Document Detail

The Maillard reaction in foods.
MedLine Citation:
PMID:  2675033     Owner:  NLM     Status:  MEDLINE    
The nonenzymatic browning (NEB) reaction in food systems has been studied extensively since its first discovery in 1912. The reaction contributes both to positive and negative effects on food quality and safety. Of interest to the food industry is the control of the browning reaction. Classic control methods include elimination of reactable substrate, lowering of pH, chelation of trace minerals, limiting the water content, maintaining low temperatures and the use of inhibitors like sulfite. Since 1986, when the FDA banned the use of sulfite in certain instances, there has been renewed interest in browning inhibition studies. This paper will review the classical methods used to inhibit browning and then focus on the recent work on acyclic formation rate of sugars and cysteine inhibition.
A Kaanane; T P Labuza
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Publication Detail:
Type:  Journal Article; Research Support, Non-U.S. Gov't; Research Support, U.S. Gov't, Non-P.H.S.; Review    
Journal Detail:
Title:  Progress in clinical and biological research     Volume:  304     ISSN:  0361-7742     ISO Abbreviation:  Prog. Clin. Biol. Res.     Publication Date:  1989  
Date Detail:
Created Date:  1989-10-19     Completed Date:  1989-10-19     Revised Date:  2008-11-21    
Medline Journal Info:
Nlm Unique ID:  7605701     Medline TA:  Prog Clin Biol Res     Country:  UNITED STATES    
Other Details:
Languages:  eng     Pagination:  301-27     Citation Subset:  IM    
Department of Food Science and Nutrition, University of Minnesota, St. Paul 55108.
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MeSH Terms
Amino Acids / analysis
Carbohydrates / analysis
Food Analysis
Food Preservation / methods*
Hot Temperature
Hydrogen-Ion Concentration
Maillard Reaction*
Reg. No./Substance:
0/Amino Acids; 0/Carbohydrates; 0/Sulfites; 7732-18-5/Water

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine

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