Abstract
The multifaceted nature of Maillard reaction—a complex group of concomitant and cascade reactions—imposes the description of involved reactions in connection with the particular food category or categories, and with relation to the above-considered processes. In addition, discussed reaction chains give several final products or intermediates normally found in foods or beverages. The aim of this Chapter is to describe briefly the probability of analytical detection of main Maillard reaction products when speaking of the production of Amadori or Heyns compounds, advanced glycation end products and the formation of acrylamide. Consequently, the nonenzymatic browning is discussed by the chemical viewpoint with the correlation between the peculiar Maillard compound (intermediate molecule and/or final melanoidins) and food categories as produced by means of particular processing operations and pertinent conditions (time, temperature, pH values, etc.).
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Abbreviations
- HMF:
-
5-Hydroxymethylfurfural
- MRP:
-
Maillard reaction product
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Parisi, S., Luo, W. (2018). Maillard Reaction and Processed Foods—Main Chemical Products. In: Chemistry of Maillard Reactions in Processed Foods. SpringerBriefs in Molecular Science(). Springer, Cham. https://doi.org/10.1007/978-3-319-95463-9_3
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