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3 articles for “Maillard Reaction”
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Lipid Oxidation, Maillard Reaction, and Their Possible Interrelation in Selected Foods and Model Systems – A Review
Abstract: The present article highlights on the medicinal value of leeches. Leech belongs to phylum Annelida have played a significant role in ancient medicine for centuries, with their therapeutic and medicinal applications dating back to ancient human civilizations such as those of Egypt, Greece, and India. Historically, incidences shows it associated with blood letting, leeches were believed to restore balance to the body’s humors. In recent times, new experiments are being …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 15, Issue 1, 2026 · pp. 7–15 Read article
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Maillard Browning: Pros and Cons in Dairy and Food Industries
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
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Acrylamide in deep-frying versus air frying foods and mitigation treatments: a review
Abstract: Frying can contribute to intensifying oxidative reactions and the formation of acrylamide (AA), which is a compound derived from the Maillard Reaction, potentially toxic. Even so, fried foods are one of the most consumed foods worldwide. Innovative technologies such as air frying (AF) have been developed to this end. Thus, the objectives of this review were to systematize data on AA content in foods, compare the AF technique with immersion …
Published in Journal of Modern Chemistry & Chemical Technology · Vol. 14, Issue 1, 2023 · pp. 1–8 Read article