Maillard Reaction: review
DOI:
https://doi.org/10.14295/2238-6416.v72i1.541Keywords:
glucosamine, products of Amadori, 5-hydroxymethylfurfural, glycationAbstract
Maillard reaction is an important subject of study in food science and technology and different areas of knowledge are involved such as chemistry, food engineering, nutrition and food technology. The objective of this paper is to present the basic concepts of the Maillard reaction, such as the reaction stages, the main compounds producced and some technological consequences for dairy products.
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