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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| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Wiley
2015-01-01
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| Series: | International Journal of Food Science |
| Online Access: | http://dx.doi.org/10.1155/2015/526762 |
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| _version_ | 1832565268907294720 |
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| author | Nahid Tamanna Niaz Mahmood |
| author_facet | Nahid Tamanna Niaz Mahmood |
| author_sort | Nahid Tamanna |
| collection | DOAJ |
| description | 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 cooked at high temperature, chemical reaction between amino acids and reducing sugars leads to the formation of Maillard reaction products (MRPs). Depending on the way the food is being processed, both beneficial and toxic MRPs can be produced. Therefore, there is a need to understand the different types of MRPs and their positive or negative health effects. In this review we have summarized how food processing effects MRP formation in some of the very common foods. |
| format | Article |
| id | doaj-art-e60f52d9df42497d89df6ee3755e0f93 |
| institution | Kabale University |
| issn | 2356-7015 2314-5765 |
| language | English |
| publishDate | 2015-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | International Journal of Food Science |
| spelling | doaj-art-e60f52d9df42497d89df6ee3755e0f932025-02-03T01:08:49ZengWileyInternational Journal of Food Science2356-70152314-57652015-01-01201510.1155/2015/526762526762Food Processing and Maillard Reaction Products: Effect on Human Health and NutritionNahid Tamanna0Niaz Mahmood1Graduate Program in Biological Sciences, University of Manitoba, Winnipeg, MB, R3T 2N2, CanadaGraduate Program in Biochemistry and Medical Genetics, University of Manitoba, Winnipeg, MB, R3E 0J9, CanadaMaillard 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 cooked at high temperature, chemical reaction between amino acids and reducing sugars leads to the formation of Maillard reaction products (MRPs). Depending on the way the food is being processed, both beneficial and toxic MRPs can be produced. Therefore, there is a need to understand the different types of MRPs and their positive or negative health effects. In this review we have summarized how food processing effects MRP formation in some of the very common foods.http://dx.doi.org/10.1155/2015/526762 |
| spellingShingle | Nahid Tamanna Niaz Mahmood Food Processing and Maillard Reaction Products: Effect on Human Health and Nutrition International Journal of Food Science |
| title | Food Processing and Maillard Reaction Products: Effect on Human Health and Nutrition |
| title_full | Food Processing and Maillard Reaction Products: Effect on Human Health and Nutrition |
| title_fullStr | Food Processing and Maillard Reaction Products: Effect on Human Health and Nutrition |
| title_full_unstemmed | Food Processing and Maillard Reaction Products: Effect on Human Health and Nutrition |
| title_short | Food Processing and Maillard Reaction Products: Effect on Human Health and Nutrition |
| title_sort | food processing and maillard reaction products effect on human health and nutrition |
| url | http://dx.doi.org/10.1155/2015/526762 |
| work_keys_str_mv | AT nahidtamanna foodprocessingandmaillardreactionproductseffectonhumanhealthandnutrition AT niazmahmood foodprocessingandmaillardreactionproductseffectonhumanhealthandnutrition |