Maillard conjugates and their potential in food and nutritional industries: A review
Abstract Maillard reaction (MR) is a cascade of complex interactions between reducing sugars and amine groups in food processing and storage. It produces a variety of volatile compound, nonenzymatic intermediates, and high molecular weight melanoidin contributing improved aroma, color, flavor, and a...
| Main Authors: | , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Wiley
2020-12-01
|
| Series: | Food Frontiers |
| Subjects: | |
| Online Access: | https://doi.org/10.1002/fft2.43 |