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- ALjahdali, Nesreen; Carbonero, Franck
- Critical reviews in food science and nutrition 2019 v.59 no.3 pp. 474-487
- Maillard reaction products; Western diets; acrylamides; advanced glycation end products; amino acids; carcinogenicity; digestible protein; fermentation; flavor; gastrointestinal system; heat; heterocyclic amines; humans; hydroxymethylfurfural; intestinal absorption; intestinal microorganisms; metabolites; moieties; molecular weight; odors; processed foods; sugars; texture
- ... The Maillard Reaction (MR) is a non-enzymatic chemical reaction which results in the linkage between the amino group of amino acids and the carbonyl group of reduced sugars. MR products (MRPs) are common components of processed foods, mainly as a result of heating, especially in the Western diet. MRPs are classified as into three stages: initial, intermediate, and final stages, indicative of incre ...