Maillard Reaction and Processed Foods—Main Chemical Products

Polyphenols and Maillard Reaction Products in Dried Prunus spinosa Fruits: Quality Aspects and Contribution to Anti-Inflammatory and Antioxidant Activity in Human Immune Cells Ex Vivo

“…Since MPRs from food, especially low-molecular-weight ones such as furans, are orally ingested by humans and absorbed into the bloodstream, their biological activity is of great interest [ 23 ]. To date, both the harmful properties (genotoxic, mutagenic, carcinogenic) and the beneficial health effects (antioxidant, anti-inflammatory, antibacterial) of these compounds have been revealed [ 24 , 25 ]. However, the reported data are conflicting, and further research is required to assess their pharmacological activity [ 23 ].…”

Exploring the effects of heat processing methods on the characteristic volatile flavour of walnut kernels based on multi‐sensory analysis

“…A 294 was often used as an index to evaluate the middle stage of Maillard reaction, which could evaluate the amount of intermediate products formed (Ruan et al ., 2018), as shown in Table 2, BW had the highest A 294 value, while CK had the lowest A 294 value, indicating that more intermediate products with ultraviolet absorption were generated in BW, and contributed to the formation of brown pigment. Browning intensity (BI) was the main feature and important index reflecting the products of Maillard reaction (Xie et al ., 2022), and its magnitude indicated the degree of entering the final stage of Maillard reaction (Parisi & Luo, 2018). The BI of samples all increased significantly after heat processing ( P < 0.05), and the change trend of A 420 was the same as that of A 294 (Table 2), indicating that there were more colourless compounds in BW to form brown pigments.…”