The Maillard Reaction in Food: An Introduction
| Autor: | Craig B. Faulds, Patricia El Boustany, Jean-Louis Berdagué, Emmanuel Bertrand |
|---|---|
| Přispěvatelé: | Biodiversité et Biotechnologie Fongiques (BBF), École Centrale de Marseille (ECM)-Aix Marseille Université (AMU)-Institut National de la Recherche Agronomique (INRA), Aix Marseille Université (AMU), Qualité des Produits Animaux (QuaPA), Institut National de la Recherche Agronomique (INRA), Institut National de la Recherche Agronomique (INRA)-Aix Marseille Université (AMU)-École Centrale de Marseille (ECM), Peter Varelis |
| Jazyk: | angličtina |
| Rok vydání: | 2018 |
| Předmět: |
0301 basic medicine
Taste Food industry propriété sensorielle Flavour modelling 03 medical and health sciences symbols.namesake polymère [SDV.IDA]Life Sciences [q-bio]/Food engineering Browning Food science modélisation 2. Zero hunger 030109 nutrition & dietetics Amadori nonenzymic browning Chemistry business.industry Deoxyosone Advanced stage Multi-response modelling melanoidin brunissement non enzymatique Caramelization Brown colour Maillard reaction 030104 developmental biology composé d'arôme Flavour formation Food industrie alimentaire réaction de maillard symbols business mélanoïdine |
| Zdroj: | Reference Module in Food Science Reference Module in Food Science, Elsevier, 2018, 9780081005965. ⟨10.1016/B978-0-08-100596-5.21459-5⟩ |
| DOI: | 10.1016/B978-0-08-100596-5.21459-5⟩ |
| Popis: | In modern societies, most of the food being consumed has been processed. This introduction to the Maillard Reaction in Food provides information's about the main reactions that are occurring during the backing and cooking of food products. The processing of food is promoting non-enzymatic browning reaction involving proteins and reducing sugars. The products formed during this reaction are key players in the development of taste, flavour and colour and affects the consumer's preferences. Maillard reaction products (MRP) can have positive or adverse effects on health with respect to anti/pro-oxidant potential, immunogenicity, allergenicity and carcinogenicity. Therefore, one century after its discovery by Louis Camille Maillard, the reaction still harbours many challenges for the scientific community and for the food. The development of increasingly more sensitive analytical techniques, including multi-omics approaches, and big data analysis are promising for a more refined understanding of this reaction. The Maillard reaction was discovered in 1912 by the French chemist and doctor Louis-Camille Maillard. This reaction is part of the non-enzymatic browning reactions with caramelization due to the formation of polymers called melanoidins that produce a characteristic brown colour at the advanced stages of this reaction. This is a very important reaction for the food industry as it explains a large part of the sensory properties, aroma and taste of cooked products. |
| Databáze: | OpenAIRE |
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