Maillard Reaction Products in Food Science

Maillard Reaction Products in Food Science: New Horizons and New Applications presents a forward looking approach to product development potential. The chemical reaction of an amino acid with a reducing sugar known as the Maillard reaction produces various characteristics within a food, imparting sensory characteristics of taste and colour as well as acting as anti-and pro-oxidants. However, because there are many amino acids, proteins and sugars within foods, tens of thousands of Maillard reaction compounds can be produced, and many remain to be discovered. The control of the Maillard reaction can only be achieved by understanding their physicochemical features and the fundamental chemical reactions. Thus, simple parameters of temperature and heating time will determine the extent and nature of Maillard reaction products, however, the concentrations and ratios of amino acids, proteins, carbohydrates, lipids and metals will also be important determinants. The formation and applications of Maillard reaction products are complex and finding relevant information in a structured focused format is finally available in Maillard Reaction Products in Food Science. Industry and academic researchers and professionals will find this a valuable reference. Provides foundational information for specific food products and then moves beyond to present translational information for taking the science to other applications Each chapter includes specific physical and chemical principles and reactions – and their results Presents both food-focused and application-focused insights