1959
DOI: 10.1016/s0096-5332(08)60223-4
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The Maillard Reaction

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Cited by 246 publications
(106 citation statements)
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“…Considering the striking morphological similarities of peanuts and cocoa beans (27) and the similarity of the roasting process to which each is subjected, it is not surprising that these two foods have the same flavo~ precursors (amino acids and carbohydrates). It is surprising that simple alkylated pyrazines have not been isolated from roasted cocoa beans since they have been characterized in peanuts (13), coffee (28,29) and heated carbol;lydrate-amino acid model systems (30,Chapter VI (33,34), Ellis (35), Anet (36) and Hodge (37). The very de.…”
Section: Peanut Flavor Componentsmentioning
confidence: 99%
“…Considering the striking morphological similarities of peanuts and cocoa beans (27) and the similarity of the roasting process to which each is subjected, it is not surprising that these two foods have the same flavo~ precursors (amino acids and carbohydrates). It is surprising that simple alkylated pyrazines have not been isolated from roasted cocoa beans since they have been characterized in peanuts (13), coffee (28,29) and heated carbol;lydrate-amino acid model systems (30,Chapter VI (33,34), Ellis (35), Anet (36) and Hodge (37). The very de.…”
Section: Peanut Flavor Componentsmentioning
confidence: 99%
“…Maillard reaction has been extensively studied and reviewed, especially in the food-and nutrition-related literature and it is a well-documented process for the degradation of lactose during the heating of milk (3,(10)(11)(12)(13)(14). Nowadays, mass spectrometry (MS) has been adopted by many researchers attempting to reveal the details of Maillard chemistry (9,(15)(16)(17)(18).…”
Section: Introductionmentioning
confidence: 99%
“…There are specific receptors, AGE receptors, which fulfill this role (Thornalley, 1998). The Maillard reaction is named after Louis Maillard, who discovered over 80 years ago that some amines and reducing carbohydrates react to produce brown pigments (Ellis, 1959). The Maillard reaction proceeds via three major stages (early, advanced and final stage) and is dependent upon factors such as pH, time, temperature, as well as type and concentrations of reactants.…”
Section: Hyperglycaemia -The Basic Knowledge On Louis Maillard's Discmentioning
confidence: 99%