Control of Maillard Reactions in Foods: Strategies and Chemical Mechanisms
Author:
Affiliation:
1. Department of Food Science, Faculty of Science, University of Copenhagen, Frederiksberg 1958, Denmark
2. Department of Biomedical Sciences, Faculty of Health and Medical Sciences, University of Copenhagen, Copenhagen 2200, Denmark
Funder
Mejeribrugets ForskningsFond
Innovationsfonden
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
http://pubs.acs.org/doi/pdf/10.1021/acs.jafc.7b00882
Reference165 articles.
1. Dehydrated Foods, Chemistry of Browning Reactions in Model Systems
2. Baking, Ageing, Diabetes: A Short History of the Maillard Reaction
3. Glycation products in infant formulas: chemical, analytical and physiological aspects
4. The Maillard reaction and food allergies: is there a link?
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