Maillard conjugates and their potential in food and nutritional industries: A review

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...

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Bibliographic Details
Main Authors: Xiang Liu, Bing Xia, Long‐Teng Hu, Zhi‐Jing Ni, Kiran Thakur, Zhao‐Jun Wei
Format: Article
Language:English
Published: Wiley 2020-12-01
Series:Food Frontiers
Subjects:
acrylamide
AGEs
bioactive compound
biological activity
Maillard reaction
safety control
Online Access:https://doi.org/10.1002/fft2.43

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