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• Published Subscription 21 May 2018

  Maillard Browning: Pros and Cons in Dairy and Food Industries

  By Harish Kumar, Neha Choudhary, Varsha Garg, Naveen Kumar Swami, Hitesh kumar, Raman Seth

  Abstract: The Maillard reaction, also known as non-enzymatic browning reaction between reducing sugars and amino groups. This reaction is responsible for the formation of several compounds, called MRP (Maillard Reaction Products) for food products. The Maillard reaction produces undesirable effects during the processing and storage of different liquid foods such as milk or fruit juices whereas for other solid foods the changes are favorable (in the case of bread, breakfast cereals, …

  Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 2, Issue 2, 2013 · pp. 9–18 Read article →