Yongsheng Zhou, Bbca Biochemical
Abstract
The Maillard reaction is a non-enzymatic browning reaction which is very common in food processing,and it is closely related to color,flavor,nutrition and safety of food.This article briefly reviews its mechanism,application in food processing and the current interesting issues.
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The Maillard reaction is a non-enzymatic browning reaction which is very common in food processing,and it is closely related to color,flavor,nutrition and safety of food.This article briefly reviews its mechanism,application in food processing and the current interesting issues.
Key concepts: Maillard reaction, Browning, Flavor, Food science, Chemistry, Food processing