Maillard reactions, in food processing

W. Baltes, in P. A. Pinot, H. V. Aeschbacher, R. F. HurreU, and R. Liardon, eds.. The Maillard Reaction in Food Processing, Human Nutrition and Physiology, Birkh Auser Vedag, Boston, Mass., 1990. 

Maillard reactions can be involved in the manufacture of foods in at least three quite different ways. First, there is the unconscious role played in the development of flavor in such traditional processes as the roasting of coffee and cacao beans, the baking of breads and cakes, and the cooking of meats. Second, there is the deliberate use of Maillard technology in the production of artificial (or engineered) foods and flavors. Third, there are the efforts to inhibit undesirable results of Maillard reactions in food processing today. 

V. Yaylayan, J. R. J. Pare, R. Laing, and P. Sporns, Intramolecular nucleophilic substitution reactions of Lysine and tr5T)tophan Amadori products. In "The Maillard reaction in food processing, human nutrition and physiology", P. A. Finot, H. U. Aeschbacher, R. F. Hurrell, and R. Liardon, (eds.), Birkhaiiser-Verlag, Basel, pp. 115-120 (1990). 

Maillard Reactions (1989) (4th Int. Symp. Lausanne, Switzerland, Sept. 1989) The Maillard Reaction in food processing, human nutrition, and physiology Finot et al. Eds, Birkhauser Verlag (1990). 

Schieberle, P. In The Maillard Reaction in Food Processing, Human Nutrition and Physiology Finot, P.A. Aeschbacher, H.U. Hurrell, R.F. Liardon, R., Eds. Birkhauser, Basel, 1990 pp 187-196. 

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