Tag Archives: Maillard reaction
Chemistry from the kitchen to the primordial soup
The Maillard reaction, also known as the non-enzymatic browning reaction, is a series of chemical interactions that occur in food that are subjected to thermal treatment such as roasting, frying, grilling, and cooking. The Maillard reaction is
A new approach to measure and evaluate inhibitory activity against protein glycation during heating
Glycation is the addition of a sugar moiety into a protein molecule occurring during Maillard reaction. It takes place both endogenously in the body and exogenously in food products. So-called advanced glycation end products (AGEs), lead to
