ABSTRACT

Maillard browning is one of the main chemical reactions occurring during the processing and storage of foods containing reducing sugars and proteins. Ÿis reaction a•ects protein quality and gives rise to compounds responsible for color and ¨avor changes. It is responsible for undesirable attributes in foods such as o•-¨avors, loss of nutritional value, and generation of toxic compounds, which have to be limited, but also for pleasant sensory characteristics and formation of biologically active molecules which have, on the opposite, to be promoted.