This collection of papers are devoted to a single chemical reaction, the Maillard reaction. They look at various different topics, such as its use in the food i

This book provides an overview of mitigation strategies and positive health effects of Maillard Reaction products in the contexts of food processing and storage

The Maillard reaction was originally studied due to its importance in foods. Lately, it has been found to play a key role in many health-related issues. It is n

Cooking involves chemical reactions that can make food smell and taste better. However, the same process that is responsible for creating the aroma, flavor, pal

For a food product to be a success in the marketplace it must be stable throughout its shelf-life. Quality deterioration due to chemical changes and alterations