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dc.contributor.author Tamanna, Nahid
dc.contributor.author Mahmood, Niaz
dc.date.accessioned 2015-05-14T16:00:01Z
dc.date.available 2015-05-14T16:00:01Z
dc.date.issued 2015-1-8
dc.identifier.citation Nahid Tamanna and Niaz Mahmood, “Food Processing and Maillard Reaction Products: Effect on Human Health and Nutrition,” International Journal of Food Science, vol. 2015, Article ID 526762, 6 pages, 2015. doi:10.1155/2015/526762
dc.identifier.uri http://dx.doi.org/10.1155/2015/526762
dc.identifier.uri http://hdl.handle.net/1993/30462
dc.description.abstract 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.
dc.title Food Processing and Maillard Reaction Products: Effect on Human Health and Nutrition
dc.type Journal Article
dc.language.rfc3066 en
dc.description.version Peer Reviewed
dc.rights.holder Copyright © 2015 Nahid Tamanna and Niaz Mahmood. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
dc.date.updated 2015-03-29T13:21:02Z


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