The Maillard reaction is one of the most important in the food industry and home cooking, being largely responsible for the colour, flavour, aroma and texture of some of our favourite foods. However, it also results in the formation of undesirable products, including the neurotoxin and probable carcinogen, acrylamide. The food industry is grappling with the task of reducing acrylamide levels in its products while retaining the characteristics that consumers want and expect.
The Maillard reaction in food processing and cooking: A classic case of risk and benefit
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Nigel G. Halford, Tanya Y. Curtis, Nira Muttucumaru; The Maillard reaction in food processing and cooking: A classic case of risk and benefit. Biochem (Lond) 1 December 2010; 32 (6): 10–14. doi: https://doi.org/10.1042/BIO03206010
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