Haibin Li
Abstract
The Maillard reaction is a non-enzymatic browning reaction which is very common in food processing and it has great influence on color,flavor,nutrition and safety of food.This article briefly reviews four aspects of Maillard reaction,i.e.mechanism,affecting factors,the hot spots of studying and its application on food processing.
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The Maillard reaction is a non-enzymatic browning reaction which is very common in food processing and it has great influence on color,flavor,nutrition and safety of food.This article briefly reviews four aspects of Maillard reaction,i.e.mechanism,affecting factors,the hot spots of studying and its application on food processing.
Key concepts: Maillard reaction, Browning, Flavor, Food science, Food processing, Chemistry, Biochemical engineering, Food industry