Maillard Reaction: Food Processing Aspects
Akib Hosen, Abdullah Al-Mamun, Md. Ashadujjaman Robin, Umme Habiba, Rafia Sultana
Abstract
Maillard reaction is a very famous reaction in food science. This paper overviews some information on Maillard reaction which is relevant for easy learning and understanding the Maillard reaction chemistry. Depending on the previous (2000-2015) and latest (2021) information, this contribution is made. This paper shows some effect on food characteristics occurred by Maillard reaction. In this paper how food properties (flavor, color, texture, odor, etc.) are influenced and changed by Maillard reaction is discussed. This paper is also discussed some positive and negative effects of Maillard reaction on foods and on humans. This paper also shows how Maillard reaction products can affect the human health. Production of antioxidants, formation of flavor, browning, and anti-browning activity of Maillard reaction products are also reviewed here