A review of Maillard reaction in food and implications to kinetic modelling

被引：1024

作者：

Martins, SIFS ^{[1
]}

Jongen, WMF ^{[1
]}

van Boekel, MAJS ^{[1
]}

机构：

[1] Univ Wageningen & Res Ctr, Prod Design & Qual Management Grp, Dept Agrotechnol & Food Sci, NL-6700 EV Wageningen, Netherlands

来源：

TRENDS IN FOOD SCIENCE & TECHNOLOGY | 2000年 / 11卷 / 9-10期

关键词：

D O I：

10.1016/S0924-2244(01)00022-X

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

This paper reviews some of the research designed to lead to an increased understanding of the chemistry of the Maillard reaction, based on recent developments, and its influence on food properties like colour, flavour and nutritional value. A critical analysis is given on how quality attributes associated with,Maillard reaction can be predicted and controlled by kinetic modelling. Multiresponse modelling (taking more than one reactant and product into consideration in the modelling process) is a powerful tool to model complicated consecutive and parallel reactions, like the Maillard reaction. Such a multiresponse approach provides a major guidance in understanding the reaction mechanism. An illustrative example is given. (C) 2001 Elsevier Science Ltd. All rights reserved.

引用

页码：364 / 373

页数：10

共 64 条

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HOLLNAGEL A, 2000, THESIS U BERLIN

[32] FORMATION OF 1-AMINO-1,4-DIDEOXY-2,3-HEXODIULOSES AND 2-AMINOACETYLFURANS IN THE MAILLARD REACTION [J].