Maillard reactions in food
1981
Eriksson, C.
Abstract: Proceedings from a 1979 symposium dealing with chemistry,physiology, and technology research on the Maillard reaction are presented in 39 papers. This reaction is typified by non-enzymatic browning of foods, caused by condensation of an amino group (e.g., in free or peptide-bound amino acids) with a reducing compound (e.g., reducing sugars). Chemical aspects cover descriptions of low, active intermediate, and polymeric products. Physiological research focused on: nutritional damage, absorption and metabolism; safety of Maillard reaction products; and in vivo studies. Technological studies addressed: milk products; plant products; Maillard reaction prediction and measurement; and maillard reactions relative to lipids. Five workshop summaries cover caramelization, toxicological evaluations, and fractionation of browning product mixtures. (wz).
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