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The Canon of Potato Science: 48. Maillard Reaction

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Further Reading

  • Ames JM (1998) Applications of the Maillard reaction in the food industry. Food Chem 62:431–439

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  • COST (2008) (European Cooperation in the field of Scientific and Technical Research) action 927: Thermally processed foods: possible health implications. http://www.if.csic.es/proyectos/cost927/ (accessed 04-03-2008)

  • Maslo R (2006) Maillard-Reaktionsprodukte in Lebensmitteln: Mögliche gesundheitliche Bedeutung. J für Verbraucherschutz und Lebensmittelsicherheit 1:125–134

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  • Mottram DS, Low MY, Elmore JS (2006) The Maillard reaction and its role in the formation of acrylamide and other potentially hazardous compounds in foods. In: Skog K, Alexander J (eds) Acrylamide and other hazardous compounds in heat-treated foods. Woodhead Publishing Limited, Cambridge, pp 3–22

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  • Peppa M, Uribarri J, Vlassara H (2003) Glucose, advanced glycation end products, and diabetes complications: What is new and what works. Clin Diabetes 21:186–187

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  • Somoza V (2005) Five years of research on health risks and benefits of Maillard reaction products: An update. Mol Nutr Food Res 49:663–672

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Authors and Affiliations

  1. Department of Safety and Quality of Cereals, Federal Research Institute of Nutrition and Food (MRI), Schuetzenberg 12, D-32756, Detmold, Germany

    N. U. Haase

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  1. N. U. Haase
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Correspondence to N. U. Haase.

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Haase, N.U. The Canon of Potato Science: 48. Maillard Reaction. Potato Res. 50, 407–409 (2007). https://doi.org/10.1007/s11540-008-9062-9

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  • DOI: https://doi.org/10.1007/s11540-008-9062-9

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