen   (Denmark)

Author keywords

advanced glycation endproducts; food; Maillard; plant polyphenols; protein glycation; protein modifications; dicarbonyls

Indexed keywords

CHEMICAL CONTAMINATION; CHEMICAL REACTIONS; FOOD PRODUCTS; PROTEINS;

ADVANCED GLYCATION END PRODUCTS; DICARBONYLS; GLYCATION; MAILLARD; PLANT POLYPHENOLS; PROTEIN MODIFICATIONS;

GLYCOSYLATION;

FOOD ANALYSIS; FOOD HANDLING; GLYCATION; HEAT; HUMAN;

FOOD ANALYSIS; FOOD TECHNOLOGY; HOT TEMPERATURE; HUMANS; MAILLARD REACTION;

EID: 85020826397     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/acs.jafc.7b00882     Document Type: Review

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