Food chemistry Maillard reaction

Karmas, R. and Karel, M. The effect of glass transition on Maillard browning in food models, Maillard Reactions in Chemistry, Food, and Health, T.R Labuza, G.A. Reineccius, V.M. Monnier, J. O Brien and J.W. Baynes, eds.. The Royal Society of Chemistry, Cambridge, U.K., pp. 182-187, 1994. 

Rizzi, G. P. 1994. The Maillard reaction in foods. In Maillard reactions in chemistry, food, and health, ed. T. P. Labuza, G. A. Reineccius, V. M. Monnier, J. O Brien, and J. W. Baynes, 11-19. Cambridge Royal Society of Chemistry. 

Mottram, D. S., Wedzicha, B. L., and Dodson, A. T. (2002). Food chemistry Acrylamide is formed in the Maillard reaction. Nature. 419, 448M49. 

The Maillard reaction is inextricably linked to the desirable flavour and colour characteristics of cooked foods and this review provides an insight into some of the chemistry associated with flavour generation in the reaction and the different aromas which are involved. The chemical pathways associated with the initial and intermediate stages of the Maillard reaction are presented and routes by which the important classes of aroma compounds may be formed from Maillard intermediates are discussed. 

Kawamura S (1983) In Waller GR, Feather MS (eds) The Maillard Reaction in Foods and Nutrition. ACS Symposium Series 215. American Chemical Society, Washington, p 3 Hodge JE (1967) In Schultz HW, Day EA, Libbey LM (eds) Chemistry and Physiology of Flavors. AVI, Westport, p 465... 

Nakamura, A., Watanabe, K., Ojima, T., Ahn, D.H., Saeki, H. 2005. Effect of Maillard reaction on allergenicity of scallop tropomyosin. Journal of Agricultural and Food Chemistry 53(19) 7559-7564. 

G S. Horiuchi, N. Taniguchi, F. Hayase, T. Kurata, and T. Osawa (eds), The Maillard Reaction in Food Chemistry and Medical Science Update for the Postgenomic Era, Vol. 1245, Elsevier, Amsterdam, 2002. 

M. Namiki, Chemistry of Maillard reactions recent studies on the browning reaction mechanism and the development of antioxidants and mutagens, Adv. Food Res., 1988,38, 115-183. 

S. Hill and A.M. Easa, in The Maillard Reaction in Foods and Medicine, Royal Society of Chemistry, Cambridge, 1998, pp. 113-138... 

MACDOUGALL, D. B. and GRANOR, M. (1998). Relationship between ultraviolet and visible spectra, in O Brien, E., Nursten, H. E., Crabbe, M. J. C. and Ames, J. A. (eds) The Maillard Reaction in Foods and Medicine, The Royal Society of Chemistry. Special publication 223, Cambridge, pp. 160-165. 

Kato, A., Minaki, K., and Kobayashi, K. 1993. Improvement of emulsifying properties of egg white protein by the attachment of polysaccharide through Maillard reaction in a dry state. Journal of Agricultural and Food Chemistry 41 540-543. 

Blank I, Devaud S. and Fay L.B. (1998) Study on the formation and decomposition of the Amadori compound N-(l-deoxy-D-fructos-l-yl)-glycine in Maillard model systems. 6th Int. Symp. Maillard react., The Maillard reaction in foods and medicine, J.O Brien, H.E. Nursten, J.C. Crabbe, J.M. Ames, Eds, Royal Society of Chemistry, London, 43-50. 

Maillard Reactions (1993) (5th Int. Symp. Minneapolis, USA, Aug. 1993) Maillard Reactions in Chemistry, Food, and Health. Labuza T.P., Reineccius G.A., Monnier V., O Brien J. and Baynes J. Eds, Royal Society of Chemistry, Cambridge (1994). 

Tressl R, Kersten E., Wondrak G., Rewicki D. and Kruger R.P, (1998d) Fragmentation of sugar skeletons and formation of Maillard polymers. 6th Int, Symp. on Maillard react., The Maillard Reaction in Foods and Medicine, O Brien J, Nursten H.E., Crabbe J.C, and Ames J.M. Eds, Royal Society of Chemistry, London, pp. 69-75,... 

C.K. Shu, B.M. Lawrence, in Maillard Reactions in Chemistry, Food and Health, Royal... 

---