Food Processing and Maillard Reaction Products: Effect on Human Health and Nutrition

Maillard reaction produces flavour and aroma during cooking process; and it is used almost everywhere from the baking industry to our day to day life to make food tasty. It is often called nonenzymatic browning reaction since it takes place in the absence of enzyme. When foods are being processed or...

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Bibliographic Details
Main Authors: Nahid Tamanna, Niaz Mahmood
Format: Article
Language:English
Published: Hindawi Limited 2015-01-01
Series:International Journal of Food Science
Online Access:http://dx.doi.org/10.1155/2015/526762