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The Maillard Reaction Turns 100

Book ID: 126941037
Publisher: American Chemical Society
Year: 2012
Tongue: English
Weight: 626 KB
Volume: 90
Category: Article
ISSN: 0009-2347
DOI: 10.1021/cen-09040-scitech2

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## Abstract The Maillard reaction and lipid oxidation are probably the two most important chemical reactions occurring in foods during processing and storage. However, these pathways are not independent and each of them influences the development of the other. Furthermore, the carbonyl compounds pr