文章基本信息

标题：Maillard Reaction in Food
本地全文：下载
作者：Hande Selen Burdurlu ; Feryal Karadeniz
期刊名称：Gida : Journal of Food
印刷版ISSN：1300-3070
电子版ISSN：1309-6273
出版年度：2002
卷号：27
期号：2
出版社：Association of Food Technology, Turkey
摘要：Nonenzymatic browning reactions which cause color changes in foods are mainly caramelization, degradation of ascorbic acid and Maillard reaction. Maillard reaction is considered the most important browning reaction because it undertakes the main role in the quality of processed foods. Maillard reaction takes place between reducing sugars and amino groups and the intensity of browning changes according to conditions of food media. Maillard reaction cause also formation of antioxidative and antibacterial compounds as well as compounds that give characteristic taste and odor to tots of foods such as bread, coffee and meat. In addition to this, it is known that some of products occurred during Maillard reaction possess mutagenic properties. Because of aminoacids which take role into its formation, Maillard reaction causes also loss of nutrition in foods.