Dietary Maillard Reaction Products: Implications for Human Health and Disease
When foods are heat processed, the sugars and lipids react with the proteins they contain via the Maillard and related reactions to form a wide range of products. As a result, the sensory, safety, nutritional and health-promoting attributes of the foods are affected. Reaction products include advanc...
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| Format: | Article |
| Language: | English |
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Czech Academy of Agricultural Sciences
2009-06-01
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| Series: | Czech Journal of Food Sciences |
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| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-200910-0125_dietary-maillard-reaction-products-implications-for-human-health-and-disease.php |