Maillard reactions lead to changes in food color, organoleptic properties, protein
functionality, and protein digestibility. Numerous different strategies for controlling Maillard …

Over the last century, the world has become increasingly dependent on oil as its main
source of chemicals and energy. Driven largely by the strong economic growth of India and …

Advanced glycation endproducts (AGEs) form by Maillard-reactions after initial binding of
aldehydes with amines or amides in heated foods or in living organisms. The mechanisms of …

Dietary antinutritional factors have been reported to adversely affect the digestibility of
protein, bioavailability of amino acids and protein quality of foods. Published data on these …

Food protein-derived peptides serve as food ingredients that can influence flavor and
bioactivity of foods. The Maillard reaction plays a crucial role in food processing and storage …

Pasta is an increasingly popular food worldwide and different formulations have been
developed to improve its nutritional profile. Semolina that is high both in protein and gluten …

Food allergens are closely related to their gastrointestinal digestion fate, but the changes in
food allergens during digestion and related mechanisms are quite complicated. This review …

The majority of foods that are consumed in our developed society have been processed.
Processing promotes a non-enzymatic reaction between proteins and sugars, the Maillard …

ABSTRACT The Maillard Reaction (MR) is a non-enzymatic chemical reaction which results
in the linkage between the amino group of amino acids and the carbonyl group of reduced …

While cooking has long been argued to improve the diet, the nature of the improvement has
not been well defined. As a result, the evolutionary significance of cooking has variously …