The Maillard reaction in foods and medicine

A comprehensive overview and reference guide to the Maillard reaction, its role in foods and its significance to human health.

The Maillard reaction - the major mechanism of non-enzymic browning in foods - plays an important role in determining the quality and distinguishing characteristics of many foods. In addition to its beneficial role, it also plays a role in storage deterioration of some products and ingredients. Interestingly, a Maillard type reaction within the human body has also been implicated in specific physiological and metabolic disorders such as diabetes mellitus. An International Symposium on the Maillard reaction was held in 1997 to bring together specialists from diverse fields to pool their knowledge on the mechanism and significance of this intriguing 'reaction'. It included specialists in food science, food preparation, food safety and quality, human nutrition, public health, and diseases that included diabetes, Alzheimer's, renal failure, and cancer.

This book - containing 62 full papers and summaries of over 100 posters - is the output of that symposium. It provides a wealth of cross-indexed information on most aspects of the Maillard reaction and will be of interest to anyone who needs to appreciate its chemistry, occurrence and significance. The contents are organised around the following main themes:

• Overviews including 'The role of the Maillard reaction in the food industry'
• Reaction mechanisms
• Food technology
• Kinetics and analytical aspects
• Flavour chemistry
• Toxicology and antioxidants
• Health and disease

Hard cover - 464 pages