Ames, Jenny (2009) Dietary Maillard reaction products: implications for human health and disease. Czech Journal of Food Sciences, 27. S66-S69. ISSN 1212-1800
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Abstract
When foods are heat processed, the sugars and lipids react with the proteins they contain via the Maillard and related reactions to form a wide range of products. As a result, the sensory, safety, nutritional and health-promoting attributes of the foods are affected. Reaction products include advanced glycation/lipoxidation endproducts (AGE/ALEs), acrylamide and heterocyclic amines (HAA), all of which may impact on human health and disease. Furthermore, some Maillard reaction products affect the growth of colonic bacteria and thermally-induced modification of dietary protein can affect allergenicity. This paper briefly reviews aspects of the Maillard reaction in food related to human health.
| Item Type: | Article |
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| Additional Information: | The original publication is available on http://agriculturejournals.cz/web/cjfs.htm. |
| Subjects: | D700 Agricultural Sciences |
| Department: | Faculties > Health and Life Sciences > Applied Sciences |
| Related URLs: | |
| Depositing User: | EPrint Services |
| Date Deposited: | 11 Feb 2010 11:05 |
| Last Modified: | 17 Dec 2023 12:05 |
| URI: | https://nrl.northumbria.ac.uk/id/eprint/3025 |
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