The DOI matches its Crossref record; 2 of the 2 references it cites were found in a registry or an index.
Food Processing and Maillard Reaction Products: Effect on Human Health and Nutrition
Open accessAbstract
Maillard reaction produces flavour and aroma during cooking process; and it is used almost everywhere from the baking industry to our day to day life to make food tasty. It is often called nonenzymatic browning reaction since it takes place in the absence of enzyme. When foods are being processed or cooked at high temperature, chemical reaction between amino acids and reducing sugars leads to the formation of Maillard reaction products (MRPs). Depending on the way the food is being processed, both beneficial and toxic MRPs can be produced. Therefore, there is a need to understand the different types of MRPs and their positive or negative health effects. In this review we have summarized how food processing effects MRP formation in some of the very common foods.
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Cites
Acrylamide from Maillard Reaction Products
Stadler, R. H., Blank, I., Varga, N., Robert, F., Hau, J., Guy, P. A., Robert, M.-C., & Riediker, S. (2002) · Nature · doi:10.1038/419449a · Cited by 1,678
Tauer, A., Elss, S., Frischmann, M., Tellez, P., & Pischetsrieder, M. (2004) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf034995r · Cited by 30
Cited by
Insect meals in fish nutrition
Nogales‐Mérida, S., Gobbi, P., Józefiak, D., Mazurkiewicz, J., Dudek, K., Rawski, M., Kierończyk, B., & Józefiak, A. (2019) · Reviews in Aquaculture · doi:10.1111/raq.12281 · Cited by 361
Prandi, B., Faccini, A., Lambertini, F., Bencivenni, M., Jorba, M., Van Droogenbroek, B., Bruggeman, G., Schöber, J., Petrusan, J., Elst, K., et al. (2019) · Food Chemistry · doi:10.1016/j.foodchem.2019.01.166 · Cited by 117
Metadata
- Authors
- Tamanna, N., & Mahmood, N.
- Venue
- International Journal of Food Science
- Publisher
- Hindawi Limited
- Published
- 2015
- Volume
- 2015
- Pages
- 1-6
- ISSN
- 2314-5765 (ISSN-L)
- 2356-7015
- OpenAlex
- W1975785819
- Cited by
- 455
- References
- 2
- FWCI
- 28.43
- Type
- journal article
- Language
- en
- Open access
- gold
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